Focaccia Bread (Italian pronunciation is Fo-Katt-Ah) is a simple to make, hearty staple. You can top it with nearly anything. Focaccia is considered a flat-bread even though it has yeast.
Originally cooked on an open flame hearth or on heated disks, Focaccia is native to the Northern Mediterranean area of Italy. My maternal side of the family is from Filiatterra, Italy. (N of Tuscany)
Mine is a super simple recipe I’ve used for years.
3 C flour / 1 envelope quick rise yeast (I just use a Tablespoon of loose) 3/4 Tsp salt / 3 +/- Tbs Olive Oil / 1 C water.
*** Seasonings and toppings of choice***
We generally mix some (like a couple tsp each of Garlic, Rosemary, Basil, Thyme… or a couple TBS of our favorite Italian seasoning…. or whatever else is on hand at the time) right into the flour before putting it all together. ~ Good with spinach or beet leaves too!~
Directions: In a large bowl, mix together 1 Cup of the flour, seasonings of choice, salt and yeast. Add in 1 C xtra warm (nearly HOT tap water) water and 2 TBS Olive Oil. Stir well. Add in remaining flour. Stir/mix . Turn out onto counter dusted with flour. Knead about 5 min or so until smooth and elastic-y. Cover and let ‘rest’ 10 minutes.
Roll out to about cookie sheet size and put in a greased (Note: Do NOT use Bakers Joy!! It will scorch the bottom!) Or you can roll it out round… whatever makes you happy.
Use your fingers to make dimples. Cover let rise about 20 minutes.
Top with whatever you want. Today we happened to have a leftover tomato, some onion and a little Mozzarella & Parmesan cheeses. So that’s what we topped with.
Bake at 400 degrees. Check at 15 Min. I will be golden brown… you may need a few more minutes depending on your oven.
Sigh….. where we live there’s no such thing as fancy Olive oils. We have to wait for a trip to Fargo or Denver to get them! So today we made do Bertrolli’s. Sometimes we flavor our own oils here on the farm.
June is the author of Purple Pizza and Other Flavors and founder of Urban Survival Kitchen.