Nope, I figured focaccia meant, “fingers.” Since the
signature characteristic of the bread is the deeply dimpled surface, and those
holes are created using well-oiled fingers, it made perfect sense. Plus,
fingers starts with an “f,” as does focaccia, which reinforced my brilliant
theory. Anyway, now we know.
A few of my favorites would be chopped olives, caramelized
onions, and sliced grapes. You can add pretty much anything to the top when you
do the old finger poke, and proceed as demonstrated. Of course, depending on
your garnishes, you may have to cook it a little longer, but I’m sure you’ll
figure that out. No matter how you customize it, I hope you give this classic
flat bread a try soon. Enjoy!
Ingredients for 6 large portions:
– Combine:
1 package (.25 oz) active dry yeast
1 cup warm water (105 F.)
2 tbsp extra virgin olive oil
3/4 tsp salt
1/4 cup semolina flour
2 tsp minced fresh rosemary
2 3/4 cups *bread flour (don’t mix in all the flour in this
step; reserve about 1/4 cup for the kneading)
*As with all dough recipes, you may need a little less or
little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina
*This will work with just all-purpose flour, but I prefer the bread flour and semolina
– Mix in bowl until a sticky dough forms, then knead with
reserved flour and 2 additional tablespoons of olive oil, for about 7-8
minutes, until you have a smooth, elastic, but slightly sticky dough.
– Let rise until doubled, flatten on oiled pan, let rest 15
minutes, drizzle with olive oil, poke dough with finger tips, let rise
45 minutes or until doubled, brush lightly with olive oil, top with more
rosemary and sea salt.
44 comments:
As an American living in Italy, it always amazes me to see a Mom come into a café or bar with two young kids, one of which asks for an ice cream on a stick and the other who asks for a piece of focaccia as an afternoon snack. Both kids are perfectly contented and I’m left wondering if this would ever happen in the U.S. By the way readers should avoid going overboard on the toppings; this ain’t no pizza. However, it’s common for bar owners to brush the top with a VERY thin coating of tomato sauce and cut the focaccia into small squares to go with an aperitivo.
Chef John that looks amazing! I've been trying your different breads as my summer project. After the ciabatta and the sourdough I was just thinking, wouldn't it be nice if he did focaccia? Thank you so much for posting this. I can't wait to try it.
Do you know if there's a good way to add garlic and cheese? Should I crush the garlic and sprinkle it on top or knead it into the dough like the rosemary?
Hey Chef, I've been traveling abroad a few years now and am often stuck with only the use of a toaster oven - two breads that always turn out well in a toaster - focaccia and "pan de bono". Just a heads up to anyone this bread is absolutely easy and delicious. If you have not had pan de bono it is an international crime perpetrated against Americans - I really recommend you show them how it's done. Also I keep reading you shouldn't put too much on the focaccia, but I won't lie - I often divide it into two thin sheets of bread - after baking - and use it as a pizza crust.
Hah. I thought focaccia was a plant. Turns out I was thinking of forsythia.
Thanks for edifying me.
Sorry to double comment, but I'm curious - why did you use foil? Is it better than Saran wrap or a wet kitchen towel?
Inquiring chef wannabes want to know.
PB, you can add to the top, or push it in when you dimple!
You can use anything to cover, as you're juts keeping it draft free. I use all 3! For longer rises I may use damp towel to add moisture, but it really doesn't matter.
As a topping I usually make a olive oil, oregano and garlic paste, spread it over the focaccia before it's completely cooked, then put some kosher salt. the salt will metl with the heat giving even more taste to the paste and the bread.
Chef john, what do you usually do with leftover foccaccia? I always want to try recipes like this but don't know how to preserve the mass quantity of leftovers! Will it keep in the freezer?
Is there a substitute for the semolina flour chef?
I live in Alaska, at what temp is it needing to be at for raising the dough? Did you preheat your oven and then turn off. This recipe I would really like to have with salmon chowder. :)
Just use regular flour!
There is no replacement for good technique – I have not been making my dimples deep enough! Thank you for showing us the proper way to do this! Btw, I like to add some mashed potatoes to focaccia dough; adds moisture and flavor.
Yes, I just heat my oven for a few seconds until its about 80 degrees, and that's perfect for me.
I'll have to try the potato trick!
Jessica, I usually don't have leftovers, but you can freeze, and then use those for a panini or quick pizza base. It's better to toast or bake the leftovers in case they've gotten dry.
How about substituting Garlic Olive Oil for regular olive oil?
This is my first time making any kind of bread - you always make it look so easy and inspire me to try new things! It is rising now - I'm so excited! Thank you Chef John!
I started mine with a biga. It gave the Focaccia almost a sourdough flavor which went great with your topping.
You mentioned butter in the video. Have you ever tried making a less authentic version of the recipe with melted butter?
I've not!
Chef!! an we do focaccia with whole wheat flour??
Sure! Just won't taste as good!
Yes! Enjoy!
Chef, is the 2 T oil what goes in the dough initially, and the rest that is drizzled is extra? If not, how much of the 2 T goes in the bowl? Thanks for a great blog.
Yes 2 initially!
I love this recipe. Simple yet delicious. Baking it now. I have learnt a lesson though. Long nail-person won't enjoy poking the dough lol
I made two loaves of focaccia bread yesterday- one using your recipe, and the other using Noreen's (from Noreen's Kitchen). They were both simply amazing! And they are both simply gone! This dough is absolutely wonderful to work with! Thank you from the whole family- we most certainly did 'Enjoy'
I made this recipe to go with an antipasto platter that I took to a holiday gathering.....I infused the olive oil with garlic.....and instead of salt, I sprinkled fresh parmesan....it was surprisingly easy and rewarding to make.....and a big hit.....I made a double batch and it was all gone at the end.....merry christmas and thank you chef john!
Chef, thanks for sharing this great recipe! Since I'm vegan, I finally found a recipe without egg, honey, cheese or milk ;)
thanks for your recipe and instructions - i'll give it a try.
You inspired me to go the extra mile in my bread making oddessy chef John. Thanks for sharing ur knowledge.
Hello Chef,
I want to make this bread for Thanksgiving this year and was wondering if this bread dough would be okay in the fridge for a day or two before baking or would it dry out/destroy the texture? I know some breads lend really well to a slow ferment in the fridge but I am unsure of this one. Thank you for such great recipes and videos.
Sorry, but I'm not sure! I think overnight might work, but not sure about 2. Good luck!
Another big success with Chef John's recipe! I was in a rush so I only let the dough rise for 20 minutes. It became significantly larger but not quite doubled. But the bread still turned out awesome. I ended up dividing the dough and baking it as two small focaccia. Can't wait to make this again. So yummy!
I don't know if it's just me but I love my focaccia love mine with liver patè or fresh tomato salsa :) thanks for this recipe and tutorial. My best regards.
Is the salt amount specified for kosher salt or the small grain table salt?
I have tried this twice. The first time, I tried it in a convection oven-a portable type, not a big oven with convection-and it was pure lunacy. On the low shelf, it was too low and the dough didn't get baked thoroughly. On the high shelf, it became brick hard and threatened to burn. The only thing I could fit into the oven was too small and the bread lay outside the baking dish. I didn't have access to a regular oven.
Attempt number 2:
Well, it wasn't a pure catastrophe. I had a real oven this time. I got a good amount of reasonably soft bread but the top and bottom were both crouton hard. I'm effing something up here but it's an upgrade. Thanks for your great videos, Chef John. This one is still eluding me. My Italian grandmother would be beside herself.
Hi, just wondering about the yeast, I use active yeast from a jar not packets, would this still work. If so what would be the equivalent measurement for it?
Hi, just a question about the yeast. I use active yeast from a jar, will this work that same as the packet stuff? If so what is the equivalent measurement for it?
I've made this for my small group and they loved it. My wife was upset I did not bring the leftovers home. I've made it a second time using basil from my herb garden. Other than being a little time consuming it's one of the favorite things to make. Love your blog and I read it in your voice. Thank you for such great food wishes!
Chef John,
I have made many, many of your recipes and today I am trying your Focaccia recipe and it is going great. I wanted to thank you for all you do. I am a total amateur and every time I try one of your recipes it turns out exactly like I had hoped. This is frequently not the case with many other online recipes. I really appreciate all your hard work. Thank you, thank you, thank you!!!😀😀😀
Having tried a number of your recipes, Chef, I plan to make this one tomorrow. You offer very helpful techniques and inspire confidence in your viewers/students. I also appreciate the use of simple equipment. Also, a reasonable number of ingredients, not a dozen exotic spices that one will never use again. Great sense of humor and snappy patter. Thank you for your help in the kitchen.
I’m planning on making this today and cooking it my big green egg. I’m wondering if I can just set the dough on a pizza stone(sprinkled corn meal or semolina to keep it from sticking) If I do this I m a bit unsure if I can or cannot peheat the stone (and oof preheated I fear it could burn the bottom , so maybe its best to just put the dough on an oiled and semolina sprinkled stone-without preheating ??????
thanks for the web site.
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