Focaccia

Focaccia is a flat oven-baked Italian bread. It is normally savoury (sometimes sweet), similar to a pizza. Focaccia is usually seasoned with olive oil and herbs. The toppings used on focaccia can be olives, onions, cheese, meat and sometimes vegetables.

Focaccia is very popular as a snack in Italy. A favourite of school children as they often purchase slice from a baker on the way to school to enjoy at break time.

The dough of Focaccia is similar to pizza dough in texture and style. Ingredients used are bread flour (high protein flour), oil, water, salt and yeast. It is rolled out by hand into a thick layer. Indentation is done on the surface of the dough to create multiple dimples in the bread. Olive oil is brushed on the surface of the dough to preserve moisture.

Focaccia can also be used as sandwich bread. It can be stored for a long time frozen or in air tight containers.

I baked Focaccia yesterday (from the dough that I prepared last Sunday). This is my first attempt baking Focaccia. The colour is not very appealing and the onions were slightly burnt. However, it is very aromatic and flavourful. Delicious and it was quite a hit.

Here is how I made it. (Recipe from The World of Bread by Alex Goh)

FOCACCIA

Ingredients :

(A)

2 tsp instant yeast

2 tbsp water

(B)

1 tsp salt

1/2 tsp sugar

300 gm bread flour

1/4 tsp ground black pepper

(C)

170 ml cold water

(D)

1/2 tbsp olive oil

(E)

1/2 tbsp dried oregano

Topping

Dried Rosemary

sea salt

coarsely ground black pepper

Slice onion ring

Method

1. Mix (A) till well blended, set aside for 10 minutes. Add (B) and (C) and knead to form a dough.
2. Add (D) and knead to form a smooth, sticky and elastic dough.
3. Add (E) and mix till well blended.
4. Place dough in a bowl, cover it with cling wrap and let it ferment for 45 minutes.
5. Take the dough and divide it into 6 equal pieces. Mould them into balls and let them rest for 15minutes.
6. Roll them into 6mm thick round shapes and place them onto a baking tray lined with baking paper.
7. Let them prove for 20 minutes, brush with olive oil and use your fingertips to make indentations all over the dough.
8. Arrange some onion rings on top and sprinkle with rosemary, sea salt and coarsely ground black pepper.
9. Baked at 210C for 15-20 minutes or till golden brown. Serve warm