Focaccia Recipe

If you’re yearning for the taste of Italy in your own kitchen, this Focaccia Recipe is your ticket to baking bliss. With its hallmark olive oil richness, golden crust, and irresistibly airy interior, focaccia is a bread that’s welcoming, deeply satisfying, and endlessly versatile. Whether you’re a seasoned bread-baker or just dipping your toes into homemade dough, you’ll find this method approachable and positively delightful. Let’s gather our ingredients and dive into a classic that’s as fun to bake as it is to share.

Focaccia Recipe - Recipe Image

Ingredients You’ll Need

Just a few humble ingredients are all you need for this focaccia recipe, but each one pulls its weight to create that irresistible flavor, plush crumb, and deeply bronzed, dimpled top. Here’s what to grab and why they matter:

  • Active Dry Yeast: Yeast is the magical foundation for airy, well-risen focaccia—make sure yours is fresh for the best lift and flavor.
  • Warm Water: The right temperature (around 110°F) wakes up the yeast, ensuring your dough springs to life without being sluggish.
  • Honey or Sugar: A touch of sweetness helps activate the yeast and adds subtle dimension to the bread’s flavor.
  • All-Purpose Flour: Provides the perfect structure—choose unbleached for extra crunch and color in your crust.
  • Salt: Essential for flavor; it transforms a bland dough into something crave-worthy.
  • Extra Virgin Olive Oil: This is the soul of any focaccia recipe, lending richness, aroma, and the bread’s signature golden finish.
  • Flaky Sea Salt: Sprinkled on before baking for a dramatic, crunchy finish that hits your taste buds with every bite.
  • Fresh Rosemary (optional): Adds fragrant, herby notes that pair perfectly with olive oil—use as much or as little as you love.

How to Make Focaccia Recipe

Step 1: Activate the Yeast

Pour the warm water into a large mixing bowl, then add the active dry yeast and honey (or sugar). Give it a gentle stir and let it sit undisturbed for 5 to 10 minutes. You’ll know the yeast is ready when a foamy layer forms on top—this means your dough will rise brilliantly, infusing the focaccia recipe with that desert-island chew and loft.

Step 2: Mix and Knead the Dough

Add the all-purpose flour and salt to your proofed yeast mixture. Stir with a wooden spoon until it turns into a shaggy, sticky mass, then add a generous drizzle (1/4 cup) of olive oil. Knead the dough by hand on a lightly floured surface for 5 to 7 minutes, or use a stand mixer with the dough hook. You’re looking for a dough that’s smooth, elastic, and a little bit springy—trust your hands here, it’s all about feel!

Step 3: First Rise

Lightly grease a large bowl with olive oil, and transfer your dough ball into it. Turn the dough to coat it in oil, then cover with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size. Watching this pillow of dough come alive is deeply satisfying and sets the stage for that signature focaccia texture.

Step 4: Shape and Second Rise

Generously grease a 9×13-inch baking pan with 2 tablespoons of olive oil. Punch down the risen dough to deflate, then press it gently into your prepared pan, stretching it edge to edge. If it’s a bit stubborn, let it rest for a few minutes, then try again. Cover and allow the dough to rise for another 30 to 40 minutes—it gets light and slightly puffed, just waiting for those beautiful dimples.

Step 5: Dimple and Top

Here’s the fun part: use your fingertips to press deep dimples all over the dough, right to the edges—no need to be shy. Drizzle with the remaining olive oil and sprinkle generously with flaky sea salt and rosemary (if using). This step ensures every bite is infused with tasty olive oil pockets and that the focaccia recipe develops its iconic fall-apart texture.

Step 6: Bake to Golden Perfection

Bake your focaccia at 425°F (220°C) for 20 to 25 minutes, or until the top is golden brown and fragrant and the sides start to pull away from the pan. Let it cool for at least 10 minutes before slicing—the wait gives the crust time to set and makes for perfect, clean slices.

How to Serve Focaccia Recipe

Focaccia Recipe - Recipe Image

Garnishes

A classic focaccia recipe shines with the simplest finish: flaky sea salt and fresh rosemary. For an extra punch, try olives, halved cherry tomatoes, or slivers of caramelized onions pressed into the dough before baking. A scattering of roasted garlic or sun-dried tomatoes also makes every bite unforgettable. Make it your own and have fun with toppings!

Side Dishes

Focaccia pairs beautifully with almost anything you might be craving. Think robust vegetable soups, savory stews, fresh Caprese salads, or platters of marinated olives and cheese. It’s the sort of bread that instantly upgrades even the simplest lunch or hearty pasta dinner, turning everyday dishes into a little Italian feast.

Creative Ways to Present

Slice your focaccia recipe into generous squares for dunking, or cut into long strips for sandwich building. Impress guests by baking it as circles or smaller mini-loaves for sharing. If you’re feeling playful, use cookie cutters to make fun shapes—perfect for snacks, lunch boxes, or dinner parties. A drizzle of olive oil or a balsamic glaze adds an elegant finish when serving.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (no judgment if you don’t!), wrap your focaccia tightly in foil or place in an airtight container. It will stay tender and delicious at room temperature for up to 2 days. After that, the texture starts to change, but a quick refresh can work wonders.

Freezing

This focaccia recipe freezes beautifully. Cut cooled bread into squares, wrap tightly in plastic wrap and foil, and store in a freezer bag for up to 2 months. Thaw at room temperature before reheating, and you’ll have bakery-perfect focaccia ready for any occasion.

Reheating

To revive focaccia’s just-baked magic, pop slices into a preheated oven at 350°F for 5 to 10 minutes until warmed and slightly crisp. If you prefer, a quick toast in a dry skillet works too. This restores the crust’s crunch and makes leftovers taste like they’re fresh from the oven.

FAQs

Can I make this focaccia recipe overnight?

Yes! After kneading, cover the dough and let it rise slowly in the fridge overnight. The next day, stretch it in the pan, let it come to room temperature, and continue as directed—this long rise develops even more flavor.

Why isn’t my focaccia fluffy?

Several factors can lead to dense bread: old yeast, not enough rising time, or flour measuring mishaps. Always make sure your yeast is fresh, the dough has doubled in size during the first rise, and you use the correct amount of flour for the lightest crumb.

Can I use bread flour instead of all-purpose?

Absolutely! Bread flour will yield a slightly chewier texture and a higher rise. Both flours make fantastic focaccia, so use what you have on hand.

How do I know when focaccia is done baking?

The top should be deeply golden, and the edges should pull away gently from the pan. You can tap the bread lightly; it should sound hollow and feel firm to the touch.

Can I make this focaccia recipe gluten-free?

Yes, try a reputable gluten-free flour blend formulated for yeast doughs. The dough may be a bit stickier and more delicate, but with the right blend, you’ll achieve tasty results that everyone can enjoy.

Final Thoughts

This focaccia recipe is pure culinary joy, and it’s one you’ll want to make again and again. Don’t be surprised if your kitchen fills with irresistible aromas and friends and family gather before it’s even cooled. Dive in and share your golden, olive oil-kissed creation—you’ll be building Italian memories one delicious bite at a time.

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Focaccia Recipe

Focaccia Recipe


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4.8 from 12 reviews

  • Author: admin
  • Total Time: 2 hours 15 minutes
  • Yield: 1 large focaccia (12 servings) 1x
  • Diet: Vegan

Description

This delicious Focaccia Recipe yields a soft and flavorful bread topped with olive oil, sea salt, and rosemary. Perfect for serving as a side or appetizer.


Ingredients

Scale

Dough:

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 3/4 cups warm water (about 110°F)
  • 1 teaspoon honey or sugar
  • 5 cups all-purpose flour
  • 1 tablespoon salt
  • 1/4 cup olive oil

Topping:

  • 1/4 cup olive oil (divided)
  • Flaky sea salt for topping
  • 1 tablespoon chopped fresh rosemary (optional)

Instructions

  1. Dissolve Yeast: In a large bowl, dissolve yeast and honey in warm water. Let sit until foamy.
  2. Mix Dough: Add flour and salt, mix until a dough forms. Add 1/4 cup olive oil, knead until smooth.
  3. Rise Dough: Place dough in greased bowl, let rise until doubled.
  4. Prepare Pan: Grease baking pan with olive oil.
  5. Shape Dough: Press dough into pan, let rise again.
  6. Preheat Oven: Preheat to 425°F (220°C).
  7. Add Toppings: Dimple dough, drizzle with olive oil, sprinkle sea salt, rosemary.
  8. Bake: Bake for 20–25 minutes until golden.
  9. Serve: Cool, slice, and enjoy!

Notes

  • Customize with olives, tomatoes, onions, or garlic.
  • Best enjoyed fresh, reheat to refresh.
  • Prep Time: 20 minutes (plus rising time)
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

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