Focaccia
This easy recipe for Focaccia Bread is so simple to make but the results are mouthwatering. It has a light texture with a nice crisp exterior and is packed with garden herbs. Use it to make pizza, sandwiches, or just serve as is!
Focaccia is a type of Italian bread that is made with olive oil, herbs, and salt. It has a light and fluffy texture and a crispy crust.
Focaccia originates from the city of Florence, Italy. In Italy, it is commonly eaten for breakfast along with a cappuccino. This bread has been around since ancient times and was traditionally made in an earthenware pot called a “hotel”.
Focaccia is a very simple bread to make from scratch right at home using this easy recipe. You’ll first cook the herbs and then mix the dough together. Once it rises properly, you’ll add it to a pan and poke holes in the top giving its classic ripple texture. Bake it until crispy and use it in your favorite dishes!
Recipe Tips
- Make sure your yeast is activated before adding it, it should be frothy after sitting in warm water.
- You’ll also want to make sure your yeast is not expired as dead yeast will not activate.
- Don’t add too much flour while kneading the dough! You want soft and airy focaccia, not dense and heavy.
- Let the dough rise completely before baking. The focaccia should double in size after it rises for about an hour. Let it rise in a warm and dry place for best results.
- For a crispy crust, bake in the center of your oven. The back of the oven tends to be hotter so baking near the front will help create more crispness on top.
- You can refrigerate this focaccia bread if you would like to eat it cold instead of warm.
Variations
- Add sun-dried tomatoes for a sweet and savory flavor.
- Sprinkle Parmesan cheese on top before baking for a cheesy crust.
- Omit the herbs and garlic for plain focaccia bread.
- Add olives to the dough before baking.
- Bake the focaccia on a pizza stone for an even crispier crust.
- If your bread gets stale, use it to make delicious croutons!
Storing and Freezing
Storing: Once cooled, slice the focaccia and store it in an airtight container. It will stay fresh for up to four days. You can crisp it up in the oven if needed.
Freezing: Freezing the focaccia is a great way to have it on hand for later use. Simply wrap the bread tightly in plastic wrap then place it in a freezer-safe bag or container. It will keep well for up to three months. To thaw, let it sit on the countertop overnight or until it is completely defrosted before using.
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Ingredients
- ½ cup olive oil
- 3 garlic cloves, finely minced
- 1 tablespoon rosemary, fresh, chopped
- 1 tablespoon thyme, fresh, chopped
- 1 ¼ cup warm water
- 1 tablespoon granulated sugar
- 2 ½ teaspoons active dry yeast
- 1 teaspoon salt
- 3 to 3 ½ cup all-purpose flour
- 1 teaspoon flaky sea salt
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic, rosemary and thyme, and cook for 30 seconds stirring the entire time to prevent burning. Remove from heat, and allow the mixture to cool until it is lukewarm.½ cup olive oil3 garlic cloves1 tablespoon rosemary1 tablespoon thyme
- In a large bowl, whisk together the water, sugar and yeast together, and let it activate until it’s very frothy, about 10 minutes.1 ¼ cup warm water1 tablespoon granulated sugar2 ½ teaspoons active dry yeast
- Pour in ¼ cup of the cooled olive oil and herb mixture and the salt. Stir to combine.1 teaspoon salt
- Gradually stir in 1 cup of the flour at a time until you can no longer stir. Then sprinkle the remaining flour on a countertop, and knead the dough for 5 minutes.3 to 3 ½ cup all-purpose flour
- Scrape out any remaining flour from the bowl, and spray the bowl with non-stick cooking spray.
- Place the dough into the bowl, and drizzle the top with olive oil. Turn the double over a couple of times to coat.
- Cover the bowl with a towel, and let it rise until it has doubled in size, about 1 hour.
- Spray a 12×16-inch baking pan with rimmed edges with nonstick olive oil spray, and press the dough into the baking pan.
- Let it rest once again for 30 minutes, and preheat the oven to 400°F about 10 minutes before the dough has fully risen.
- Just before placing the dough in the oven, press your fingers into the dough all over making small divots. Drizzle on the remaining olive oil mixture then sprinkle the flaky sea salt on top.1 teaspoon flaky sea salt
- Bake for 20-25 minutes or until the edges start to turn a light, golden color. Slice and serve.
