foccacia bread recipe

Craving a taste of Italy? Dive into the world of focaccia bread, a beloved Italian classic that’s as versatile as it is delicious.

With its golden, olive oil–infused crust and pillowy, airy crumb, focaccia is perfect as a side, sandwich base, or even enjoyed on its own.

you top it with fragrant rosemary, flaky sea salt, or your favorite herbs, homemade focaccia brings the warmth and aroma of an Italian bakery right to your kitchen.

Ingredients List

Creating authentic focaccia bread requires just a handful of simple, high-quality ingredients. Here’s what you’ll need to achieve that signature flavor and texture:

Dough Ingredients

• 1¾ cups warm water (105° to 115°F)
• 2 teaspoons cane sugar
• 1 (¼-ounce) package active dry yeast (2¼ teaspoons)
• 500 grams all-purpose flour (about 4 cups)
• 2 teaspoons sea salt

Topping Ingredients

• 6 tablespoons extra-virgin olive oil (plus more for your hands)
• Flaky sea salt (optional, for sprinkling)
• Chopped fresh rosemary (optional, for sprinkling)

Required Kitchen Tools

Having the right tools on hand will make your focaccia-making experience smooth and enjoyable. Here’s what you’ll need:

1. Stand Mixer with Dough Hook: For easy mixing and kneading of the sticky dough.
2. Large Mixing Bowl: To allow the dough to rise and double in size.
3. 9×13-inch Baking Dish: The perfect size for classic focaccia, ensuring even baking and a golden crust.
4. Plastic Wrap or Damp Towel: To cover the dough during rising and prevent it from drying out.
5. Spatula: For transferring the sticky dough from the mixer to the bowl and pan.
6. Measuring Cups and Spoons: For precise ingredient measurements.
7. Pastry Brush (optional): For brushing olive oil onto the pan and dough.

With these ingredients and tools ready, you’re set to begin your journey to perfect homemade focaccia.

Dough Preparation

Preparing the dough is the foundation of a great focaccia. The process is simple but requires patience to allow the yeast to work its magic, resulting in a light and airy bread.

Mixing the Ingredients

1. Activate the Yeast:
   In the bowl of a stand mixer fitted with a dough hook, combine the warm water and cane sugar. Sprinkle the active dry yeast over the top and stir gently. Let the mixture sit for about 5 minutes, or until the yeast becomes foamy. If the yeast does not foam, it may be inactive—discard and start again with fresh yeast.
2. Form the Dough:
   Add the all-purpose flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms. Increase the speed to medium and continue mixing for about 5 minutes. The dough should become very elastic and sticky, starting to pull away from the sides of the bowl.

Kneading and First Rise

3. Prepare for Rising:
   Brush a large mixing bowl with 2 tablespoons of olive oil. Using a spatula, transfer the sticky dough from the mixer bowl into the oiled bowl. The dough will be too sticky to handle by hand at this stage.
4. Coat and Cover:
   Lightly brush any olive oil pooling at the edges over the surface of the dough. Cover the bowl with plastic wrap or a damp towel to keep the dough moist.
5. Let the Dough Rise:
   Set the bowl in a warm, draft-free area and let the dough rise until doubled in size, about 1 to 1½ hours. The dough should look puffy and airy when ready.

Shaping and Second Rise

Once your dough has doubled in size, it’s time to shape it and prepare for baking. This step gives focaccia its signature airy texture and dimpled surface.

Shaping the Focaccia

1. Prepare the Baking Dish:
   Brush a 9×13-inch baking dish with 2 tablespoons of olive oil, making sure to coat the bottom and sides thoroughly.
2. Shape the Dough:
   Uncover the risen dough. Rub your hands with olive oil to prevent sticking. Gently slide your hand under one edge of the dough and fold it into itself. Continue working your way around the bowl, folding the dough into itself until you have a rough ball.
3. Transfer to Pan:
   Lift the dough and place it in the prepared baking dish. Turn the dough to coat it in the oil. Using your hands, gently press the dough out towards the edges of the pan. If the dough pulls back, let it rest for a few minutes, then press again until it reaches the edges.

Second Rise

4. Let the Dough Rise Again:
   Cover the pan with plastic wrap or a damp towel. Let the dough rise in the pan until it has doubled in size again, about 45 minutes. This second rise is crucial for a light, airy crumb.
5. Preheat the Oven:
   About 30 minutes into the second rise, preheat your oven to 425°F (220°C) so it’s ready when your dough is.

Baking, Serving, and Storage

With your dough beautifully risen and your oven hot, it’s time to finish your focaccia and enjoy the fruits of your labor.

Baking the Focaccia

1. Dimple and Top the Dough:
   Remove the cover from the pan. Drizzle the remaining 2 tablespoons of olive oil evenly over the surface of the dough. Rub your hands with olive oil, then use your fingertips to press deep indentations all over the dough, creating the classic focaccia “dimples.”
   Sprinkle generously with flaky sea salt and chopped fresh rosemary, if desired.
2. Bake:
   Place the pan in the preheated oven and bake for 20 to 30 minutes, or until the focaccia is golden brown on top and the edges are crisp.
3. Cool:
   Remove the focaccia from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely or serve warm.

Serving and Decoration

Focaccia is delicious served warm or at room temperature. For a classic presentation, cut it into squares or strips. You can also:

• Drizzle with a little more olive oil before serving.
• Add extra fresh herbs or a sprinkle of grated Parmesan.
• Serve alongside soups, salads, or as the base for sandwiches.

Storage Instructions

Focaccia is best enjoyed the day it’s baked, but you can keep leftovers fresh with these tips:

How to Keep Focaccia Fresh

• Store cooled focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
• To refresh, warm slices in a 350°F oven for a few minutes.

Freezing Focaccia

• For longer storage, wrap focaccia tightly in plastic wrap and then in foil, or place in a freezer-safe bag.
• Freeze for up to 1 month. Thaw at room temperature and reheat in the oven to restore its texture.

Conclusion

Mastering focaccia bread at home is a rewarding and delicious experience. With its crisp, golden crust and soft, airy crumb, this Italian classic is perfect for any occasion.

you keep it simple with olive oil and sea salt or get creative with toppings, focaccia is a versatile bread that’s sure to impress. Enjoy it fresh, share it with friends and family, and savor the taste of homemade Italian baking!