When it comes to the delicate matter of Focaccia the authentic, 100% born-and bred Italian proudly turns into a -very- opinionated baking expert. Be it as it may that most Italian would rather buy their focaccia at the local bakery instead of baking at home, they all seem to reach a common agreement when it comes to texture, flavor and, most-importantly, the lightness of the crumb. Don’t try to sell an Italian a dense, doughy, thick bread, whose resemblance to authentic focaccia is a mere matter of those glistening holes dimpled on top. No, no, to the authentic Italian Focaccia connoisseur, that will not do. Focaccia, is not a bread. It is it’s very own creation and you will know you have sunken your teeth into the real thing, when you bite into a feather-light crumb, that comes apart with the slightest involvement of your jaws, leaving you wondering how on earth it is possible to pack so much flavor and such a delightful texture into one humble mouthful.
The secret is now unveiled!
Ingredients, adapted from my Focaccia Genovese recipe
1 tablespoon of dried yeast
3/4 cup lukewarm water
1 teaspoon of barley malt syrup or honey
320 gr (2 3/4 cups) 00 or plain flour
2 tablespoons of extra-virgin olive oil
2 teaspoons of salt
For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of dried oregano, 1 cup of halved cherry tomatoes, salt flakes to taste.
How to
1. In a large bowl dissolve yeast with water, add flour, oil and barley malt syrup or honey. Knead for 5 minutes, then add the salt.
2. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook).
3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.
4. Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia.
5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.
6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt.
7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.
8. Drizzle the holes with the glaze and sprinkle with some more salt.
Bring your oven to 200 C (390 F) and bake for 20-25 minutes or until it looks slightly golden and utterly irresistible…
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- Focaccia Loving (acupofteawithmrsb.com)
Silvia Colloca 
I have been reading your wonderful recipes and article in Delicious – what a fantastic luncheon! You deserve all the recognition Silvia.
enzo
Grazie Enzo, davvero!
What size pan did you use! Recipe sound great.
Good question. This quantity of dough makes enough to fit 1 large oven tray or 2 smaller round pie dishes.
Looks positively yummy-will try. Also, you write wonderfully!
Thanks Louise! Please let me know how it goes one you’ve tried it!
That looks way too nice! Absolutely fabulous!
Oh, thank you so so much!
Silvia, this focaccia looks so delicious!! I haven’t made one with the cherry tomatoes yet. I’m going to have to try it! Looks so yummy! I posted a cheese-filled focaccia on my blog quite awhile back. It was very good. Have you made filled ones also?
Oh, yum! My mum makes a great one filled with soft stracchino cheese. I must grab her recipe and post it soon… ps Love your blog!
Thank you! That means a lot to me coming from you!
I hope others will love it too, I don’t ever seem to get comments, so I’m never quite sure what people are thinking.
Are you sure to be tagging your posts correctly? I have found that the more i tag my posts, the more traffic I get on the blog
Not sure…….labels are the same as tags, right? I thought I was listing all relavent words.
I am not sure they are the same thing. Labels may be categories. I use WordPress, I think you may have to look to ask the bloodspot help desk.
Here a tip on tagging, http://en.support.wordpress.com/posts/tags/
Thanks Silvia for the help. I do think that tags and labels are the same thing. I guess I’m going to have to slowly learn my way around the specifics of blogging. Several things I’d like to update/change, but I’m taking it slow because I’m just not familiar with how to do many things with the blog yet. It’s nice to have a fellow blogger friend who is so willing to try and help out. It’s greatly appreciated. And…..thanks for the comment on my blog about the cheesecake!
Oh, I can’t wait for the summer to use my Juliet tomatoes for this one.. I am enjoying getting to know your site. It really is extraordinary – I shall soon run out of superlatives. Complimenti!
I love Juliet tomatoes! Thanks Adri!
I made this focaccia last night Silvia and it was fabulous!!! I’m afraid to say it is all gone bar a small amount I stashed to have with some soup today….I flavoured mine with pesto and rosemary but might give the tomatoes a go tomorrow.Thanks! Jan x
Adoro le tue ricette…Complimenti!! Questo pane e’ venuto benissimo! Ti prego- vendere il tuo libro in America!! Baci, Alexandra
Made this recipe today, and it’s well worth the effort! Never made bread before and this recipe was very simple to follow. The focaccia was lovely, I need to make more already as it’s almost all gone in one night! Very delicious. Thanks for the recipe Silvia 🙂