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.
Triple Garlic Focaccia
Ingredients
Confit Garlic
- 2 whole heads garlic
- ½ cup extra virgin olive oil
Focaccia
- 500 g bread flour high gluten/protein content is best
- 400 ml lukewarm water
- 1 tsp honey
- 2 tsp instant yeast 12 – 14 g or fresh yeast equivalent
- 2 tsp salt 10g
- 1 tbsp extra virgin olive oil
- Flaky salt for the top
Top It With (before it’s cooked)
- 2 –3 tbsp reserved confit garlic oil
- 10 –12 confit garlic cloves
- 2 tsp garlic granules
- 1 tbsp fresh rosemary leaves
Fresh Garlic Herb Topping (after it’s cooked)
- 4 garlic cloves finely minced
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh basil finely chopped
- 1 tbsp extra virgin olive oil
Instructions
Confit Garlic
- Preheat the oven to 160°C fan-forced
- Peel the garlic cloves and place them into a small ovenproof dish.
- Pour over the olive oil, ensuring the cloves are submerged.
- Cover tightly with foil or a lid and bake for 45–50 minutes, or until the garlic is soft and lightly golden.
- Allow to cool before using in the focaccia.
Focaccia
- In a mixing bowl, combine the 1 TBS of the flour with lukewarm water, honey, and yeast. Mix to allow it all to dissolve. Let it sit for about 5–10 minutes until it becomes frothy.
- Meanwhile, in a mixing bowl, combine the bread flour and salt, and then add this to your yeast mixture along with 2 TBS olive oil.
- Mix the ingredients together until a shaggy dough forms, then in the same bowl knead the dough for about 10 minutes. Note, it will be sticky, but avoid adding more flour as a moist dough is key to a great focaccia. You are after a smooth dough, so keep kneading until you reach this consistency.
- Shape the dough into a ball and place it back into the bowl. Drizzle with olive oil to prevent sticking. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free place for about 30 minutes.
- Stretch and fold the dough about 10 times, being careful not to knock too much of the air out. You want to ensure all the gluten is activated. Drizzle with olive oil to ensure it doesn’t stick to the bowl. Then cover and rest again for a further 60 minutes, or until your dough has doubled.
- Grease a baking sheet with olive oil and transfer the dough onto your baking sheet/tray. Gently press and stretch the dough to fill the sheet.
- Let it rest for another 20 minutes whilst you preheat your oven to 220°C (425°F).
- After resting, drizzle the reserved confit garlic oil all over the dough and use your hands and fingers to create dimples all over the surface of the dough. Press the confit garlic cloves into the dimples, then sprinkle over the garlic granules, rosemary and flaky salt. Drizzle a little more olive oil over the top, allowing it to settle into the dimples.
- Bake the focaccia in the preheated oven for about 20 minutes, or until the top is golden brown.
- While the focaccia bakes, combine the fresh minced garlic, parsley, basil and olive oil.
- Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack before spooning over the fresh garlic herb mixture. Slice and serve.
