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Focaccia Semplice Fatta in Casa (Homemade Focaccia)

Feb 153 min read

Focaccia Semplice Fatta in Casa By Master Chef Gianluca Deiana Abis

1. History

Focaccia, one of Italy’s most beloved breads, traces its origins back to ancient Rome, where flatbreads were baked on the hearth and seasoned with herbs and olive oil. Over centuries, it evolved into a regional staple, especially in Liguria, where focaccia alla genovese set the standard for the perfect balance of crisp crust and soft crumb. The homemade, “semplice” version embodies Italian culinary tradition: minimal ingredients, thoughtful preparation, and an appreciation for the natural flavors of olive oil, flour, and salt. Making focaccia at home allows bakers to embrace this heritage, recreating a timeless classic that’s perfect for any meal.

2. Step-by-Step RecipeIngredients:

500g (about 4 cups) all-purpose flour or bread flour
325ml (about 1 1/3 cups) warm water
10g (2 teaspoons) salt
10g (2 teaspoons) sugar
8g (about 2 teaspoons) dry yeast or 20g fresh yeast
40ml (about 3 tablespoons) extra virgin olive oil, plus extra for drizzling
Coarse sea salt for topping
Optional: fresh rosemary or thyme sprigs for garnish

Instructions:

Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir until dissolved and let it sit for 5–10 minutes until foamy.
Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil.
- Mix until the dough starts to come together, then knead on a floured surface for about 10 minutes, or until smooth and elastic. If using a stand mixer with a dough hook, knead for about 5–7 minutes.
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot until doubled in size (about 1–1.5 hours).
Shape the Focaccia:
- Preheat your oven to 220°C (430°F).
- Lightly oil a baking sheet. Gently press the dough into the pan, stretching it out evenly. If the dough resists, let it rest for a few minutes and then continue.
- Cover the dough and let it rest for another 20–30 minutes.
Create Dimples and Top:
- Press your fingers into the dough to create dimples across the surface.
- Drizzle generously with olive oil and sprinkle coarse sea salt over the top.
- Add fresh rosemary or thyme sprigs if desired for extra aroma.
Bake:
- Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden and crisp on the edges.
- Remove from the oven and drizzle with a bit more olive oil while still hot.
Serve:
- Allow the focaccia to cool slightly before slicing. Enjoy it warm or at room temperature.

3. Pairing

Vermentino (Liguria): A crisp, mineral-driven white wine complements the olive oil’s richness and the focaccia’s light saltiness.
Pigato (Liguria): This regional white, with its citrusy and herbal notes, enhances the bread’s simple, rustic flavors.
Prosecco (Veneto): A dry, sparkling Prosecco adds a refreshing, celebratory contrast to the bread’s golden crust and soft interior.

4. Top Bakery/Producer

While this is a homemade recipe, drawing inspiration from iconic bakeries such as Panificio Mario in Genoa or Antico Forno di Genova can guide your approach. These establishments are known for maintaining the traditional techniques and quality that elevate simple focaccia into a culinary art form.

5. Chef Tips

Quality olive oil is key—use a fruity, robust extra virgin olive oil to bring out the focaccia’s flavor.
Be generous with the olive oil on top, ensuring it pools in the dimples. This creates the characteristic golden crust and adds a rich, luxurious texture.
If you like a slightly tangier flavor, mix a teaspoon of white wine vinegar into the topping oil before drizzling.
Focaccia is best enjoyed on the day it’s baked, but it can be reheated in a hot oven for a few minutes to restore its crispness.
Experiment with toppings: thinly sliced onions, cherry tomatoes, or olives can turn your simple focaccia into a show-stopping centerpiece.

6. Best Pair with: