Focaccia bread is one bread recipe that is great to have on hand. It is crispy on the outside, soft and fluffy on the inside, and can be paired with almost anything.
Best-Ever Focaccia
This easy focaccia bread recipe with all-purpose flour takes less than 2 hours from start to finish to make, and that includes rising and kneading time too!
Ingredients you likely have on hand like yeast, sugar, all-purpose flour, high-quality olive oil, fresh rosemary, and flaky sea salt all come together in this focaccia bread recipe.
The most important thing to remember when making this recipe is to not be scared to add more olive, as it is focaccia’s best friend.
So, put away those other more complicated focaccia recipes and keep this homemade one on-hand instead.
FOCACCIA BREAD INGREDIENTS
- 1 ¼ cup warm water – make sure your water is not too hot. Microwave your water in a microwave-safe bowl or glass measuring cup for 30 seconds or until it’s warm to the touch
- 1 tsp granulated sugar – sugar is what feeds the yeast and helps to activate it
- 1 (0.25 oz) packet (or 2 ¼ tsp) active dry yeast – most yeast is sold in little packets, 1 packet is used in this recipe
- 3 ¼ cup all-purpose flour, plus more for kneading – the additional flour is used to help prevent the dough from sticking to the board and your hands as you knead the dough
- 2 tsp kosher salt – salt helps add flavour to this recipe
- ½ cup extra-virgin olive oil – the higher quality olive oil the better in this recipe
- 2 tbsp fresh rosemary leaves – we recommend using fresh rosemary for this recipe, rather than dried
- Flaky sea salt for finishing
HOW TO MAKE FOCACCIA BREAD?
- Begin by blooming the yeast: add the sugar to the warm water and stir to dissolve. Sprinkle the yeast over top, gently stir, and let sit for about 15 minutes. The yeast will become frothy.
- In a large bowl add the flour, salt, and 2 tbsp of olive oil.
- Pour in the yeast mixture and mix with a wooden spoon or spatula until combined. You can begin to mix by hand until a dough of ball comes together loosely
- Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes. The dough should become elastic and smooth
- Place the ball of dough into another large bowl greased with 2 tbsp of olive oil and turn the dough around to coat it in the oil. Cover with plastic wrap and let it rise for about 1 hour until it has doubled in size
- When the dough has finished rising, preheat the oven to 400 degrees F. Grease a 9×13 inch baking sheet with 2 tbsp olive oil
- Using your hand, lightly punch the center of the dough to deflate it. Use your fingers to stretch the dough out to the edges of the greased baking sheet and make indents using your fingers all over
- Drizzle the dough with 2 more tbsp of olive oil and sprinkle with rosemary and flaky sea salt
- Bake in preheated oven for 25 minutes or until golden and puffed up.
WHAT TO SERVE WITH FOCACCIA BREAD?
This focaccia bread is perfect for dipping in a blend of balsamic vinegar and olive oil.
The light and airy texture of the bread absorbs both the olive oil and vinegar and pairs well with the salty crust.
Another great pairing is to top this bread with your favorite cheese.
STORE FOCACCIA BREAD;
Leftovers are best stored in a sealed plastic or paper bag on the kitchen counter at room temperature.
It will keep fresh for up to 3-days stored this way. Alternatively, it can be sealed in a plastic freezer bag and frozen for up to 3-months.
CAN YOU REHEAT FOCACCIA BREAD?
Whatever you do, avoid microwaving this bread as it can turn tough. The best way to reheat focaccia bread is to warm it up in a 350-degree F oven for about 10-12 minutes.
RECIPE VARIATIONS:
- Bake this recipe as is but eliminate the rosemary leaves. Once out of the oven, top with crumbled feta cheese, sliced cherry tomatoes, and a drizzle of balsamic vinegar
- For a hearty savory variation, top with sautéed mushrooms, caramelized onions, and fresh thyme sprigs.
More Recipes You’ll Love
Homemade Focaccia Bread
Ingredients
- 1 1/4 c. water
- 1 tsp. granulated sugar
- 1 (0.25-oz.) packet (or 2 ¼ tsp.) active dry yeast
- 3 1/4 all-purpose flour, plus more as needed
- 2 tsp. kosher salt
- 1/2 c. extra-virgin olive oil “divided”
- 2 tbsp. fresh rosemary leaves
- Flaky sea salt
Instructions
- Begin by blooming the yeast: add the sugar to the warm water and stir to dissolve. Sprinkle the yeast over top, gently stir, and let sit for about 15 minutes. The yeast will become frothy.
- In a large bowl add the flour, salt, and 2 tbsp of olive oil
- Pour in the yeast mixture and mix with a wooden spoon or spatula until combined. You can begin to mix by hand until a dough of ball comes together loosely
- Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes. The dough should become elastic and smooth
- Place the ball of dough into another large bowl greased with 2 tbsp of olive oil and turn the dough around to coat it in the oil. Cover with plastic wrap and let it rise for about 1 hour until it has doubled in size
- When the dough has finished rising, preheat the oven to 400 degrees F. Grease a 9x13 inch baking sheet with 2 tbsp olive oil
- Using your hand, lightly punch the center of the dough to deflate it. Use your fingers to stretch the dough out to the edges of the greased baking sheet and make indents using your fingers all over
- Drizzle the dough with 2 more tbsp of olive oil and sprinkle with rosemary and flaky sea salt
- Bake in preheated oven for 25 minutes or until golden and puffed up
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