Focaccia: History and Origin
Focaccia is a traditional flatbread from Italy, recognized for its spongy texture and aromatic flavor thanks to the use of fresh herbs and olive oil. Its origin dates back to the time of Ancient Rome, where it was prepared as a simple and versatile bread that accompanied various meals. In Italy, especially in the Liguria region, focaccia is very popular and is consumed both as a table bread and as a base for other ingredients.
In Latin America, although focaccia retains its original name in countries like Argentina and Chile, in other places it may have local variants or adaptations in ingredients and names. For example, in Mexico and some regions of Central America, it is also known as "pan de hierbas" (herb bread) due to the way it is flavored.
This bread has become an international favorite, appreciated in both homes and restaurants for its ease of preparation and the variety of flavors that can be incorporated, making focaccia a very special culinary symbol.
How to Prepare Focaccia with Fresh Herbs
Ingredients: Active dry yeast, sugar, water, flour, table salt, extra virgin olive oil, fresh herbs, kosher salt.
Sprinkle the yeast and sugar into 1/2 cup of water - do not stir.
Let it rest for 10 minutes or until the surface is bubbly.
In a large bowl, combine the flour and table salt.
Make a well in the center of the flour and pour in the yeast mixture and 1 tablespoon of olive oil.
Stir with a wooden spoon or electric mixer, and slowly add the remaining 1/4 cup of water - the dough will be soft and slightly sticky.
Turn the dough out onto a lightly floured surface.
Knead for 10 minutes, adding small spoonfuls of flour if necessary.
If you are using a stand mixer, you can continue using the dough hook instead of turning it out onto the board as mentioned in step 6.
When the dough is smooth and elastic, place it in a bowl and cover with plastic wrap or a damp cloth.
Let it rest in a warm place - around 80-85 degrees - until it doubles in size, for about 1 hour.
Turn it out onto a lightly floured surface.
Gently knead a few times.
Roll out into a 10-inch circle.
Place on an oiled baking stone, pizza tray, or heavy cookie sheet.
Press indentations into the surface of the dough with your fingers to make "dimples."
Cover lightly and let rest for about 15 minutes, or until it doubles in size.
Preheat the oven to 425°F.
In a blender or mortar, combine the remaining 3 tablespoons of olive oil and the herbs until the leaves are broken down and the oil is fragrant.
Pour over the dough.
Gently rub it into the surface.
Sprinkle with kosher salt.
Bake for 15 minutes, then reduce the heat to 400°F.
Bake for 5 more minutes, or until golden brown.
Let cool and cut into wedges.
