Giuseppe’s Focaccia Recipe From Puglia

Today, we’re bringing you an authentic Focaccia recipe straight from the culinary master Giuseppe. Hailing from the beautiful region of Puglia in southern Italy, Giuseppe is renowned for his expertise in traditional Italian cuisine, and his Focaccia is a true masterpiece.

Before we dive into the Giuseppe’s Focaccia Recipe, let’s talk a little about Focaccia itself. This iconic Italian bread is a beloved staple in Puglia, where it’s often enjoyed as a snack or an accompaniment to meals. Focaccia’s signature characteristics are its pillowy texture, savory flavor, and dimpled top adorned with delicious toppings.

Giuseppe’s recipe stays true to the authentic Puglian style, using a blend of fine “00” flour and bread flour to achieve the perfect crumb and structure. The dough is enriched with olive oil, lending a delightful richness and aroma. But what truly sets Giuseppe’s Focaccia apart is his meticulous technique, which he has perfected over years of practice.

So, let’s get started with Giuseppe’s Focaccia recipe!

What Is Focaccia Bread?

Focaccia is a beloved Italian flatbread that originated in the region of Liguria but is now widely popular throughout Italy and beyond. Here’s a closer look at what focaccia bread is:

Definition:

Focaccia is a yeasted flatbread that is similar in style and texture to pizza dough. It is characterized by its dimpled surface, which is created by pressing the dough with fingertips before baking, allowing the dough to rise and create those iconic air pockets.

Dough:

The dough for focaccia is made with simple ingredients: flour, water, yeast, salt, and olive oil. The high olive oil content gives the bread its rich flavor and tender, moist crumb. The dough is typically quite hydrated, resulting in a soft, airy texture.

Toppings:

While focaccia can be enjoyed plain, it is often topped with a variety of ingredients before baking. Common toppings include olive oil, coarse salt, herbs (like rosemary or oregano), olives, tomatoes, onions, and even potatoes or other vegetables. The toppings are pressed into the dimpled surface of the dough.

Baking:

Focaccia is baked at a high temperature, usually around 400°F (200°C) or higher, which allows it to develop a crisp, golden-brown crust while maintaining a soft, fluffy interior. The high heat also enhances the flavors of the olive oil and any toppings used.

Texture and Flavor:

Authentic focaccia has a soft, tender crumb with a slightly chewy texture, thanks to the high hydration of the dough. The liberal use of olive oil gives focaccia its signature rich, savory flavor, while the dimpled surface creates pockets of crispness and added texture.

Versatility:

Focaccia is incredibly versatile and can be enjoyed as a snack, appetizer, or accompaniment to meals. It can be served plain, topped with various ingredients, or used as a sandwich bread or pizza crust. Its unique texture and flavor make it a beloved bread throughout Italy and beyond.

How This Giuseppe’s Focaccia Recipe Differs from Others

While there are many variations of Focaccia recipes out there, Giuseppe’s authentic Puglian Focaccia recipe stands out from the rest in several ways:

• Flour Blend: Most Focaccia recipes call for either all-purpose flour or bread flour. However, Giuseppe’s recipe uses a unique blend of “00” flour (a super-fine Italian flour) and bread flour. This combination provides the perfect balance of tenderness and chewiness, resulting in a light, airy crumb with a satisfying bite.
• Extended Kneading: Giuseppe emphasizes the importance of kneading the dough for an extended period (10-15 minutes) to develop the gluten structure properly. This lengthy kneading process is often overlooked in other recipes, but it’s crucial for achieving the ideal texture in this Puglian Focaccia.
• Dimple Technique: The dimple technique, where the dough is stretched and folded repeatedly, is a hallmark of Giuseppe’s recipe. This unique method helps create the signature irregular surface and pockets that are characteristic of authentic Focaccia from Puglia. Many recipes skip this step or use a different folding approach.
• Cold Liquid Temperature: While some recipes call for warm or room-temperature liquids, Giuseppe insists on using cold water and milk when making the dough. This helps control the dough temperature and slows down the yeast activity, leading to better flavor development and a more manageable dough.
• Multiple Rises: Giuseppe’s recipe includes three separate rises – an initial bulk rise, a rise after the dimple technique, and a final rise with the toppings. This extended fermentation process contributes to the Focaccia’s incredible flavor and open, airy crumb.
• Emulsion Topping: Instead of simply brushing the Focaccia with olive oil before baking, Giuseppe creates a flavorful emulsion of olive oil, water, and salt. This emulsion not only keeps the Focaccia moist during baking but also adds an extra layer of seasoning and crispness to the crust.
• Traditional Toppings: While many modern Focaccia recipes incorporate a wide range of toppings, Giuseppe’s recipe stays true to the classic Puglian style, featuring cherry tomatoes, olives, garlic, and oregano – simple yet incredibly flavorful.

By following Giuseppe’s time-honored techniques and using his carefully selected blend of ingredients, this Focaccia recipe stands apart from others, capturing the true essence of this beloved Puglian bread. It’s a labor of love that rewards with an authentic, bakery-quality Focaccia that will transport you to the heart of southern Italy.

Ingredients That You Will Need

For the Dough:

• 2 cups (250g) “00” flour
• 2 cups (250g) bread flour
• 1 teaspoon (5g) instant yeast
• 1 1/4 cups (300ml) cold water
• 1/4 cup (60ml) cold milk
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 1 teaspoon (5g) sugar
• 1 1/2 teaspoons (8g) salt

For the Topping:

• 1 pint (500g) cherry tomatoes, halved
• 1/2 cup (100g) pitted green olives
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh oregano, chopped

For the Emulsion:

• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (30ml) water
• 1/2 teaspoon salt

How to Make Focaccia, Step by Step

Let’s learn how to make Giuseppe’s Focaccia Bread Step-by-Step:

1. In a large bowl or the bowl of a stand mixer, combine the “00” flour, bread flour, and instant yeast. Create a well in the center.
2. In a separate bowl or measuring cup, combine the cold water and cold milk. With the mixer running on low speed, slowly pour the water-milk mixture into the well of the dry ingredients. Mix until a shaggy dough forms.
3. Add the olive oil, sugar, and salt to the dough and continue mixing on medium speed for 10-15 minutes until the dough becomes smooth and elastic.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature (around 20°C or 68°F) until doubled in size.
5. While the dough is rising, prepare the topping by combining the cherry tomatoes, olives, olive oil, garlic, salt, pepper, and oregano in a bowl. Set aside.
6. Make the emulsion by whisking together the olive oil, water, and salt in a small bowl. Set aside.
7. Once the dough has risen, turn it out onto a lightly greased work surface. Use the dimple technique to stretch and fold the dough, creating a rectangular shape. Cover with plastic wrap and let it rest for 50 minutes.
8. Repeat the dimple technique one more time, then cover and let the dough rise for another 1 1/2 hours, or until doubled in size.
9. Grease a 9×13 inch baking pan or rimmed baking sheet with olive oil. Transfer the risen dough to the prepared pan, gently stretching it to fit the pan. Use your fingertips to dimple the dough, creating deep indentations all over the surface.
10. Brush or drizzle the emulsion over the top of the dough, making sure to coat the entire surface. Cover with plastic wrap and let it rise for 30 minutes.
11. Remove the plastic wrap and add the topping ingredients evenly over the surface of the dough, gently pressing them into the dimples.
12. Preheat your oven to 450°F (230°C).
13. Bake the Focaccia for 20-25 minutes, or until the top is golden brown and the bottom is crisp.
14. Remove the Focaccia from the oven and let it cool slightly on a wire rack. Drizzle with additional olive oil if desired.
15. Serve warm or at room temperature, and enjoy this incredible Puglian delicacy!

Tips for Success

Here are some tips for success when making Giuseppe’s authentic Focaccia recipe:

Use high-quality ingredients: This recipe calls for a blend of “00” flour and bread flour, which is essential for achieving the perfect texture. Use good-quality extra virgin olive oil, as it adds incredible flavor to the dough and topping.

Keep the liquids cold: Giuseppe stresses the importance of using cold water and milk when making the dough. This helps control the dough temperature and slows down the yeast activity, leading to better flavor development.

Knead patiently: Don’t skimp on the kneading time (10-15 minutes). This extended kneading is crucial for developing the gluten structure, which gives the Focaccia its signature chewy yet airy texture.

Master the dimple technique: The dimple technique, where you stretch and fold the dough, is key to creating the iconic irregular surface and pockets in the Focaccia. Take your time and be gentle when stretching and folding the dough.

Proof at the right temperature: Allowing the dough to rise at the recommended temperatures (around 20°C or 68°F) is essential for proper fermentation and achieving the desired rise and flavor.

Use a light hand with toppings: While toppings are a crucial part of Focaccia, be careful not to overload it. Too many toppings can weigh down the dough and prevent it from rising properly.

Bake until perfectly golden: Keep a close eye on the Focaccia as it bakes, and remove it from the oven when the top is deeply golden brown. This will ensure a crisp, well-baked crust while maintaining a soft, airy interior.

Let it cool slightly before serving: As tempting as it may be, resist the urge to dive in immediately. Allowing the Focaccia to cool slightly after baking will help it set and make it easier to slice and serve.

Continue to Content

Giuseppe's Focaccia Recipe

Yield: 10

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours 25 minutes

Giuseppe's authentic Puglian Focaccia recipe: pillowy, dimpled flatbread with cherry tomatoes, olives & herbs. Step-by-step guide to making the perfect Italian focaccia bread.

Print

Ingredients

For the Dough:

• 2 cups (250g) "00" flour
• 2 cups (250g) bread flour
• 1 teaspoon (5g) instant yeast
• 1 1/4 cups (300ml) cold water
• 1/4 cup (60ml) cold milk
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 1 teaspoon (5g) sugar
• 1 1/2 teaspoons (8g) salt

For the Topping:

• 1 pint (500g) cherry tomatoes, halved
• 1/2 cup (100g) pitted green olives
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh oregano, chopped

For the Emulsion:

• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (30ml) water
• 1/2 teaspoon salt

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the "00" flour, bread flour, and instant yeast. Create a well in the center.
2. In a separate bowl or measuring cup, combine the cold water and cold milk. With the mixer running on low speed, slowly pour the water-milk mixture into the well of the dry ingredients. Mix until a shaggy dough forms.
3. Add the olive oil, sugar, and salt to the dough and continue mixing on medium speed for 10-15 minutes until the dough becomes smooth and elastic.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature (around 20°C or 68°F) until doubled in size.
5. While the dough is rising, prepare the topping by combining the cherry tomatoes, olives, olive oil, garlic, salt, pepper, and oregano in a bowl. Set aside.
6. Make the emulsion by whisking together the olive oil, water, and salt in a small bowl. Set aside.
7. Once the dough has risen, turn it out onto a lightly greased work surface. Use the dimple technique to stretch and fold the dough, creating a rectangular shape. Cover with plastic wrap and let it rest for 50 minutes.
8. Repeat the dimple technique one more time, then cover and let the dough rise for another 1 1/2 hours, or until doubled in size.
9. Grease a 9x13 inch baking pan or rimmed baking sheet with olive oil. Transfer the risen dough to the prepared pan, gently stretching it to fit the pan. Use your fingertips to dimple the dough, creating deep indentations all over the surface.
10. Brush or drizzle the emulsion over the top of the dough, making sure to coat the entire surface. Cover with plastic wrap and let it rise for 30 minutes.
11. Remove the plastic wrap and add the topping ingredients evenly over the surface of the dough, gently pressing them into the dimples.
12. Preheat your oven to 450°F (230°C).
13. Bake the Focaccia for 20-25 minutes, or until the top is golden brown and the bottom is crisp.
14. Remove the Focaccia from the oven and let it cool slightly on a wire rack. Drizzle with additional olive oil if desired.
15. Serve warm or at room temperature, and enjoy this incredible Puglian delicacy!

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 20gCarbohydrates: 40gFiber: 3gProtein: 8g

Final Words

Giuseppe’s Focaccia is best enjoyed fresh, but it also makes for a fantastic sandwich bread or accompaniment to soups and salads. The combination of the pillowy interior, crisp crust, and flavorful toppings is simply divine. Trust me, one bite of this authentic Focaccia, and you’ll be transported straight to the sun-drenched streets of Puglia.

So, gather your ingredients, roll up your sleeves, and get ready to embark on a culinary journey with Giuseppe’s Focaccia recipe. Buon appetito!