Wood Fired Focaccia Bread

Infused with tomatoes, olives and rosemary, this wood fired focaccia bread is a tasty alternative to store-bought bread!

FOCACCIA BREAD INGREDIENTS:

• 500g strong bread flour
• 2 tsp salt
• 2 tbsp olive oil
• 400ml cold water
• Olive oil
• Coarse sea salt
• Chopped rosemary
• 6 finely chopped cherry tomatoes
• Black and green olives

FOCACCIA BREAD METHOD:

1. Sift the flour, salt, yeast and 2 tbsp rosemary into a bowl
2. Add the olive oil and water to the dry ingredient mix and knead well until you have formed a dough ball
3. Gently hand stretch the dough, pinching and folding the sides into the centre. Turn the bowl 90 degrees and continue to repeat this process for 3-5 minutes
4. Once done, tip the dough onto the silicone dough mat, brush with oil and knead for 5 more minutes
5. Transfer the dough to a lightly oiled bowl, cover with cling film or a tea towel and leave for 30 – 60 minutes in a warm, dry spot
6. Once doubled in size, divide the dough into two portions and flatten
7. Brush the dough with extra virgin oil and sprinkle with remaining chopped fresh rosemary, crushed olives, cherry tomatoes and sea salt
8. Leave to rise for about 20 minutes
9. Fire up your wood fired oven then allow to cool to 180-220°c
10. Cook your focaccia bread until golden in colour (approx. 20 minutes)
11. Once cooked, remove and brush with some extra olive oil and let it rest for 10 minutes

Duration to Cook: 20-25 minutes.

Chef Skill Level: Beginner

Vegan: Yes

Vegetarian: Yes

Gluten-Free: No

Serving Suggestion:

Serve slices of warm wood-fired focaccia bread alongside a selection of dips, such as olive oil with balsamic vinegar, hummus, or marinara sauce. Alternatively, use it as a base for sandwiches or panini. Enjoy the flavourful herb-infused bread straight from the wood-fired oven.

A Culinary Journey Through Time

Focaccia bread, a beloved staple of Italian cuisine, has a rich and storied history dating back centuries.

Ancient Origins - The roots of focaccia can be traced back to ancient civilizations in the Mediterranean region, where flatbreads were a dietary staple. The Etruscans, Greeks, and Romans all had their own versions of flatbreads, which served as a simple and versatile food source.

Medieval Italy - During the Middle Ages, focaccia as we know it today began to take shape in the Liguria region of northern Italy. The word "focaccia" is believed to derive from the Latin "focus," meaning hearth or place for baking. Focaccia was traditionally baked in wood-fired ovens, resulting in a rustic and flavourful bread.

Regional Variations - As focaccia gained popularity, different regions of Italy developed their own variations of the bread. In Liguria, focaccia is often topped with olive oil, salt, and fresh herbs like rosemary. In Genoa, it is common to find focaccia topped with thinly sliced onions or olives. In other parts of Italy, focaccia may be stuffed with cheese, vegetables, or meats.

Cultural Significance - Focaccia bread holds a special place in Italian culture and cuisine. It is often enjoyed as a snack, appetizer, or accompaniment to meals. In Liguria, it is a beloved part of the local culinary tradition and is celebrated during festivals such as the Sagra della Focaccia.

Modern-Day Focaccia bread - Today, focaccia continues to be cherished both in Italy and around the world. It has become a popular menu item at bakeries, cafes, and restaurants, where it is served in various forms, from traditional herb-topped loaves to gourmet creations with innovative toppings.

Conclusion - From its humble origins as a simple flatbread to its status as a beloved culinary classic, the history of focaccia bread is a testament to the enduring appeal of this rustic and flavourful delight. Whether enjoyed on its own or as part of a delicious meal, focaccia bread remains a cherished symbol of Italian culinary heritage.