Move Over Sourdough, Focaccia Bread Is The Internet's Latest Obsession
We’d never have guessed it, but self-isolation has turned a lot of people into avid bakers. At least, so it seems from the inordinate amount of gluten currently inundating our social media feeds. And the latest bake to go viral, following the rise of banana bread and sourdough loaves, is focaccia.
Focaccia is a flat, yeasted Italian bread that has a similar taste and texture to pizza dough, and is thought to originate from the Ancient Greeks or Etruscans who once inhabited the northern regions of Italy. Crispy on the outside with an airy crumb, this olive oil-rich bread is traditionally prepared with just a sprinkle of salt over the top, but variations now include ingredients like tomatoes, olives, rosemary, sage, and even raisins and sugar.
Want to get in on the #quarantinebaking action? Here’s how you can make “focaccia barese” (a version from Puglia) at home according to chef Domingo Schingaro of Borgo Egnazia.
Focaccia Barese
Ingredients:
- 350g plain flour
- 250g durum wheat semolina
- 350ml tepid water
- 8g of yeast
- 5g sugar
- 10g salt
- 150g mashed potatoes
- Extra virgin olive oil
- Cherry tomatoes
- Pitted and sliced black olives
- Oregano
- Salt and pepper to taste
Getting started:
- Add some of the water to a bowl with the yeast, then add the sugar and stir well to activate the yeast.
- Attach the dough hook to your stand mixer. You can also knead the dough manually if you don’t have one, but a mixer will help to make the dough more elastic.
- Add the flour to the mixing bowl, along with the semolina, mashed potatoes, and a little water. Start the mixer.
- After two minutes, add the rest of the water, the yeast, and a pinch of salt to the dough. Let the mixer run until the dough forms a smooth and elastic paste.
- Sprinkle with a little more semolina, then cover the bowl with a wet tea towel and let the mixture rest for four to five hours.
- Grease two sheet pans with olive oil, then divide the dough between each pan.
- Cut the cherry tomatoes in half, then press them into the surface of the dough, letting the juice run.
- Add the olives, pressing them into the surface as well.
- Sprinkle over the oregano, salt, and black pepper.
- Brush each pan of dough with lots of olive oil, then cover with a wet tea towel and let them rest for half an hour.
- Pre-heat the oven to 250°C, then bake the bread for 25 minutes.
If you’re feeling particularly adventurous, you can get creative with the focaccia toppings and try your hand at some #focacciaart. Use tomatoes, olives, yellow bell peppers, capers, basil, grapes, and more to decorate the surface of the dough with lush “breadscapes” of flowers and plants. Take a look at some of the most stunning creations below for inspiration.
