Focaccia seravezzina – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 6
Italy Servings: Serves 6Focaccia Seravezzina, hailing from the quaint Italian town of Seravezza, is a delicious variant of the renowned Italian flatbread. This focaccia is known for its fluffy interior and crispy exterior, enhanced by the infusion of local olive oil and a unique blend of herbs. It captures the essence of coastal Tuscany, combining simple yet rich flavors that pay homage to the region’s culinary heritage.
Ingredients
- all-purpose flour – 4 cups / 500 g
- water – 1 and 1/2 cups / 360 ml
- olive oil – 1/4 cup / 60 ml
- active dry yeast – 2 teaspoons
- salt – 1 teaspoon
- sugar – 1 teaspoon
- rosemary – 2 tablespoons, fresh and chopped
- coarse sea salt – 1 tablespoon for topping
Instructions
- In a large bowl, mix the flour and salt together.
- In a separate bowl, combine warm water (slightly above room temperature) with sugar and yeast. Allow it to sit for 5-10 minutes until frothy.
- Create a well in the flour mixture, add the yeast mixture, and half of the olive oil. Stir until it forms a dough.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-2 hours, until doubled in size.
- Preheat your oven to 220°C (428°F).
- Transfer the dough to a well-oiled baking tray, stretching and pressing it out to the edges.
- Press dimples into the dough with your fingers, drizzle the remaining olive oil, and sprinkle with rosemary and coarse sea salt.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Substitutions
- all-purpose flour -> bread flour for a chewier texture
- rosemary -> thyme or oregano
Enhancements in the Next Evolution
- Use a poolish or biga pre-ferment for enhanced flavor.
- Incorporate a garlic-infused olive oil for added depth.
- Add sliced olives for a touch of brininess.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
