The secrets of Focaccia: A Journey from Italy to Bali

Hello food enthusiasts! Today at BAKI, we're diving into the world of Italian focaccia, that wonderful bread that has been a staple in Italian cuisine for centuries. Let's embark on a tasty journey to explore the origins, varieties, and the magic of focaccia fermentation, while connecting the dots back to our very own offerings here in Bali.

The Roots of Focaccia in Italy

Focaccia's story begins in ancient Italy, where it was first baked by the Etruscans or Greeks. Over time, this flat bread, typically seasoned with olive oil, salt, and sometimes herbs, became a canvas for culinary expression across Italy. Each region added its own twist, making focaccia a truly versatile dish that could tell the story of its homeland.

Diverse Italian Styles

From the salty and crisp Ligurian focaccia to the rich and thick focaccia Barese adorned with tomatoes and olives, each type has its unique characteristics. What makes each variety special is often the local ingredients and techniques - such as the varying hydration levels of the dough and the length of fermentation, which we’ll explore next.

The Science of High-Hydration Dough

At the heart of focaccia’s fluffy texture is its dough, especially when it involves high hydration (more water in the dough) and a long fermentation process. This combo allows the yeast to work its magic, creating those airy pockets and a complex flavor profile. It’s a slow process, but the result is worth every bite, giving you that perfect chew and depth of flavor.

Focaccia Toppings: A Culinary Palette

In Italy, focaccia is a mirror of its surroundings. You might find it topped with onions in one town, or fresh rosemary in another. Some regions even add sliced potatoes or a sprinkling of sugar for a delightful twist. Here at BAKI, we embrace this tradition by experimenting with local Balinese ingredients to give our focaccia a unique tropical twist.

Where to Find the Best Focaccia in Italy

If you're ever in Italy, don’t miss the focaccia in Genoa, considered by many to be the gold standard. For those who enjoy a bit of zest, the tomato-topped focaccia in Bari is a must-try. Each bite tells a story of centuries-old baking traditions blended with local flavors.

Connecting Bali with Italian Traditions

At BAKI, we strive to bring these rich flavors and textures to Bali. Our focaccia is made following ancient techniques, adapted to tropical vibes. Whether you’re surfing the waves or exploring the rice terraces, our focaccia offers a taste of Italy right here on the island.

Recipe: Traditional Italian Focaccia

Want to try making classic focaccia at home? Here’s a simple recipe to get you started:

• Flour: 500g (preferably high-gluten)
• Water: 350ml (70% hydration)
• Olive oil: 50ml, plus extra for topping
• Salt: 10g
• Yeast: 2g (if using dry)
• Optional toppings: Rosemary, coarse salt, cherry tomatoes

1. Combine flour, water, and yeast. Let it rest for 20 minutes.
2. Add salt and half the olive oil. Knead until smooth.
3. Let the dough rise until doubled. Then spread in a well-oiled pan.
4. Dimple the dough with your fingers, drizzle with remaining oil, and add your toppings.
5. Bake at 220°C for 20-25 minutes until golden.

Tips for Perfect Baking

Achieving the perfect crust and texture in focaccia is all about the oven. Ensure it’s preheated and consider using a pizza stone for an even bake. Watch as the crust turns a delightful golden brown and the aroma fills your kitchen.

Visit Us at BAKI

Craving authentic focaccia without the flight to Italy? Visit us at BAKI in Bali. Find us on Google Maps here, and experience a slice of Italy with each fluffy, flavorful bite.

We hope this journey through the tastes and techniques of focaccia inspires you to explore more or visit us here at BAKI. Whether you’re a longtime fan or new to the world of Italian breads, there’s always something new to discover and savor. Bon appétit, or as we say in Bali, Selamat makan!