What is Italian Focaccia
Italian focaccia bread is a type of leavened flat bread similar in texture and flavor to pizza dough. You even top it with different spices and flavors, which gives the focaccia even more flavor. LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES The texture is a lot lighter and softer compared to other breads like Ciabatta, Italian bread, French baguette. There are several types of Italian focaccia, each with its own unique flavor and texture. During our time in Italy we were simply impressed by the different types of Focaccia available in the different regions. Today I present to you the Genovese Focaccia, a classic type of focaccia from the Liguria region of Italy, where it originated. It is typically seasoned with olive oil, salt, and sometimes topped with onions and olives. It is relatively easy to put together, and it has an amazing, authentic flavor straight from a good Italian friend of ours, who belongs to this region. She happily shared her family recipe with us.
Ingredients to make Genovese Focaccia
When you want to make this focaccia recipe, you’ll need the following sets of ingredients. For the dough, you’ll need:
Lukewarm water - You don’t want the water to be too hot or cold or else the yeast won’t work. All purpose flour - You could try other flours, but they may not work as well or change the texture. Sugar - This is needed to help activate the yeast. Yeast - When you use yeast, make sure it is fresh and still active. Salt - You could use kosher or sea salt. Extra virgin olive oil - If you prefer, you could use regular olive oil.
For the topping, you’ll need to have:
Extra virgin olive oil - You could also use regular olive oil. Lukewarm water Garlic cloves - You’ll want to mince or crush the cloves. Chopped rosemary leaves - For best flavor, use fresh rosemary. Coarse Salt - You can use sea salt or your preferred coarse salt.
How to make Focaccia
When you want to make the best focaccia, follow these easy instructions:
Prepare the topping and bake
Pro Tips to make the best Genovese Focaccia
To make the best Genovese focaccia bread, follow these tips and tricks:
Make sure the water is lukewarm or the yeast will not activate properly. Test the yeast first by adding to a bowl with the lukewarm water. If it doesn’t froth, toss the mixture and use a different packet or new yeast. When working with yeast for the focaccia bread, make sure to use lukewarm water. Too hot will kill the yeast and too cold will not allow it to activate. If you want the jiggly bubbles in your Focaccia, poof it overnight in the refrigerator after poofing it once in the Instant Pot. This step is optional. Depending on how much time I have sometimes I poof it overnight, sometimes I don’t.
Other breads to try tonight
Once you’ve made this authentic Genovese focaccia bread recipe, you will want to check out these other favorites:
Ciabatta Italian bread French baguette Garlic knots
Let us know what you think
If you make this delicious Focaccia Bread recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Fleischmann's Rapid Rise Instant Yeast DOMINO FOODS Sugar Granulated Bertolli 100% Pure Olive Oil Mild Taste Instant Pot Ultra 6 Qt 10-in-1 365 Flour All Purpose Baking
