Introduction 簡介
Focaccia is not just one particular bread with a fixed recipe; it is a whole family of Italian breads traditionally spread out before baking rather than shaped into a freestanding loaf. This is why focaccia is often described as a flatbread, but “flat” does not necessarily mean thin—modern bakery focaccia can rise quite tall. Its name comes from the Latin word focus, meaning hearth or fireplace, and originally referred to bread baked by the fire. Different regions of Italy have developed their own versions. Genoese focaccia is relatively low, golden and generously dressed with olive oil, while focaccia barese commonly contains potato and is topped with tomatoes, olives and oregano. Focaccia di Recco is completely different again, with two very thin layers of unleavened dough enclosing soft cheese.
佛卡夏（Focaccia，意式橄欖油麵包）唔係一款有固定食譜嘅麵包，而係一系列傳統上會先將麵團攤開、而唔係塑造成獨立麵包形狀嘅意大利麵包。正因如此，佛卡夏經常被歸類為扁麵包，但「扁」並唔代表一定薄身，現代麵包店風格嘅佛卡夏其實可以發得相當厚。Focaccia 呢個名源自拉丁文 focus，意思係壁爐或者火爐，最初係指喺爐火旁邊烤焗嘅麵包。意大利唔同地區都有自己嘅版本：熱那亞佛卡夏相對較薄，表面金黃而且有豐富橄欖油；巴里佛卡夏通常會喺麵團加入薯仔，再放上番茄、橄欖同奧勒岡（oregano）；Recco 佛卡夏就更加唔同，用兩層非常薄、冇加酵母嘅麵皮夾住軟芝士。
Here in Sydney, the focaccia we most often see is the modern bakery style: crisp and golden outside, soft, chewy and full of airy holes inside, with plenty of olive oil and all kinds of toppings. Cafés may cut it through the middle and fill it like a sandwich. Pizza restaurants also offer another style, made by stretching pizza dough, adding olive oil, salt, rosemary or garlic, and baking it directly in a very hot pizza oven. That version is usually flatter and looks much more like a plain pizza base.
喺悉尼最常見嘅，多數係現代麵包店風格嘅佛卡夏：外層金黃香脆，入面柔軟煙韌，有好多大大小小嘅氣孔，再加上大量橄欖油同各式各樣嘅配料。有啲咖啡店會將佢打橫切開，加入餡料當三文治食。薄餅店亦會供應另一種佛卡夏，用薄餅麵團拉開，加橄欖油、鹽、迷迭香或者蒜頭，再放入高溫薄餅焗爐直接烤焗，所以通常比較薄，外形亦更似一個冇醬汁同芝士嘅薄餅底。
The focaccia in this recipe is based on the modern bakery style. Its wet dough produces a wonderfully airy, chewy centre, while the olive oil gives it a crisp base and golden crust. I have kept the topping simple with sliced garlic, fresh rosemary and salt, but you can easily change it to olives, cherry tomatoes, onions or whatever you enjoy. Once baked, it is delicious on its own, served alongside a meal or sliced through the middle and filled as a sandwich.
今次食譜做嘅，就係平時喺麵包店或者 café 見到嗰種佛卡夏。含水量較高嘅麵團會焗出充滿氣孔、柔軟又煙韌嘅內層，而橄欖油就令底部香脆、表面金黃。今次簡單用蒜片、新鮮迷迭香同鹽做配料，大家亦可以隨意轉用橄欖、車厘茄、洋蔥或者自己鍾意嘅材料。焗好之後可以就咁食、配正餐，亦可以打橫切開，加入餡料做三文治。
This is also one of the easiest bread recipes I have come across and it is particularly suitable for a small Hong Kong kitchen. There is no need for a stand mixer, bread machine or complicated equipment—as long as you have an oven, a large bowl, a spatula and a baking tray, you are ready to go. The dough does need time to rest, but the actual work is simple and very beginner-friendly. Bread flour, together with the folding and resting steps, gives the focaccia its lovely chewy texture, so this is a great place to start if you have never baked bread before.
呢個亦係我整過最容易上手嘅麵包食譜之一，特別適合香港嘅細廚房。唔需要廚師機、麵包機或者複雜工具，只要有焗爐、一個大碗、刮刀同烤盤就可以開始。麵團雖然需要時間休息同發酵，但實際操作非常簡單，新手都好容易掌握。高筋麵粉配合摺疊同靜置嘅步驟，可以做到柔軟煙韌嘅效果。如果你從來未焗過麵包，呢款佛卡夏就係一個非常好嘅開始！
Focaccia 佛卡夏
Ingredients 材料
Dough 麵團
Topping 鋪面材料
Instructions 做法
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Add bread flour, yeast, and honey into a large bowl. Gradually add warm water, mixing well each time.
將高筋麵粉、酵母和蜜糖放到大碗中，分幾次加暖水拌勻。 -
Add one tablespoon of extra virgin olive oil and salt, and mix well.
加入一湯匙初榨橄欖油和鹽拌勻。 -
Cover the bowl with plastic wrap and let it sit for 30 minutes.
用保鮮紙包好碗，放置30分鐘。 -
Fold the dough 6 times with a silicone spatula, then let it sit for 1 hour.
用矽膠抺刀摺疊麵團6次，放置1小時。 -
With wet hands, stretch and fold the dough 10 times, then fold it over itself 3 times.
手沾水，拉申並摺疊麵團10次，再對摺麵團3次。 -
Spread 2 tablespoons of olive oil evenly in a baking tray. Transfer the dough to the tray, fold it twice, and use your hands to coat it with the oil.
烤盆放兩湯匙橄欖油，塗勻；將麵團轉移到烤盆，摺疊兩次，用手把油塗上麵團。
I used a 23 cm square baking tray, measured on the inside.
我用咗一個內部尺寸23厘米正方形嘅烤盤。 -
Cover with plastic wrap and let it sit for 35 minutes. Meanwhile, preheat the oven to 230°C, thinly slice the garlic, and remove the rosemary leaves from the stems.
用保鮮紙包好，放置35分鐘；期間預熱焗爐至230°C，將蒜頭切成薄片，並摘出迷迭香葉。 -
Oil your hands, then press your fingers into the dough, pushing slightly forward, repeating until the entire dough is covered with finger holes.
手塗油，用手指插入麵團，稍稍向前推，重覆直至整個麵團佈滿手指孔。 -
Coat the sliced garlic and rosemary leaves with 2 teaspoons of olive oil, then spread them over the dough and press them lightly into the surface. Drizzle with half a tablespoon of olive oil and sprinkle with salt. Place in the oven, spray water into the oven with a sprayer, and bake at 230°C for 20 minutes.
將蒜片同迷迭香葉用兩茶匙橄欖油拌勻，鋪喺麵團上面，再輕輕按入麵團表面。淋上半湯匙橄欖油同灑上鹽。放入焗爐，用噴霧器向焗爐內噴水，以230°C焗20分鐘。 -
Remove from the oven and transfer the bread to a rack. Let it cool for 15 minutes before slicing and serving.
出爐後將麵包移到架上，放涼15分鐘後切開享用。
Storage and freezing 保存及急凍方法
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Let the focaccia cool completely before storing it. Wrapping it while it is still warm will trap condensation and make the surface wet.
佛卡夏要完全放涼後先保存。如果未放涼就包好，水氣會困喺包裝入面，令表面變濕。 -
For short-term storage, keep the focaccia in an airtight container at room temperature for up to 2 days.
短期保存可以將佛卡夏放入密封容器，室溫保存最多2日。 -
For longer storage, cut the focaccia into individual portions and wrap each piece tightly. Place the wrapped pieces in a freezer bag or airtight container, remove as much air as possible, and put them in the freezer. For the best texture, eat within 1 month.
如要長期保存，將佛卡夏切成每次食用嘅份量，逐件包實，再放入密實袋或者密封容器，盡量排走空氣，然後放入冰格。為保持最佳口感，建議1個月內食用。
These storage directions apply to garlic, rosemary and salt focaccia. If it is filled with meat, egg, soft cheese or other perishable ingredients, refrigerate or freeze it within 2 hours.
以上保存方法適用於蒜片、迷迭香同鹽佛卡夏。如果加入肉類、蛋、軟芝士或者其他容易變壞嘅餡料，應該喺2小時內放入雪櫃或者冰格保存。
Reheating the next day 隔日翻熱方法
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For focaccia stored at room temperature, preheat the oven to 220°C and bake for 4 minutes before serving.
室溫保存嘅佛卡夏，翌日食用前先將焗爐預熱至220°C，再焗4分鐘。
Reheating from frozen 急凍翻熱方法
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Remove all wrapping and lightly spray the surface with a little water. Place the frozen focaccia on a baking tray and bake at 170°C for 10–15 minutes, depending on its thickness. If the sliced garlic browns too quickly, cover loosely with foil, then remove the foil for the final 2–3 minutes to crisp the surface.
拆走所有包裝，喺表面輕輕噴少量水。將急凍佛卡夏放上烤盤，用170°C焗10–15分鐘，時間視乎厚度而定。如果蒜片太快變焦，可以用錫紙輕輕蓋住，最後2–3分鐘揭走錫紙，令表面回復香脆。