Focaccia is a type of bread originating from the Liguria region in northern Italy, which has become popular worldwide for its spongy texture and aromatic flavor. This flat, slightly oily bread is characterized by its surface with small holes made with the fingers before baking, which allows the oil and herbs to penetrate the dough, providing an unmistakable taste. In Latin America, focaccia retains its original name, although in some places it is often confused or associated with other flatbreads or buffets, such as "coca" in Spain or herb bread in Mexico and Argentina. This particular recipe, with olives and herbs, highlights the Mediterranean tradition that combines the simplicity of its ingredients with the richness of its aromas, establishing itself as a perfect option both to accompany meals and to enjoy on its own.
Crispy olive and herb focaccia
How to Make Crispy Olive and Herb Focaccia
To begin, mix the dry yeast in a large bowl with the water and let it rest for 10 minutes until it activates.
Next, add the olive oil, fresh rosemary, sage leaves, olives, and the chopped or crushed garlic.
With a wooden spoon, incorporate the unbleached wheat flour, cornstarch, and salt, mixing until a thick and smooth dough is obtained.
Knead the mixture by hand for 8 to 10 minutes until the dough is firm and elastic, ready to rest.
Place the dough in a lightly oiled container, cover with plastic wrap or a cloth, and let it double in size, which usually takes about an hour.
Once it has risen, turn the dough out onto an oiled baking sheet approximately 10 1/2" x 15 1/2" and stretch it to fit within the pan.
If the dough does not fit easily, let it rest for 10 minutes and try stretching it again.
Cover the dough with a cloth and let it rise halfway, about 30 minutes, to achieve a light and airy texture.
Half an hour before baking, preheat the oven to 400°F (about 200°C) to ensure even cooking.
Just before baking, make indentations in the surface of the dough with your fingertips, sprinkle with a little extra salt, and add two teaspoons of olive oil to intensify the flavor.
Bake the focaccia for 25 to 30 minutes or until it turns golden brown and has a crispy texture on the surface.
When ready, slide it off the pan onto a rack and let it cool for a few minutes before enjoying it warm or at room temperature.
For a sweet variation, substitute the olives, herbs, and garlic with 2 ounces of raisins and 1 ounce of pine nuts.
In this case, soak the raisins in warm water for 30 minutes before using them and toast the pine nuts to enhance their flavors.
Ingredients (10)
- Dry yeast
- Water
- Olive oil
- Fresh rosemary
- Fresh sage leaves
- Olives
- Garlic
- Unbleached wheat flour
- Cornstarch
- Salt
Instructions (28 steps)
- 1 Mix the yeast in a large bowl with the water and let it rest for 10 minutes
- 2 Add the olive oil
- 3 rosemary
- 4 sage
- 5 olives
- 6 and garlic
- 7 Using a wooden spoon
- 8 mix the flours and salt until the dough is thick and smooth
- 9 Knead by hand for 8 to 10 minutes until the dough is firm and elastic
- 10 Place the dough in a lightly oiled container
- 11 cover with plastic
- 12 and let it double in size
- 13 Turn the dough out onto an oiled 10 1/2" x 15 1/2" baking sheet and stretch it to fit
- 14 If it does not fit
- 15 let it rest for 10 minutes and try again
- 16 Cover with a cloth and let it rise until it has increased by half
- 17 approximately 30 minutes
- 18 30 minutes before baking
- 19 preheat the oven to 400°F
- 20 Right before baking
- 21 make indentations on the surface of the dough with your fingertips and sprinkle with a little extra salt and 2 teaspoons of oil
- 22 Bake for 25 to 30 minutes until golden
- 23 Slide the dough off the pan onto a rack and let it cool for a few minutes before eating it warm or at room temperature
- 24 Variation: sweet focaccia
- 25 Substitute 2 oz of raisins and 1 oz of pine nuts for the olives
- 26 herbs
- 27 and garlic
- 28 Soak the raisins in warm water for 30 minutes before using and toast the pine nuts