Focaccia is one of the simplest and most satisfying breads to make at home. Its golden crust, airy crumb and rich aroma of olive oil and herbs make it the perfect addition to any table. Serve it warm alongside grilled meats, seasonal vegetables or simply with a bowl of Capezzana Extra Virgin Olive Oil for dipping.
Ingredients
500g Italian 00 flour with a high protein content
15g fine sea salt
8g instant yeast
455g lukewarm water
4 to 6 tablespoons of extra virgin olive oil
A pinch of good quality salt such as Maldon for finishing
1. Make the Dough
In a large bowl, combine the flour and instant yeast. Add the water and mix gently with a rubber spatula until the liquid is absorbed and a soft, sticky dough begins to form.
Sprinkle in the salt and fold it through the dough until evenly incorporated. Cover the bowl and leave it to rest for 30 minutes.
After resting, stretch and fold the dough to build strength and structure. Repeat this stretch and fold every 30 minutes, three times in total, allowing the dough to relax and develop between each fold.
2. Prove the Dough
Lightly oil a deep sided baking tray, about 30cm by 40cm, adding a generous glug of extra virgin olive oil so that the base is well coated. Gently transfer the dough into the tray and drizzle more olive oil over the top to keep it supple and prevent it from drying out.
Cover the tray and leave the dough to rise at room temperature for around four to six hours. During this time, it will spread to fill the tray and develop large, airy bubbles that give the finished focaccia its signature texture.
3. Bake the Focaccia
Preheat the oven to 215°C. Once the dough has risen, use your fingertips to press small indents evenly across the surface. Sprinkle generously with Maldon sea salt and, for authenticity, add a few sprigs of fresh rosemary.
Bake for around 25 minutes until the crust turns golden and the surface is lightly crisp. Remove from the oven and lift the focaccia carefully onto a wire rack to cool. The texture should be light and open inside with a fragrant crust.
Optional Toppings
Each variation brings its own character to the focaccia, from rich and aromatic to bold and savoury. Try one of the following or create your own:
1. Confit Garlic and Olive Oil
Add chopped confit garlic and drizzle with garlic infused olive oil, using the oil the garlic was cooked in. Sprinkle lightly with sea salt for balance.
2. Parmesan and Thyme
Scatter grated aged Parmesan over the dough and finish with a few thyme leaves and a pinch of sea salt. The result is aromatic, crisp and beautifully savoury.
3. Mozzarella and Cured Meat
Press small balls of mozzarella gently into the dough and add slices of your chosen cured salami — chorizo works particularly well. Finish with torn basil leaves and a drizzle of basil infused olive oil.
To Serve
Serve warm, torn by hand, and enjoy with Capezzana Extra Virgin Olive Oil or as a side to grilled vegetables, charred meats or a simple salad.
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The Art of Pizza – 8 hour Focaccia
🍞 Classic Italian Focaccia
Simple, rustic and beautifully light
Focaccia is one of the simplest and most satisfying breads to make at home. Its golden crust, airy crumb and rich aroma of olive oil and herbs make it the perfect addition to any table. Serve it warm alongside grilled meats, seasonal vegetables or simply with a bowl of Capezzana Extra Virgin Olive Oil for dipping.
Ingredients
1. Make the Dough
In a large bowl, combine the flour and instant yeast. Add the water and mix gently with a rubber spatula until the liquid is absorbed and a soft, sticky dough begins to form.
Sprinkle in the salt and fold it through the dough until evenly incorporated. Cover the bowl and leave it to rest for 30 minutes.
After resting, stretch and fold the dough to build strength and structure. Repeat this stretch and fold every 30 minutes, three times in total, allowing the dough to relax and develop between each fold.
2. Prove the Dough
Lightly oil a deep sided baking tray, about 30cm by 40cm, adding a generous glug of extra virgin olive oil so that the base is well coated. Gently transfer the dough into the tray and drizzle more olive oil over the top to keep it supple and prevent it from drying out.
Cover the tray and leave the dough to rise at room temperature for around four to six hours. During this time, it will spread to fill the tray and develop large, airy bubbles that give the finished focaccia its signature texture.
3. Bake the Focaccia
Preheat the oven to 215°C. Once the dough has risen, use your fingertips to press small indents evenly across the surface. Sprinkle generously with Maldon sea salt and, for authenticity, add a few sprigs of fresh rosemary.
Bake for around 25 minutes until the crust turns golden and the surface is lightly crisp. Remove from the oven and lift the focaccia carefully onto a wire rack to cool. The texture should be light and open inside with a fragrant crust.
Optional Toppings
Each variation brings its own character to the focaccia, from rich and aromatic to bold and savoury. Try one of the following or create your own:
1. Confit Garlic and Olive Oil
Add chopped confit garlic and drizzle with garlic infused olive oil, using the oil the garlic was cooked in. Sprinkle lightly with sea salt for balance.
2. Parmesan and Thyme
Scatter grated aged Parmesan over the dough and finish with a few thyme leaves and a pinch of sea salt. The result is aromatic, crisp and beautifully savoury.
3. Mozzarella and Cured Meat
Press small balls of mozzarella gently into the dough and add slices of your chosen cured salami — chorizo works particularly well. Finish with torn basil leaves and a drizzle of basil infused olive oil.
To Serve
Serve warm, torn by hand, and enjoy with Capezzana Extra Virgin Olive Oil or as a side to grilled vegetables, charred meats or a simple salad.
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