Homemade Focaccia Bread Recipe
If you’ve never experienced the pure joy of biting into a slice of warm, pillowy Homemade Focaccia Bread, you’re in for something truly special! This classic Italian bread is everything you could want: a golden, crispy crust, a tender interior, and that unmistakable taste of fruity olive oil and aromatic herbs. Whether you’re baking it for the first time or the fiftieth, there’s something undeniably rewarding about pulling your own focaccia from the oven and sharing it with family and friends.
Ingredients You’ll Need
The beauty of Homemade Focaccia Bread lies in its simplicity—each ingredient is important, building a foundation of flavor and texture that’s way more than the sum of its parts. Let’s take a look at what you’ll need, and why it matters:
- All-purpose flour: The backbone of focaccia, giving the bread its structure and that signature chewy crumb.
- Sugar: Just a touch encourages the yeast to activate and adds subtle flavor depth.
- Kosher salt: Helps balance all the flavors and enhances the bread’s savory character.
- Active dry yeast: This is what gives the focaccia its lift and airy pockets.
- Warm water (110°F): Essential for dissolving the yeast and bringing the dough together.
- Olive oil: Adds lush flavor and richness, plus a beautiful color and crispy edge.
- Flaky sea salt: The finishing touch that lends crunch and a burst of savory flavor with every bite.
- Fresh rosemary leaves (optional): Lends a gorgeous aroma and classic Italian flair—or feel free to get creative with toppings!
How to Make Homemade Focaccia Bread
Step 1: Activate the Yeast
Begin your focaccia adventure by dissolving the active dry yeast in warm water along with the sugar. That gentle heat gets things going, and in just a few minutes, you’ll see the surface turning foamy—always an exciting sign that your bread will rise beautifully.
Step 2: Mix the Dough
In a large bowl, whisk together the flour and kosher salt. Pour in the bubbly yeast mixture and olive oil, then stir until you’ve got a lumpy, sticky dough. Don’t worry, it won’t look elegant yet—but you’re building flavor and texture from the start.
Step 3: Knead the Dough
Dump your dough onto a floured surface and knead for about 5 to 7 minutes, until it’s smooth and elastic. This step develops gluten, creating the classic chewiness and light interior that sets Homemade Focaccia Bread apart from other breads.
Step 4: First Rise
Place the kneaded dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Set it somewhere warm and let time work its magic—the dough will double in size in about 1 to 1 1/2 hours, filling your kitchen with anticipation.
Step 5: Shape and Second Rise
Grease your baking pan with olive oil (don’t be shy!), then gently punch down the dough, coaxing out any giant air bubbles. Stretch it out to fit the pan, cover again, and let it puff up for another 20 to 30 minutes—these extra minutes guarantee those airy, tender pockets.
Step 6: Dimple, Top, and Bake
Now for the fun part: dimple the dough with your fingertips, drizzle generously with olive oil, and sprinkle on flaky sea salt and rosemary if you’re using it. Slide the pan into a preheated oven and bake for 20 to 25 minutes, until the crust is gloriously golden and the kitchen smells like an Italian bakery.
Step 7: Cool and Slice
After baking, let your focaccia cool slightly in the pan—a few minutes of restraint pays off with easier slicing and an even better texture. Use a sharp knife or pizza wheel to cut your Homemade Focaccia Bread into hearty slabs, perfect for snacking, sharing, or soaking up sauces.
How to Serve Homemade Focaccia Bread
Garnishes
Elevate your focaccia with a flourish: sprinkle fresh herbs like basil, parsley, or oregano just before serving for a vibrant pop of color and aroma. For an extra punch, a drizzle of good-quality olive oil or a scattering of grated parmesan can make every bite feel restaurant-worthy.
Side Dishes
This Homemade Focaccia Bread is the perfect canvas for just about any meal. Pair it with a steaming bowl of minestrone, serve it alongside a fresh Caprese salad, or offer it with a platter of marinated olives and charcuterie for the ultimate Italian spread.
Creative Ways to Present
If you want to wow your guests, try cutting the focaccia into strips for dipping in olive oil and balsamic vinegar, using it as the base for Italian-style sandwiches, or topping it with roasted veggies and goat cheese for a show-stopping appetizer platter.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Focaccia Bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. The olive oil helps retain moisture, so it’ll stay delicious and tender—no need to refrigerate unless your kitchen is particularly warm.
Freezing
For longer storage, Homemade Focaccia Bread is wonderfully freezer-friendly. Wrap slices or whole slabs in plastic wrap, then foil, and tuck them into a freezer bag. When you’re craving fresh bread, simply thaw at room temperature and refresh as needed.
Reheating
To bring out that just-baked crispness, pop leftover slices in a preheated oven at 350°F for 5 to 10 minutes. A quick toast in the oven revives the crust and warms the interior beautifully—far better than the microwave!
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can! If you’re using instant yeast, simply whisk it into the flour without needing to proof it in water first, and proceed with the recipe as written. The rise time should be similar, making this a flexible recipe for whatever you have on hand.
How do I make my focaccia even more flavorful?
Feel free to play with toppings! Try adding halved cherry tomatoes, pitted olives, caramelized onions, or even a touch of garlic before baking. Each addition brings new flavors to your Homemade Focaccia Bread and makes it uniquely yours.
What if my dough doesn’t rise?
This usually comes down to yeast that’s past its prime or water that’s too hot or too cold. Double-check your yeast’s expiration date and aim for water around 110°F. If your kitchen is cold, let the dough rise in an oven with just the light on for added warmth.
Can I make Homemade Focaccia Bread gluten-free?
It’s possible to make a gluten-free version using a quality gluten-free flour blend, though the texture may be a bit different. Adding a teaspoon of xanthan gum can also help mimic the chew of traditional focaccia.
Is it okay to prepare the dough ahead of time?
Absolutely! Assemble the dough and let it rise overnight in the fridge for up to 12 hours. The slow fermentation develops even more flavor, so your Homemade Focaccia Bread will be extra delicious the next day.
Final Thoughts
I can’t wait for you to try this Homemade Focaccia Bread and experience the magic of simple ingredients, a little patience, and a lot of love. Whether you share it with friends or savor every slice yourself, this recipe is destined to become a favorite you’ll return to again and again—so preheat your oven, gather your olive oil, and let the baking adventure begin!
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Homemade Focaccia Bread Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegan
Description
Learn how to make delicious Homemade Focaccia Bread with this easy-to-follow recipe. This classic Italian bread is perfect for serving as a side or as the base for sandwiches.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
Yeast Mixture:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1/4 cup olive oil
Topping:
- 2 teaspoons flaky sea salt
- 2 teaspoons fresh rosemary leaves (optional)
Instructions
- Dough Preparation: In a large bowl, whisk together flour, sugar, and kosher salt.
- Kneading and Rising: Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Preparation for Baking: Grease a 9×13-inch baking pan with olive oil. Punch down the dough and transfer it to the pan, stretching it to fit. Cover and let rise again for 20–30 minutes.
- Baking: Preheat the oven to 425°F (220°C). Use your fingers to dimple the dough, then drizzle with more olive oil, sprinkle with flaky sea salt, and rosemary if using. Bake for 20–25 minutes until golden brown.
- Serving: Let cool slightly before slicing and serving.
In a separate small bowl, dissolve yeast in warm water and let sit for 5–10 minutes until foamy. Pour the yeast mixture and 1/4 cup olive oil into the flour mixture and stir until a sticky dough forms.
Notes
- You can top the focaccia with sliced olives, cherry tomatoes, or caramelized onions for extra flavor.
- For a crispier crust, bake on a pizza stone or preheated baking steel.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
