Focaccia

The story

Focaccia is rooted in Liguria and other parts of northern and central Italy. Flat breads baked with olive oil have deep roots around the Mediterranean, while focaccia is particularly associated with Liguria, where focaccia genovese is thin, dimpled and generously seasoned with olive oil and brine. Regional versions vary in thickness and toppings, showing how a simple bread dough adapted to local tastes. Focaccia is loved for the contrast between a lightly crisp, oil-rich surface and an airy, chewy crumb. The characteristic dimples hold olive oil and brine, giving even a plain loaf a distinctive savoury flavour. In Liguria, focaccia is everyday food rather than only a restaurant starter: it can be eaten at breakfast, as a snack, with an aperitivo or alongside a meal. Its versatility also makes it one of the clearest examples of Italy's regional bread traditions.

Ingredients

• Main
• 166.67 gram Strong white flour500g Strong white flour
• 2.67 gram fine salt8g fine salt
• 3.33 gram yeast10g yeast
• 10 millilitre olive oil for oiling30ml olive oil plus extra for oiling
• 123.33 millilitre water370ml water

Method

1. Method

   Combine dry ingredients in a bowl. Make a well, add water and olive oil, and mix into a dough. Fold and rotate the dough for 2 minutes, then knead on an oiled surface for 10 minutes until elastic, or use a mixer with a dough hook (2 minutes slow, 7 minutes medium). Cover the dough in a bowl and let rise for 2 hours until doubled. Oil a 30x20cm baking tin. Stretch the dough to fit, drizzle with olive oil, and make indentations with your fingers. Cover and prove for 1½ hours. Add toppings, drizzle with olive oil, sprinkle oregano and salt, and bake at 210°C/fan 190°C/gas 6½ for 20 minutes until golden. Drizzle with olive oil, cool on a wire rack.

Nutrition

per serving

Estimated nutrition for Focaccia; use as editorial/testing data and refine from exact ingredient weights if needed.