Focaccia bread is a type of flatbread that is believed to have originated in ancient Rome, with variations in ingredients, shapes, and toppings. The word focaccia comes from the Latin word "focus" which means "fireplace" in reference to the way the bread was traditionally cooked. The traditional focaccia is from Liguria, a region in northwest Italy, known as Focaccia Genovese, characterized by its soft and fluffy texture, and seasoned with olive oil and salt.
Dough has to proof for at least 12 and up to 24 hours
Ingredients
The first written record of the word "focaccia" appears in a medieval Latin text from the 12th century in which it's mentioned as a "panis focacius" (focaccia bread). Focaccia bread has been mentioned in several medieval cookbooks and in some historical texts from the Liguria region. It's also known that focaccia was already a well-established food in the region of Liguria by the 12th century and it was served as a staple food for sailors and fishermen.
Directions
- Pour lukewarm water in the home-bakery tray.
- Add yeast and all dry ingredients and drizzle with olive oil.
- Run your bakery on standard dough proofing program.
Standard dough proofing program runs for 1hour and 50 minutes, program is proofing approximately 1+ hour in warm environment.
- After dough is proved, transfer to med-shallow tray with bit higher edges, lined with baking paper.
- Apply decent amount of olive oil (at least 4 tbsp) place dough and make several folds.
- Cover and keep resting for 30 minutes.
- Spread dough loosely, cover with wrapping foil.
- Place in to the fridge and rest over the night for at least 12 hours or maximum 24 hours.
- Remove from fridge, spread if required till the edges.
- Apply toppings pinching them inside dough, drizzle with olive oil.
- Keep resting covered for at least 2 hours, dough will rise.
Ideally 30 minutes before time is up, place pizza stone in to the oven and preheat oven to 230 celsius. Oven is set on pizza setting: bottom heat + fan. Make sure that your oven setup will allow you to place baking tray directly to the stone.
- Place tray directly on the stone and cook for 20 to 25 minutes, until golden brown from top.
- Remove from heat and from tray immediately and cool down on rack.
- After focaccia cools down cut it with scissors in to appropriate squares.
- After well cooled you can store in the air tight containers, it keeps well in room temperature.
Ingredients
Directions
- Pour lukewarm water in the home-bakery tray.
- Add yeast and all dry ingredients and drizzle with olive oil.
- Run your bakery on standard dough proofing program.
Standard dough proofing program runs for 1hour and 50 minutes, program is proofing approximately 1+ hour in warm environment.
- After dough is proved, transfer to med-shallow tray with bit higher edges, lined with baking paper.
- Apply decent amount of olive oil (at least 4 tbsp) place dough and make several folds.
- Cover and keep resting for 30 minutes.
- Spread dough loosely, cover with wrapping foil.
- Place in to the fridge and rest over the night for at least 12 hours or maximum 24 hours.
- Remove from fridge, spread if required till the edges.
- Apply toppings pinching them inside dough, drizzle with olive oil.
- Keep resting covered for at least 2 hours, dough will rise.
Ideally 30 minutes before time is up, place pizza stone in to the oven and preheat oven to 230 celsius. Oven is set on pizza setting: bottom heat + fan. Make sure that your oven setup will allow you to place baking tray directly to the stone.
- Place tray directly on the stone and cook for 20 to 25 minutes, until golden brown from top.
- Remove from heat and from tray immediately and cool down on rack.
- After focaccia cools down cut it with scissors in to appropriate squares.
- After well cooled you can store in the air tight containers, it keeps well in room temperature.