Turkish Focaccia: An Incredible Recipe to Try Right Now!
With a golden, glossy crust and a pillowy center, Turkish focaccia brings together the hearty satisfaction of a rustic bake and the delightful touch of sesame and black seed toppings. It’s made with simple ingredients: flour, warm milk and water, olive oil, and yeast.
Whether you’re pulling it apart with a bowl of soup, slicing it for a sandwich, or tearing into it straight from the pan, Turkish focaccia fits the bill. It’s a side dish that can hold its own, a snack with flair, and a carb-lover’s comfort fix.
What Is Turkish Focaccia?
Turkish focaccia, or "Türk usulü pide ekmeği," isn’t your average loaf. It’s an Italian classic but with a Middle Eastern soul. The soft, slightly chewy interior is paired with a shiny, egg-washed crust, and it’s topped generously with black seed and sesame, two ingredients that give it that distinctly Turkish flair.
In Turkey, this bread is often associated with Ramadan, where it's served fresh and warm alongside meals to break the fast. But you’ll also find it in bakeries and homes year-round because it’s too good not to have on hand. The method is straightforward, and the results are impressive.
Pro Tips for the Best Turkish Focaccia
- If you can get your hands on fresh yeast, use it. It gives the dough a wonderfully tender texture and great rise.
- Add a drizzle of olive oil to the dough before resting. It helps keep the surface from drying out and adds richness to the final bake.
- Roll it evenly because you want a uniform surface to avoid uneven baking or overly thin spots.
What if I don’t have black seed?
No black seed? No problem. You can skip it or replace it with more sesame seeds. The flavor will be slightly different but still delicious and aromatic.
Is this focaccia suitable for sandwiches?
Yes! Slice it horizontally and stuff it with grilled veggies, cheese, or your favorite deli fillings. It holds up beautifully and adds a homemade twist to any sandwich.
Why did my dough not rise properly?
Check the yeast, was it fresh and properly activated? Also, make sure the liquids weren’t too hot, which can kill yeast.
How do I know when it’s done baking?
It should be a deep golden brown on top and sound hollow when tapped on the bottom. Start checking at 20 minutes, but it might need a little longer depending on your oven.
What’s the best way to serve Turkish focaccia?
Serve it warm with dips, cheese, olives, or alongside your favorite soup. It also makes a fantastic side for roasted meats and salads.
How to Store Any Leftovers
Wrap leftover focaccia in foil or place in a container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
Ingredients
How to Make Turkish Focaccia
In a large mixing bowl, combine the warm milk, warm water, olive oil, sugar, and fresh yeast. Stir until the yeast dissolves. Gradually add the flour and salt, stirring with a wooden spoon or your hands until a soft dough forms.
In a large mixing bowl, combine the warm milk, warm water, olive oil, sugar, and fresh yeast. Stir until the yeast dissolves. Gradually add the flour and salt, stirring with a wooden spoon or your hands until a soft dough forms.
Drizzle a bit of olive oil over the dough and cover the bowl. Let it rest in a warm place for 40 minutes until it doubles in size.
Drizzle a bit of olive oil over the dough and cover the bowl. Let it rest in a warm place for 40 minutes until it doubles in size.
Once risen, divide the dough into two equal parts. Roll each into a circle or oval about 1 inch thick. Place the rolled dough on a baking tray lined with parchment paper. Brush each with the egg yolk and milk mixture, then sprinkle generously with sesame and black seeds.
Once risen, divide the dough into two equal parts. Roll each into a circle or oval about 1 inch thick. Place the rolled dough on a baking tray lined with parchment paper. Brush each with the egg yolk and milk mixture, then sprinkle generously with sesame and black seeds.
Preheat your oven to 200°C (390°F). Bake the focaccia until the tops are golden brown and shiny. Let the focaccia rest for 5 minutes before slicing or tearing into it. It’s best enjoyed warm!
;Resize,width=767;)
