Fabulous Focaccia
It is well known that I do love all things carb… assortments of fragrant rice, homemade pastas and ultimately BREAD!
The past year of lockdowns and non-existent restaurant excursions has led to my pursuit of upping my culinary skills. Though I did not partake in the sourdough bread craze (whew-looked amazing but waaaaay too intimidating for me), through my book club recipe exchange I did discover and make homemade bagels. No joke, despite the time commitment, there is nothing quite like fresh oven baked bagels.
Well now… onto another discovery. Having been to a number of fabulous Italian restaurants here and in Bella Italia, I have always loved the fluffy bread with its olive oil crunchy crust. Much like pasta recipes, no kitchen ever will provide a repetition…all unique to the garden options to infuse the oil or top with a delightful burst of goodness.
Did you know that it is considered to be an early prototype of pizza? The latter today is more of a flatbread with less yeast and fluffiness. The original concept originated with the Etruscans or ancient Greeks. There is even evidence to suggest that the people of Pompeii – whose city was destroyed by Mount Vesuvius in 79AD – had a widespread focaccia baking and selling industry. The original versions were baked on heated tiles or earthenware disks in the hearth of a wood fire.
The name focaccia is derived from the Roman “panis focacius” translating to “hearth bread”. As the Romans expanded their empire to the reaches of France and Spain, this bread’s popularity spread. It was considered a poor man’s meal meant to feed the masses of slaves or peasants. The Spanish pan de hogaza, a version of focaccia, was derived from the original recipe as was fugasse, in the French regions of Burgundy, Provence and Languedoc. I must say, whatever the original intent, I have been a fan for years.
Having just discovered just recently how simple and flexible the recipe is, and how easy it is to make for a group or simple dinner, I thought I’d share an easy peasy take on focaccia. Make it the day before per recipe below, or on day of with subsequent risings, use whatever you have from your gardens or farmer’s markets to create a simply sublime bread for all to enjoy.
Fabulous Focaccia
Herb infused Olive oil
- 1/2 cup (120 ml) extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon fresh ground black pepper
The bread
- 1 cup (235 ml) warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 teaspoon honey
- 2 1/2 cups (315 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
Optional garnishes:
- Thinly sliced red onion
- Thinly sliced tomato
- Thinly sliced grilled fennel (or fresh if you like)
- Sea salt flakes
Making the herbed olive oil
In a small frying pan combine olive oil, garlic cloves, thyme, rosemary, and the black pepper. Over low heat, allow the oil to warm stirring occasionally for 10 minutes. Do not allow the garlic to brown. Smush the cloves well, stir again and set aside to cool.
In a large bowl, combine the warm water, yeast, and honey. Allow this to sit for about 5-10 minutes to allow the yeast to activate.
In a large bowl, combine the flour, salt, 3T of herbed olive oil and yeast mixture. Mix until a large sticky ball is formed. Transfer the sticky ball to an oiled bowl (or large ziplock), cover well and put in fridge overnight. Alternatively you can keep the bowl in a warm part of your kitchen and allow to rise for 1 hour.
Line a large cookie sheet with parchment paper, drizzle with 2T of herbed olive oil and spread out the bread dough to your desired shape. Using your fingers, dimple the bread all over. Drizzle with herbed olive oil, add any garnishes you like and allow to rise for 1 hour.
In a preheated 425 oven, bake the bread for about 20-25 minutes until it is golden. Transfer to a wire cooling rack. This will ensure the crispiness of the bread; cooling in the pan will make it soggy.
Use as an appetizer with flavoured olive oils, a delicious accompaniment to your meal or a simple lunchtime meal. The options of toppings are endless, but whether you like a classic herbed version or summertime vegetable infused rendition, it will become a family favourite!
Enjoy!
xoxo ~ Sandra
Photo Credits:
Antonio Filigno
Feedgoodpics
Barnabes Davito
