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Homemade Focaccia Recipe

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★★★★★

4.8 from 98 reviews

This classic focaccia recipe yields a golden, crisp, and fluffy Italian bread that’s perfect for sandwiches or as a side dish. Featuring a simple dough enriched with olive oil and flavored with rosemary and flaky salt, this easy-to-make bread involves a proofing process to develop flavor and texture, followed by baking to achieve a delicious crust.

Ingredients

Scale

Dough

  • 1¾ cups lukewarm water
  • 2 teaspoons instant dry yeast
  • 2 teaspoons sugar
  • 4 cups all-purpose flour or bread flour
  • 3 teaspoons salt
  • 2 tablespoons extra virgin olive oil

For the Baking Pan

  • 2 tablespoons extra virgin olive oil (to grease the pan)

Topping

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • ½ teaspoon salt
  • Flaky salt (optional)
  • 3 pinches rosemary (optional, fresh or dried)

Instructions

  1. Bloom the Yeast: In a small bowl, combine lukewarm water, instant dry yeast, and sugar. Whisk the mixture and let it sit for 30 seconds until the yeast fully dissolves. If the yeast does not dissolve properly, discard and start with fresh yeast.
  2. Make the Dough: In a large mixing bowl, mix flour and salt. Pour in the yeast-water mixture and stir with a sturdy wooden spoon for about 1 minute until a wet, sticky dough forms. Add 2 tablespoons of olive oil and stir for an additional minute to incorporate.
  3. Choose Proofing Method: For quick proofing, cover the dough with a damp cloth or plastic wrap and let it rise in a slightly warm oven (heated for 60 seconds then turned off) for 1.5 to 2 hours until doubled in volume. For slow proofing, cover with plastic wrap and refrigerate for 8 to 24 hours, then let the dough come to room temperature for 2-3 hours before proceeding.
  4. Folding: After proofing, fold the dough over itself 20-40 times using a spoon; this should take 30-60 seconds until the dough tightens.
  5. Final Proofing: Grease a 9×13-inch baking pan with 2 to 3 tablespoons of olive oil. Drop the dough into the pan and spread it evenly using the back of two spoons. Cover the pan with a damp cloth, baking tray, or plastic wrap and let it proof for 45 minutes in a warm spot. Meanwhile, preheat the oven to 450°F (230°C).
  6. Prepare the Topping: In a small bowl, mix 2 tablespoons olive oil, 3 tablespoons water, and ½ teaspoon salt. Dip your fingers into this mixture and press dimples evenly across the surface of the dough. Pour any remaining oil-water mixture over the dough, and optionally sprinkle with rosemary and flaky salt.
  7. Bake: Place the focaccia on a medium-low oven rack and bake for 20-25 minutes until it is golden brown and crisp on top. Once baked, allow it to cool for at least 5 minutes before removing from the pan, slicing, and serving.

Notes

  • Oil or Line the Pan: To prevent sticking, grease the pan with 2 to 3 tablespoons of olive oil or use parchment paper.
  • Pan Options: 9×13-inch pan yields medium-thick focaccia ideal for sandwiches; 13×18-inch sheet creates thinner, crispier bread suitable for focaccia pizza; 8×8-inch pan makes thick, bready focaccia; 9×9-inch pan produces slightly thinner but fluffy focaccia; 10-11 inch round pan is ideal for round focaccia.
  • Flour Substitutions: Bread flour, pizza flour, or 50% whole wheat flour can be used for variation. Premium Italian flours like Caputo Pizzeria or Caputo Nuvola are excellent choices.
  • Yeast Substitutions: Fresh yeast can be used instead of dry yeast at three times the amount. Recommended yeast brands include Caputo Dry Yeast, Red Star SAF Instant, and Dr. Oetker Instant.

Keywords: focaccia, Italian bread, olive oil bread, rosemary focaccia, homemade bread, easy focaccia, bread recipe

Find it online: https://tastemadebyclara.com/homemade-focaccia-recipe/