What's crunchy on the outside and still soft and moist on the inside? If you just imagined a perfect tray of focaccia bread, you're correct, because today's recipe is for the all-time favourite, mouth-watering focaccia bread. It's flavourful, salty, and super versatile!
A good bread recipe is always a game changer. Before you know it, you'll be baking and re-baking it. Bread baking, like so many other hobbies, has the potential to become addictive!
"Practice makes perfect," a wise person once said, and who are we to argue with such a centuries-old proverb?
So, we decided to brush up on our bread-making skills by diving into the world of focaccia bread.
Is focaccia a good choice for beginners?
Focaccia is, indeed, a great place to start for amateur bakers because it doesn't require any special equipment or extensive baking experience. While there are some steps in the recipe that are crucial to the outcome, this is true of most recipes, and none of the steps here require any special prior expertise. We're still learning how to make the perfect focaccia bread ourselves, but we're confident that if we can do it, so can you!
So, if you've ever been scared to try bread baking because of all the things that can go wrong, you're not alone! And focaccia is a great place to start if you're new to baking.
What are the key ingredients of focaccia?
Flour is, of course, one of the main ingredients. Our focaccia was made using all-purpose flour, but bread flour is also a suitable choice for focaccia. Next, a generous amount of olive oil is used in this recipe, which gives the focaccia a nice moistness and flavour. Finally, we used a generous amount of toppings to give the focaccia a diverse range of flavours and an opportunity for you to try out different toppings as well. If you love getting creative in the kitchen, this is your chance to shine!
Is this recipe time consuming?
While we wouldn't call this a time-consuming recipe, it's important to consider the dough's rising times when planning your baking. We proofed the dough twice, each time for 45 minutes, and this was by far the most time-consuming step. Many recipes call for proofing the dough overnight in the refrigerator, but we've found that kneading the dough and proofing it at room temperature for a shorter time saves time without compromising the final result.
Couple of Expats mouth-watering focaccia bread in a nutshell:
Ideal for amateur bakers
Easy bread recipe
Few ingredients necessary
Perfect for a brunch or a party
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