Focaccia Bread

Why You’ll Love This Recipe

Focaccia is one of the easiest yet most rewarding bread recipes to make at home. With minimal ingredients, it delivers incredible flavor and texture, boasting a soft and pillowy interior with a crisp, golden crust. The dough is incredibly forgiving, and the bread can be customized with different toppings, from fresh herbs to olives, garlic, and even tomatoes. It’s perfect for beginners who are just starting to bake bread, as well as seasoned bakers looking for a reliable and delicious recipe.

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 packet (2 1/4 teaspoons) active dry yeast

• 3/4 cup warm water (110°F/43°C)

• 1/4 cup olive oil (plus more for drizzling)

• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)

• Coarse sea salt (for sprinkling)

• Optional: garlic, olives, cherry tomatoes, or other toppings

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and stir to dissolve. Let it sit for 5-10 minutes, until the mixture becomes frothy.

2. Make the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a dough forms. Knead the dough for about 5-7 minutes on a lightly floured surface, or until it becomes smooth and elastic.

3. First rise: Grease the mixing bowl with a little olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

4. Shape the dough: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking pan with olive oil. Punch down the dough to release air bubbles and then transfer it to the prepared pan. Gently stretch the dough to fit the pan.

5. Second rise: Cover the pan with a towel and let the dough rise for another 20-30 minutes, or until it puffs up again.

6. Add toppings: Use your fingers to gently dimple the surface of the dough, pressing down to create small indentations. Drizzle olive oil generously over the dough, sprinkle with rosemary, and add a pinch of coarse sea salt. You can also add other toppings like garlic, olives, or cherry tomatoes at this stage.

7. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.

8. Cool and serve: Remove the focaccia from the oven and let it cool slightly before slicing. Drizzle with more olive oil if desired and serve warm.

Servings and Timing

• Servings: 6-8

• Preparation time: 15 minutes (excluding rise times)

• Rising time: 1.5-2 hours (including both rises)

• Baking time: 20-25 minutes

• Total time: Approximately 2.5-3 hours

Variations

• Garlic focaccia: Add finely minced garlic to the dough or sprinkle garlic powder on top before baking for a garlicky twist.

• Tomato and basil: Add fresh cherry tomatoes and basil leaves on top before baking for a classic Mediterranean-inspired focaccia.

• Olive focaccia: Mix in sliced olives or sprinkle them on top for a briny, savory flavor.

• Sweet focaccia: For a sweeter version, top the dough with a sprinkle of sugar and some fresh berries, or drizzle with honey after baking.

Storage/Reheating

• Storage: Focaccia is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. To keep it fresh, wrap it in a kitchen towel to maintain moisture.

• Freezing: You can freeze focaccia for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes.

• Reheating: To refresh the focaccia, place it in a warm oven (around 300°F/150°C) for 5-10 minutes.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Simply add it directly to the dry ingredients without needing to activate it in warm water.

2. Can I make focaccia without a stand mixer?

Yes, you can knead the dough by hand, just as you would with a stand mixer. Kneading by hand takes about 5-7 minutes to achieve the smooth and elastic dough.

3. Can I add different toppings to focaccia?

Yes, focaccia is highly customizable. You can add various toppings, such as olives, rosemary, garlic, onions, tomatoes, or even cheese.

4. How can I make focaccia extra crispy?

To get a crispier focaccia, be sure to use plenty of olive oil in the pan before placing the dough inside. You can also increase the baking time by a few minutes.

5. Can I make focaccia ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for the first rise. Once it has risen, take it out of the fridge and allow it to come to room temperature before shaping and baking.

6. Can I use whole wheat flour for focaccia?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour, though it may result in a denser bread.

7. Can I bake focaccia in a different pan?

Yes, you can bake focaccia in different-sized pans, like round pans or cast-iron skillets. Just keep an eye on the baking time, as it may vary with different pan sizes.

8. How do I make gluten-free focaccia?

You can make a gluten-free version by using a gluten-free flour blend. Be sure to add a binding agent like xanthan gum and adjust the liquid ratio, as gluten-free dough can be a bit wetter.

9. How long should I let focaccia rest after baking?

Let the focaccia cool for about 5-10 minutes before slicing. This allows the structure to set, making it easier to cut.

10. Can I make focaccia without olive oil?

Olive oil is essential for traditional focaccia, as it gives the bread its signature flavor and texture. If you need a substitute, you can use another type of oil like vegetable oil, but it may slightly alter the taste.

Conclusion

Focaccia bread is a beautiful, simple creation that brings warmth and flavor to any meal. With its soft, airy interior and crispy, golden crust, it’s a bread that’s perfect for dipping in olive oil, pairing with soups, or serving as a sandwich base. Whether you stick to the classic rosemary and sea salt topping or get creative with additional ingredients, focaccia is a versatile bread that’s always a crowd-pleaser. Give it a try and enjoy the satisfaction of making your own Italian flatbread from scratch!

Focaccia Bread

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Focaccia bread is a classic Italian flatbread known for its soft, airy texture and golden, slightly crispy crust. This versatile bread is often topped with olive oil, rosemary, and sea salt, making it the perfect accompaniment to a wide range of dishes, from soups and salads to grilled meats and cheeses. Its rich flavor and satisfying texture make it a crowd-pleaser at any table. Whether you enjoy it as an appetizer, side, or a base for sandwiches, homemade focaccia bread brings a touch of Italian tradition into your kitchen.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 2.5-3 hours
• Yield: undefined
• Category: Bread
• Method: undefined
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water (110°F/43°C)
• 1/4 cup olive oil (plus more for drizzling)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
• Coarse sea salt (for sprinkling)
• Optional: garlic, olives, cherry tomatoes, or other toppings

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Instructions

1. In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and stir to dissolve. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
3. Grease the mixing bowl with a little olive oil. Place the dough inside, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
4. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking pan with olive oil. Punch down the dough and transfer it to the prepared pan. Stretch the dough to fit the pan.
5. Cover the pan and let the dough rise for another 20-30 minutes, until it puffs up again.
6. Use your fingers to dimple the surface of the dough. Drizzle olive oil generously, sprinkle with rosemary and coarse sea salt. Add any additional toppings like garlic or olives if desired.
7. Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown and the edges are crispy.
8. Remove from the oven and let it cool for a few minutes before slicing. Drizzle with more olive oil if desired and serve warm.

Notes

• For extra flavor, try adding garlic, olives, or cherry tomatoes to the dough.
• If you prefer a crunchier crust, increase the baking time by a few minutes.
• To make it spicier, add red pepper flakes or jalapeños on top before baking.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 1g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg