Focaccia – is definitely one of my most favourite kinds of breads. There are so many interpretations and ideas of focaccia around the country and of what it should be like; this recipe is as close to the focaccia I was served throughout my childhood in italian restaurants around the world. Closer to home, the local bakeries make a thicker version, and more of a loaf-bread texture. For me focaccia has a crisp top, bread-y inside, and lot’s of flavourful toppings. A good focaccia does not need dipping condiments.
I’ve tried countless recipes to recreate but none justified my memory. But this one finally did – most of focaccia I found previously had a portion of olive oil in the dough – but this one is as simple as it comes – flour, salt, yeast and water. Olive oil poured on top along with toppings.
For me, a simple brush of olive oil, garlic, and sea salt is perfect – to be devoured with a wonderful bottle of wine. This is that focaccia. To humour the rest of the family, I added sliced onions, dried sage and rosemary with garlic – it’s delicious!
When you start kneading this dough, you may feel is sticky and wet – that’s the signature of a focaccia – don’t worry. Have faith.
You prove it twice, and then straight into the oven. You wash just 1 mixing bowl, 2 pans and the surface area you knead on. That’s all you need!