There’s nothing quite like the aroma of freshly baked focaccia wafting through your home. This Italian classic, with its golden crust and soft, pillowy center, is easier to make than you might think. Today, I’ll guide you through a recipe that combines simplicity and authenticity, delivering a focaccia that will make you feel like a seasoned baker. Let’s dive in!
Ingredients for Perfection:
- 200 g semolina flour
- 300 g all-purpose flour
- About 300–350 ml water
- 150 g potatoes (boiled and grated)
- 10 g fresh yeast
- 15 g salt
- Olive oil (plenty!)
For the topping:
- Cherry tomatoes, halved
- Oregano
- Olives
- Olive oil
- Salt
Step-by-Step Guide:
Start by dissolving the fresh yeast in 50 ml of lukewarm water with a pinch of sugar. This little trick helps activate the yeast, ensuring a good rise. While the yeast is getting bubbly, mix your semolina and all-purpose flours together with salt in a large mixing bowl. Slowly add water, stirring with a spoon as you go, until the dough comes together. You’re aiming for a soft, slightly sticky consistency, so don’t worry if it feels a bit wet - this is where the magic happens.
Next, fold in the grated potato, the yeast mixture, and a drizzle of olive oil. The potato gives the focaccia its signature fluffiness, while the olive oil adds that Mediterranean richness. Knead the dough gently until everything is well combined. Cover the bowl with a clean kitchen towel and let it rest in a warm spot until it doubles in size. This should take about an hour, but patience is key, great focaccia is worth the wait!
Prepping the Topping:
While the dough is rising, prepare your toppings. Slice cherry tomatoes in half, gather some olives, and sprinkle oregano generously over them. Add a touch of salt and drizzle with olive oil, letting the flavors meld together while you wait for the dough to rise.
Bringing It All Together:
Once the dough has doubled, grease a baking dish generously with olive oil. Transfer the dough into the dish, gently stretching it to fit. Don’t be shy with the olive oil—focaccia thrives on being “oily,” so drizzle more on top. Use your fingers to create those classic dimples in the dough, pressing the toppings gently into the surface. Let the dough rise again until it’s puffed up nicely, about 30–45 minutes.
Baking Your Masterpiece:
Preheat your oven to 200°C (about 400°F). Once the focaccia has risen a second time, pop it in the oven and bake for about 20–25 minutes. For that perfect golden finish, switch on the grill function for the last 5 minutes. Keep an eye on it - ovens vary, so use a toothpick to check if the focaccia is baked through.
Serving and Enjoying:
Let the focaccia cool slightly before slicing. Serve it warm, accompanied by a side of olive oil for dipping or alongside a fresh salad. It’s perfect for any occasion—whether as a snack, a side, or even the star of the table.
Tips for Success:
- If you don’t have fresh yeast, substitute with 4 g of dry yeast
- For a twist, add garlic or rosemary to the dough or as a topping
- Always use good-quality olive oil - it makes a world of difference
Enjoy this homemade focaccia and bring a piece of Italy to your table. Your family and friends will be begging for more!
