Even bread novices can pull off this home made focaccia recipe! Topped with olive oil, rosemary, and sea salt, it is SO scrumptious and straightforward to make.
This focaccia recipe is our favourite bread to bake at residence. We find it irresistible as a result of it’s tender and pillowy within the center, crisp and golden across the edges, and crammed with wealthy taste from olive oil and sea salt. And that’s simply the beginning! The #1 motive we love this focaccia recipe is that it’s really easy to make.
When Jack first began baking bread (15+ years in the past now!), he made plenty of rustic ciabatta loaves. The substances had been easy, and the bread got here out scrumptious, however it required hours of rising and exact kneading. So once we found how easy it’s to make actually good focaccia bread, we didn’t look again.
Now, this focaccia recipe is our go-to. We first revealed a model of it in my cookbook Love & Lemons Each Day and have since revised the recipe to yield a fair lighter, crisper focaccia that we are able to by no means get sufficient of. It’s a beautiful recipe for bread novices and seasoned bakers alike—easy, forgiving, and at all times scrumptious.
What’s focaccia bread?
Focaccia (pronounced foh-KAH-chyuh) is an Italian fashion of bread. In response to Necessities of Basic Italian Cooking by Marcella Hazan, it’s most intently related to the northwestern Italian area of Liguria and its capital metropolis Genoa.
You may acknowledge focaccia by its flat form and attribute dimpled floor. Made with an olive oil-enriched, salted dough, it is perhaps baked plain or topped with greens, herbs, and/or cheese. Discover a few of my favourite toppings within the submit under!
Focaccia Bread Elements
Able to bake? Right here’s what you’ll have to make this focaccia bread recipe:
- All-purpose flour – Flour is the principle ingredient on this recipe, so measuring it as precisely as you possibly can will serve you nicely. If in case you have a kitchen scale, now’s the time to make use of it! Weighing the flour offers you essentially the most exact measurement. For those who don’t have a scale, your subsequent greatest wager is spooning and leveling the flour to keep away from packing an excessive amount of into your measuring cup.
- Heat water – It hydrates the dough. Heads up: The largest change we’ve made to this recipe over time is rising the ratio of water to flour. The dough could be very moist, however this excessive stage of hydration provides the bread a beautiful ethereal texture inside!
- Lively dry yeast or instantaneous yeast – Proof it within the water with a bit of cane sugar earlier than mixing up the dough.
- Further-virgin olive oil – It provides wealthy taste to the focaccia and makes its edges crisp and golden.
- Contemporary rosemary – For topping. Discover different topping ideas under!
- Sea salt – Seasoned bread=flavorful bread. Combine high quality sea salt into the focaccia dough. Earlier than baking the loaf, sprinkle flaky salt on high!
Discover the entire recipe with measurements under.
Learn how to Make Focaccia Bread
Step one on this focaccia recipe is making the dough. Begin by proofing the yeast. Within the bowl of a stand mixer fitted with a dough hook, stir collectively the water and sugar. Stir within the yeast and put aside for five minutes, or till foamy. If the yeast doesn’t foam, discard the combination and begin once more with new yeast.
When the yeast is foamy, add the flour and salt. Combine on low velocity till a shaggy dough varieties. Then, enhance the velocity to medium and blend for five minutes. The dough will develop into very sticky and elastic. It should start grabbing the edges of the bowl.
It’s time for the primary rise! Brush a big bowl with 2 tablespoons of olive oil. Use a spatula to switch the dough from the bowl of the stand mixer to the oiled bowl. It will likely be too sticky to switch by hand!
Use your fingers to brush any oil that’s pooling across the edges of the dough over its floor. Cowl with plastic wrap or a moist towel and put aside to rise till doubled in dimension, 1 to 1 1/2 hours.
Subsequent, form the focaccia. Brush a 9×13-inch pan with one other 2 tablespoons of olive oil.
Tip
My favourite pan to make use of for this recipe is a nonstick aluminum 9×13-inch baking pan.
In case your pan just isn’t nonstick, I like to recommend greasing it with butter earlier than including the oil. It may appear extreme, however it’s important for stopping the bread from sticking!
Uncover the dough and rub your palms with olive oil. Slide your hand below one fringe of the dough and fold it into the middle of the bowl. Proceed working your method across the fringe of the bowl, folding the dough into itself, till you might have a tough ball that you would be able to raise from the bowl (see above photograph).
Switch the dough to the ready pan and switch to coat it within the oil.
Press the dough to the pan’s edges. Let it chill out, after which press it to the perimeters once more.
Let the dough rise for a second (shorter) time. Cowl the pan and set it apart for 45 minutes, or till the dough has doubled in dimension. half-hour into this rise, preheat the oven to 425°F.
Dimple the dough. Uncover the focaccia and drizzle 2 extra tablespoons of oil on high of the dough. Rub your palms with olive oil and use your fingers to make indentations throughout the floor of the dough. You don’t must be mild right here! Press throughout the dough to the pan. Some air bubbles ought to pop up within the course of. That’s good! They brown superbly within the oven.
Lastly, high and bake. Add your required toppings (flaky sea salt and rosemary are my go-tos!) and bake till the focaccia is golden brown, 20 minutes to half-hour.
Let cool barely, after which slice and luxuriate in! You may’t beat heat focaccia bread.
Focaccia Recipe Suggestions
- Oil your palms. This recipe asks you to grease your palms typically. It would appears pointless or repetitive, however it makes a HUGE distinction. Focaccia dough is moist and sticky, and it’ll follow your palms in the event that they’re not oiled, making it actually tough to work with. So, please! Oil your palms liberally. Simply consider it as a bit of further moisturizer!
- Temperature impacts rising time. I’ve given estimated occasions for every rise on this recipe, however the major indicator of when to maneuver on to the following step must be the dimensions of the dough. It would take kind of time to double relying on the temperature of the place it’s rising. Usually, the hotter dough is, the quicker it rises. If it’s chilly, it rises extra slowly.
- Freeze the extras. Selfmade focaccia is greatest on the day it’s made, however it’s going to hold nicely in an hermetic container at room temperature for as much as 3 days. For those who’d prefer to have it readily available for longer, I like to recommend freezing it. It thaws and reheats properly!
Recipe Variations
Most frequently, I make this recipe as written, topped with flaky sea salt and contemporary rosemary. However when you’d prefer to experiment with different toppings, by all means, do! Any of those could be scrumptious:
Let me know what variations you attempt!
Learn how to Make Focaccia Sandwiches
This home made focaccia bread is scrumptious as a snack and as a aspect for salads and soups…however it makes nice sandwiches too!
Simply slice the loaf in half horizontally and fill it together with your favourite sandwich fixings.
I like to make use of it to make these simple Caprese Sandwiches!
Extra Favourite Bread Recipes
For those who love this rosemary focaccia bread, attempt one in every of these simple recipes subsequent:
Focaccia Bread Recipe
Serves 8 to 12
Discover ways to make focaccia bread! This simple recipe is nice for novices and seasoned bakers alike. The focaccia is tender and ethereal inside with crisp, golden edges. I like to high it with sea salt and rosemary, however different toppings are scrumptious right here too. Discover ideas within the weblog submit above.
Stop your display from going darkish
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Within the bowl of a stand mixer fitted with a dough hook, stir collectively the water and sugar. Sprinkle the yeast on high and stir once more. Put aside for five minutes, or till the yeast is foamy. If the yeast doesn’t foam, discard the combination and begin once more with new yeast.
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Add the flour and salt and blend on low velocity till a shaggy dough varieties. Enhance the velocity to medium and blend for five minutes. A really elastic, sticky dough ought to type and start grabbing the edges of the bowl.
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Brush a big bowl with 2 tablespoons of the olive oil. Switch the dough to the bowl, utilizing a spatula to scrape it out of the bowl of the stand mixer. It will likely be too sticky to switch by hand. Use your fingers to calmly brush any oil that’s pooling on the edges of the dough over its floor. Cowl the bowl with plastic wrap or a moist towel and put aside till the dough has doubled in dimension, 1 to 1½ hours.
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Brush a 9×13-inch baking dish* with one other 2 tablespoons of the olive oil. Uncover the dough and rub your palms with olive oil. As greatest you possibly can, slide your hand below one fringe of the dough and fold it into itself. Proceed working your method across the fringe of the bowl, folding the dough into itself, till you might have a tough ball that you would be able to raise from the bowl.
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Switch the dough to the ready pan and switch to coat within the oil. Press the dough to the pan’s edges. Let it chill out and draw back from the perimeters, then press it to the perimeters once more. Cowl the pan with plastic wrap or a moist towel and put aside to rise till the dough has doubled in dimension, about 45 minutes. half-hour into this rise, preheat the oven to 425°F.
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Take away the plastic wrap and drizzle the remaining 2 tablespoons olive oil over the dough. Rub your palms with olive oil, then use your fingers to make indentations throughout the floor of the dough, urgent by way of the dough to the pan. Sprinkle with flaky sea salt and rosemary, if desired. Bake for 20 to half-hour, or till golden brown.
*In case your pan just isn’t nonstick, grease it with butter earlier than including the olive oil. This can forestall the bread from sticking to the pan!
