Description
Focaccia bread is more than just a recipe; it’s a story of tradition, community, and the undeniable joy of good food shared with loved ones. A staple in Italian kitchens for centuries, focaccia’s roots can be traced back to ancient Rome, where it was first baked on heated stone slabs. Its name comes from the Latin word “focus,” meaning hearth, symbolizing warmth and togetherness. Today, this beloved bread is cherished worldwide for its versatility, simplicity, and comforting flavors.
Imagine walking into a kitchen where the inviting aroma of freshly baked focaccia fills the air. The soft dough, dimpled with care, glistens with olive oil and is sprinkled with rosemary and coarse sea salt. Each bite delivers a delightful combination of crispy edges, tender crumb, and bursts of flavor from the toppings. Whether it’s enjoyed as a snack, served alongside hearty soups, or transformed into a gourmet sandwich, focaccia brings a piece of Italy to your table and turns any meal into a celebration.
This recipe is designed to guide you through every step, ensuring you achieve bakery-quality results at home. Even if you’re new to bread-making, the process is straightforward and rewarding, with plenty of tips to help along the way.
Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 2¼ teaspoons (7g) active dry yeast or instant yeast
- 2 teaspoons (10g) salt
- 1¾ cups (415ml) warm water (about 110°F, to help activate the yeast)
- ¼ cup (60ml) extra virgin olive oil (plus extra for drizzling and greasing)
- 2 tablespoons fresh rosemary leaves (optional but highly recommended)
- Coarse sea salt for sprinkling
Instructions
1. Mixing and Kneading the Dough
Start by combining the flour, salt, and yeast in a large mixing bowl. Slowly pour in the warm water and olive oil, stirring with a wooden spoon or your hands until the ingredients come together into a shaggy dough.
Transfer the dough to a floured surface. Knead it for about 8–10 minutes until it becomes smooth and elastic. This process helps develop the gluten structure, which gives focaccia its characteristic chewiness. Don’t skip this step—it’s the foundation of a great focaccia!
2. First Rise
Lightly grease a large bowl with olive oil and place the dough inside, turning it to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm, draft-free spot for 1–2 hours. During this time, the yeast works its magic, creating air pockets and developing flavor.
3. Shaping and Dimpling
Once the dough has doubled in size, generously grease a baking sheet or a large pan with olive oil. Gently stretch and press the dough to fit the pan. Avoid overworking it—you want to retain some of the air bubbles that have formed.
Now comes the fun part! Using your fingertips, press deep dimples all over the surface of the dough. These indentations not only give focaccia its iconic look but also create little pockets for olive oil and toppings to settle into.
4. Second Rise
Cover the pan loosely with plastic wrap or a towel and let the dough rise again for about 30–40 minutes. This second rise is crucial for achieving a light and fluffy texture. Meanwhile, preheat your oven to 425°F (220°C).
5. Topping and Baking
Drizzle the dough generously with olive oil, letting it pool in the dimples. Sprinkle with fresh rosemary leaves and coarse sea salt. You can also add any other toppings of your choice at this stage.
Place the pan in the preheated oven and bake for 20–25 minutes, or until the focaccia is golden brown and the edges are crispy. The heavenly aroma will let you know it’s almost ready.
6. Cooling and Serving
Once out of the oven, transfer the focaccia to a wire rack to cool slightly. This prevents the bottom from becoming soggy. Slice into squares or strips and serve warm or at room temperature. Focaccia pairs beautifully with olive oil and balsamic vinegar for dipping, or as a side to soups, salads, and pasta dishes.
Notes
- Dough Texture: The dough should be slightly sticky but manageable. Add extra flour sparingly if needed.
- Water Temperature: Use warm water (105–110°F) to activate the yeast without killing it.
- Proofing Tip: Let the dough rise in a warm, draft-free area for the best results.
- Greasing the Pan: Generously oil the pan to prevent sticking and enhance the crust’s flavor.
- Cutting Tip: Allow the focaccia to cool slightly before slicing to maintain its texture.
- Reheating: Reheat in a 350°F oven for a few minutes to refresh its crispy edges.
- Freezing Option: Freeze dough after the first rise and thaw overnight in the fridge before baking.