Forget everything you think you know about dry, tough bread rolls. Today, we're diving headfirst into Focaccine—the small, pillowy, and utterly addictive Italian flatbreads ( focaccia bread) that are truly the definition of soft perfection.
These aren't your typical heavy loaves. Focaccine are like little clouds, designed to be tender, airy, and versatile. In Italy, you’ll find them everywhere from bakeries (panifici) to markets, and they are the ultimate vehicle for everything delicious: splitting open and stuffing with prosciutto and fresh mozzarella, dipping into high-quality olive oil, or simply snacking on straight out of the oven.
Our focaccia bread recipe focuses on achieving that incredible, melt-in-your-mouth texture. With just a few simple steps and a little patience for the rise, you can recreate that authentic Italian bakery aroma right in your own kitchen.
Before we dive into the recipe, let's appreciate the heritage of these wonderful little Focaccia breads. The soft, dimpled bread you're about to make is a descendant of one of Italy’s most ancient staples: focaccia.
The name itself offers a clue to its origins, stemming from the Roman Latin panis focacius, which literally means "bread from the hearth."
In ancient Rome, this was a simple, rustic flatbread baked directly in the ashes or under the coals (focus) of the fireplace. It was the original "oven-tester"—a small piece of dough used by bakers to gauge the temperature of the wood-fired oven before baking large loaves.
Simple, basic, and practical, the early version was often unleavened and coarse, a far cry from the light, airy bread we know today.
As yeast was introduced and the recipe spread across the Italian peninsula, it evolved into regional masterpieces.
Liguria gave us the thin, olive-oil-rich Focaccia Genovese, while Tuscany perfected the chewy Schiacciata ("squashed").
Our recipe for Focaccine—the diminutive, individually portioned flatbreads—captures the best of that soft, melt-in-your-mouth texture, making them perfect for stuffing, dipping, or simply enjoying plain.
Now, let’s bring this delicious piece of Italian history into your kitchen!
Ready to bake something truly wonderful? Let’s get kneading!
These little Italian flatbreads, known as focaccine, are incredibly soft, perfect for stuffing with cured meats and cheeses, or simply enjoying on their own. They're a fantastic addition to any Italian-themed meal, picnic, or buffet!
In a large bowl, combine the warm milk and warm water. Crumble the fresh yeast into the liquid, add the sugar, and stir well with a spoon until the yeast is dissolved
Add the olive oil to the liquid mixture. Begin to incorporate the flour, mixing with your hands. After adding about half of the flour, add the salt. Continue adding the rest of the flour, mixing as you go.
Once the dough becomes stiff, transfer it to a clean work surface. Continue kneading vigorously with your hands for several minutes, adding a little extra flour if needed to prevent sticking. The dough should become smooth, even, and elastic.
Form the dough into a ball and place it back on your work surface. Cover it tightly with cling film (plastic wrap) and then cover that with a clean kitchen towel. Let it rise for approximately 40 minutes.
After the first rise, lightly flour your work surface and use a rolling pin to roll the dough out into a sheet about 1/4 inch (0.5 cm) thick. Use a cookie cutter, a drinking glass, or a small bowl with a 4.7 inch (12 cm) diameter to cut out discs.
Place the dough discs onto a baking sheet lined with parchment paper. Cover them with cling film and let them rise until they double in volume, which will take about 1 to 1.5 hours, depending on the temperature of your kitchen.
Preheat your oven to 350F - 180^C for a static (non-fan assisted) oven, or 340 F - 170^C for a fan-assisted (convection) oven.
Once the focaccine have risen, gently remove the cling film. Use your fingers to press down and create the characteristic dimples—about five or six per focaccina—or simply prick the surface lightly with a fork.
Sprinkle a little fine salt over the top. Bake in the preheated oven for 20-25 minutes, or until the focaccine are golden on the surface.
Remove the focaccine from the oven. While they are still hot, use a pastry brush to lightly moisten the surface with a little water. This step helps them stay incredibly soft and prevents a hard crust from forming during cooling.
Serve warm and enjoy!
Servings 4
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These Focaccine are delicious when eaten straight away, but you can also eat them the next day.
Just pop them in the microwave on low power for a few seconds and they will melt in your mouth!
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