If you’ve ever walked into an Italian bakery and been greeted by the heavenly aroma of freshly baked bread, you know the magic that is focaccia. This versatile Italian flatbread is not only delicious but also incredibly simple to make at home. With a few basic ingredients, you can enjoy the fluffy, airy texture and the crisp, golden crust of focaccia right in your own kitchen. Today, I’m going to guide you through my favorite focaccia recipe, using ingredients that you likely already have on hand.
At its core, focaccia is made from simple ingredients: flour, water, salt, yeast, and olive oil. However, the quality of these ingredients can dramatically impact the final result. Using high-quality extra virgin olive oil not only enhances the flavor but also adds a depth of richness. Fresh herbs, whether rosemary, thyme, or basil, uplift the bread with aromas that waft through your kitchen, creating an inviting atmosphere.
Homemade Focaccia Bread
Homemade focaccia is more than just a delicious bread; it’s about the love and effort that goes into each step. Whether you choose to keep it traditional or explore creative toppings, the end result is a loaf that carries your personal touch. So roll up your sleeves, flour your countertop, and enjoy the delightful process of making focaccia bread at home. It’s an experience that nourishes not just the body, but the spirit too. Happy baking!
Equipment
- 9 by 13 cast iron pan
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 cups Cups warm water
- 1 Tbsp Honey Or cane sugar
- 1 Packet (2 ¼ tsp) active dry yeast1
- 1 Tbsp Sea salt
- 5 Tbsp Extra virgin olive oil devided
Topping
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Water
- 2 cloves Garlic minced
- 1/2 tsp Salt
- 2 tsp Rosemary, chopped
- Kosher of flakey sea salt to sprinkle over the top
Instructions
- In a small bowl, combine the warm water (ideally around 110°F or 43°C) with the honey. Sprinkle the packet of yeast over the water and give it a quick stir and allow it to sit for about 5-10 minutes, until it becomes frothy. This step is crucial as it activates the yeast, ensuring that your focaccia will rise beautifully.
- In a large mixing bowl, combine the flour and sea salt. Once the yeast mixture is foamy, pour one tbsp of the oil into it and stir then pour it into the bowl with the flour. Using a wooden spoon or Danish dough hook mix until a sticky dough begins to form and there is no more loose flour.
- Cover bowl with a dish towland rest at room temperature for 15 minutes.
- Once the dough is rested, use the stretch and fold method to develop gluten strands your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 4 more times. Cover with the dish towel and rest 15 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 15 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
- Pour 4 tbsp extra virgin olive oil into a 9 by 13 pan, I use my 9 by 13 cast iron casserole pan to coat the bottom. Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges. Cover and proof 45-60 minutes until well risen and puffy.
- Make the Topping: a small bowl, combine 2 Tbsp oil, 2 Tbsp water, 2 minced garlic cloves, 1 1/2 tsp finely chopped rosemary, and 1/2 tsp salt. Whisk vigorously until well combined and set aside
- After the last rise dip your hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough to touch the bottom of the pan. Go over the dough a couple of times to get a generous amount of dimples.
- Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 4205˚F for 22-25 minutes until golden brown.
- Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes. Transfer it to a wire rack to cool slightly before slicing. Serve it warm as an appetizer, alongside olive oil for dipping, or as a fantastic base for sandwiches.
- Experiment with Flavors**: Don’t be afraid to get creative! Add garlic, cheese, or even different herbs to suit your taste the next time you make it.– **Storage**: Focaccia is best enjoyed fresh but can be stored at room temperature for a day or two. To keep it longer, wrap it tightly and freeze it.– **Reheat**: To refresh leftover focaccia, simply pop it in a 350°F (175°C) oven for about 10 minutes before serving.
Tried this recipe?Let us know how it was!