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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/homemade-focaccine-recipe/