One thing I will never forget about COVID lockdown is the endless experimenting in the kitchen. When the days and weeks seemed to blur, there was one constant that brought a sense of familiarity and comfort to my kitchen – the pursuit of crafting the ultimate traditional focaccia recipe.
From exchanging recipes with colleagues, to experimenting with various times, temperatures, and ratios of flour to water, you can rest assure this recipe has been tested to death, resulting in a perfected recipe that is ready to take centre stage on your table.
As any dedicated home baker knows, perfection doesn’t come overnight. With each batch that emerged from the oven, I closely observed its rise, its crumb, and its flavour profile. There were moments of frustration – dough that seemed too sticky, textures that felt elusive – but these challenges only fueled my determination to master the art of focaccia making.
As the weeks turned into months, my kitchen became a haven of experimentation. I adjusted flour-to-water ratios, explored different proofing techniques, and played with a variety of toppings that ranged from the aromatic allure of rosemary to the briny tang of olives.
What emerged from this journey is more than just a recipe; it’s a testament to the power of perseverance and the beauty of the culinary process. The traditional focaccia that graces your plate today is a culmination of countless hours spent kneading, waiting, watching, and tasting. It’s a result of the highs and lows of lockdown life, transformed into a tangible expression of love and creativity.
So, as you take your first bite of this homemade delight, know that it carries with it not only the flavours of Italy but also the story of a journey undertaken during unprecedented times. Here’s to savouring the taste of resilience, one delectable slice at a time.
Top Tips for the Perfect Focaccia:
Opt for Quality Olive Oil: Choose extra virgin olive oil of the finest quality to infuse your focaccia with the best flavor.
Embrace the Sticky Dough: When kneading, maintain a sticky yet manageable dough. Avoid adding extra flour to prevent a dry and tough outcome.
Activate Your Yeast: Ensure your yeast is active by allowing it to bubble and foam before incorporating it into your recipe.
Rise and Shine: Let the dough rise twice – once after kneading and again after shaping. This process creates a textured masterpiece with a mix of small and large air pockets.
Dimple Magic: Pressing dimples into the dough is the secret to achieving that signature focaccia appearance and texture.
Get Creative with Toppings: Experiment with toppings like rosemary, zaatar, olives, or baby tomatoes to add an extra layer of flavor and visual appeal. The possibilities are endless.
Choose High-Protein Flour: Opt for a good quality bread flour with a high protein/gluten content for the ideal texture.
Bake to Perfection: Ensure your focaccia enters a preheated oven at the correct temperature for that perfect rise, golden color, and impeccable texture.
Pesto & Parmesan Focaccia with Blistered Jammy Tomatoes
Ingredients
Focaccia
- 500 g plain flour
- 400 mL lukewarm water
- 1 tsp honey
- 2 tsp instant yeast or fresh equivalent
- 2 tsp salt 10g
- 2 tbsp extra virgin olive oil + extra for topping
- Flaky salt for topping
Pesto
- 2 garlic cloves
- 1 tbsp pine nuts
- Pinch salt
- 2-3 handfuls basil leaves
- 1 handful parsley or baby spinach
- 2 tbsp grated parmesan
- ¼ cup extra virgin olive oil
Blistered Tomatoes
- 600 –700g mixed baby tomatoes grape, roma, truss varieties
- 5 garlic cloves whole
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 sprig fresh oregano or ½ tsp dried
- 2 small sprigs thyme or ½ tsp dried
- 5 basil leaves finely chopped (+ extra to serve)
- Extra virgin olive oil
- 1 –2 tsp balsamic vinegar
Instructions
Prepare the focaccia dough
- In a bowl, combine lukewarm water, honey and yeast. Let sit for a few minutes until slightly foamy.
- Add flour, salt and olive oil, then mix to form a sticky dough. Cover and leave to rise until doubled.
Make the pesto
- Using a mortar and pestle or food processor, combine garlic, pine nuts and salt. Add herbs and parmesan, then drizzle in olive oil to form a thick paste.
Prepare the tomatoes
- Preheat oven to 220°C.
- Add tomatoes, garlic, salt, pepper, oregano, thyme, basil, a generous drizzle of olive oil and balsamic vinegar to a cast iron skillet. Toss to coat.
Shape the focaccia
- Generously oil a cast iron shallow casserole. Transfer the dough, stretching gently to fit.
- Dimple the surface, drizzle with olive oil and sprinkle with flaky salt.
Bake (together)
- Place the focaccia (in the shallow casserole) into the oven first.
- Immediately place the tomatoes (in the skillet) into the oven on a separate rack.
Bake:
- Focaccia for 12 minutes
- Tomatoes for 15–20 minutes
Finish the focaccia
- Remove focaccia after 12 minutes, spread over pesto and top with grated parmesan.
- Return to the oven for a further 3–5 minutes, until golden and fragrant.
- (The tomatoes will continue cooking and be ready at the same time.)
Serve
- Slice focaccia and serve warm with the blistered tomatoes spooned over. Finish with fresh basil.
