How to Make Focaccia Bread

Focaccia bread is a versatile and delightful Italian flatbread known for its soft, airy texture and savory flavors. It’s a favorite among bread enthusiasts for its ease of preparation and its ability to complement a wide range of dishes. Whether enjoyed on its own, dipped in olive oil, or used as a base for sandwiches, focaccia offers a satisfying and flavorful experience. This recipe will guide you through making the perfect homemade focaccia bread, featuring a golden, crisp crust and a tender, fluffy interior.

Ingredients for Perfect Homemade Focaccia Bread

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F or 45°C)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 1/2 to 4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 1/2 teaspoon garlic powder (optional)
• Coarse sea salt, for sprinkling
• Freshly ground black pepper, to taste

How to Make Perfect Homemade Focaccia Bread

1. Activate the Yeast

• In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved.
• Sprinkle the active dry yeast over the water. Let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.

1. Prepare the Dough

• In a large mixing bowl, combine 3 1/2 cups of flour and salt. Create a well in the center of the flour mixture.
• Pour the yeast mixture and 1/4 cup of olive oil into the well. Mix with a wooden spoon or spatula until the dough starts to come together. If the dough is too sticky, gradually add more flour until it forms a soft, elastic dough.

1. Knead the Dough

• Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step, kneading on medium speed for 5-7 minutes.

1. First Rise

• Place the kneaded dough in a lightly oiled bowl, turning it once to coat all sides with oil.
• Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size.

1. Shape and Second Rise

• Punch down the dough to release any air bubbles. Transfer the dough to a well-oiled baking sheet or a parchment-lined baking pan.
• Gently stretch and press the dough with your fingers to fit the size of the pan, creating dimples all over the surface. This will help the bread rise evenly and give it its characteristic texture.
• Cover the dough with a cloth and let it rise again for about 30 minutes, or until it has puffed up.

1. Prepare for Baking

• Preheat your oven to 450°F (230°C).
• Drizzle extra-virgin olive oil over the top of the dough. Sprinkle with coarse sea salt, freshly ground black pepper, and chopped rosemary. You can also add garlic powder if desired for extra flavor.

1. Bake the Focaccia

• Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and has a crisp crust.
• Remove the bread from the oven and let it cool slightly on a wire rack before slicing.

1. Serve and Enjoy

• Serve the focaccia warm or at room temperature. It’s perfect on its own, as a side with soups and salads, or used for sandwiches and dips.

About the Main Ingredients

Active Dry Yeast: The leavening agent that helps the dough rise and become airy. Yeast ferments the sugars in the dough, producing carbon dioxide that causes the dough to expand.

Warm Water: Activates the yeast and provides moisture to the dough. It’s important that the water is not too hot, as excessive heat can kill the yeast, nor too cold, as it may not activate the yeast effectively.

Extra-Virgin Olive Oil: Adds richness and flavor to the dough. It also helps create a tender crumb and contributes to the crispiness of the crust.

All-Purpose Flour: Provides structure and texture to the bread. It’s essential for creating the right balance between softness and chewiness.

Sugar: Feeds the yeast and enhances the flavor of the bread. It also helps in browning the crust.

Salt: Enhances the flavor and regulates yeast activity. It’s essential for balancing the overall taste of the bread.

Rosemary: A traditional herb used in focaccia for its aromatic and savory qualities. Fresh rosemary adds a bright, fragrant flavor, while dried rosemary can be used if fresh is unavailable.

Garlic Powder (Optional): Adds an additional layer of flavor to the focaccia. It can be omitted or substituted with fresh garlic if preferred.

Coarse Sea Salt: Provides a pleasant crunch and bursts of salty flavor on the crust. It contrasts nicely with the soft interior of the bread.

Freshly Ground Black Pepper: Adds a bit of spice and depth to the focaccia. Adjust to taste based on your preference.

This focaccia bread recipe combines classic ingredients and straightforward techniques to deliver a deliciously flavorful bread that’s perfect for any occasion. Its light, airy texture and savory toppings make it a versatile addition to your baking repertoire.