Focaccia is a delicious and versatile Italian bread known for its crisp crust and soft, airy interior. This beautifully decorated focaccia not only makes for an impressive presentation but also adds a touch of artistry to your bread-baking routine. Whether you’re preparing for a special occasion or simply want to elevate your baking skills, this guide will walk you through creating a stunning, flavorful focaccia that is both a feast for the eyes and the palate.
Focaccia bread has been a staple in Italian cuisine for centuries. Its name is derived from the Latin word “focus,” meaning hearth, indicating that it was traditionally baked on the hearth. This flatbread is characterized by its light, fluffy texture and is often seasoned with olive oil, herbs, and salt. The process of decorating focaccia with various toppings and designs adds a creative and personal touch to this classic bread.
Making focaccia from scratch might seem intimidating, but with the right recipe and some practice, it can become a rewarding and enjoyable experience. This recipe focuses on creating a beautifully decorated focaccia that combines the traditional flavors with a modern, artistic twist. Perfect for impressing guests at a dinner party or as a special treat for yourself, this focaccia will quickly become a favorite.
Ingredients for Beautifully Decorated Focaccia Bread
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (110°F or 45°C)
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 tablespoon sugar
- 1 ½ teaspoons salt
For the Topping:
- 1 cup cherry tomatoes, halved
- ½ cup black olives, pitted and halved
- ¼ cup red onion, thinly sliced
- 2-3 sprigs fresh rosemary
- 1 tablespoon fresh thyme leaves
- Coarse sea salt, for sprinkling
- Additional extra virgin olive oil, for drizzling
How to Make Beautifully Decorated Focaccia Bread
- Prepare the Yeast Mixture:
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
- Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the ¼ cup of olive oil. Mix until the dough starts to come together.
- Transfer the dough onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise:
- Lightly oil a large bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1½ hours, or until it has doubled in size.
- Prepare the Toppings:
- While the dough is rising, prepare your toppings. Halve the cherry tomatoes, pit and halve the olives, and thinly slice the red onion. Rinse and dry the rosemary and thyme leaves.
- Shape the Dough:
- Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a parchment-lined baking sheet or a lightly oiled baking pan.
- Using your fingers, gently press the dough out to fit the pan, creating dimples all over the surface. If the dough resists stretching, let it rest for a few minutes before continuing.
- Add the Toppings:
- Arrange the cherry tomato halves, black olives, and red onion slices evenly over the surface of the dough. Place the rosemary sprigs and thyme leaves on top.
- Drizzle a generous amount of extra virgin olive oil over the toppings and sprinkle with coarse sea salt.
- Second Rise:
- Cover the pan with a damp cloth and let the dough rise for another 30 minutes. This second rise helps to develop the flavor and texture of the focaccia.
- Bake the Focaccia:
- Preheat your oven to 425°F (220°C). Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and has a crisp crust.
- Cool and Serve:
- Remove the focaccia from the oven and let it cool on a wire rack. Once cooled, cut into squares or strips and serve. This focaccia is perfect as an appetizer, side dish, or even a light meal on its own.
About the Main Ingredients
All-Purpose Flour: The foundation of the focaccia dough, all-purpose flour provides the structure and texture. It is versatile and commonly used in bread recipes.
Active Dry Yeast: Yeast is the leavening agent that helps the dough rise. It ferments the sugars in the flour, producing carbon dioxide gas that creates air bubbles and makes the bread fluffy.
Extra Virgin Olive Oil: Olive oil adds flavor and moisture to the dough. It also contributes to the crispy texture of the crust and enhances the overall taste of the focaccia.
Cherry Tomatoes: These add a burst of sweetness and juiciness to the focaccia. Their vibrant color also makes the bread visually appealing.
Black Olives: Olives provide a savory, briny flavor that complements the sweetness of the tomatoes and the richness of the cheese.
Red Onion: Adds a mild, sweet flavor that becomes more pronounced when baked. It also adds color and texture.
Rosemary and Thyme: These herbs contribute aromatic and savory notes to the focaccia. They pair well with the other toppings and enhance the bread’s overall flavor.
Coarse Sea Salt: Sprinkled on top before baking, sea salt adds a crunchy texture and a burst of salty flavor that balances the sweetness of the tomatoes and the richness of the olive oil.
With this detailed guide, you’ll be able to create a beautifully decorated focaccia that is not only delicious but also a visual masterpiece. Enjoy the process of baking and impress your friends and family with this elegant and tasty bread!
