Focaccia is one of those timeless breads that makes everything feel a little more special. It’s simple, yet so rewarding to make, especially when it’s warm out of the oven with a golden, crisp crust and an inviting, aromatic center.
The beauty of focaccia lies in its versatility—it’s as delicious served on its own with olive oil as it is topped with rosemary, garlic, or sun-dried tomatoes.
A comforting bowl of ham soup pairs perfectly with focaccia. The savory soup and light, airy bread complement each other, creating a satisfying meal on any chilly evening.
I first fell in love with focaccia during a summer trip to Italy, where a fresh, warm slice made me realize how perfect bread could be.
I brought the recipe home, and now it’s a staple at family dinners and gatherings. With its chewy interior and crisp crust, it’s an easy, irresistible bread to make.
What I Didn’t Expect About This Recipe?
- It’s easy to make: I was surprised by how quickly the dough comes together. No special techniques needed, just patience as the dough rises.
- The texture is amazing: Soft inside, crispy on the outside. It’s like the perfect balance of chewy and crunchy.
- Toppings are a game-changer: I’ve added everything from fresh rosemary to roasted garlic—each variation has its own delicious twist.
- Perfect for sharing: It’s become a family favorite, and everyone asks for it at gatherings. It’s perfect for dipping into your favorite olive oil or serving alongside pasta or salad.
Focaccia Recipe
Equipment
- Large mixing bowl
- Baking sheet
- Oven
Ingredients
- 500 g about 4 cups bread flour
- 2 tsps salt
- 1 tsp sugar
- 7 g 2 1/4 tsps active dry yeast
- 2 tbps olive oil
- 350 ml 1 1/2 cups warm water
- Toppings of choice e.g., rosemary, cherry tomatoes, olives, sea salt
Instructions
- In a large mixing bowl, combine flour, salt, sugar, and yeast.
- Add olive oil and warm water, then mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 220°C (425°F).
- Punch down the risen dough and transfer it to a greased baking sheet, gently stretching it to fit.
- Press your fingertips into the dough to create dimples.
- Add toppings of choice, pressing them lightly into the dough.
- Drizzle with olive oil and sprinkle with sea salt.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
- Ensure the water used for the dough is warm, but not too hot, as it can kill the yeast.
- Feel free to customize the toppings according to your preference.
Nutrition
Tips that Will Ease Your Job!
- For extra flavor, try infusing the olive oil with herbs like rosemary or thyme before drizzling it over the dough.
- Don’t rush the rising time. Letting the dough rest and rise slowly will give you a more flavorful and tender focaccia.
- Experiment with different types of salt. Flaky sea salt is classic, but trying a coarse kosher salt or flavored salts can add an extra dimension to your focaccia.
