Flavorful Olive & Onion Focaccia
Making a Moist and Soft Olive & Onion Focaccia
Experience the joy of making authentic Italian focaccia at home, a beloved bread enjoyed by people from all walks of life. Dip it in balsamic vinegar and olive oil for an addictive taste that you won’t be able to resist! This recipe specifically enhances the flavor with plenty of olives and sweet onions. Based on a recipe by master baker Kim Young-mo, we’ll guide you through creating a focaccia that’s crispy on the outside and incredibly moist and soft on the inside. Perfect for beginner bakers!
Dough Ingredients- 500g Bread Flour (high-gluten flour)
- 10g Sugar
- 10g Salt
- 1g Malt Powder (optional, adds depth and color to the bread)
- 350cc Lukewarm Water
- 8g Dry Yeast
Cooking Instructions
Step 1
First, sift the bread flour into a bowl. Make a well in the center and add the salt, sugar, and yeast, ensuring they don’t directly touch each other. Finally, add the malt powder (if using), and pour in the lukewarm water and olive oil. Knead the dough using your hands or a stand mixer for about 20 minutes until it becomes smooth and elastic, forming a cohesive ball. Once the dough is a single mass, place it back in the bowl, cover with plastic wrap, and let it undergo its first fermentation (proofing) in a warm place for about 1 hour. The dough is ready when its volume has doubled.
Step 2
After the first fermentation, gently punch down the dough to release the gas. This step is crucial for removing air bubbles. Transfer the deflated dough to a work surface, divide it into 4-5 equal portions, and shape each piece into a round ball with a smooth surface. Cover the round balls with a damp cloth or plastic wrap and let them rest for about 15 minutes for the intermediate proofing (bench rest). The dough might feel a bit sticky, but this stickiness contributes to the focaccia’s wonderfully soft texture. If the dough is too difficult to handle, lightly dust your work surface and hands with extra flour.
Step 3
Before transferring the dough to the pan, generously grease the bottom of your baking pan with olive oil to coat it. Place the dough onto the greased pan and gently spread it out using your hands or a rolling pin to your desired size and thickness. Be careful not to spread it too thinly. Slice the prepared onion thinly or cut it into desired shapes and arrange it evenly over the dough. Also, dot the dough with the olives. Cover the topped dough again with plastic wrap or a damp cloth and let it undergo its second fermentation in a warm place for about 30-40 minutes. Allow the dough to puff up again.
Step 4
Once the second fermentation is complete, brush the surface of the dough generously with olive oil. This will help create a moist and glossy crust. Place the focaccia in a preheated oven at 200°C (390°F) and bake for about 15 minutes, or until golden brown. Adjust the baking time and temperature according to your oven’s specifications. The bread is done when the top is a beautiful golden brown color.
Step 5
As soon as the focaccia comes out of the oven, brush its warm surface generously with more olive oil. Applying olive oil to freshly baked bread not only enhances its flavor but also makes it look more appealing and adds extra moisture as it seeps into the bread.
Step 6
Voilà! Your delicious Olive & Onion Focaccia is ready. The olives and onions studded across the surface give it a charming appearance. You’ll enjoy a delightful contrast between the crispy exterior and the wonderfully soft, moist interior. The generous use of olive oil provides a rich and deep flavor. For an unforgettable taste, dip the warm focaccia into olive oil and balsamic vinegar – you’ll be amazed! The savory olives combined with the sweet, aromatic onions create an exquisite harmony. Be warned: this incredibly addictive flavor might just keep you coming back for more. Enjoy your delightful homemade focaccia experience!
