I recently started exploring the world of soft Italian focaccia, and I’m excited to share my findings with you. The smell of freshly baked bread is one of life’s simple pleasures, and these recipes each have their own special twist. From classic rosemary and sea salt to more adventurous flavors, there’s something for everyone to enjoy. Let’s explore these mouthwatering recipes that could turn your kitchen into a bakery paradise.
Classic Rosemary and Sea Salt Focaccia
Focaccia is a staple in Italian cuisine, known for its soft, airy texture and rich flavor. The Classic Rosemary and Sea Salt Focaccia is a delightful bread that pairs perfectly with a variety of dishes or can be enjoyed simply on its own. Originating from the coastal regions of Italy, this focaccia is infused with the aromatic essence of rosemary and a subtle crunch from sea salt, making it a beloved choice for both casual and formal dining.
With its golden crust and tender interior, this focaccia is bound to be a crowd-pleaser. Making focaccia at home is simpler than you might think, and it allows you to enjoy fresh, warm bread straight from the oven. This recipe is designed for a serving size of 4-6 people, making it perfect for family dinners or small gatherings. The process involves a few basic ingredients, a little patience, and some hands-on kneading, resulting in a beautifully fragrant and flavorful loaf.
Follow these steps to create your own Classic Rosemary and Sea Salt Focaccia.
Ingredients (Serves 4-6):
- 500g all-purpose flour
- 10g instant yeast
- 10g salt
- 325ml warm water
- 60ml olive oil, plus extra for drizzling
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon coarse sea salt
Instructions:
- Prepare the Dough: In a large bowl, combine the flour, instant yeast, and salt. Gradually add the warm water and olive oil while stirring with a wooden spoon until a dough begins to form. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First Rise: Return the dough to a clean, lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- Shape the Focaccia: Once the dough has risen, punch it down gently to release the air. Transfer it to a well-oiled baking tray, approximately 9×13 inches in size. Using your fingertips, spread and press the dough evenly to fill the tray, forming dimples on the surface.
- Second Rise: Cover the tray with a damp towel and let the dough rise again for about 30 minutes. Preheat your oven to 220°C (430°F) during this time.
- Add Toppings: Once risen, drizzle the dough generously with olive oil. Sprinkle the chopped rosemary evenly across the surface, followed by a sprinkling of coarse sea salt.
- Bake: Place the tray in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown and cooked through.
- Cool and Serve: Remove the focaccia from the oven and let it cool slightly in the tray before transferring it to a wire rack. Slice into squares and serve warm or at room temperature.
Extra Tips:
For the best results, verify your water is warm but not too hot, as this helps activate the yeast without killing it. When kneading the dough, it should be soft yet not sticky; adjust with a little more flour or water if necessary.
Feel free to experiment with additional toppings like cherry tomatoes, olives, or caramelized onions for extra flavor. Finally, remember that fresh rosemary offers a more intense flavor compared to dried, so adjust the quantity accordingly if substituting.
Enjoy your homemade focaccia with a side of olive oil for dipping or as an accompaniment to soups and salads.
Sun-Dried Tomato and Olive Focaccia
Focaccia is a classic Italian bread that’s known for its soft, sponge-like texture and savory toppings. Among the many variations, the Sun-Dried Tomato and Olive Focaccia stands out with its rich flavors and aromatic appeal. This recipe brings together the tanginess of sun-dried tomatoes and the briny goodness of olives, creating a delightful bread that can be enjoyed on its own or as an accompaniment to a variety of dishes.
Perfect for a family dinner or a casual gathering, this focaccia is destined to impress with its rustic charm and delicious taste.
Preparing Sun-Dried Tomato and Olive Focaccia is an enjoyable culinary adventure, involving the simple process of mixing, kneading, and baking. The key to achieving the perfect focaccia lies in allowing the dough to rise adequately, guaranteeing a light and airy texture. The toppings of sun-dried tomatoes and olives not only add a burst of flavor but also contribute to the bread’s visually appealing presentation.
This recipe serves 4-6 people and is ideal for both novice bakers and seasoned cooks looking to expand their bread-making repertoire.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 2 teaspoons sea salt
- 1 tablespoon sugar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup pitted black olives, sliced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions:
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the yeast mixture and 1/4 cup of olive oil. Mix with a wooden spoon until a dough begins to form.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it’s smooth and elastic. If the dough is sticky, sprinkle a little flour as needed.
- First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Prepare the Toppings: While the dough is rising, chop the sun-dried tomatoes and slice the olives. Set aside.
- Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to a well-oiled baking sheet, spreading it out with your fingers to form a rectangle or oval shape about 1/2-inch thick.
- Add Toppings: Press the chopped sun-dried tomatoes, sliced olives, and chopped rosemary into the surface of the dough. Drizzle generously with olive oil and sprinkle with coarse sea salt.
- Second Rise: Cover the dough loosely with a damp cloth and let it rise again for about 30-40 minutes.
- Bake the Focaccia: Preheat the oven to 400°F (200°C). Once the dough has completed its second rise, place it in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
- Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing. Serve warm or at room temperature.
Extra Tips:
To guarantee your Sun-Dried Tomato and Olive Focaccia achieves the perfect texture, be mindful of the dough’s rising environment. A warm, draft-free area is ideal for allowing the yeast to work its magic.
If you prefer a chewier crust, brush the focaccia with olive oil both before and after baking. Additionally, feel free to experiment with different herbs like thyme or oregano for a unique twist on the classic flavor profile.
Enjoy your focaccia with a side of balsamic vinegar and olive oil for dipping, enhancing its delightful taste.
Garlic and Herb Infused Focaccia
Garlic and Herb Infused Focaccia is a delightful Italian bread that combines the rich flavors of garlic and aromatic herbs with a soft, airy texture. This bread is perfect as a side dish or appetizer, and it’s versatile enough to accompany a variety of meals. The infusion of garlic and herbs not only enhances the taste but also fills your kitchen with an irresistible aroma as it bakes in the oven.
Whether you’re hosting a dinner party or simply want to indulge in some homemade bread, this recipe is sure to be a hit with friends and family.
Making this focaccia involves creating a simple dough that’s enriched with olive oil for a tender crumb. The dough is then infused with a mixture of fresh herbs such as rosemary, thyme, and oregano, as well as plenty of garlic, guaranteeing that each bite is packed with flavor.
This recipe is designed to serve 4-6 people, making it ideal for gatherings or family meals. With a few pantry staples and fresh ingredients, you can create a delicious focaccia that tastes as though it came straight from an Italian bakery.
Ingredients (Serves 4-6):
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil, plus more for greasing and drizzling
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Coarse sea salt, for sprinkling
Cooking Instructions:
- Prepare the Yeast Mixture: In a small bowl, mix the warm water and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy. This step guarantees that the yeast is activated and ready to leaven the dough.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Garlic and Herb Mixture: While the dough is rising, mix the minced garlic, chopped rosemary, thyme, and oregano in a small bowl. Set aside.
- Shape the Focaccia: Once the dough has risen, punch it down and transfer it to a greased baking sheet or a 9×13 inch pan. Use your fingers to stretch and press the dough evenly into the pan. Make dimples all over the surface using your fingertips.
- Infuse with Flavor: Drizzle olive oil generously over the surface of the dough, and evenly sprinkle the garlic and herb mixture on top. Lightly press the herbs into the dough. Sprinkle with coarse sea salt.
- Second Rise: Cover the dough loosely and let it rise again for about 20-30 minutes until it puffs slightly.
- Bake the Focaccia: Preheat your oven to 400°F (200°C). Bake the focaccia in the preheated oven for 20-25 minutes, or until it’s golden brown and cooked through. The edges should be crispy, and the top should be slightly blistered.
- Cool and Serve: Allow the focaccia to cool slightly on a wire rack before slicing. Serve warm or at room temperature.
Extra Tips:
To guarantee your focaccia is perfectly airy and flavorful, allow ample time for the dough to rise, as this helps develop its texture and flavor.
Feel free to experiment with different herbs to customize the taste according to your preference. If you prefer a more robust garlic flavor, you can increase the amount of garlic or use roasted garlic for a milder taste.
Additionally, using high-quality olive oil will enhance the overall taste of the focaccia. Enjoy your Garlic and Herb Infused Focaccia freshly baked for the best experience!
Caramelized Onion and Thyme Focaccia
Caramelized Onion and Thyme Focaccia is a delightful and aromatic Italian bread that combines the sweetness of caramelized onions with the earthy flavor of fresh thyme. This focaccia is perfect as a side dish, an appetizer, or even a snack on its own. The fluffy texture of the bread, enhanced by the olive oil and sea salt, makes it a favorite for many.
It’s a versatile dish that can be paired with a variety of meals, adding a gourmet touch to your dining experience.
The process of making Caramelized Onion and Thyme Focaccia involves preparing a soft dough and allowing it to rise until it’s perfectly airy. The caramelized onions, cooked until golden brown, infuse the bread with a rich and sweet flavor. Fresh thyme leaves add a fragrant herbal note that complements the onions beautifully.
This recipe serves 4-6 people, making it ideal for family meals or small gatherings.
Ingredients (Serves 4-6):
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F to 115°F)
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for drizzling
- 2 large onions, thinly sliced
- 2 tablespoons fresh thyme leaves
- Coarse sea salt
Instructions:
- Prepare the Yeast Mixture: In a small bowl, dissolve the active dry yeast in warm water. Add the sugar and let it sit for about 5-10 minutes or until the mixture becomes frothy, indicating that the yeast is active.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and 1/4 cup olive oil. Mix until a sticky dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Caramelize the Onions: While the dough is rising, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re soft and caramelized, about 15-20 minutes. Remove from heat and set aside.
- Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to a lightly oiled baking sheet and stretch it into a rectangle, about 1/2 inch thick. Cover and let it rest for another 20 minutes.
- Prepare for Baking: Preheat your oven to 425°F (220°C). Use your fingers to make dimples all over the surface of the dough. Spread the caramelized onions evenly over the top, sprinkle with fresh thyme leaves, and drizzle with olive oil. Finish with a sprinkle of coarse sea salt.
- Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes or until it’s golden brown and cooked through. Remove from the oven and allow it to cool slightly before cutting into squares.
Extra Tips:
- Verify the water used for the yeast isn’t too hot, as this can kill the yeast and prevent the dough from rising.
- For additional flavor, you can add a touch of balsamic vinegar to the onions during the caramelization process.
- If you prefer a crispier crust, you can bake the focaccia for an additional 5 minutes, keeping a close eye to prevent burning.
- This focaccia can be stored in an airtight container at room temperature for up to 2 days, or you can freeze it for longer storage. Reheat in the oven for a few minutes to regain its freshly baked texture.
Cherry Tomato and Basil Focaccia
Focaccia is a classic Italian bread that’s both delicious and versatile. One of the most popular variations is the Cherry Tomato and Basil Focaccia, which is perfect for a light lunch, an appetizer, or a side dish. With its fluffy, golden crust and the fresh flavors of cherry tomatoes and basil, this focaccia isn’t only visually appealing but also bursting with taste.
The combination of juicy tomatoes and fragrant basil atop a soft, olive oil-infused bread makes this dish a delightful treat for any occasion. This Cherry Tomato and Basil Focaccia recipe serves 4-6 people and is perfect for sharing with family and friends. The preparation involves creating a simple dough, allowing it to rise, and then topping it with fresh ingredients before baking.
The result is a beautifully aromatic and flavorful bread that pairs wonderfully with a variety of dishes, from salads to soups or even as a stand-alone snack. With just a few simple ingredients and a little patience, you can easily bring a taste of Italy to your table.
Ingredients:
- 500g all-purpose flour
- 325ml warm water
- 1 packet (7g) active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 60ml olive oil, plus extra for drizzling
- 250g cherry tomatoes, halved
- A handful of fresh basil leaves
- Coarse sea salt, for sprinkling
Cooking Instructions:
- Prepare the Yeast Mixture: In a small bowl, combine the warm water, sugar, and yeast. Stir until the yeast dissolves and let it sit for about 10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with 60ml of olive oil. Mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Baking Tray: Once the dough has risen, punch it down to release air. Transfer it to a generously oiled baking tray (about 9×13 inches) and stretch it out to fit the tray. Cover again and let it rise for another 30 minutes.
- Preheat and Top the Focaccia: Preheat your oven to 220°C (430°F). Once the dough has risen again, use your fingers to make dimples over the surface. Drizzle with additional olive oil, then evenly distribute the halved cherry tomatoes and fresh basil leaves on top. Sprinkle with coarse sea salt.
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the tomatoes are slightly blistered. Remove from the oven and let it cool slightly before slicing.
Extra Tips:
For the best texture, make certain the dough is sticky but manageable; this is vital for the characteristic lightness of focaccia. You can experiment with additional toppings like olives, onions, or different herbs to customize the flavor.
If you prefer a crispier bottom crust, preheat the baking tray before placing the dough on it. Also, allow the focaccia to cool slightly before cutting to ensure cleaner slices and to let the flavors meld beautifully.
Cheesy Parmesan and Black Pepper Focaccia
Cheesy Parmesan and Black Pepper Focaccia is a delightful twist on the classic Italian bread, featuring a rich combination of sharp Parmesan cheese and the subtle heat of freshly cracked black pepper. This focaccia is perfect as a side dish or even as a standalone snack, thanks to its cheesy, peppery flavor and soft, airy interior.
The golden, crispy crust, infused with olive oil and aromatic herbs, will have everyone reaching for another piece. This recipe yields a focaccia that serves 4-6 people, making it an ideal option for family dinners or small gatherings. The preparation involves creating a simple dough, allowing it to rise, and then topping it generously with Parmesan cheese and black pepper. The result is a mouth-watering bread that’s sure to impress your guests and satisfy your taste buds.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F/45°C)
- 2 tablespoons olive oil, plus more for greasing and drizzling
- 1 cup grated Parmesan cheese
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon dried rosemary (optional)
- Coarse sea salt for sprinkling
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until it becomes frothy. Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Stir until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
- First Rise: Lightly grease a clean bowl with olive oil, place the dough inside, and cover it with a damp cloth. Let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Baking Pan: Grease a 9×13 inch baking pan with olive oil. Once the dough has risen, punch it down to release the air and transfer it to the prepared baking pan. Stretch and press the dough to fit the shape of the pan.
- Second Rise and Topping: Cover the pan with a damp cloth and let the dough rise again for 20-30 minutes. Preheat the oven to 400°F (200°C). Once risen, poke dimples all over the surface of the dough using your fingers. Drizzle with more olive oil, sprinkle grated Parmesan cheese, freshly cracked black pepper, dried rosemary (if using), and a pinch of coarse sea salt over the top.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly. The focaccia should sound hollow when tapped.
- Cool and Serve: Remove from the oven and allow to cool slightly in the pan before transferring to a wire rack. Slice and serve warm or at room temperature.
Extra Tips:
For the best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts better and offers a more robust flavor. If you prefer a spicier kick, consider adding a pinch of red pepper flakes along with the black pepper.
To guarantee an even bake, rotate the pan halfway through the cooking time. Ultimately, focaccia is best enjoyed on the day it’s made, but can be stored in an airtight container at room temperature for up to 2 days. Reheat it in the oven for a few minutes to restore its crispness before serving.
Pesto and Pine Nut Focaccia
Pesto and Pine Nut Focaccia is a delightful Italian bread that combines the classic flavors of fresh basil pesto with the nutty crunch of pine nuts. This recipe is perfect for those who appreciate the aromatic essence of basil and desire a touch of sophistication in their bread.
Ideal for serving as an appetizer, side dish, or a snack, this focaccia brings the taste of Italy to your table. The chewy, airy texture of the focaccia, enhanced by the rich, savory pesto and the subtle crunch of toasted pine nuts, is certain to become a favorite in your household.
Crafting this focaccia involves preparing a light and fluffy dough, spreading it generously with pesto, and topping it with pine nuts before baking it to golden perfection. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding, offering a burst of flavor with minimal effort.
The following recipe will serve 4-6 people, making it an excellent choice for a family meal or a small gathering with friends.
Ingredients for 4-6 servings:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1/4 cup extra-virgin olive oil
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup pine nuts
- Coarse sea salt, for sprinkling
- Fresh basil leaves, for garnish (optional)
Instructions:
1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.
2. Shape the Focaccia: Preheat your oven to 400°F (200°C). Punch down the risen dough to release any air bubbles.
Transfer the dough to a baking sheet lined with parchment paper and gently stretch it to fit the pan. Use your fingers to make dimples all over the surface of the dough.
3. Add the Toppings: Spread the pesto evenly over the surface of the dough, making certain that it reaches the edges. Sprinkle the pine nuts on top of the pesto, pressing them gently into the dough.
Drizzle a little extra olive oil over the top and sprinkle with coarse sea salt.
4. Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the edges are golden and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let it cool slightly before slicing.
5. Serve and Enjoy: Garnish the focaccia with fresh basil leaves if desired. Serve warm or at room temperature.
Extra Tips:
For the best texture, use bread flour instead of all-purpose flour if you have it on hand, as it will result in a chewier focaccia.
If you prefer a more intense pesto flavor, you can add an extra layer of pesto after baking. To prevent the pine nuts from burning, you can toast them lightly in a dry skillet before using them as a topping.
Verify your yeast is fresh and active by checking the expiration date and testing it in warm water if unsure. This will help your dough rise properly.
Fig and Gorgonzola Focaccia
Fig and Gorgonzola Focaccia is a delightful twist on the traditional Italian flatbread, combining the sweetness of figs with the rich, creamy tang of Gorgonzola cheese. This recipe brings together a soft, airy focaccia base with a unique topping that perfectly balances sweet and savory flavors. Ideal for an appetizer or as a delicious accompaniment to a meal, Fig and Gorgonzola Focaccia can elevate any dining experience with its sophisticated taste and texture.
The key to this recipe lies in using fresh ingredients and allowing ample time for the dough to rise, guaranteeing a light and fluffy focaccia. The figs provide a natural sweetness that complements the robust blue cheese, while a sprinkle of rosemary adds an aromatic touch. This dish serves 4-6 people, making it perfect for sharing with friends and family. Whether you’re hosting a dinner party or simply looking to enjoy a gourmet treat at home, this focaccia is sure to impress.
Ingredients
- 500g all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (7g) instant yeast
- 325ml warm water
- 3 tablespoons olive oil, plus more for drizzling
- 200g fresh figs, sliced
- 150g Gorgonzola cheese, crumbled
- 2 sprigs fresh rosemary, chopped
- Sea salt flakes
Cooking Instructions
- Prepare the Dough: In a large bowl, mix together the flour, salt, and sugar. Add the instant yeast and combine thoroughly. Gradually add the warm water and olive oil, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Focaccia: Punch down the risen dough to release the air. Roll or press the dough into a rectangular shape on a large baking sheet lined with parchment paper. The dough should be about 1 inch thick.
- Second Rise: Cover the shaped dough with a damp cloth and let it rise again for about 30 minutes.
- Prepare the Topping: Preheat your oven to 220°C (428°F). Once the dough has risen, use your fingers to make small indentations across the surface. Drizzle the dough generously with olive oil.
- Add Figs and Cheese: Evenly distribute the sliced figs and crumbled Gorgonzola over the dough. Sprinkle with the chopped rosemary and a pinch of sea salt flakes.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbly and slightly browned.
- Cool and Serve: Allow the focaccia to cool on a wire rack for a few minutes before slicing. Serve warm or at room temperature.
Extra Tips
For the best results, verify that your ingredients are at room temperature, especially the figs and cheese, as this will help them integrate better with the dough during baking.
If you prefer a more intense flavor, substitute part of the olive oil with walnut oil. Additionally, experimenting with different types of blue cheese can alter the flavor profile to your liking.
Finally, always use good quality sea salt flakes for finishing, as they add an extra burst of flavor and texture.
Zucchini and Ricotta Focaccia
Zucchini and Ricotta Focaccia is a delightful twist on the classic Italian flatbread, combining the fresh flavors of zucchini with the creamy richness of ricotta cheese. This dish is perfect for a summer lunch or as an appetizer at a dinner party, bringing the vibrant tastes of Italian cuisine to your table.
The soft, airy focaccia dough serves as the perfect base to showcase the subtle sweetness of zucchini and the smooth texture of ricotta, making every bite a harmony of flavors.
Making this dish involves preparing a simple yet flavorful focaccia dough, topping it with thinly sliced zucchini, dollops of ricotta, and a sprinkle of herbs. As it bakes, the zucchini becomes tender and slightly caramelized, while the ricotta melts into a creamy layer that complements the bread’s airy texture.
The result is a beautifully golden focaccia that’s savory, satisfying, and full of character. This recipe serves 4-6 people and is an ideal addition to any meal, whether served on its own or alongside a fresh salad.
Ingredients for Zucchini and Ricotta Focaccia (Serves 4-6):
- 500g all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 7g active dry yeast
- 325ml warm water
- 3 tablespoons olive oil, plus extra for drizzling
- 2 medium zucchinis, thinly sliced
- 200g ricotta cheese
- 1 teaspoon dried oregano
- Freshly ground black pepper
- Sea salt flakes
Cooking Instructions:
- Prepare the Dough: In a large bowl, mix the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until it becomes frothy. Add the yeast mixture and 3 tablespoons of olive oil to the dry ingredients. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Zucchini Topping: While the dough is rising, slice the zucchinis thinly and set aside. This will allow for quick and even baking later.
- Shape the Dough: Once the dough has risen, punch it down to release air. Transfer it to a baking sheet lined with parchment paper, and gently stretch it into a rectangle about 1 inch thick.
- Add Toppings: Arrange the zucchini slices evenly over the dough. Add dollops of ricotta cheese over the top. Sprinkle with dried oregano, a pinch of sea salt flakes, and freshly ground black pepper. Drizzle the surface with a bit of olive oil.
- Second Rise and Bake: Cover the focaccia with a cloth and let it rise again for about 20 minutes. Preheat your oven to 220°C (430°F). Once the dough has slightly puffed, bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the zucchini is tender.
- Serve: Remove from the oven and let cool slightly before cutting into squares. Serve warm or at room temperature.
Extra Tips:
For the best results, verify your yeast is active by checking for frothiness before adding it to the flour mixture. If you have time, allow the dough to rise slowly in the refrigerator overnight for enhanced flavor.
You can also experiment with additional toppings like cherry tomatoes or olives to make the dish even more colorful and flavorful. Remember to adjust the baking time based on the thickness of your zucchini slices to guarantee they cook through properly.
Enjoy your Zucchini and Ricotta Focaccia fresh for the best taste and texture.
Sweet Bell Pepper and Feta Focaccia
Sweet Bell Pepper and Feta Focaccia is a delightful variation of the classic Italian bread that brings a burst of vibrant colors and flavors to your table. This focaccia combines the sweetness of bell peppers with the tangy creaminess of feta cheese, all baked into a soft, airy dough that’s perfect for any meal.
Whether you’re serving it as an appetizer, a side dish, or enjoying it on its own, this recipe will surely become a favorite among your family and friends.
The secret to making a perfect focaccia lies in its dough, which should be light, fluffy, and infused with olive oil for added richness. The toppings of sweet bell peppers and feta cheese not only enhance the bread’s flavor but also provide a beautiful presentation with their bright hues.
This recipe is suitable for serving 4-6 people, making it an excellent choice for gatherings or as part of a larger meal.
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil, plus extra for drizzling
- 2 large sweet bell peppers, thinly sliced
- 1 cup crumbled feta cheese
- 1 tablespoon fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until frothy. Add the all-purpose flour, salt, and 1/4 cup of olive oil to the yeast mixture. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Toppings: While the dough is rising, prepare your sweet bell peppers by slicing them thinly. Crumble the feta cheese and set both aside.
- Shape the Dough: Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down to release the air and transfer it to a greased baking sheet. Stretch and flatten the dough to fit the sheet, creating dimples with your fingers.
- Add Toppings: Drizzle the dough with olive oil and sprinkle the chopped rosemary evenly over the surface. Arrange the sliced bell peppers and crumbled feta cheese on top, pressing them gently into the dough. Sprinkle with coarse sea salt for added flavor.
- Bake the Focaccia: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy. Remove from the oven and let it cool slightly before serving.
Extra Tips:
For the best results, verify the water used for activating the yeast is warm, not hot, to avoid killing the yeast. You can experiment with different types of bell peppers—red, yellow, or orange—to add more color to the dish.
Additionally, feel free to add other herbs like thyme or oregano for a different flavor profile. If you like a bit of heat, a sprinkle of crushed red pepper flakes can be a great addition to the topping.
Enjoy your Sweet Bell Pepper and Feta Focaccia warm for the best taste and texture.
Mushroom and Truffle Oil Focaccia
Mushroom and Truffle Oil Focaccia is a delightful Italian bread dish that combines the earthy flavors of mushrooms and the luxurious aroma of truffle oil. This focaccia is perfect as an appetizer or a side dish, adding a gourmet touch to any meal. The soft and airy texture of the bread, complemented by the savory toppings, makes it irresistible.
Whether you’re hosting a dinner party or simply indulging in a weekend baking project, this Mushroom and Truffle Oil Focaccia is sure to impress your family and friends.
The preparation involves making a traditional focaccia dough, which is then topped with a generous layer of sautéed mushrooms and drizzled with high-quality truffle oil. The combination of ingredients creates a harmonious blend of flavors, with the mushrooms providing a rich umami taste and the truffle oil adding an elegant finish.
Baking the focaccia to golden perfection enhances its crisp exterior and fluffy interior, making it a versatile dish that can be enjoyed warm or at room temperature.
Ingredients (Serves 4-6):
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil, plus extra for drizzling
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups sliced mushrooms (such as cremini or button)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy. Add the flour, salt, and 1/4 cup of olive oil to the yeast mixture. Mix until a dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until it’s smooth and elastic. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Prepare the Topping: While the dough is rising, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the sliced mushrooms and thyme, cooking until the mushrooms are soft and any liquid has evaporated. Season with salt and pepper.
- Shape the Focaccia: Once the dough has risen, punch it down to release the air. Roll it out into a rectangular shape about 1/2 inch thick. Transfer the dough to a parchment-lined baking sheet.
- Add Toppings and Bake: Preheat your oven to 400°F (200°C). Evenly spread the sautéed mushrooms over the dough, followed by a generous sprinkle of Parmesan cheese. Drizzle with truffle oil. Use your fingers to make dimples all over the dough.
- Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the bread is cooked through. Remove from the oven and allow it to cool slightly on a wire rack.
- Serve: Slice the focaccia into squares and serve warm or at room temperature. Drizzle with a little extra truffle oil before serving if desired.
Extra Tips:
For the best results, use fresh mushrooms and high-quality truffle oil, as these will greatly enhance the overall flavor profile. If you have extra time, let the dough rise overnight in the refrigerator for a deeper flavor.
When dimpling the dough, press down firmly but gently to create the characteristic focaccia texture. If you prefer a more robust flavor, consider adding a sprinkle of sea salt and additional herbs, such as rosemary, on top before baking.
Enjoy your Mushroom and Truffle Oil Focaccia with a side of balsamic vinegar for dipping or as an accompaniment to a soup or salad.
