A few years ago, I worked with an Italian chef named Giuseppe. Giuseppe, or Pep for short, specialised in Pizza. Still, his talents also stretched to recipes such as this rosemary and sea salt focaccia, which, fresh from the oven, was something otherworldly. I’d love to say this is his recipe, but unfortunately, it’s the second-best recipe I have.
What is Focaccia?
While it may appear flatter than other breads, such as sourdough or granary loaves, Focaccia is still a leavened bread. It has its origins in ancient Rome, with an early version recorded as panis focacius. Ancient Roman cooks would use olive oil and salt to flavour bread baked on the hearth, or focus, the warm centre of the room or home.
To Leaven – The act of adding yeast to a dough to make it rise.
The bread’s delicious flavour and texture may suggest a complex ingredients list, but it’s pretty short, calling for little more than flour, water, yeast, salt, and olive oil. Over the following centuries, regional variations emerged as cooks across Italy used local ingredients to flavour their bread. The modern term focaccia first appeared in the 14th century, but it referred to numerous different breads, not just the familiar rosemary-and-salt flavour we associate with it today.
The Many Faces of Focaccia
In some regions, Focaccia is called Pizza Bianca (white pizza) because its preparation is similar to that of a traditional pizza base. However, pizza is baked immediately, while Focaccia is left to rise again. Along the Ligurian coast, focaccia evolved into numerous local styles, from the dry, biscuit-like bread to softer, oilier breads sometimes prepared with cornflour. In the north, you may even find sweeter versions, alongside special holiday versions baked to celebrate easter.
The version closest to the bread idolised around the world may come from Genoa. The iconic finger-shaped holes are pressed into the dough before it is brushed with olive oil and seasoned with salt flakes. Other herbs, such as rosemary, basil, sage, and garlic, are often added.
What Type of Flour Should I Use?
I’ve covered this topic while writing up my pizza dough recipe. The truth is, it probably doesn’t matter as long as the flour contains a high amount of protein. The following flours are suitable for Focaccia and breadmaking in general.
- Strong Bread Flour – Has a higher protein resulting in a higher gluten content, which gives the dough a chewier texture.
- Italian “00” flour – While 00 flour is high in protein, it’s made from softer wheat, which slightly weakens the gluten, resulting in a smoother dough.
- All-purpose Flour – It has lower protein and gluten compared to bread flour, but can still give a decent rise to bread due to its protein and gluten content.
Kneading the Dough
Kneading stretches the gluten and strengthens its bonds. This allows proteins to expand as the dough rests, resulting in an elastic dough with a stronger structure.
Yeast causes fermentation, arguably the most essential ingredient in bread, which makes the dough rise. Proper kneading also helps evenly distribute carbon dioxide bubbles produced by this process. These gas pockets give a loaf of bread its height and those characteristic holes.
Caution! Over-kneading results in overworked gluten. This results in a firm, stiff dough, and the exact opposite of what you want to happen. This isn’t easy if kneading by hand, but I’m using an electric mixer, which makes it very easy to over-knead, so take care.
A well-kneaded dough should be soft and springy when pressed. A good test is to break off a small piece and stretch it out. It should be thin enough to see through.
Rosemary and Sea Salt Focaccia
Ingredients
- 500 g “00” Flour or Strong Bread Flour Plus extra for dusting
- ½ Tsp Salt
- 7 g Instant or Dried Yeast Sachet
- 325 ml Lukewarm Water
- 4 Tbsp Extra Virgin Olive Oil
- 6 Sprigs of Rosemary
- 1 Garlic Clove Crushed
- A good Pinch of Flaked Sea Salt
Instructions
- In a bowl, mix the flour, salt, and yeast.
- Make a well in the centre and pour the water and half of the oil into the well. Using your fingertips, gently mix the flour into the water until a dough forms.
- Lightly flour a clean work surface and turn out the dough. Knead for 10 minutes until the dough springs back when pressed with a finger. Alternatively, keep the mix in the bowl and use a kneading attachment or a dough hook on a handheld blender or a standalone mixer. It will speed up the process.
- Return to a clean bowl, dusted with flour and cover. Set aside and leave for at least 15 minutes.
- Preheat the oven to 200 °C or gas mark 6 and lightly grease a baking dish or tray.
- Gently knock back the dough and press it into the baking dish. Using your fingers, gently push the dough out into the four corners. Then lightly press a few dimples into the dough.
- Using scissors, cut the rosemary stalks into smaller sprigs and press them into the dough. Sprinkle the sea salt, brush with the remaining olive oil, and scatter the crushed garlic. Set aside again, covered, and leave to rise for at least 30 minutes.
- Place the focaccia into the top of the oven and bake for 30-35 minutes until golden.
- Allow to cool a little, but the bread is best served warm with extra olive oil.
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