Light, crispy and chewy, this focaccia is packed with flavour and is ideal torn apart to dip into oil, balamic vinegar or used as the base for a bruschetta.
I adore focaccia: for me it is up there in my top five breads, both to make and to eat.
As I have mentioned in previous focaccia posts, I really don’t think those dense, doughy affairs you can buy from the shops are worthy of the name focaccia: those ones are often little more than thick, tasteless bread with a few dusty old herbs thrown over and barely a lick of olive oil.
No, for me a focaccia is very light, crisp and littered with irregular-sized holes, and have a rich taste of olive oil: perfection!
The simpler the better!
Whatever flavour focaccia I go for, I use my go-to (and fool-proof!) focaccia recipe. I simply add the flavours I want to the finished dough and bake.
The main focaccia dough is made with a high proportion of water, which gives the irregular hole structure you want in a focaccia.
It is a very wet, loose dough and although it is a challenge to work by hand, the use of a food mixer (using the whisk attachment rather than the dough hook) makes this so simple!
The recipe for my fool-proof focaccia is here.
Here I simply made the dough as in the recipe above but without the onions and garlic in the recipe. Once the dough was made and pressed into the tin, I scattered over some small tomatoes, freshly made pesto, sun-dried tomatoes and small chunks of Parmesan.
- a generous handful of Parmesan chunks
- about 10 small tomatoes (or a few larger tomatoes: they can be sliced neatly or torn apart!)
- a couple of tablspoons of pesto
- a handful of sun-dried tomatoes (drained from a jar of oil or out of the packet)
Just before it goes into the oven, push some of these little flavoured jewels deep into the dough, leaving a few on top to go gorgeously caramelised.