In this how-to video learn how to make easy homemade focaccia bread with simple ingredients. This is a no-knead bubbly focaccia recipe that can be customized to include different decorative toppings such as rosemary, pizza toppings, garlic, or any other Italian herbs. For this recipe I used cherry tomatoes and green olives as toppings and it turned out delicious. Next time I want to decorate the focaccia dough with Garlic Rosemary with a sourdough base. You can also make pizza and garlic bread from this focaccia dough and it would turn out golden, fluffy and airy, perfect for any occasion.
This recipe can be turned into same-day focaccia by skipping the last overnight sit for the dough. In this video we do a series of 3 folds each which are done after 30 minutes. After that we let the dough sit overnight in the fridge. The next day we take it out of the fridge and let it sit for 2 hours to return to room temperature and complete its proof. If you desire to make same day focaccia then skip the part where you have to let it sit overnight. In this case you would complete the 3 folds 30 minutes apart and then after that let it sit for an additional hour and then bake.
INGREDIENTS:
220 g of warm water (Around 1 cup)
1 Tsp of yeast
1 Tsp of white sugar
300 g All purpose flour (2 ¼ cups)
1 Tsp salt
4 Tbsp Olive Oil (and some more additional for drizzling on top)
Toppings of your choice; I used cherry tomatoes and olives but you can use garlic, rosemary, thyme or any other italian herb.
What is the best pan for baking focaccia?
The best pan for focaccia bread will give you a golden, crispy crust with a soft, fluffy interior. Focaccia bread pans come in various options, but there are a few key features to look for. A cast iron pan is often considered the top choice for baking focaccia because it retains heat well, resulting in an even bake. You can even use a regular cake pan for this as well. The main thing is to have it oiled up well so that the focaccia doesn't stick. Another tip is to use parchment paper in the bottom because it will help to easily remove the focaccia out of the pan. In addition, if you choose to use pizza dough for this homemade focaccia, then using a pizza stone would be a great option resulting in a crispy bottom and soft inside.
Flour type:
I used all-purpose white flour for this but a higher protein flour would work the best.
Music:
Aakash Gandhi - One Step Closer
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