Warm, fluffy, and aromatic, focaccia is one of those bread recipes everyone should have in their repertoire. It’s surprisingly easy to make and is perfect for any occasion, whether you’re serving it as an appetizer, using it for sandwiches, or just enjoying it with a drizzle of olive oil and a sprinkle of sea salt. The beauty of focaccia lies in its versatility—add toppings of your choice, and you can create a variety of flavors. Plus, the process of making it is both satisfying and rewarding.
Why You’ll Love This Recipe
- Simple ingredients that you likely already have in your pantry.
- A comforting aroma that fills your kitchen as it bakes.
- Perfectly crisp on the outside and soft on the inside.
- The ability to customize with your favorite herbs and toppings.
- Makes for a great base for sandwiches or as a side to soups.
Ingredients
- 300 g (2 ½ cups) all-purpose flour (Type 405 or 550)
- 240 ml (1 cup) warm water (about 95–104°F or 35–40 °C)
- 7 g (1 packet) active dry yeast
- 2 tablespoons (30 ml) olive oil, plus more for drizzling
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cloves garlic, finely chopped
- 50 g (½ cup) Parmesan cheese, finely grated
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 tablespoon coarse sea salt (for sprinkling)
Ingredient Notes
Using fresh parsley adds a bright flavor, but dried works well in a pinch. The quality of your olive oil can really elevate the taste, so opt for a good extra virgin olive oil if possible. For a cheesier focaccia, consider adding more Parmesan or other cheeses like mozzarella or feta.
Kitchen Tools Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Kitchen towel or plastic wrap
- Rolling pin (optional)
Step-by-Step Instructions
- Activate the Yeast: In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy on top.
- Mix the Dough: Add the flour and salt to the yeast mixture along with 2 tablespoons of olive oil. Mix with a spoon or your hands until a sticky dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 5–7 minutes until it is smooth and elastic. Don’t be discouraged if it feels a bit sticky; this is normal.
- First Rise: Lightly oil a clean bowl, place the dough inside, and cover it with a kitchen towel or plastic wrap. Let it rise in a warm place for about 60 minutes, or until it has doubled in size.
- Preheat the Oven: While the dough is rising, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Shape the Focaccia: Once risen, transfer the dough to the prepared baking sheet. Gently stretch it into a thick oval or rectangle shape, about 1 inch thick.
- Add the Toppings: Use your fingertips to create dimples in the surface of the dough. Drizzle with olive oil, sprinkle with chopped garlic, grated Parmesan, parsley, and coarse sea salt.
- Bake: Bake for 20–25 minutes until the focaccia is golden brown. You should be able to smell that delicious aroma wafting through your kitchen!
- Cool and Serve: Let the focaccia cool slightly before slicing it into squares or wedges. Serve warm, perhaps with a little more olive oil for dipping.
Pro Tips
- If the dough is too sticky while kneading, dust a little more flour, but be careful not to add too much.
- For added flavor, incorporate herbs like rosemary or thyme into the dough or sprinkle them on top.
- Let the focaccia rest for a few minutes after baking; this improves the flavor and texture.
Common Mistakes
- Using water that’s too hot can kill the yeast; aim for a warm bath, not a hot spring.
- Not allowing enough time for the dough to rise can result in a denser focaccia.
- Forgetting the dimples can lead to an uneven bake; they help the toppings stick and add texture.
Variations
- Herb Focaccia: Substitute chopped rosemary or basil for parsley.
- Cheesy Focaccia: Add mozzarella cheese to the dough or on top before baking.
- Olive Focaccia: Sprinkle sliced olives over the surface for a briny kick.
- Sun-Dried Tomato Focaccia: Fold in chopped sun-dried tomatoes into the dough.
Serving Suggestions
Focaccia is delightful on its own, but it’s also wonderful served alongside soups, salads, or used to make hearty sandwiches. A simple combination of roasted vegetables and fresh mozzarella makes a delicious filling.
Storage Instructions
Keep any leftover focaccia in an airtight container at room temperature for up to two days. If you want it to last longer, freeze it wrapped tightly in plastic wrap for up to three months.
Reheating Tips
Reheat focaccia in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through and slightly crisped on the outside.
Nutrition Estimate
Calories: 180 per serving, Protein: 5 g, Carbs: 26 g, Fat: 7 g
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8
- Cuisine: Italian
- Course: Bread
- Calories: 180
Frequently Asked Questions
Can I use whole wheat flour?
Yes, whole wheat flour can be used, but it will make the focaccia denser.
What can I use if I don’t have a stand mixer?
You can knead the dough by hand; it just requires a bit more effort and time.
How do I know when the focaccia is done?
It should be golden brown on top and sound hollow when tapped on the bottom.
Can I make the dough in advance?
Absolutely! Allow the dough to rise, then punch it down and store it in the fridge for up to 24 hours before shaping and baking.
With its soft and airy texture, delicious flavor, and the joy of making it from scratch, this focaccia recipe is one you will return to time and again. Enjoy making it as much as you enjoy eating it!
Focaccia Bread
Warm, fluffy, and aromatic, focaccia is a versatile bread that’s easy to make, perfect for appetizers, sandwiches, or simply enjoyed with olive oil and sea salt.
Dough Ingredients
- 300 g 300 g all-purpose flour (Type 405 or 550)
- 240 ml 240 ml warm water (about 95–104°F or 35–40 °C)
- 7 g 7 g active dry yeast (1 packet)
- 2 tablespoons 2 tablespoons olive oil, plus more for drizzling (Opt for good extra virgin olive oil for better flavor.)
- 1 teaspoon 1 teaspoon sugar
- 1 teaspoon 1 teaspoon salt
- 3 cloves 3 cloves garlic, finely chopped
- 50 g 50 g Parmesan cheese, finely grated (Can add more for cheesiness.)
- 2 tablespoons 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried) (Fresh parsley adds bright flavor.)
- 1 tablespoon 1 tablespoon coarse sea salt (for sprinkling)
Preparation
- In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy on top.
- Add the flour and salt to the yeast mixture along with 2 tablespoons of olive oil. Mix with a spoon or your hands until a sticky dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 5–7 minutes until it is smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, and cover it with a kitchen towel or plastic wrap. Let it rise in a warm place for about 60 minutes, or until it has doubled in size.
Baking
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Once risen, transfer the dough to the prepared baking sheet. Gently stretch it into a thick oval or rectangle shape, about 1 inch thick.
- Use your fingertips to create dimples in the surface of the dough. Drizzle with olive oil, sprinkle with chopped garlic, grated Parmesan, parsley, and coarse sea salt.
- Bake for 20–25 minutes until the focaccia is golden brown.
- Let it cool slightly before slicing it into squares or wedges. Serve warm.
If the dough is too sticky while kneading, dust with a little more flour. For additional flavor, incorporate herbs like rosemary or thyme. Allow the focaccia to rest after baking for better flavor and texture.
