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Focaccia

I got this recipe from a baker in a small shop in Como Italy. The photos are of 2 versions he made that afternoon, yes I had both and that’s when I knew I had to sweet talk the baker into sharing the recipe.
This recipe will make 1 large pan. Once you make a couple you will be an expert and for toppings, use your imagination, everything works from meats, vegetables, cheese, sauce and simple herbs.
Preheat the oven to 400° and use good ingredients. For the flour you can use all purpose but Italian is best. You will also need some semolina flour no sub there. I hope you enjoy the recipe!

 

Starter:​​​

  • 1 cup​ flour
  • ¼ cup​ semolina flour
  • ½ tsp ​sea salt
  • 2 packages ​active dry yeast
  • 1 cup​ lukewarm water
  • 1 tbs flour

 

Dough:​

  • 3 cups​ flour
  • ¼ cup​ semolina flour
  • 1½ tsp. sea salt
  • 1 cup ​lukewarm water
  • 2 tbs extra virgin olive oil
  • ¼ cup flour to knead the dough
  • 3 tbs extra virgin olive oil for baking

 

Directions for the Starter:
Mix together first 5 ingredients in a medium bowl. Sprinkle the extra tbs of flour over the top. Cover with plastic wrap, place in a warm spot. Let rise for 1 hour.

 

Directions for the Focaccia:

1-Put the 3 cups of flour, semolina, and salt in a large bowl. Make a well in the center. Pour the water, oil, and starter in the well and start mixing from the center outward.
2-When the dough comes together use some of the ¼ cup of flour to dust the counter. Place the dough on the counter and begin to knead it, adding more flour as needed.
3-Knead for 5-10 minutes, the dough will be smooth and supple. Only use the amount of the flour listed here or the dough will be tough
4-Form into a ball and cover with a inverted bowl. Let sit for 20 minutes.
5-Coat the bottom and sides of a sheet pan with the olive oil. Stretch the dough into the pan. If it resists, let it rest for 5 minutes and continue.
6-Cover with plastic wrap and let rise for 30-45 minutes
7-using your fingers make indents all over the dough.
8-Top with your topping.
9-Place in the 400 degree pre heated oven till done. Depending on your topping the focaccia will take anywhere from 40 min to 50 min.
10-Remove from the oven and let it rest for a few minutes.

 

Try not to open the oven too many times. At the 40 minute time check for doneness. Carefully with a long fork lift a corner up and look to see if it’s golden. The focaccia will rise more as it bakes. If this is your first time making a focaccia I would suggest starting with a simple topping like fresh herbs, sea salt, oregano and maybe a little Parmesan.

 

Daniel Mancini

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