This foolproof focaccia bread recipe, with its simple ingredients and easy-to-follow instructions, welcomes even the most novice bakers. Golden and aromatic focaccia, generously drizzled with olive oil and sprinkled with salt, embodies the perfect blend of simplicity and flavor.
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Easy Homemade Focaccia Bread Recipe
Imagine a bread that welcomes you with a delicate crunch on the outside and a soft, chewy interior. Focaccia achieves this balance, creating a delightful experience with each bite.
Focaccia, the queen of Italian bread, is a marvel that effortlessly balances simplicity and flavor. Its airy texture, golden crust, and aromatic olive oil make it a staple in the world of bread-making.
Perfect for first time bread makers as well as experienced bakers.
Originating in ancient Rome, focaccia has evolved over centuries, with each region in Italy adding its unique twist. Traditionally, it was a humble bread baked in communal ovens, creating a sense of community and togetherness.
While the classic version features a generous drizzle of olive oil and a sprinkle of salt, variations vary. Some regions incorporate herbs, tomatoes, or even onions, showcasing the adaptability of this beloved bread.
Focaccia and it’s versatility makes it suitable for any occasion, from casual gatherings to elaborate feasts. And the best part is that it is easy to make. Like trying using this focaccia bread to make my Sun-Dried Tomato Pesto Turkey Sandwich on Focaccia Bread.
Why Focaccia is Great for Beginners
With just a handful of common ingredients, including active dry yeast, warm water, flour, and olive oil, focaccia simplifies the art of bread-making.
The straightforward mixing process and forgiving nature of the dough make this recipe approachable for those new to baking.
Focaccia dough embraces imperfections. Whether it’s a little extra flour or a bit less rising time, the forgiving nature of the dough ensures success for beginners.
It also doesn’t need to be kneaded making the prep time relatively short, meaning you aren’t spending all day in the kitchen making bread.
Despite its simplicity, focaccia delivers impressive results. Novice bakers can proudly present a beautifully textured and flavorful bread that rivals those from artisan bakeries.
- Active Dry Yeast – Active Dry Yeast is what this recipe is tested with not Instant Yeast.
- Warm Water – Most peoples taps will create hot water around 105-110ºF which is what you want, run your tap until you get hot water and use that.
- All-Purpose or Bread Flour – I almost always use all-purpose flour, I recommend using King Arthur Flour.
- Extra Virgin Olive Oil – There isn’t an exact amount which will be tricky for some that depend on measurements I know… but trust your gut.
- Kosher or Sea Salt – You will use kosher salt in the dough and you will want some salt for sprinkling as well, I use a flaky sea salt for sprinkling.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Mixing the Yeast and Water
Begin by activating the yeast in warm water, creating the foundation for a good rise.
Adding Salt and Initial Flour
Incorporate kosher salt and a portion of the flour, forming a soft, sticky dough.
Incorporating the Remaining Flour
Gradually add the remaining flour, resulting in a slightly sticky yet well-mixed dough.
Rising the Dough in an Oiled Bowl
Transfer the dough to an oiled bowl, covering it with plastic wrap or a tea towel to allow a warm, cozy environment for doubling in size.
Preparing the Oven (425ºF)
Preheat the oven to the optimal temperature, ensuring a perfect bake.
Shaping and Oiling the Dough on Baking Sheet
Gently shape the risen dough on an oiled baking sheet, creating the canvas for your focaccia masterpiece.
Creating Dimples and Sprinkling with Salt
Drizzle generously with olive oil, creating dimples that will trap the oil and impart flavor. Sprinkle with kosher or sea salt for that signature taste.
Baking and Rotating for Even Cooking
Bake to golden perfection, if the bread looks uneven rotate the baking sheet halfway through for even cooking.
Cooling and Slicing
Allow the focaccia to cool slightly before slicing into the irresistible homemade bread!
tips, tricks and questions
Tips for Success
- Ensuring Proper Dough Rise – Make sure you set the dough in a warm place. For cold kitchens, use the oven light to create a warm environment, ensuring optimal rising conditions.
- Generous Olive Oil Application – Don’t skimp on the olive oil; it’s a key player in flavor and texture development.
- Perfecting the Dimple Technique – Master the art of creating dimples for an authentic focaccia appearance and taste.
- Monitoring Oven Temperature – A consistently heated oven is crucial; use an oven thermometer to confirm the accuracy of the temperature.
- Air Bubbles – As you are adding the focaccia recipe to the sheet pan and adding dimples you might notice air bubbles, these are good and will help give the focaccia the texture you are looking for so let them be.
Why is my dough not rising?
If your kitchen is cold, try the oven light trick to create a warmer space for dough rising. Also check the date on your yeast, if it is too old it might not work properly.
Can I use bread flour instead of all-purpose?
You can use either all-purpose flour or bread flour, bread flour might yield a slightly chewier texture.
How do I achieve the golden color on the bread?
Ensure the oven is at the correct temperature and consider rotating the baking sheet for an even bake.
Can I add herbs or other toppings to the focaccia?
Absolutely! Experiment with fresh herbs like fresh rosemary, tomatoes, red onion, parmesan cheese, italian seasoning, black pepper, or any other toppings to customize your focaccia. Just make sure you don’t load it too full of toppings otherwise it won’t bake properly.
Can I let this rise overnight?
Yes, this works great with an overnight rise in the refrigerator. Make sure to take it out of the fridge 30 to 40 minutes before you are planning the bake it so it has a little time to warm up, otherwise you might have a hard time shaping it.
How to store focaccia bread
Place any uneaten focaccia in and airtight container or aluminum foil, wrap, and keep at room temperature. If you are looking to reheat the focaccia the next day bring the oven to 350º F and add the leftover focaccia to the oven and warm 5 to 10 minutes. Any leftovers you have you could also make Air Fryer Croutons.
- 2 teaspoons (one packet or 1/4 ounce) active dry yeast
- 2 cups warm water, (105-110ºF)
- 2 teaspoons kosher salt
- 4 cups all-purpose or bread flour, I usually use all-purpose
- extra virgin olive oil, about 1/4 cup plus extra for oiling the bowl and baking pan
- kosher or sea salt for sprinkling over the top
- Mix the yeast and the warm water in a large bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
- Add the remaining 2 cups of flour and mix well with a rubber spatula, the dough will still be somewhat sticky and shaggy.
- Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for 45 minutes. The dough should double in size.
- Set the oven to 425ºF.
- Generously oil a baking sheet. Turn the risen dough out onto the oiled baking sheet. Press it out gently with floured or oiled fingers into a rectangle.
- Gently drizzle olive oil over top the dough. Using your fingers, lightly spread the oil all over the top of the dough and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes.
- Shower lightly with sea salt.
- Make sure your oven is at the correct temperature, and bake for about 20-22 minutes, until the bread is just golden. Rotate the baking sheet halfway through if the bread is baking unevenly.
- Let cool slightly before slicing and devouring.
If you have a cold kitchen your kitchen counter may not be warm enough for rising dough. If your dough doesn't seem to be rising in your kitchen try turning your oven light on, do not turn on the actual oven just the light and place the dough in the oven. The light in the oven should keep the space warm enough and help the dough rise.
Most water when out of the faucet on the hottest temperature will be around 105-110ºF, of course if you have your water set for a little hotter than average adjust for that.
Serving Size:3 ounces
Amount Per Serving: Calories: 212Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 313mgCarbohydrates: 40gFiber: 2gSugar: 0gProtein: 7g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.