Focaccia Donuts (Fried Focaccia Dough) Recipe
Focaccia Donuts are a delightful twist on classic focaccia bread, featuring airy, puffy dough pieces fried to golden perfection. Using easy focaccia dough, these fried focaccia donuts are crispy on the outside and soft and fluffy on the inside, perfect as a savory snack or appetizer. The dough is proofed until doubled, then fried quickly in hot oil to create a bubbly, golden crust that can be enjoyed plain or with various glazes and coatings.
- Prep Time: 3 hours 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Snack
- Method: Frying
- Cuisine: Italian
Ingredients
For the Focaccia Dough
- Half or 1 batch of Easy Focaccia dough (prepared using same-day or overnight method)
For Frying
- Neutral oil (such as vegetable or canola), enough for frying at least 2½ inches deep
Instructions
- Prepare the dough: Make one batch of Easy Focaccia dough using either the same-day or overnight method as preferred, ensuring the dough is well fermented and ready.
- Cut parchment paper: Cut 6 to 12 pieces of parchment paper, each about 3×3 inches, to prevent sticking and ease handling during frying.
- Shape dough balls: Divide the focaccia dough into 6 pieces if making half a batch or 12 pieces for a full batch, each weighing approximately 55–60 grams. Lightly wet your hands and shape each piece into rough balls. Place each dough ball on a individual parchment square.
- Proof the dough: Cover the dough balls with cling wrap and proof for 2 to 3 hours until they become airy, puffy, and nearly doubled in size, enhancing their lightness and texture.
- Dimple the dough: Wet your fingers and gently press the tops of each dough ball to create dimples, characteristic of focaccia texture and appearance.
- Heat oil: Pour neutral oil into a pot at least 2½ inches deep and heat over medium-high heat until the oil reaches 200°C (392°F), ensuring proper frying temperature for crispness and puffiness.
- Fry the dough: Carefully place each dough ball into the hot oil with the parchment paper side down. Immediately remove the parchment to avoid burning. Fry each side for 45–60 seconds until the dough puffs up, bubbles, and develops a deep golden brown color. Use tongs or a slotted spoon gently if the dough flips on its own to keep it submerged and evenly cooked.
- Drain and cool: Remove the fried focaccia donuts from the oil and transfer them to a wire rack to drain excess oil and maintain crispiness.
- Optional glazing or coating: If desired, glaze or coat the focaccia donuts while they are still warm to enhance flavor and presentation.
Notes
- You can prepare the focaccia dough ahead of time using either a same-day method or an overnight fermentation for enhanced flavor.
- Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil for frying.
- Maintain oil temperature at 200°C (392°F) for optimal puffiness and golden color; too low temperature results in greasy donuts, too high may burn the crust.
- Removing the parchment paper promptly after placing dough in oil prevents it from burning and interfering with frying.
- These focaccia donuts can be served plain, salted, or glazed with toppings such as herb oil, garlic butter, or cheese while still warm.
- Use a thermometer to monitor oil temperature precisely for best results.
