Have you ever felt that inexplicable longing for an authentic, homemade, warm loaf of Italian bread, tinged with the fragrance of herbs and the richness of olive oil? As an ardent lover of Italian cuisine, I frequently found myself in the midst of such cravings. It felt like a tug of war between my heart and my palate, one craving for the rustic flavors while the other yearned for the comforts of home.
Making bread at home may seem as tricky as navigating the Venetian canals without a map. However, once you master the art, it becomes as easy as a gondolier navigating his way, with every twist and turn bringing in the fresh aroma and taste of Italy. And what better way to commence your journey than with a classic Italian Herb Focaccia?
The Birthplace of Focaccia
Known as the forefather of the modern pizza, Focaccia is a flat, oven-baked Italian bread that hails from the beautiful region of Liguria. This region, with its stunning landscapes and sun-kissed beaches, has left an indelible impression of its joie de vivre in its cuisine. The Ligurian love for simple, flavorful dishes is perfectly encapsulated in Focaccia.
Legend has it that the sailors of Liguria invented Focaccia to have a bread that could last for long sea voyages. With olive oil and salt as the main preservatives, this humble bread has stood the test of time, making its way from Liguria’s narrow lanes onto the global gastronomic map.
The Simplicity of Focaccia
The beauty of Focaccia lies in its simplicity. At its heart, Focaccia is a celebration of the holy trinity of Italian cuisine – olive oil, salt, and herbs. In the midst of the medley of flavors, the olive oil stands out, lending its distinct, fruity aroma, while the salt adds a subtle hint of the sea.
The herbs, usually rosemary or thyme, add an additional layer of flavor, their fragrance permeating through the bread as it bakes, creating an irresistible aroma that is bound to make your kitchen smell like an Italian bakery.
The Joy of Making Focaccia
While Focaccia’s taste is indeed delightful, the process of making it is equally enjoyable. The dough’s rhythmic kneading can be therapeutic, and watching it rise slowly can be oddly satisfying. But the real joy lies in dimpling the dough with your fingers, a peculiar characteristic of Focaccia that gives it its unique texture.
And finally, drizzling it with a generous amount of olive oil, sprinkling some sea salt, and adding a handful of fresh herbs before popping it into the oven – it’s a labor of love that culminates in a loaf of bread that’s crisp on the outside, soft on the inside, and delicious all over.
Ingredients
- 500g strong bread flour
- 2 tsp salt
- 1 sachet dried easy blend yeast
- 80ml olive oil
- 150-250ml warm water
- Extra olive oil for drizzling
- Fresh rosemary sprigs
- Sea salt for topping
Instructions
- In a large bowl, mix the flour, salt, yeast, olive oil, and enough warm water to form a soft dough.
- Knead the dough for about 5 minutes until it’s smooth and elastic. Cover and leave to rise for 1 hour, or until doubled in size.
- Preheat the oven to 200C/400F/Gas 6. Knock back the dough, then gently mould the dough into a round. Place on a baking sheet, leaving a thick border around the edges.
- Using your fingers, make dimples in the bread. Drizzle with olive oil, sprinkle with sea salt and rosemary.
- Bake for 20-30 minutes until golden brown and cooked through. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
Nutrition Information
- Calories: 200 per serving