We’ve always been captivated by the warm, olive-oil kissed crust of Biaggi’s focaccia bread, a staple that brings authentic Italian flair to any meal. Originating from Liguria, this simple yet flavorful flatbread has won hearts worldwide with its crispy exterior and soft interior.
Our take on Biaggi’s recipe lets you recreate that magic in your own kitchen, using everyday ingredients for a fresh, homemade twist. It’s the perfect canvas for herbs and toppings, making it a go-to for effortless entertaining.
Ingredients
To bring our Biaggi’s Focaccia Bread Recipe to life, we select simple yet premium ingredients that capture the essence of Liguria’s rustic charm. These components ensure a crispy exterior, a soft pillowy interior, and bursts of herbal flavor that make this bread ideal for any gathering.
Below, we list the ingredients in the order they are typically prepared and used, with precise measurements and preparation notes for accuracy.
- 4 cups all-purpose flour: We use this as the base; ensure it’s unbleached for the best texture and authentic Italian rise.
- 1 ½ cups warm water (around 110°F): Measure this precisely to activate the yeast; too hot and it kills the yeast, too cool and it slows rising.
- 2 teaspoons active dry yeast: Proof this in the warm water first; it’s key for that signature airy crumb.
- 2 teaspoons salt: Added after the yeast to prevent it from inhibiting activation; enhances the bread’s savory depth.
- ¼ cup extra-virgin olive oil: Divided for dough and topping; choose a high-quality variety for its fruity notes that shine through.
- 1 tablespoon fresh rosemary, chopped: We incorporate this for an aromatic herbal punch; if using dried, reduce to 1 teaspoon.
- Optional toppings: Cherry tomatoes (halved, about 1 cup) or olives (sliced, about ½ cup) – add these for customization, placing them on top before baking to infuse extra flavor and visual appeal.
Tools and Equipment
Now that we’ve gathered our fresh ingredients for Biaggi’s focaccia bread, let’s equip ourselves with the right tools to ensure a seamless baking process. Having the proper equipment not only simplifies preparation but also helps achieve that signature crispy crust and airy interior we love in authentic Italian focaccia.
To make this recipe efficient and precise, here’s a list of essential tools and equipment, organized by the order of use in our baking steps:
- Large Mixing Bowl: We recommend a 4- to 6-quart bowl to combine flour, yeast, and water. This allows room for the dough to rise without spilling over, ensuring even mixing and fermentation.
- Measuring Cups and Spoons: Accurate measurements are key for bread success, so use a set of dry measuring cups for flour and liquid measuring cups for water and oil. Don’t forget spoons for smaller quantities like salt and yeast to avoid any guesswork.
- Whisk or Wooden Spoon: A sturdy whisk or spoon is perfect for initially blending dry and wet ingredients. Opt for a silicone whisk if you have one, as it won’t scratch your bowl and helps incorporate air for a lighter dough.
- Stand Mixer with Dough Hook (Optional): If you’re kneading by machine, a stand mixer saves time and effort. We suggest using it on medium speed for about 5 minutes to develop gluten, though hand-kneading works just as well for that rustic feel.
- Baking Sheet or Tray: A rimmed half-sheet pan (approximately 18×13 inches) is ideal for spreading the dough evenly. This tool is crucial for creating the focaccia’s characteristic dimples and even baking.
- Parchment Paper or Silicone Baking Mat: Line your baking sheet with this to prevent sticking and make cleanup easy. It ensures the bread releases perfectly, preserving that golden bottom.
- Pastry Brush: Use this to evenly apply olive oil and toppings like rosemary. A good brush helps distribute flavors without over-saturating the dough.
- Oven with Timer: A standard oven preheated to 425°F is essential for baking. Include a reliable timer to monitor the 20-25 minute bake time, guaranteeing a perfectly browned loaf.
With these tools in hand, we’re set to transition smoothly into the preparation steps, making our focaccia bread recipe both enjoyable and foolproof.
Instructions
Now that we have gathered our premium ingredients and essential tools, let’s guide you through crafting Biaggi’s focaccia bread with confidence and ease. We will break down the process into simple, step-by-step actions to achieve that signature crispy exterior and soft, aromatic interior.
Prepare the Dough
To start, we begin by activating the yeast. In a large mixing bowl, combine 1 ½ cups of warm water (around 110°F for optimal yeast activation) with 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is alive and ready.
Next, we add the dry ingredients. Incorporate 4 cups of unbleached all-purpose flour and 2 teaspoons of salt into the yeast mixture. Pour in ¼ cup of extra-virgin olive oil for that rich, Mediterranean flavor. Using a wooden spoon or stand mixer with a dough hook, mix thoroughly until a shaggy dough forms.
Then, we knead the dough to develop its texture. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it feels smooth and elastic under our hands. This step is crucial as it helps create the bread’s signature soft interior—you’ll notice the dough becoming less sticky and more pliable with each fold.
Proof the Dough
Once the dough is prepared, we let it rest and rise to enhance its flavor and structure. Transfer the kneaded dough to a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.
During this proofing stage, we can observe the dough’s transformation—it will puff up beautifully, filling the air with a subtle, yeasty aroma that hints at the bread’s fresh, homemade taste. For best results, ensure the environment is around 75-80°F; if your kitchen is cooler, consider placing the bowl near a warm oven.
Bake the Focaccia
After proofing, we shape and top the dough for baking. Preheat your oven to 425°F. Gently punch down the dough to release air bubbles, then transfer it to a rimmed baking sheet lined with parchment paper. Press the dough out evenly to about ½-inch thickness, dimpling the surface with your fingertips to create those classic wells.
We add the flavorful toppings. Drizzle another 2 tablespoons of extra-virgin olive oil over the dough and sprinkle with fresh rosemary or optional additions like sliced cherry tomatoes and olives. Bake in the preheated oven for 20-25 minutes, or until the top turns a golden brown and the bread emits a irresistibly fragrant, herbaceous scent that signals it’s ready.
Rotate the baking sheet halfway through for even browning, and use a timer to track the process accurately. Once done, remove from the oven and let it cool slightly on a wire rack before slicing—the crust will crackle delightfully as you cut it, revealing the tender crumb inside.
Make-Ahead Instructions
To streamline our Biaggi’s focaccia bread preparation, we can plan ahead without compromising its crispy exterior and soft interior. This approach allows us to enjoy fresh-baked bread with minimal effort on the day of serving. Let’s break down the steps for making and storing the dough effectively.
Preparing the Dough in Advance
We recommend preparing the dough up to 24 hours ahead for optimal flavor development. Begin right after the kneading step in our main recipe:
- Mix and knead the dough as directed: Combine the 4 cups of unbleached all-purpose flour, 1 ½ cups of warm water, 2 teaspoons of active dry yeast, 2 teaspoons of salt, and ¼ cup of extra-virgin olive oil until smooth and elastic.
- First proof in a warm spot: Allow the dough to rise in a greased bowl until it doubles in size, which typically takes 1 to 2 hours.
- Shape and refrigerate: Gently punch down the dough, shape it into a ball, and place it in an oiled container. Cover tightly with plastic wrap or a lid, then refrigerate immediately.
Storage Options
Storing the dough properly ensures it retains its texture and rise. Here’s how we handle different timelines:
- Short-term (up to 24 hours): Keep the dough in the refrigerator at 40°F (4°C) or below. This slow fermentation enhances the focaccia bread‘s tangy notes.
- Long-term (up to 1 month): For extended storage, freeze the shaped dough. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn.
If you’re dealing with multiple make-ahead scenarios, refer to the table below for key timelines and their effects:
| Storage Method | Duration | Key Benefits | Potential Drawbacks |
|---|---|---|---|
| Refrigeration | Up to 24 hours | Enhances flavor; easy to resume proofing | Requires 1–2 hours of additional proofing before baking |
| Freezing | Up to 1 month | Maximizes convenience for future use | May need 2–3 hours to thaw and proof; slight texture change possible |
Resuming the Recipe
When you’re ready to bake, follow these steps to bring our Biaggi’s focaccia bread back to life:
- Thaw if frozen: Transfer the dough from the freezer to the refrigerator overnight, then let it sit at room temperature for 1 to 2 hours until it softens.
- Second proof: Place the dough on a rimmed baking sheet lined with parchment paper, press it out to the desired thickness, and let it proof in a warm area for 30 to 60 minutes until puffy.
- Add toppings and bake: Brush with olive oil, sprinkle fresh rosemary or optional toppings like cherry tomatoes, and bake as per the original instructions at 425°F (218°C) for 20 to 25 minutes until golden brown.
By following these Make-Ahead Instructions, we ensure our focaccia bread remains a versatile, crowd-pleasing staple for entertaining.
Conclusion
We’ve loved sharing Biaggi’s focaccia bread recipe and its timeless appeal. It’s a simple way to bring authentic Italian flavors into our kitchens.
Baking this bread lets us create something truly special for gatherings or everyday meals. We’re confident you’ll enjoy experimenting with it and making it your own signature dish.
Frequently Asked Questions
What is Biaggi’s focaccia bread?
Biaggi’s focaccia is a traditional Italian bread from Liguria, known for its crispy exterior and soft, airy interior. It’s simple to make at home with everyday ingredients, offering a versatile base for herbs, tomatoes, or olives. This rustic bread is perfect for entertaining and captures the essence of Italian cuisine with its flavorful, customizable appeal.
What ingredients are needed for Biaggi’s focaccia recipe?
You’ll need 4 cups of unbleached all-purpose flour, 1.5 cups of warm water, 2 teaspoons of active dry yeast, 2 teaspoons of salt, 1/4 cup of extra-virgin olive oil, and fresh rosemary for flavor. Optional toppings include cherry tomatoes and olives. These premium, simple ingredients ensure an authentic, rustic taste from Liguria.
What tools are required to make Biaggi’s focaccia?
Essential tools include a large mixing bowl, measuring cups and spoons, a whisk or wooden spoon (or a stand mixer with a dough hook), a rimmed baking sheet, parchment paper or a silicone baking mat, and a pastry brush. Also, preheat your oven and use a timer for even baking results.
How do I make Biaggi’s focaccia bread step by step?
Start by activating yeast in warm water, then mix in flour, salt, and olive oil to form dough. Knead until smooth, let it proof until doubled in size, shape on a baking sheet, add toppings like rosemary and olive oil, and bake at the recommended temperature until golden brown. Monitor for even results and enjoy the tender crumb.
Can I customize Biaggi’s focaccia with different toppings?
Yes, focaccia is highly versatile. Start with the base recipe and add herbs like rosemary, or toppings such as cherry tomatoes, olives, or even cheese. This allows you to tailor the flavor to your preferences, making it ideal for entertaining while keeping the authentic Ligurian charm.
How can I prepare Biaggi’s focaccia in advance?
You can mix and proof the dough up to 24 hours ahead, then refrigerate it for better flavor. For longer storage, freeze the dough or baked bread. When ready, let it come to room temperature, shape, add toppings, and bake as directed to maintain quality and freshness.
How should I store leftover Biaggi’s focaccia?
Store cooled focaccia in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. For longer preservation, freeze slices for up to 3 months. Reheat in the oven to restore its crispy texture and soft interior before serving.