Focaccie | An Oven-Baked Flat-Leavened Italian Bread

The round, square and rectangular-shaped Italian pizza is Focaccie. It is a flat-leavened Italian bread baked in the oven. It may be served as a side dish or sandwich bread. 

Some Basic Information For Focaccie:

There are several variations of focaccie across Italy. Some focaccia are soft or crispy. Sometimes it may be thin or thick. We can make this bread at home with patience.

At first, two types of dough are to be mixed in the morning. Keep it rising during the daytime. It can be baked just before the dinner. 

Collect the ripe sourdough starter, salt, and olive oil make try to make it in the home oven. Seasonal vegetables and good-quality olive oil should be used to make it. The good quality oil has a light aroma with balance and fruitiness. Then a little sourness with naturally leavened focaccia we can make.   

To get the best result, try to use the following formula: 

Mix with 30% high-protein flour and 70% all-purpose flour. This hydrated dough is strengthened and given structure by the 30% high protein flour.  

As per the choice, the sourdough focaccia can be completed. The complimentary items may be rosemary, pitted kalamata olives, chopped cherry tomatoes, coarse sea salt or olive oil. The Ligurian focaccia is topped with a salty brine dusting the top with coarse sea salt.

Another some ideas for different flavours:

One such flavour may be with tomatoes, oregano, capers, garlic, and olive oil. Another one may be thinly sliced Yukon gold potatoes with coarse sea salt, fresh thyme, and olive oil. Sometimes we can use sliced and olive oil-marinated red onions, brined olives, and fresh chopped tomatoes. Any type of Grated hard cheese, rosemary and olive oil can be the other choice.

A Simple Sourdough Focaccia Recipe:

Types of equipment needed:

We have to manage a rectangular or round pan for baking this sourdough focaccia. To prevent the focaccia from drying out too quickly in the oven, use a deep pan. Both the pans have a nonstick interior. This nonstick pan can conduct heat exceptionally well. Due to proper heat, it imparts a beautiful crust on the naturally leavened focaccia.

Method to prepare the focaccia:

• Mix the dough by hand or with a stand mixer or the slap and fold technique can be used also.
• Add both types of flour, water, salt, and ripe sourdough starter to the bowl of a stand mixer fitted with the dough hook attachment.
• Save the olive oil for last when combined. 
• Turn the speed to 1 to mix for 1-2 minutes until blended properly. 
• Mix for another 5 minutes till the dough strengthens sufficiently.
• Huddles close to the dough hook. 
• Try to keep the dough rest in the mixing bowl for about 10 minutes. 
• Set the mixer’s speed to 1.
• Slowly drizzle the olive oil into the bowl while you mix.
• Once the dough has absorbed the olive oil, increase the speed to 2 and run the mixer for one to two minutes, or until the dough comes back together.

Remember that after mixing, the dough is still very wet and chunky. It’s not collapsing, though. At this point, we need to fight the urge to add more flour. By the middle of bulk fermentation, it will strengthen after several sets of stretch and folds. 

The Process of Fermentation:

Place the dough into a large fermentation vessel and cover it now. Once you’ve covered it, wait for the following two hours.

• Stretch the dough up to 4 sets and fold starting 30 minutes after stretching. 
• Set every 30 minutes after this procedure. 

Proof for the next 4 hours:

• Rectangular Pan or a silicone liner (which is available) to be greased with olive oil.
• A deep rectangular pan is to be used to keep the dough.  
• A sufficient amount of oil is poured into the pan so that the focaccia doesn’t stick during baking.

The dough will be proven for 4 hours at  76-78°F or 24-25°C. Please note that this period is flexible and dependent on the temperature. Let it prove longer if it is cooler. In the opposite sense, if it is warm, then it might be able to bake sooner.

It should be kept in mind that the pan is to be uncovered every 30 minutes for the first hour. Then gently stretch the dough with wet hands up to the edge of the pan to fill it. During this proofing period, the dough will spread out. Hence, it is not required to spread the dough aggressively. Cover the pan and wait for the next 4 hours to proof after the dough is mostly spread to the edges.

Overnight Option: 

• Wait for two hours in proof.
• Cover the rectangular pan with an airtight lid.
• Now keep it in the fridge.
• Take out the dough from the fridge on next day.
• Wait till it comes to room temperature.
• We have to check whether the rectangular pan is suitably fitted inside the Dough Proofer. 
• Reusable plastic is to be used to cover it after keeping it inside the proofer. 
• Now set it to 78°F or 25°C  until ready to bake.

Prediction of the sourdough focaccia:

The dough is ready in about 30 minutes before. Preheat the oven to 450°F or 232°C  with a rack placed in the bottom.

Top and Bake:

Continue with the Top & Bake as per the steps mentioned below.

• The plain dough will be dimpled with wet fingers. 
• It must be ensured that the dimples are evenly spaced.
• The wet fingers should be drawn to the bottom of the pan.
• Spray 1-2 tablespoons of extra virgin olive oil on it.
• Then spray the coarse sea salt with herbs on the dough. 
• We can use other toppings if needed. It should be added at the same time.
• Slowly press them into the dough.
• Bake the focaccia in the oven at 450°F or 232°C.
• See the colour on top of it. The colour will be brownish.
• Wait for about 28-30 minutes. 
• During this time, turn the pan halfway from front to back.
• Concentrate on taking care of it during the last 5 minutes.
• Pull it out if it’s colouring too quickly.
• Leave it in longer for a little darker.
• Cool down the focaccia for a few minutes in the pan
• Use the cooling rack to cool the same. 

It is fantastic warm from the oven, and best on the day of baking. But it will keep well for a couple of days loosely wrapped in the foil.  

Nutritional value of Focaccie: 

Here we have considered 100 gm of Focaccie. 

• Its calorie is about  250
• Total fat including saturated fat is about 8 gm
• Cholesterol free 
• Sodium content is about 560 gm
• The potassium content is about 115 gm
• The amount of protein is about 10 gm
• Total carbohydrate including dietary fibre is about 35 gm

Apart from the above-mentioned nutritional items of food, this bread contains also Iron, magnesium, and calcium with a remarkable percentage. But there is no vitamin C or D. 

The Wrapping Word:

In the last word, we have to say that this Italian bread or a type of pizza can be made with patience as it takes more time to prepare. Some special types of equipment are needed for making Focaccie. After all, it is clear from this article that this bread will take more time to prepare, but it can be used after keeping in the fridge for about three days. We can enjoy the same taste and freshness of it after keeping it in an airtight container for up to 3 days. Although it will be better to use it immediately after baking. So why you are waiting? Let’s try to make it in your home!

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