My Favourite Breads
My “Favourite Bread Journey” continues. Last time I took a trip to the Tuscan region of Italy and I loved it so much so today I continue the bread journey in Italy. Italy is one of the countries I have on my bucket list, so be warned that I’ve never been there in reality but I’ve certainly made lots of virtual trips there. I hope one day I shall be able to eat the various authentic Focaccia’s that I’ve heard so much about.
Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough, but with more leavening agent. It may be topped with herbs or other ingredients, like onions, peppers, olives, fresh tomatoes, sliced tomatoes or eggplant. Once the dough has been rolled and let to rise for about 20 minutes, it’s uncovered, and deep dimples are made all over the surface using fingertips. The bread is allowed to rise for the second time then olive oil is spread over it, as a way to preserve moisture. At this point the herbs or onions or whatever topping is being used is added and the bread is baked in a hot oven for 25-30 minutes. The bread is typically used as a side, pizza base or as sandwich bread. I hope you’ll love this recipe the way we did. We demolished the bread within thirty minutes. I wish you a happy and fun-filled week!
Preparation time: 30 minute + 2 hours resting time; Baking time: 25-30 minutes Makes:10-inch (25cm) bread
- 350g (12oz, 1½ cups) all-purpose flour
- 5ml (½ teaspoon) salt
- 5ml (1 teaspoon) sugar
- 5ml (1 teaspoon) Fleischmann’s instant yeast
- 1 tablespoon olive oil
- 250ml (I cup) warm water
- 15ml (1 tablespoon) chopped fresh rosemary or 1 teaspoon dried rosemary
- 15ml (1 tablespoon) finely diced red onion
Ingredients for topping:
- 30ml (2 tablespoons) olive oil
- 1 small red onion, thinly, moon sliced
- A sprig of rosemary
- 1-2 teaspoons coarse sea salt
- Coarsely ground black pepper
- Preheat the oven to 400°F (200°c) ten minutes before using. You’ll need a 12-inch round pizza pan lined with parchment.
- Sift the flour, salt, sugar and yeast into a large bowl. Make a well in the centre. Add the olive oil and water into the well and mix into a soft dough (If too firm, add a few tablespoons of water). Turn onto a lightly floured surface and knead 10 minutes until elastic.
- Form the dough into a ball, place in a lightly oiled bowl and cover with cling film (plastic wrap). Leave in a warm place for about 1 hour or until doubled in size.
- Knock back the dough, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes. Roll into a 10-11-inch round. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes. Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk.
- Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper. Bake 20-25 minutes or until golden. Turn out on a wire rack to cool slightly. Serve warm.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the Focaccia at 400°F (200°C) for 25 minutes.
Step By Step Photos
Please always assemble all ingredients before you start
Sift the flour, salt, sugar and yeast into a large bowl.
Make a well in the centre. Pour the olive oil and water into the well and mix into a soft dough.
Turn onto a lightly floured surface and knead 10 minutes until elastic.
Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size.
Knock back, knead in the chopped onions and rosemary
and shape into a ball. Cover with a towel and let rest for 5 minutes.
Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes.
Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk.
Ingredients for topping
Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper.
Bake 20-25 minutes or until golden. Turn out on a wire rack to cool slightly.
Sounds really nice this. Will give this a go over the weekend. Thanks for sharing this.
Thank you. I enjoyed browsing your website. Have a pleasant week!
🙂 You have a nice blog! Thanks! =))
Thank you. You have a great one too!
This homemade focaccia is just divine! I love bread with onions, i’ll try it!
Thank you. Have a great week!
Made it for dinner tonight and added to our collection of favorite recipes!
Remark / question: The bread crust was perfect but the core was a bit damp and didn’t rise as you would expect in focaccia bread. Could it be because of onion’s water content?
Also, in the recipe, the main ingredients are titled as ‘Ingredients for Topping’!
Thanks for the feedback. It’s hard to answer you question but there are many possibilities.
What flour did you use? what yeast did you use? the most probable problem is that the bread did not rise well enough. The rising depends on the amount of yeast used, as well as type of flour and room temperature. If the temperature is low then the bread needs more time to rise. Also, maybe it just needed to cook for a few more minutes as he edges always cook faster than the centre. I hope that helps you figure out what could have happened. Have a wonderful weekend!
Thanks for the suggestions!
I use white bread flour and instant yeast (available at Costco). I let the dough sit in yogurt maker to make sure that the temperature is uniform and high enough for the dough to rise.
I’ll try it out one more time and see how it turns out.
Thanks. Please let me know the second outcome. Have a lovely week!
Thank you for making the bread. I have just glimpsed it and love what I saw. Have a lovely weekend!
I really love the color!
This might sound silly but the focaccia gives me the feeling or romantic and adventurous instead of “homey”.
It tastes exquisite, Hari. I totally agree! Have a fantastic week!
we are having super rainy week but I am having good times :D.
I hope you and your family are all well and happy! 😀
We are having a super snowy and cold week. How different our corners of the world are. Thanks, Hari. I am enjoying my weekend, already!
This is perfect for a pizza base, my son would love this alot! THanks for sharing:D
I totally agree. Have a wonderful day!
Focaccia looks tempting:-) yum yum
Very tempting, and tasty too!
I love foccacia but I have never tried homemade. Yours looks and sounds yummy. The one I buy is with black olives and onions and I like it a lot.
As for Italy, I`ve been to Rome long time ago. They had so good pizza on every street corner that it was downright dangerous… 😉
I’ve heard of those good pizzas, in every corner, from everybody who has been there. I can’t wait to visit Rome. Next time I make Focaccia, I shall add some olives too. I wish you a pleasant week!
Can’t go wrong with a bit of focaccia!
I absolutely agree!
This looks very familiar, Liz, and I bet it tastes wonderful. Have you ever sliced it and made sandwiches? If not, I highly recommend doing so. If you can press them, like panini, even better. Trust me. 🙂
John how can I not trust the indigenous expert? Mine will certainly go into the press. Isn’t that the best? Nice, hot and with some gooey cheese melting away. My tastebuds are awakening. Have a great week, John.
I love this recipe!!!!
what a coinsidence,
i just finished my balsamic caramelized onion foccacia in restaurant…
your onion foccacia looks damn delicious too….
Oh my that must have tasted great. I can just imagine you ingesting all those irresistible flavours. Have a fantastic week!
This looks delicious! I’ll have to try this recipe some time 🙂
I wish you a happy baking. Have a pleasant week!
One of my all time favorites! Love the pictures – you make it seem so simple. Can’t wait to get to baking!!!
It’s so simple and fun to make. I hope you get some time to bake it! Have a lovely week!
Bread and onions – that’s totally irresistible for me! 🙂
Love homemade focaccia! I’ve only made it once myself. I love making sandwiches with it. Thanks for sharing!
The next time it shall be made specifically for sandwiches. I can’t wait!!!
This is a favorite bread with the same toppings you have used 🙂
Thank you. Enjoy the day.
Looks so inviting!
Oh yum!!! I wish I had a piece of this right now to go with my soup for dinner. Thanks for sharing this great recipe 🙂
Thank you for complimenting. Have a lovely weekend!
looks so tasty!!! Have a nice week, Liz! 🙂
Thank you. Same to you!
Absolutely delicious looking. Did you eat it on its own, or did you add a filling? Have a wonderful week ahead, Liz.
This one was gobbled up with some hot, hearty soup. It was delicious. Thanks. You too have a great week!
Your pictures make me salivate! Especially the one where you had punched the holes into the dough – what I’d give to be pulling that out of the oven now!
That bread was something else. I have to plan on making it again, soon. Have a great week!
thank you – and you!
I love homemade focaccia! These pictures are making my mouth water!
Ha that means it looks good. Thanks for complimenting!
I just pulled my version of this out of the oven – – too funny! 🙂
Omg I can imagine the taste and aroma. What a lovely coincidence!
This looks wonderful! Love homemade foccacia, this onion variation sounds delish 🙂