There’s something magical about the aroma of freshly baked focaccia wafting through your home. Imagine soft, pillowy bread adorned with glistening olive oil and fragrant herbs, inviting you to take a bite. It’s like a warm hug from your Italian grandmother, reminding you that life is too short not to indulge in deliciousness. For more inspiration, check out this lunch recipes recipe.
Now, picture this: It’s a lazy Sunday afternoon. You’ve got friends coming over for a casual feast. As you pull this golden-brown focaccia from the oven, the look of envy on their faces tells you everything you need to know. This isn’t just bread; it’s an experience—a crispy crust that yields to a chewy interior, bursting with flavor at every turn.
Why You'll Love This Recipe
- Focaccia is incredibly easy to make, perfect for both novice bakers and seasoned pros
- The flavor is out of this world with its herby goodness and olive oil richness
- Visually stunning and aromatic, it’s a showstopper at any gathering
- Plus, it’s versatile—enjoy it plain, topped with veggies, or as a sandwich base!
One time, I served this focaccia at a family gathering, and my cousin nearly proposed to me on the spot! Let’s just say it was a hit—who knew bread could steal the spotlight?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A must-have for that perfect chewy texture; I suggest using unbleached for better flavor.
Warm Water: Make sure it’s between 100°F and 110°F for optimal yeast activation.
Active Dry Yeast: Fresh yeast ensures a good rise; check the expiration date before using.
Olive Oil: Use high-quality extra virgin olive oil for depth of flavor; drizzle some over the top before baking.
Sea Salt: Coarse sea salt adds crunch and enhances all those lovely flavors in your focaccia.
Fresh Herbs (like rosemary or thyme): These give your focaccia its signature aroma and taste; don’t skimp on them!
Pepper (optional): A dash of freshly cracked pepper can elevate the flavor profile nicely.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Focaccia
Activate Your Yeast: In a bowl, combine warm water with active dry yeast and let it sit until foamy—about five minutes. This means your yeast is alive and ready to party!
Mix Your Dough: In another large bowl, mix all-purpose flour and salt together. Then pour in your frothy yeast mixture along with olive oil. Stir until combined—no one likes dry bits!
Knead Like You Mean It: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic—think of it as a mini workout session.
First Rise: The Waiting Game: Place your dough into an oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about one hour or until doubled in size. Patience pays off here!
Shape Your Focaccia: Once risen, punch down the dough (yes, take out any frustrations). Gently stretch it onto a greased baking sheet into your desired shape—round or rectangular works great!
Add Toppings & Bake Away!: Drizzle more olive oil over the top and sprinkle with sea salt and chopped fresh herbs. Bake at 425°F (220°C) for about 20-25 minutes until golden brown. Try not to eat it straight out of the oven; I dare you!
Now you’ve created something not just edible but downright delightful! Enjoy it with olive oil for dipping or slathered with butter—the choice is yours!
You Must Know
- Focaccia is all about patience; allowing it to rise properly ensures that airy, fluffy texture
- The aroma of fresh herbs and baking bread will have everyone flocking to your kitchen
- Enjoy it warm with olive oil for a delightful experience
Perfecting the Cooking Process
Start by mixing your ingredients for the dough, then let it rise for at least an hour. Shape it in a pan and let it rise again before baking, ensuring a perfect crust and soft inside.
Add Your Touch
Experiment with toppings like cherry tomatoes, olives, or even caramelized onions. Try different herbs such as rosemary or thyme to elevate the flavor profile of your focaccia.
Storing & Reheating
Store focaccia in an airtight container at room temperature for up to three days. To reheat, pop it in a 350°F oven for five to ten minutes for that crispy texture.
Chef's Helpful Tips
- Keep the dough slightly sticky; this ensures a soft interior when baked
- Experiment with different oils and toppings for unique flavors
- Remember, patience is key during the rising process—don’t rush it!
I remember the first time I made focaccia; my friends devoured it within minutes! They still ask for my “magic bread” recipe whenever they visit.
FAQ
What is the best flour to use for focaccia?
Using high-protein bread flour yields a chewier texture, perfect for focaccia.
Can I make focaccia ahead of time?
Absolutely! Prepare the dough a day in advance and refrigerate overnight for enhanced flavor.
How do I know when my focaccia is done baking?
Focaccia should be golden brown on top and sound hollow when tapped on the bottom.
Focaccia
- Total Time: 40 minutes
- Yield: Serves 8
Description
Focaccia is a soft, pillowy Italian bread that’s irresistibly easy to make and bursting with flavor. Infused with aromatic herbs and drizzled with high-quality olive oil, this golden-brown delight is perfect for sharing or enjoying solo. Whether served as an appetizer, alongside a meal, or transformed into a sandwich, homemade focaccia is sure to impress everyone at the table.
Ingredients
- 4 cups all-purpose flour (unbleached)
- 1 ½ tsp active dry yeast
- 1 ¾ cups warm water (100°F to 110°F)
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 2 tsp sea salt
- 2 tbsp fresh rosemary or thyme (chopped)
- Freshly cracked pepper (optional)
Instructions
- 1. Activate yeast: In a bowl, combine warm water and active dry yeast; let sit for about 5 minutes until foamy.
- 2. Mix dough: In a large bowl, whisk flour and salt; add the yeast mixture and olive oil. Stir until combined.
- 3. Knead: Transfer dough to a floured surface; knead for 8-10 minutes until smooth and elastic.
- 4. First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
- 5. Shape: Punch down the risen dough and gently stretch it onto a greased baking sheet.
- 6. Add toppings: Drizzle with olive oil, sprinkle with sea salt and chopped herbs.
- 7. Bake: Preheat oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 190
- Sugar: 0g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
