Focaccia Bread

When it comes to Focaccia, there is truly nothing quite like my nonna's cherished recipes. She had a few secret tricks up her sleeve that elevated her focaccia to an unbeatable level, making it a beloved staple at family gatherings and celebrations. One of the key elements that set her focaccia apart was the quality of the ingredients she used. Nonna believed in sourcing the freshest produce, using high-quality olive oil, and selecting the finest flour available. She often visited the local market early in the morning to handpick the best herbs, which she would then incorporate into her dough, adding layers of flavor that were simply irresistible. Another secret was her method of kneading the dough. While many recipes suggest a quick mix, nonna took her time, kneading the dough with love and care, allowing it to develop the perfect texture. She would often say that the dough should feel alive in your hands, and she had a knack for knowing exactly when it was ready. After kneading, she would let it rise in a warm, draft-free spot, sometimes even covering it with a soft, old blanket that had been passed down through generations, believing that it added a touch of family warmth to the bread. In addition to her unique kneading technique, nonna had a special way of infusing her focaccia with flavors. She would often create a fragrant herb mixture, incorporating rosemary, thyme, and even a hint of garlic, which she would sprinkle generously over the dough before baking. This not only created an aromatic experience but also ensured that every bite was bursting with flavor.

The baking process was another crucial step where nonna's expertise shone through. She preferred using a stone oven, which she believed contributed to the perfect crust—crispy on the outside yet soft and chewy on the inside. The temperature was always just right, and she had a keen sense of timing, knowing exactly when to take the focaccia out to achieve that golden-brown perfection. Finally, the presentation of her focaccia was nothing short of spectacular. She would drizzle a final touch of high-quality olive oil over the top right before serving, often garnishing it with a sprinkle of sea salt and fresh herbs. The sight of her focaccia, with its inviting aroma and glistening surface, was enough to make anyone's mouth water. Each bite was a celebration of flavors and textures, a true testament to her skill and passion for cooking. In essence, my nonna's focaccia was not just a dish; it was a labor of love, a connection to our family's heritage, and a cherished memory that I hold dear to my heart.

Let's make it together!

Ingredients:

2 lb 00 flour

3 cups lukewarm water

1 cube brewer's yeast

1 tablespoon sugar

2 tablespoons of salt

15 ripe cherry tomatoes

Extra virgin Oil

Salt and thyme to taste

Dissolve yeast in a little bit of warm water with a tablespoon of sugar.

Pour the the flour and the yeast mixture into a large bowl. Start kneading, incorporating all the flour and adding the remaining water a little at a time. Finally, add the salt and knead the dough vigorously until soft to the touch.

Cover with a damp kitchen towel and let rise for about 3 hours at room temperature.

Once the dough has risen, divide into two portions and roll it out using only your hands! Put into two baking pans that have been well-greased with extra-virgin olive oil add cherry tomatoes, oil , thyme and olives, salt and pepper.

Heat the oven to 480° F and bake for about 20 minutes, making sure the base of the focaccia is well-cooked before removing from the oven. Drizzle some oil on the top,

Buon appetito!