Description
Focaccia from Naples showcases rustic bread-making traditions with simple ingredients and rich Mediterranean flavors. Bakers can craft this aromatic classic easily, delivering authentic Italian comfort for eager palates.
Ingredients
Scale
- 6 cups (1.4 L) all-purpose flour
- 2 (¼ oz) packets active dry yeast
- 3 tbsps granulated sugar
- ½ tsp granulated sugar
- 2 cups (480 mL) hot water
- ½ cup (120 mL) whole milk
- ¼ cup (60 mL) olive oil
- 1 tbsp kosher salt
- 4 tbsps sesame seeds (optional)
Instructions
- Yeast Activation: Warm milk to a tepid temperature and combine with active dry yeast and sugar, allowing the mixture to become frothy and indicate yeast vitality.
- Liquid Base Formation: Blend hot water, olive oil, remaining sugar, and salt in a mixing bowl, creating a foundational liquid for the dough.
- Dough Development: Integrate flour using a dough hook, kneading until the mixture transforms from a rough amalgamation to a smooth, elastic consistency that springs back when touched.
- Initial Fermentation: Transfer dough to an oil-coated bowl, completely covering its surface, and let it rest in a warm environment until it expands to nearly double its original volume.
- Shaping Technique: Deflate the risen dough and divide into two portions, then shape on a floured surface into either elongated oval or rounded loaves by folding, rolling, or gathering corners toward the center.
- Final Proofing: Arrange shaped loaves on parchment-lined baking sheets, optionally embellishing with sesame seeds and creating diagonal slashes across the top to facilitate expansion during baking.
- Baking Process: Preheat oven and position racks for uniform heating, bake loaves while rotating midway to achieve a consistent golden-brown exterior, ensuring doneness by listening for a hollow sound when tapping the bottom.
- Cooling and Serving: Remove bread from the oven and allow a brief resting period before slicing to maintain optimal internal texture and moisture.
Notes
- Check Yeast Activation: Ensure the milk is warm (not hot) and watch for frothy bubbles, which indicate the yeast is alive and ready to work its magic.
- Knead with Patience: Develop gluten by kneading until the dough becomes smooth and elastic, which takes about 8-10 minutes by hand or 5-6 minutes with a stand mixer.
- Create Perfect Rise: Place dough in a warm, draft-free spot like near a preheated oven or inside a turned-off oven with the light on to help it rise consistently.
- Slash for Success: Make diagonal cuts on the loaf surface to allow steam escape and create that professional bakery-style crust with beautiful expansion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg