Focaccine

If you love soft, fluffy bread with a golden, crisp crust, these Focaccine are going to win your heart. Imagine tiny, pillowy rounds of bread, lightly brushed with olive oil, that are perfect for dipping in olive oil, pairing with cheeses, or sandwiching your favorite fillings. The aroma of fresh-baked bread filling your kitchen is pure magic, and trust me, the taste is even better than the smell. This recipe is simple, approachable, and perfect for anyone who loves baking at home.

Recipe Origin

Focaccine are inspired by traditional Italian focaccia, but in adorable, personal-sized portions. These little breads come from the heart of Italy, where bread is more than food—it’s a celebration of simple, quality ingredients. Using a mix of type 00 and Manitoba flour gives the bread structure, a soft crumb, and just the right chewiness, while olive oil adds richness and flavor.

Kitchen Tools You’ll Need

For these focaccine, you’ll need a mixing bowl, a wooden spoon or spatula, a scale for measuring ingredients accurately, a baking tray, parchment paper, and a brush for olive oil. A clean kitchen towel will help during proofing, and a sharp knife or dough scraper is useful for portioning the dough. That’s all you need for bakery-worthy results at home.

Why You’ll Love Focaccine

This isn’t just bread—it’s an experience. Here’s why these little focaccine are irresistible:

Versatile: Serve as a side for soups, salads, or pasta, or use them for mini sandwiches.

Simple Ingredients: Only flour, yeast, water, salt, sugar, and olive oil, yet the flavor and texture are extraordinary.

Quick and Easy: The dough comes together easily, and proofing and baking are straightforward.

Customizable: Add herbs like rosemary or thyme, sprinkle with coarse salt, or drizzle with more olive oil for extra flavor.

Crowd-Pleasing: Perfect for family meals, gatherings, or as a homemade gift—they disappear fast.

Chef’s Pro Tips for Perfect Results

• Yeast Activation: Make sure your water is lukewarm, not hot, to properly activate the yeast.
• Kneading: Knead until smooth and elastic for the best texture.
• Proofing: Allow enough time for the dough to rise; a well-proofed dough gives soft, airy focaccine.
• Olive Oil: Brush generously for flavor and to create a golden, slightly crisp crust.

Ingredients

Here’s what makes these focaccine so special:

Type 00 Flour: Fine, soft flour for a tender crumb.

Manitoba Flour: High-protein flour that gives the bread structure and chewiness.

Water: Lukewarm water helps activate the yeast and hydrates the dough.

Dry Brewer’s Yeast: Leavening agent that makes the dough rise and gives it light, airy texture.

Sugar: Just a pinch to feed the yeast and enhance browning.

Extra Virgin Olive Oil: Adds richness, flavor, and helps create a golden crust.

Salt: Enhances flavor and balances the dough.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make these fluffy little focaccine:

Activate the Yeast: In a small bowl, combine the yeast, a pinch of sugar, and lukewarm water. Let it sit for 5-10 minutes until frothy.

Mix the Dough: In a large bowl, combine type 00 flour, Manitoba flour, and salt. Add the yeast mixture and olive oil, mixing until a sticky dough forms.

Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First Proof: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for 1-2 hours until doubled in size.

Shape the Focaccine: Punch down the dough, divide into small portions, and shape into rounds. Place them on a parchment-lined baking tray.

Second Proof: Cover the shaped focaccine and let them rise again for 30-45 minutes.

Preheat Oven: Preheat your oven to 220°C (430°F).

Bake: Brush the tops with olive oil and bake for 15-20 minutes until golden brown.

Cool and Serve: Let the focaccine cool slightly on a wire rack. Serve warm, plain, or with your favorite dips, spreads, or toppings.

Nutrition Facts

Servings: 6-8 focaccine
Calories per serving: Approximately 180-200
Prep Time: 15 minutes
Proofing Time: 1.5-2 hours
Cook Time: 15-20 minutes
Total Time: About 2 hours

How to Serve Focaccine

As a Side: Serve with soups, stews, or pasta dishes for a comforting meal.

For Sandwiches: Slice and fill with meats, cheeses, or veggies for a mini sandwich.

With Dips: Olive oil and balsamic, hummus, or tapenade make perfect accompaniments.

As a Snack: Serve warm with a little butter or cheese for a simple, satisfying treat.

Make-Ahead and Storage Tips

Prep Ahead: Prepare the dough and let it rise in the fridge overnight. Shape and bake fresh in the morning.

Flavor Variations: Add rosemary, thyme, garlic, or sesame seeds for extra aroma and flavor.

Storage Tips: Store in an airtight container at room temperature for up to 2 days.

Freeze for Later: Wrap cooled focaccine tightly in plastic wrap and freeze for up to 1 month. Reheat in the oven to refresh.

Variations to Try

Herb Focaccine: Sprinkle fresh or dried herbs on top before baking.

Cheesy Focaccine: Add grated Parmesan or mozzarella into the dough or on top.

Mini Pizzas: Use the focaccine as a base for mini pizzas with tomato sauce, cheese, and toppings.

Seeded Toppings: Sprinkle sesame, poppy, or sunflower seeds on top for extra texture.

Additional Tips

Even Baking: Make sure the focaccine are similar in size for consistent baking.

Soft Crumb: Don’t overbake; remove when lightly golden for the softest texture.

Presentation: Serve on a wooden board with olive oil and fresh herbs for a rustic, inviting look.

FAQ Section

Q1: Can I use only type 00 flour or only Manitoba flour?
A1: You can, but using a mix gives the best balance of tenderness and structure.

Q2: Can I make these focaccine without yeast?
A2: Yeast is needed for the classic texture, but quick breads can be made with baking powder.

Q3: Can I add toppings?
A3: Yes, drizzle with olive oil, sprinkle herbs, seeds, or a little sea salt before baking.

Q4: Can I make them larger?
A4: Yes, but baking time may increase by a few minutes.

Q5: How do I store leftovers?
A5: Keep in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Q6: Can I bake them in a convection oven?
A6: Yes, reduce temperature by 20°C and watch closely for golden color.

Q7: Can I make whole wheat focaccine?
A7: Substitute part of the flour with whole wheat flour; texture will be slightly denser.

Q8: Can I add garlic to the dough?
A8: Yes, finely minced garlic or roasted garlic adds a delicious flavor twist.

Q9: Can I double the recipe?
A9: Yes, just use a larger mixing bowl and bake in batches if needed.

Q10: Can I freeze unbaked focaccine?
A10: Yes, shape the dough and freeze before the second proof. Bake from frozen, adding a few extra minutes.

Conclusion

These Focaccine are soft, fluffy, and golden with just the right chew and aroma. They’re perfect as a side, snack, or for mini sandwiches. The combination of type 00 and Manitoba flour, olive oil, and careful proofing gives a bread that tastes professional but is completely achievable at home. Warm, fragrant, and full of flavor, these little focaccine will quickly become a favorite in your kitchen and are sure to impress anyone who takes a bite. Enjoy them fresh from the oven with a drizzle of olive oil or pair them with your favorite spreads for a true taste of Italy.

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