Follow this super easy recipe and make your own Focaccia bread at home. I know that 2020 sparked a huge bread baking movement. If you’re one of those people that got hooked on making your own bread, you’ll love this recipe. And if you’re a first timer, don’t worry! This recipe is really simple and can be very forgiving compared to some other classic breads. Hope y’all enjoy!
About Focaccia Bread
Cinque Terre is known for their Focaccia bread. There are stands all over the place that have Focaccia topped with things like pesto, Parmesan, sun-dried tomatoes, potatoes, salami, olives, fresh herbs and so much more. Some looked just like a slice of pizza, and some of the slices are literally as big as your face! They take so much pride in their bread. While you are hiking from town to town, people often grab a slice of Focaccia and a cup of Gelato or glass of wine for a quick lunch. My mouth is watering just thinking about it.
Focaccia freezes wonderfully! I put my leftover Focaccia in a gallon Ziplock freezer bag, label it, and throw it in the freezer for my next Italian feast. Just take it out a few hours before and freshen it in the oven at 400F for 10 minutes or until hot and toasty!
Pro Tips & Pairings
Pairing a freshly baked bread isn’t exactly rocket science! But there are definitely times where Focaccia becomes our absolute favorite option. For a complete Italian meal, pair this Focaccia with my Ultimate Caesar Salad and Spaghetti Bolognese. We also love to use the leftovers when making our own croutons and it’s a great choice for a Panzanella salad.
The quality of Olive Oil in this recipe makes a pretty big difference. I personally recommend using a mild flavored Olive Oil or your favorite tasting olive oil. If you’re looking to splurge, you can totally use a premium olive oil, just remember that the flavor profiles will transfer over more than you might think. If an oil is peppery or grassy, those flavors will stand out in the bread. Just something to keep in mind!
Recipe
Focaccia Bread Recipe
Follow this super easy recipe and make your own freshly-baked Focaccia bread at home.
Ingredients
- 1 3/4 Cup Warm Water
- 1 Pkg Active Dry Yeast
- 1 Tbsp Sugar
- 5 Cups All-Purpose Flour
- 1 Tbsp Kosher Salt, plus additional for topping
- 1 Cup Extra Virgin Olive Oil, divided into two 1/2 cups (choose either a very mild flavor or very high-end flavor)
- 1 Tbsp Fresh Rosemary, Chopped
Directions
- Step 1 Combine warm water with active dry yeast and sprinkle with sugar. Let sit in a warm place for about 15 minutes until foamy and aromatic.
- Step 2 In the mixer mixing bowl, combine flour, 1 Tbsp Kosher Salt, 1/2 Cup Olive Oil and Yeast Mixture.
- Step 3 Add the dough hook and mix on low until dough has come together.
- Step 4 Turn the mixer up to medium and mix dough for 5 minutes or until smooth. If the dough feels a little too sticky, sprinkle it with a little flour.
- Step 5 Coat the inside of a large mixing bowl lightly with olive oil and place dough in the bowl.
- Step 6 Cover with plastic wrap and set in a warm place for an hour or until the dough has doubled in size.
- Step 7 Coat a large sheet pan with 1/2 Cup Olive Oil. Please don’t panic, the oil is what makes Focaccia so heavenly.
- Step 8 Place the dough into the pan and stretch the dough out until it fits the pan.
- Step 9 Turn the dough over and fit to the pan while evenly distributing the oil.
- Step 10 Press your fingers into the dough making deep holes throughout the dough which will give the bread a great texture.
- Step 11 Place the bread in a warm spot to let double in size again. While the dough is proofing, preheat the oven to 425F.
- Step 12 Sprinkle Kosher Salt & Rosemary over the dough and drizzle a little more olive oil, if needed.
- Step 13 Bake for 25-30 minutes, rotating half way, until the top is evenly golden brown.
- Step 14 Let the focaccia cool for about 20 minutes before slicing and enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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