Soft Focaccine (Italian Soft Focaccia Breads)
Category: Leavened Breads
Serves/Pieces: 8
Soft, fluffy, and golden brown, these Italian focaccine are perfect for any occasion. Ideal as an appetizer, side dish, or snack, their texture is airy and tender, with a slightly crispy top. This recipe walks you through the step-by-step process of creating these delicious little round breads that are brushed with olive oil and sprinkled with salt for added flavor.
Ingredients:
| Ingredient | Amount |
|---|---|
| 00 Flour | 400g |
| Water | 130g |
| Whole Milk | 120g |
| Fresh Yeast (or Active Dry Yeast) | 10g |
| Extra Virgin Olive Oil | 80g |
| Sugar | 1 tablespoon |
| Fine Salt | 7g |
| Extra Virgin Olive Oil (for brushing) | 40g |
| Flaky Salt (for topping) | To taste |
Nutritional Information (per piece):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Fiber | 1g |
| Sodium | 250mg |
Instructions:
-
Prepare the Dough:
- Begin by placing the 00 flour into the bowl of a stand mixer fitted with a dough hook. Add the crumbled fresh yeast to the flour.
- Gradually pour in the water and whole milk, alternating between the two, and mix on low speed until the dough begins to come together.
-
Kneading the Dough:
- Once the flour has absorbed the liquids, switch the dough hook from the mixing paddle to the hook, and add the fine salt. Continue kneading the dough for about 10 minutes, or until it becomes smooth and elastic and pulls away from the sides of the bowl.
-
Rest the Dough:
- Transfer the dough to a lightly floured surface or a clean countertop. Shape it into a smooth ball and place it in a large bowl. Cover the bowl with a clean kitchen towel and let it rest at room temperature for about 10 minutes.
-
First Rise:
- After the dough has rested, shape it into a round ball and return it to the bowl. Cover again and let it rise in a warm area for approximately 3 hours, or until it has doubled in size.
-
Shaping the Focaccine:
- Once the dough has fully risen, lightly oil a baking sheet with the extra virgin olive oil. Set aside.
- Punch down the dough and turn it out onto a work surface. Let it sit at room temperature for about 30 minutes before shaping.
- Divide the dough into 8 equal portions, each weighing around 90 grams. Use your hands to gently shape each piece into a smooth, round ball.
-
Final Rise:
- Arrange the shaped dough balls on the prepared baking sheet, leaving a little space between each one. Drizzle the tops of the dough balls with a little extra virgin olive oil and sprinkle with flaky salt to taste.
- Cover the sheet with a clean towel and let the focaccine rest for about 30 minutes, allowing them to rise slightly before baking.
-
Baking:
- Preheat your oven to 220°C (430°F) and place a rack in the middle position.
- Once the oven is fully heated, bake the focaccine for 12 to 13 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove the focaccine from the oven and let them cool slightly on a wire rack before serving.
Serving Suggestions:
These focaccine are perfect on their own, but they also pair beautifully with a variety of dishes. Serve them with a bowl of olive oil and balsamic vinegar for dipping, or enjoy them alongside roasted meats, soups, or fresh salads. For a classic Italian touch, use them to make sandwiches filled with your favorite deli meats and cheeses.
Tips:
- For extra flavor, try adding a sprinkle of dried rosemary or thyme to the dough before baking.
- If you prefer to use active dry yeast, simply dissolve it in the water or milk before mixing it with the flour.
- To ensure the dough rises properly, make sure the room temperature is warm enough, ideally between 22-25°C (72-77°F).
