Homemade Focaccine Recipe

Introduction

Focaccine are small, fluffy Italian flatbreads perfect as a snack or side dish. Lightly crisp on the outside and soft inside, they’re easy to make and delightfully versatile.

Ingredients

• 200 g Type 00 flour
• 200 g Manitoba flour
• 250 g water
• 5 g dry brewer’s yeast
• Pinch of sugar
• 40 g extra virgin olive oil
• 6 g salt

Instructions

1. Step 1: In a small bowl, dissolve the dry yeast and sugar in warm water. Let it sit for 5–10 minutes until the mixture becomes foamy.
2. Step 2: In a large bowl, combine the Type 00 flour and Manitoba flour. Pour in the yeast mixture and olive oil.
3. Step 3: Knead the dough for 8–10 minutes until it’s smooth and elastic.
4. Step 4: Add the salt and knead for another 2 minutes, ensuring it’s fully incorporated into the dough.
5. Step 5: Cover the dough and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
6. Step 6: Preheat your oven to 220°C (425°F).
7. Step 7: Divide the dough into small portions, shape each into rounds or ovals, and place them on a baking sheet lined with parchment paper.
8. Step 8: Brush the tops lightly with olive oil and let them rest for 10–15 minutes.
9. Step 9: Bake for 12–15 minutes until the focaccine are golden brown.
10. Step 10: Remove from the oven and let cool slightly before serving.

Tips & Variations

• Use a mix of flours to get a perfect chew—substitute Manitoba with bread flour if needed.
• Try adding fresh herbs like rosemary or thyme on top before baking for extra flavor.
• Brush focaccine with garlic-infused olive oil after baking for a savory twist.

Storage

Store focaccine in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to one month. Reheat in a warm oven for a few minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of Type 00 flour?

Yes, regular all-purpose flour can be used but the texture might be slightly less delicate. Type 00 flour helps create a softer, lighter focaccine.

How can I tell when the dough has risen enough?

The dough is ready when it has roughly doubled in size and looks puffy. Pressing lightly with your finger should leave an indentation that slowly springs back.

Homemade Focaccine Recipe

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★★★★★

5 from 63 reviews

Focaccine are delightful small Italian flatbreads with a soft, chewy texture and a golden crust, perfect as a snack or accompaniment to meals. This recipe combines type 00 and Manitoba flours, enriched with olive oil and a touch of yeast for a light rise, creating irresistibly fluffy mini focaccias baked to perfection.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8–10 small focaccine 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 200 g Type 00 flour
• 200 g Manitoba flour
• 5 g Dry brewer’s yeast
• Pinch of sugar
• 6 g Salt

Wet Ingredients

• 250 g Water (warm)
• 40 g Extra virgin olive oil

Instructions

1. Activate the yeast: In a small bowl, dissolve the dry brewer’s yeast and a pinch of sugar in warm water. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix the flours and liquids: In a large bowl, combine the type 00 flour and Manitoba flour. Add the foamy yeast mixture and extra virgin olive oil to the flours.
3. Knead the dough: Knead the dough by hand or with a mixer fitted with a dough hook for 8 to 10 minutes until it becomes smooth and elastic, developing a stretchy texture.
4. Add salt and continue kneading: Incorporate the salt into the dough and knead for an additional 2 minutes to ensure even distribution and proper texture.
5. Let the dough rise: Cover the dough with a clean cloth or plastic wrap and leave it in a warm, draft-free area for 1 to 2 hours, or until it has doubled in size, evidencing fermentation and airiness.
6. Preheat the oven: Set your oven to 220°C (425°F) to prepare for baking the focaccine.
7. Shape the dough: Divide the risen dough into small portions. Shape each piece into small rounds or oval forms, then arrange them on a baking sheet lined with parchment paper for easy transfer and cleanup.
8. Rest before baking: Lightly brush the tops of the dough pieces with olive oil to encourage browning, then let them rest for 10 to 15 minutes to relax the gluten before baking.
9. Bake the focaccine: Place the baking sheet in the preheated oven and bake the focaccine for 12 to 15 minutes, or until they achieve a golden brown color and a slightly crisp crust.
10. Cool and serve: Remove the focaccine from the oven and allow them to cool slightly on a wire rack before serving fresh to enjoy their soft, airy crumb and flavorful crust.

Notes

• Using a combination of type 00 and Manitoba flour provides both tenderness and strength to the dough.
• Ensure water is warm but not hot to prevent killing the yeast.
• Resting the dough after shaping helps achieve a fluffier final texture.
• Brush with olive oil before baking for an enhanced golden crust and flavor.
• Focaccine can be served plain or topped with herbs, olives, or sea salt as desired.

Keywords: Focaccine, Italian flatbread, mini focaccia recipe, olive oil bread, homemade focaccine