Focaccia Bread: A Northern Italian Culinary Staple

Summary

Focaccia bread, a cherished staple of Northern Italian cuisine, is renowned for its versatility and rich flavors. This article provides a detailed guide to making traditional focaccia, including a list of ingredients and step-by-step instructions. Learn how to create this classic bread, personalize it to your taste, and explore its historical significance. Discover interesting statistics and facts about focaccia that few people know, and elevate your baking skills with this comprehensive guide.

The History and Significance of Focaccia

Focaccia, originating from the Latin word "focus" meaning "hearth," has been a part of Italian culinary tradition for centuries. This flatbread, often compared to pizza dough, is known for its rich, olive oil-infused flavor and airy texture. Historically, it was baked on hot stones or in hearths, making it a communal and versatile food item.

Interesting Facts and Stats

• Ancient Roots: Focaccia dates back to ancient Rome, where it was known as "panis focacius" (source: History of Bread).
• Popularity: In a 2020 survey, focaccia was ranked as the third most popular bread in Italy, following ciabatta and pane di Altamura (source: Statista).

Ingredients and Preparation

Herb Oil

To infuse your focaccia with aromatic flavors, prepare a herb oil using the following ingredients:

• 1 cup of olive oil
• 1-2 tablespoons of chopped basil
• 1-2 tablespoons of chopped thyme
• 1-2 tablespoons of chopped oregano
• 1-2 tablespoons of chopped rosemary
• 3-4 cloves of garlic (add more if desired)
• 1 tablespoon of sea salt or kosher salt
• 1/2 - 1 teaspoon of cracked pepper

Preparation

1. Combine all the fresh herbs in a mixing bowl.
2. Mix thoroughly and let it sit at room temperature until ready to use. Do not refrigerate.

Focaccia Dough

For the dough, gather the following ingredients:

• 6 cups of bread flour
• 2-3 teaspoons of sea salt
• 2 teaspoons of instant yeast
• 7 teaspoons of olive oil
• 2 1/2 cups of water (105-115°F to avoid killing the yeast)

Dough Preparation

1. Combine flour, salt, yeast, and water in a dough mixer or mix by hand (hand mixing will take longer).
2. Mix until the dough is incorporated (3-5 minutes), then add 3-4 teaspoons of olive oil.
3. Continue mixing for an additional 1-2 minutes.
4. Transfer the dough to a clean, oiled bowl (1 teaspoon of olive oil) and let it rest for 10-15 minutes at room temperature.
5. Punch down the dough using a folded fist technique, then let it rest again, covered with plastic wrap, until it doubles in size.

Baking the Focaccia

1. Preheat your oven to 400°F (gas) or 425°F (electric).
2. Grease a half-sheet baking tray with olive oil.
3. Gently transfer the dough to the tray and spread it using your fingertips, avoiding punctures.
4. Let the dough rest for 5-10 minutes, ensuring it reaches the corners of the tray.
5. Generously cover the dough with the prepared herb oil.

Toppings

Before baking, add the following toppings:

• 1/2 - 1 cup of sun-dried tomatoes (julienne strips)
• 1 cup of shredded Parmesan cheese
• 1/2 cup of olives (Kalamata or your preferred type)

Final Steps

1. Add the toppings to the dough.
2. Bake in the preheated oven for 8-10 minutes, then rotate the tray 180 degrees.
3. Continue baking for an additional 10-15 minutes until the top and bottom are crisp and golden brown.
4. Remove from the oven and transfer to a cooling rack to prevent sogginess.
5. Cool for 15-20 minutes before serving.

Conclusion

Focaccia bread is not only a delicious addition to any meal but also a testament to the rich culinary heritage of Northern Italy. By following this detailed guide, you can create a traditional focaccia that is both authentic and customizable to your taste. Enjoy the process of baking and the delightful flavors of this classic bread.

For more information on the history of bread and its cultural significance, visit History.com. For statistics on bread popularity in Italy, check out Statista.