Crunchy, soft, and amazing both alone and filled with yumminess. I made myself a great focaccia stuffed with brie, eggplant and sun-dried tomatoes for...
Fluffy and light, with lovely air pockets and dimples of extra-virgin olive oil - focaccia is a family-favorite in just about every classic Italian family with kids who love a satisfying snack. In the quest to move away from refined sugars and ready-made snacks, focaccia is the go-to after school snack as its perfectly portable, and ever-so-in demand from both refined eaters and easy-going palates.
Focaccia is your all-weather bread friend, and once you learn in the Mamablip focaccia recipe just how simple this focaccia preparation is, you'll lever look back to your packaged snacks as your rapid solution again.
Learn with the Mamablip team to prepare salty, savory focaccia, and get ready to explore a world of modications and personalizations that you can do with this classic Italian bread recipe.
Split the bread once it's cooled, and fill it with whatever cured meats and cheeses you like - oil-cured artichokes, sun-dried tomatoes and fresh buffalo-milk mozzarella are some of my favorite fillings, but the world is at your fingertips once you've got the classic Focaccia bread recipe prepared.
If you've got the hankering, be sure to check out the other Baked Goods ideas in Mamablip's recipe archives - you're sure to find a great homemade recipe to bake in no time! Another great bread idea: Soft Pumpkin Sandwich Bread since we're in full Pumpkin season now!
Enjoy this most traditional Italian Focaccia bread recipe, and share your work with the Mamablip community on my social media pages. Love to see how you've crafted and customized this genuine Italian bread recipe to make it your own family's favorite bread preps!
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for 4 servings
In a big bowl, put water at room temperature and dissolve the yeast. Add evo oil and half the salt, mix well until the salt has melted.
Add the flour, little by little, mixing with a wooden spoon. Make sure the water has absorbed all the flour.
Once the water and flour are amalgamated, knead the dough on your work surface until elastic.
When the dough is elastic and ‘bounces back’, put it in a baking tray coated in evo oil.
Heat over at 220C. Put a baking pan with water inside while it heats up, to create humidity in the oven.
Press down the dough with your hands in the baking tray.
Coat the surface of the focaccia in evo oil and leave to rest for at least 1 hr 30 min.
Flatten the dough again with your fingers and add salt, pressing the salt in the dough.
Bake for 10 minutes, then take out the tray with water and bake at 200C for another 30 minutes or until golden.
75 minutes 12 ingredients 410 kCal
Vanessa Friday 29th of January 2021
Focaccia for breakfast, lunch and dinner!
Crunchy, soft, and amazing both alone and filled with yumminess. I made myself a great focaccia stuffed with brie, eggplant and sun-dried tomatoes for my lunch break. It was amazing and I was so proud I had made it all myself, focaccia included!