Impasto della Focaccia (Focaccia Dough)

Focaccia is one of Italy’s most beloved breads, particularly famous in regions like Liguria, where it is often enjoyed with olive oil, herbs, and sometimes even topped with sea salt or cheese. It’s soft, slightly chewy, and has a beautifully crispy crust, perfect for dipping in olive oil or making into a sandwich. Let me show you how I make Impasto della Focaccia (Focaccia Dough), which I’ve learned through years of experimenting and refining, based on my overall experience.

What to Expect

From my own personal experience, the dough should be soft and slightly sticky when first mixed. Don’t worry about this; it will firm up after rising. Expect a soft, airy interior with a crisp golden crust that is a true delight.

Focaccia Dough Recipe

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Time to Stand: 2 hours (for rising)
Total Time: 2 hours 30 minutes
Ease of Cooking: Medium
Servings: 8
Calories per Serving: Approx. 200-250
Cost of Ingredients: Moderate (around $5-6 for a batch)
Cuisine: Italian (Liguria)
Course: Bread/Snack
Equipment Needed: Mixing bowl, baking tray, kitchen towel, oven, measuring cups

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Ingredients

• 500g all-purpose flour (or type 00 flour for more authenticity)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil (plus extra for drizzling)
• 10g active dry yeast
• 325ml lukewarm water
• Fresh herbs (optional for topping, such as rosemary)
• Coarse sea salt (for sprinkling)
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Method

1. Activate the yeast: In a small bowl, mix the lukewarm water with the sugar and sprinkle in the yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Make the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil.
3. Knead: Mix everything together until a dough forms. Turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. First rise: Place the dough back in the bowl, cover it with a kitchen towel, and let it rise for about 1-2 hours until doubled in size.
5. Shape the dough: Once risen, turn the dough out onto a greased baking tray. Gently stretch and press it into a rectangle or circle shape, depending on your preference.
6. Second rise: Cover the dough and let it rise for another 30 minutes to an hour.
7. Preheat the oven: Heat your oven to 220°C (430°F) while the dough is rising.
8. Add toppings: After the second rise, drizzle the dough with olive oil and use your fingers to make dimples in the dough. Sprinkle with fresh herbs and coarse sea salt.
9. Bake: Place the focaccia in the oven and bake for 20-30 minutes, or until golden brown and crispy on the edges.
10. Cool and serve: Let the focaccia cool slightly before cutting into it. Enjoy with olive oil, as a side, or as a sandwich!

Tips & Variations

• Toppings: Add toppings like sliced onions, olives, or sun-dried tomatoes for extra flavor.
• Cheese lovers: Sprinkle grated parmesan or mozzarella over the dough before baking for a cheesy twist.
• For a lighter dough: You can substitute part of the all-purpose flour with semolina for a different texture.
• Dietary substitutions: Use gluten-free flour if you’re avoiding gluten, and substitute olive oil with vegan butter if you’re following a vegan diet.
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Nutritional Information (Per Serving)

I hope this guide has made making Impasto della Focaccia seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!