Easy Focaccia Bread Recipe
Who doesn’t love the smell of freshly baked focaccia filling the kitchen? This famous Italian flatbread has been loved for many years, and now it’s your turn to make it at home!
Bring out your inner baker and make a soft, tasty focaccia that everyone will enjoy. Get ready to knead, press, and drizzle your way to the perfect homemade bread!
Essential Ingredients for Perfect Focaccia
To make the perfect focaccia, you’ll need a few simple ingredients:
- Flour: Bread flour or all-purpose flour both work great.
- Olive oil: Use good-quality extra-virgin olive oil for real flavor.
- Yeast: You can use either active dry yeast or instant yeast.
- Salt: Coarse sea salt gives a nice texture and improves the taste.
- Water: The right amount of water helps make soft, smooth dough.
- Herbs and toppings: Rosemary is the classic choice, but you can try others too!
Tips for Focaccia Success
- Don’t use too little olive oil – it’s the secret to real flavor and soft texture.
- Be gentle when making the dimples so the dough doesn’t lose all its air.
- Let the dough rise in a warm place with no wind for the best results.
- Try different herbs and toppings to find the mix you like the most.
Variations and Creative Toppings
Classic rosemary and sea salt are always tasty, but you can also try new ideas!
- Mediterranean style: Add olives, sun-dried tomatoes, and feta cheese.
- Sweet version: Use grapes, honey, and thyme for a light sweet touch.
- Stuffed focaccia: Fill it with prosciutto and mozzarella before baking.
Serving and Storing Your Focaccia
Focaccia tastes best when it’s fresh and warm from the oven, but you can also keep it for a few days. Here’s how:
- Serve it warm with soups or salads, or use it as bread for sandwiches.
- Keep it at room temperature in a closed container for up to 2 days.
- To make it warm and crispy again, heat it in a 375°F (190°C) oven for 5–10 minutes.
Easy Focaccia Bread Recipe
Course: Appetizer, Side DishCuisine: Italian8
servings2
hours30
minutes25
minutes250
kcal2
hours55
minutesThis easy homemade focaccia bread recipe brings the taste of Italy straight to your kitchen. With about 2.5 hours of prep time (mostly waiting for the dough to rise) and 25 minutes of baking, you’ll get a tasty flatbread that’s crispy outside and soft inside.
This recipe uses simple ingredients like bread flour, yeast, olive oil, and rosemary to make a real Italian-style side dish or snack.
Ingredients
4 cups 500g bread flour or all-purpose flour
2 ¼ teaspoons 7g active dry yeast or instant yeast
2 teaspoons 10g salt
1 ¾ cups 415ml warm water
¼ cup 60ml extra virgin olive oil, plus extra for drizzling
2 tablespoons fresh rosemary leaves
Coarse sea salt for sprinkling
Instructions
- Mixing and kneading the dough:
In a large bowl, mix 4 cups of flour, 2 teaspoons of salt, and 2¼ teaspoons of yeast. Add 1¾ cups of warm water and ¼ cup of olive oil. Stir until the dough looks rough, then knead it for about 10 minutes until it becomes smooth and stretchy. - First rise:
Put the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size. - Shaping and dimpling the focaccia:
Brush a baking tray with olive oil. Gently stretch the dough to fit the tray. Use your fingertips to press small dimples all over the top. - Second rise:
Cover the dough again and let it rest for about 30 minutes. - Topping and baking:
Preheat your oven to 425°F (220°C). Drizzle olive oil on top, sprinkle sea salt and rosemary, then bake for 20–25 minutes until golden brown and crispy.
Keyword
- Focaccia Bread Recipe
FAQ’s
Can I make focaccia without a stand mixer?
Yes! You can easily make focaccia by hand. Just knead the dough on a lightly floured surface for about 10–15 minutes. A stand mixer only makes it a bit easier.
Can I prepare the dough in advance?
Yes, you can. Make the dough and let it rise in the fridge overnight. Before baking, bring it to room temperature, then shape and bake it.
My focaccia didn’t rise well. What went wrong?
This can happen if your yeast is old, the water is too hot, or the dough didn’t rise long enough. Use fresh yeast and warm (not hot) water for the best results.
