Welcome, fellow food lovers! Get ready to embark on a delicious journey to the heart of Italy with our ultimate focaccia bread recipe. This isn’t just any bread; it’s a golden, dimpled masterpiece – crispy on the outside, incredibly soft and airy on the inside, and bursting with flavor. Whether you’re new to baking or a seasoned pro, this guide will help you create an authentic Italian flatbread recipe that will impress everyone at your table.
Focaccia Bread Recipe
Introduction to Focaccia: A Taste of Italian Tradition
Focaccia, often called Italy’s answer to flatbread, holds a special place in Italian cuisine. Originating from Liguria, a region in northwest Italy, its name is derived from the Latin panis focacius, meaning “hearth bread” – a nod to how it was traditionally baked directly on coals. From humble beginnings, it has evolved into a beloved staple, served as an appetizer, a side dish, or even a base for sandwiches.
What makes focaccia so irresistible? It’s the perfect harmony of simple ingredients: flour, water, yeast, salt, and, most importantly, generous amounts of olive oil bread. This golden liquid not only gives focaccia its signature rich flavor but also contributes to its wonderfully crisp crust and tender crumb. It’s a testament to the idea that sometimes, the simplest things are the most profound.
“Focaccia is more than just bread; it’s a canvas for flavor, a celebration of simplicity, and a warm embrace from Italian tradition.”
Focaccia Bread Recipe
Essential Ingredients & Tools for Perfect Focaccia
Crafting the perfect focaccia starts with selecting high-quality ingredients and having the right tools on hand. Don’t worry, you likely have most of these already!
Key Ingredients:
- All-Purpose Flour: While some recipes call for bread flour, good quality all-purpose flour works beautifully for a tender crumb.
- Active Dry Yeast: The magic that makes our focaccia light and airy.
- Warm Water: Crucial for activating the yeast. It should be around 105-115°F (40-46°C).
- Extra Virgin Olive Oil: This is non-negotiable! A good quality olive oil is vital for flavor and texture. Don’t be shy with it!
- Salt: Fine sea salt for the dough, and flaky sea salt for sprinkling on top – it adds a delightful crunch and burst of flavor.
- Optional Toppings: Fresh rosemary, garlic, olives, cherry tomatoes, thinly sliced onions, or even a sprinkle of Parmesan.
Focaccia Bread Recipe
Necessary Tools:
- Large Mixing Bowl: For combining ingredients and the first rise.
- 9×13 Inch Baking Pan: A standard size for a good thickness. Cast iron or a heavy-duty sheet pan works best.
- Plastic Wrap or a Kitchen Towel: For covering the dough during rising.
- Measuring Cups and Spoons: Standard baking tools.
- Whisk or Fork: For mixing.
- Your Hands: Essential for the dimpling process!
Remember, quality ingredients truly elevate this homemade focaccia experience.
Focaccia Bread Recipe
Step-by-Step Guide to Making Focaccia Dough
This focaccia bread recipe is designed to be largely no-knead focaccia, meaning minimal effort for maximum reward! The long, slow rise does most of the work for you.
1. Activate the Yeast
In your large mixing bowl, combine the warm water, yeast, and a pinch of sugar (this helps “feed” the yeast). Stir gently and let it sit for 5-10 minutes until foamy. This confirms your yeast is active and ready to go!
2. Mix the Dough
Add the flour and fine sea salt to the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms. It will be sticky, and that’s exactly what we want! Drizzle in 2 tablespoons of olive oil and mix until just combined.
3. The First Rise (Bulk Fermentation)
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for at least 2 hours, or even better, refrigerate it for 8-24 hours. The longer, slower rise in the fridge develops incredible flavor and texture, making it an excellent no-knead focaccia method. The dough should roughly double in size.
4. Prepare for Baking
Generously grease your 9×13-inch baking pan with at least 1/4 cup of olive oil. Seriously, don’t skimp! This prevents sticking and contributes to that signature crispy bottom. Gently transfer the risen dough into the prepared pan.
5. The Second Rise & Dimpling
Gently stretch the dough to fill the pan, being careful not to deflate it too much. Drizzle another 2 tablespoons of olive oil over the top. Now for the fun part: using your fingertips, gently press deep dimples all over the surface of the dough. These dimples are where the olive oil will pool, creating pockets of flavor and texture.
Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm spot for 30-60 minutes, or until puffy.
Focaccia Bread Recipe
Baking Your Focaccia: Achieving Golden Perfection
Preheat your oven to 425°F (220°C) with a rack in the middle.
Just before baking, sprinkle your chosen toppings over the dimpled dough. For a classic rosemary focaccia, scatter fresh rosemary sprigs and a generous pinch of flaky sea salt.
Bake for 20-30 minutes, or until the focaccia is deeply golden brown on top and the bottom is also golden and crisp. The exact time can vary depending on your oven, so keep an eye on it. You’ll know it’s done when it sounds hollow when tapped on the bottom.
Once out of the oven, for an extra touch of richness and flavor, you can drizzle a little more extra virgin olive oil over the hot focaccia. This locks in moisture and adds a beautiful sheen. Let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Slicing it too soon can make it gummy.
Focaccia Bread Recipe
Creative Toppings & Serving Suggestions for Your Focaccia
The beauty of focaccia lies in its versatility. While a simple rosemary focaccia with flaky sea salt is divine, you can get incredibly creative with focaccia toppings ideas!
Topping Inspirations:
- Classic Rosemary & Sea Salt: Timeless and always a winner.
- Garlic & Herb: Minced garlic, oregano, basil, and a sprinkle of red pepper flakes.
- Tomato & Olive: Halved cherry tomatoes and Kalamata olives, perhaps with a sprinkle of dried oregano.
- Caramelized Onion: Sweet, savory, and incredibly fragrant.
- Pesto Swirl: After dimpling, spoon small dollops of pesto onto the focaccia and swirl gently with a knife.
- Gourmet Cheese: Crumbled feta, goat cheese, or shavings of Parmesan added in the last 10 minutes of baking.
- Fig & Prosciutto: A sweet and savory combination that works wonderfully for an appetizer.
- Seasonal Vegetables: Thinly sliced zucchini, bell peppers, or asparagus spears.
Focaccia Bread Recipe
Serving Suggestions:
- Appetizer: Serve warm with a small bowl of high-quality extra virgin olive oil for dipping.
- Side Dish: The perfect accompaniment to pasta dishes, soups, or salads.
- Sandwich Base: Slice horizontally and fill with your favorite deli meats, cheeses, and vegetables.
- Bruschetta Alternative: Top slices with fresh tomatoes, basil, and mozzarella.
- Breakfast Treat: A plain slice can be delightful toasted with butter or jam.
Focaccia is best enjoyed fresh on the day it’s baked, but leftovers can be stored at room temperature in an airtight container for 1-2 days, or frozen for longer. Reheat in a warm oven for best results. For more tips on authentic focaccia techniques, check out this great resource: Serious Eats. And for the history of this wonderful bread, you might enjoy this read: Wikipedia.
Focaccia Bread Recipe
Key Takeaways
- Quality Ingredients Matter: Especially good extra virgin olive oil.
- No-Knead is Key: A long, slow rise develops flavor and texture with minimal effort.
- Don’t Skimp on Oil: Generous olive oil ensures a crispy bottom and rich flavor.
- Dimpling is Essential: Creates pockets for oil and delicious texture.
- Experiment with Toppings: Focaccia is a versatile canvas for your culinary creativity!
Focaccia Bread Recipe
Focaccia Bread
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
An authentic Italian focaccia bread recipe that features a crispy crust and soft, airy interior, perfect as an appetizer, side dish, or sandwich base.
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 ½ cups warm water (105-115°F/40-46°C)
- ½ cup extra virgin olive oil
- 2 teaspoons fine sea salt
- Flaky sea salt (for sprinkling)
- Optional toppings: fresh rosemary, garlic, olives, cherry tomatoes, thinly sliced onions, Parmesan
Instructions
- In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let it sit for 5-10 minutes until foamy.
- Add flour and fine sea salt to the yeast mixture. Mix until a shaggy dough forms and drizzle in 2 tablespoons of olive oil.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for at least 2 hours, or refrigerate for 8-24 hours.
- Grease a 9×13 inch baking pan with at least ¼ cup of olive oil and transfer the risen dough into the pan.
- Stretch the dough to fill the pan and drizzle another 2 tablespoons of olive oil over the top, then dimpling the dough with your fingertips.
- Cover loosely and let rise for 30-60 minutes until puffy.
- Preheat the oven to 425°F (220°C). Sprinkle chosen toppings over the dough.
- Bake for 20-30 minutes until golden brown. Let cool for 5-10 minutes before transferring to a wire rack.
Notes
Focaccia is best enjoyed fresh on the day it’s baked, but can be stored at room temperature for 1-2 days or frozen. Reheat for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Focaccia Bread
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 165 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
An authentic Italian focaccia bread recipe that features a crispy crust and soft, airy interior, perfect as an appetizer, side dish, or sandwich base.
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 ½ cups warm water (105-115°F/40-46°C)
- ½ cup extra virgin olive oil
- 2 teaspoons fine sea salt
- Flaky sea salt (for sprinkling)
- Optional toppings: fresh rosemary, garlic, olives, cherry tomatoes, thinly sliced onions, Parmesan
Instructions
- In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let it sit for 5-10 minutes until foamy.
- Add flour and fine sea salt to the yeast mixture. Mix until a shaggy dough forms and drizzle in 2 tablespoons of olive oil.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for at least 120 minutes, or refrigerate for 480-1440 minutes.
- Grease a 9×13 inch baking pan with at least ¼ cup of olive oil and transfer the risen dough into the pan.
- Stretch the dough to fill the pan and drizzle another 2 tablespoons of olive oil over the top, then dimpling the dough with your fingertips.
- Cover loosely and let rise for 30-60 minutes until puffy.
- Preheat the oven to 425°F (220°C). Sprinkle chosen toppings over the dough.
- Bake for 20-30 minutes until golden brown. Let cool for 5-10 minutes before transferring to a wire rack.
Notes
Focaccia is best enjoyed fresh on the day it’s baked, but can be stored at room temperature for 1-2 days or frozen. Reheat for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
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