Focaccia
Discover the art of homemade focaccia with our simple recipe! This delicious bread combines 1 tsp of yeast and sugar, 2.5 cups of all-purpose white wheat flour, and 1 tsp of salt to create a perfectly seasoned, airy delight that's as beautiful as it is tasty. Perfect for any occasion!
- 06 Mar 2025
- Cook time 25 min
- Prep time 75 min
- 6 Servings
- 4 Ingredients
Focaccia is a delightful way to combine baking with creativity, resulting in a bread that’s not only delicious but also visually stunning. This Mediterranean classic involves a simple dough that is decorated with an array of vegetables, herbs, and sometimes fruits to create beautiful patterns and designs. Whether you're a seasoned baker or a beginner, this recipe for focaccia art will guide you through the process of making a perfectly fluffy and flavorful bread canvas ready for your artistic touch.
Ingredients:
Instructions:
- In a small bowl, combine 1 tsp of yeast and 1 tsp of sugar with 1 cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.
- In a large mixing bowl, combine 2.50 cups of all-purpose white wheat flour and 1 tsp of salt.
- Create a well in the center of the flour mixture and pour in the yeast mixture.
- Mix with a wooden spoon or your hands until the dough starts to come together. If the dough is too sticky, add a bit more flour; if it’s too dry, add a bit more water.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Grease a baking sheet or a large, shallow baking pan with olive oil.
- After the first rise, gently deflate the dough and transfer it to the prepared baking sheet.
- Stretch and press the dough out to cover the entire surface of the pan.
- Cover the dough loosely with a damp kitchen towel and let it rise for another 20-30 minutes in a warm place.
- Preheat your oven to 425°F (220°C).
- Create your focaccia by pressing halved cherry tomatoes, sliced bell peppers, red onion rings, olives, capers, and fresh herbs into the dough. Be creative and arrange the toppings to create a garden or floral design.
- Drizzle olive oil over the top and sprinkle sea salt for extra flavor.
- Using your fingers, gently press dimples all over the surface of the dough to create the characteristic focaccia texture.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
- Remove from the oven and let it cool slightly on a wire rack before slicing and serving.
Tips:
- When activating the yeast, make sure the water is warm but not hot, as too high a temperature can kill the yeast.
- Knead the dough well to develop the gluten, which will give the bread its texture.
- If you prefer a softer focaccia, you can brush it with olive oil both before and after baking.
- Feel free to experiment with different toppings and arrangements for a unique look each time you bake.
- If the dough is sticking too much to your hands while shaping it, lightly oil your hands to handle it more easily.
Creating focaccia is not just about making bread – it's about combining culinary skills with creativity to produce something that’s as beautiful as it is tasty. With this straightforward recipe and a few helpful tips, you’ll be well on your way to crafting your very own edible masterpiece. Enjoy the process of making focaccia art and delight in the delicious results that will impress both your eyes and taste buds!
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.79g | 5% |
| Sugar 0.97g | 1% |
| Fat | |
| Fat 0.95g | 1% |
| Saturated 0.09g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 6mg | 1% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.03mg | 3% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 0.16ug | 0% |
| Minerals | |
| Calcium, Ca 12mg | 1% |
| Copper, Cu 0.11mg | 13% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 90mg | 3% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 320mg | 22% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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