Homemade Focaccia Bread

Focaccia is a beloved Italian bread known for its soft, airy interior and crispy, golden crust, often topped with fragrant herbs, olive oil, and sometimes even vegetables or cheese. This flatbread is incredibly versatile—it can be served as an appetizer, side dish, or even as the base for sandwiches. Making focaccia at home is easier than you might think, and the result is a warm, fresh loaf that beats store-bought varieties any day. With a simple dough and endless topping possibilities, focaccia is a perfect introduction to bread baking for beginners and a rewarding project for experienced bakers alike. Whether you’re looking for a delicious bread to accompany dinner, a snack to enjoy on its own, or an impressive addition to your next gathering, homemade focaccia is the answer.

Why You’ll Love This Recipe

Homemade focaccia bread is a game-changer for any bread lover. This recipe is straightforward, requiring just a few basic ingredients, but delivers impressive results. The bread’s signature airy texture comes from a well-hydrated dough, and the generous use of olive oil creates a crispy, flavorful crust. One of the best aspects of focaccia is its versatility—you can top it with a simple sprinkle of sea salt, fresh herbs, or get creative with a variety of vegetables, cheeses, and even fruits. The recipe also allows for flexibility in timing, with options for same-day baking or an overnight rise for deeper flavor. Once you bake your own focaccia at home, you’ll never want to go back to store-bought again!

Preparation Time and Servings

  • Prep Time: 20 minutes (plus rising time)
  • Cook Time: 25 minutes
  • Total Time: 3 hours (or overnight for a longer rise)
  • Yield: 1 large focaccia (12 servings)
  • Serving Size: 1 slice

Nutritional Information (per serving)

  • Calories: 220
  • Carbohydrates: 30g
  • Protein: 5g
  • Fat: 9g
  • Fiber: 1g
  • Sugar: 1g

Ingredients

To make homemade focaccia bread, you’ll need the following ingredients:

  • 4 cups all-purpose flour (500g)
  • 2 teaspoons salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 ¾ cups warm water (about 110°F/45°C)
  • 1 tablespoon sugar
  • 1/3 cup extra-virgin olive oil (plus more for drizzling)
  • 1 tablespoon coarse sea salt or flaky salt (for topping)
  • Optional toppings: Fresh rosemary, thyme, garlic, cherry tomatoes, olives, caramelized onions, or cheese

Step-by-Step Instructions

Step 1: Prepare the Yeast Mixture

  1. In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until the yeast is foamy. This indicates that the yeast is active and ready to use.

Step 2: Mix the Dough

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the foamy yeast mixture and 1/3 cup of olive oil to the dry ingredients. Mix until a sticky dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for 5-7 minutes.

Step 3: First Rise

  1. Transfer the dough to a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.

Step 4: Prepare the Baking Pan

  1. Generously oil a 9×13-inch baking pan or a large round pan with about 2 tablespoons of olive oil. This will help create the crispy crust that focaccia is known for.

Step 5: Shape the Dough

  1. Once the dough has risen, punch it down to release the air. Transfer the dough to the prepared baking pan.
  2. Gently stretch and press the dough into an even layer, covering the entire surface of the pan. If the dough resists stretching, let it rest for 10 minutes and try again.

Step 6: Second Rise

  1. Cover the dough loosely with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until it puffs up slightly.

Step 7: Add Toppings

  1. Preheat your oven to 425°F (220°C).
  2. Using your fingers, gently press into the dough to create dimples all over the surface.
  3. Drizzle the top with olive oil, ensuring it fills the dimples, and sprinkle with coarse sea salt. Add your favorite toppings, such as fresh rosemary, sliced cherry tomatoes, garlic, olives, or caramelized onions.

Step 8: Bake the Focaccia

  1. Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
  2. Remove from the oven and let it cool slightly in the pan before transferring to a wire rack to cool completely.

Step 9: Serve and Enjoy

  1. Slice the focaccia into squares or wedges and serve warm or at room temperature. It’s delicious on its own, dipped in olive oil, or served alongside soups, salads, or pasta dishes.

Ingredient Background

Flour

All-purpose flour is used in this recipe for its versatility and ability to create a soft, airy crumb. For a slightly heartier texture, you can substitute a portion of the flour with whole wheat flour. Bread flour can also be used for a chewier texture due to its higher protein content.

Yeast

Active dry yeast is the leavening agent that helps the dough rise and gives focaccia its light, airy texture. It’s important to proof the yeast in warm water with sugar to ensure it’s alive and active before mixing it into the dough.

Olive Oil

Olive oil is a key ingredient in focaccia, contributing to its rich flavor and crispy crust. Extra-virgin olive oil is recommended for its robust flavor, but any high-quality olive oil will work. The generous use of olive oil in both the dough and on top of the bread creates the signature texture and flavor of focaccia.

Toppings

Toppings are where you can get creative with focaccia. Classic options include coarse sea salt and fresh rosemary, but you can also experiment with garlic, cherry tomatoes, olives, caramelized onions, cheeses, or even fruits like figs and grapes for a unique twist.

Technique Tips

  • Kneading the Dough: Proper kneading develops the gluten in the dough, which is essential for the structure and texture of the bread. Knead until the dough is smooth and elastic.
  • Second Rise: The second rise allows the dough to become airy and light. Don’t skip this step, as it helps create the fluffy interior texture.
  • Creating Dimples: Pressing dimples into the dough before baking helps trap the olive oil and toppings, creating pockets of flavor and preventing the dough from puffing up too much.

Alternative Presentation Ideas

For an elegant presentation, bake the focaccia in a round pan and cut it into wedges. You can also make individual mini focaccias by dividing the dough into smaller portions before the second rise. These mini versions are great for serving at parties or as personal-sized bread for sandwiches.

Additional Tips for Success

  • Use Fresh Yeast: Always check the expiration date on your yeast, as expired yeast may not activate properly, resulting in dense bread.
  • Rising Environment: If your kitchen is cool, create a warm environment for rising by placing the bowl in a turned-off oven with the light on or near a warm stove.
  • Don’t Skimp on Olive Oil: The olive oil is essential for the flavor and texture of focaccia. Be generous with it both in the dough and on top for the best results.

Recipe Variations

  • Herbed Focaccia: Add a variety of fresh herbs like thyme, oregano, or basil to the dough or sprinkle them on top before baking.
  • Cheesy Focaccia: Sprinkle shredded mozzarella, Parmesan, or feta cheese on top before baking for a cheesy, flavorful crust.
  • Garlic and Herb Focaccia: Add minced garlic to the olive oil topping for a garlic-infused flavor that pairs perfectly with the herbs.

Freezing and Storage

Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week and reheat in the oven to restore its crispiness.

Freezing: Focaccia freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) until heated through and crispy.

Healthier Twist Ideas

For a healthier version of focaccia, try these modifications:

  • Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
  • Reduced Oil: Use a slightly reduced amount of olive oil in the dough and on top. While olive oil is a healthy fat, reducing it can lower the overall calorie content.
  • Add Vegetables: Incorporate vegetables like roasted red peppers, zucchini, or spinach into the dough or as a topping for added vitamins and minerals.

Serving Suggestions for Events

Focaccia is a versatile bread that can be served in various settings. For a casual dinner, pair it with a bowl of soup or a fresh salad. It’s also a great addition to a charcuterie board or cheese platter. For a party, serve mini focaccias with different toppings to offer a variety of flavors. Focaccia can also be sliced horizontally and used as sandwich bread for a gourmet touch.

Special Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer with dough hook (optional)
  • Baking pan (9×13-inch or round)
  • Plastic wrap or clean kitchen towel
  • Spatula or wooden spoon

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Simply add it directly to the dry ingredients without proofing in water first. The rise times may be slightly shorter with instant yeast.

What type of flour works best for focaccia?

All-purpose flour works well for focaccia, but you can also use bread flour for a chewier texture. Whole wheat flour can be used for a heartier bread, but it may require more water.

How do I know if the dough has risen enough?

The dough should double in size during the first rise. You can check by gently pressing your finger into the dough—if the indentation remains, the dough is ready.

Can I make focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. It may take a bit longer, but the results will be just as delicious.

What are the best toppings for focaccia?

Classic toppings include rosemary, sea salt, and olive oil. You can also use garlic, cherry tomatoes, olives, caramelized onions, cheese, or even sweet toppings like figs and honey.

Can I make focaccia ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before shaping and baking.

How do I reheat leftover focaccia?

Reheat leftover focaccia in the oven at 350°F (175°C) for 10-15 minutes to restore its crispiness.

Can I freeze the dough instead of the baked focaccia?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the refrigerator overnight, then bring to room temperature before shaping and baking.

Conclusion

Homemade focaccia bread is a delightful addition to any meal, offering a perfect combination of crispy crust and soft, airy interior. This versatile Italian bread is simple to make yet delivers impressive results, with endless topping possibilities that can be customized to suit your taste. Whether you’re serving it as an appetizer, side dish, or base for sandwiches, focaccia is sure to become a favorite in your bread-baking repertoire. With its golden, dimpled surface and rich olive oil flavor, this homemade focaccia will transport you straight to Italy with every bite. Give it a try, and enjoy the rewarding experience of baking your own fresh, delicious focaccia at home!

 

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Homemade Focaccia Bread


  • Author: Olivia
  • Total Time: 3 hours
  • Yield: 1 large focaccia (12 servings) 1x

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 2 teaspoons salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 ¾ cups warm water (about 110°F/45°C)
  • 1 tablespoon sugar
  • 1/3 cup extra-virgin olive oil (plus more for drizzling)
  • 1 tablespoon coarse sea salt or flaky salt (for topping)
  • Optional toppings: Fresh rosemary, thyme, garlic, cherry tomatoes, olives, caramelized onions, or cheese

Instructions

Step 1: Prepare the Yeast Mixture

  1. In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until the yeast is foamy. This indicates that the yeast is active and ready to use.

Step 2: Mix the Dough

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the foamy yeast mixture and 1/3 cup of olive oil to the dry ingredients. Mix until a sticky dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for 5-7 minutes.

Step 3: First Rise

  1. Transfer the dough to a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.

Step 4: Prepare the Baking Pan

  1. Generously oil a 9×13-inch baking pan or a large round pan with about 2 tablespoons of olive oil. This will help create the crispy crust that focaccia is known for.

Step 5: Shape the Dough

  1. Once the dough has risen, punch it down to release the air. Transfer the dough to the prepared baking pan.
  2. Gently stretch and press the dough into an even layer, covering the entire surface of the pan. If the dough resists stretching, let it rest for 10 minutes and try again.

Step 6: Second Rise

  1. Cover the dough loosely with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until it puffs up slightly.

Step 7: Add Toppings

  1. Preheat your oven to 425°F (220°C).
  2. Using your fingers, gently press into the dough to create dimples all over the surface.
  3. Drizzle the top with olive oil, ensuring it fills the dimples, and sprinkle with coarse sea salt. Add your favorite toppings, such as fresh rosemary, sliced cherry tomatoes, garlic, olives, or caramelized onions.

Step 8: Bake the Focaccia

  1. Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
  2. Remove from the oven and let it cool slightly in the pan before transferring to a wire rack to cool completely.

Step 9: Serve and Enjoy

  1. Slice the focaccia into squares or wedges and serve warm or at room temperature. It’s delicious on its own, dipped in olive oil, or served alongside soups, salads, or pasta dishes.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 1g
  • Fat: 9g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g

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