This simple focaccia bread recipe has crispy edges, a fluffy crumb, and a wealthy olive oil taste. Easy substances, versatile timing, and large Italian taste!
The primary time I pulled a pan of selfmade focaccia out of my oven, I couldn’t imagine how one thing this good might come from such easy substances! This bread comes out thick and ethereal, crispy on the skin with pillowy air pockets on the inside, with taste notes of salt, rosemary and olive oil.
My husband Alex and I developed this bread recipe collectively, and it shortly turned certainly one of our favourite simple bread recipes as a result of you will get unbelievable taste with minimal effort. It has a excessive hydration dough that creates lovely air bubbles, and a superb quantity of olive oil to provide it a wealthy taste. The most effective half is you want minimal tools and no baking expertise!
Why You’ll Love This Recipe
If a focaccia recipe will not be formulated appropriately, it will probably come out very dense, with no holes within the crumb, skinny or dry, or fluffy and mushy like a roll. Right here’s why you’ll love this recipe:
- The bread is thick and crisp on the skin, excellent for consuming plain or slicing in half as sandwiches.
- It has a good looking ethereal crumb, which comes from an in a single day rise.
- It’s obtained a developed, well-seasoned taste that tastes prefer it’s from an Italian bakery!
- You want minimal hands-on time: Simply 5 minutes to combine, 5 minutes to form, and also you’re carried out with energetic work
5-Star Reader Evaluations
⭐⭐⭐⭐⭐ “We completely love this recipe! It’s so simple and so tasty. At this time, I made it as a half-batch in an 8×8 pan. I take advantage of a rosemary sea salt within the brine after I don’t have recent rosemary.” –Lisa D.
⭐⭐⭐⭐⭐ “This bread was perfection! My household beloved it! I’ve tried a number of focaccia recipes, and this by far is one of the best. I cooked it in a forged iron skillet – so fairly when it was turned out.” –Margie B.
What You’ll Want
One of many nice issues about selfmade focaccia? You want only some substances and minimal bread-making instruments. Lots of my bread recipes require a Dutch oven, bread basket, particular knife for scoring, and different tools. Right here’s what you’ll want for this recipe:
- Bread flour: Bread flour has the next protein content material than all-purpose flour, which makes for a lighter, airier texture. It’s value discovering for this recipe!
- Energetic dry yeast: Use energetic dry yeast, not prompt. You may retailer it within the freezer between makes use of.
- Olive oil and salt: The oil brings a wealthy taste and crispy exterior.
- Contemporary rosemary: Contemporary rosemary is conventional in Italian baking of focaccia and it provides simply the fitting herbaceous scent to the recent bread.
- 9 x 13″ baking dish: That is used for baking the bread.
- Kitchen scale (non-compulsory): Whereas it’s non-compulsory, I extremely advocate weighing the substances for greatest outcomes if you’re baking
- Pizza stone (non-compulsory): It helps to warmth the bread faster and make an airier dough. Right here’s the pizza stone I take advantage of. (It’s also possible to use it for these pizza recipes and different breads, so it’s an important funding.)
How one can Make Focaccia Bread
Focaccia bread is an Italian flatbread baked in a sheet pan and flavored with olive oil. A superb focaccia must be thick and ethereal, with these signature air pockets within the crumb (inside texture). It’s much like pizza dough however is made utilizing a bread flour and extra yeast, which makes it taller and fluffier.
Focaccia is among the best bread recipes I’ve, however you do must suppose forward! Right here’s an outline of the steps required (or soar to the recipe to get began):
- Combine the dough (5 minutes). Combine the substances in a bowl: the dough will likely be moist and sticky, which is what you need.
- Relaxation in a single day (12 to 16 hours). Cowl the bowl tightly with plastic wrap or place it in a big zip-top bag. Relaxation at room temperature in a single day.
- Form within the baking pan (5 minutes). Drizzle olive oil right into a 9×13 inch steel baking pan. Add the dough to the pan and with oiled arms, gently press and stretch the dough towards the corners of the pan. Be mild so that you don’t deflate the air bubbles.
- Second rise (45 minutes). Cowl with plastic and relaxation at room temperature. In the meantime, preheat your oven to 425°F.
- Create the brine and dimple (5 minutes). Combine the brine substances: olive oil, water, and kosher salt. Pour this combination over the dough. Then use your fingertips to press into the dough and create dimples throughout your entire floor of the dough.
- Bake till golden brown (35 minutes). Bake for 30-35 minutes, till the highest is deeply golden brown and the perimeters are crispy.
- Step 8: Cool (45 minutes). That is the toughest half! Let the focaccia cool utterly within the pan earlier than slicing. Cooling permits the construction to set and makes slicing a lot simpler.
Timing Choices: Identical-Day or In a single day
In a single day (Most popular):
This provides you one of the best taste and most open crumb. I often combine the dough round 9:00 pm, let it rise in a single day on the counter, then form and bake round 1:00 pm the subsequent day. The lengthy fermentation at room temperature develops depth of taste and makes a extra advanced taste than quick-rise strategies.
Identical-Day (When Time is Quick):
Combine the dough within the morning, let it rise for 2-3 hours at room temperature, then form, proof for 45 minutes, and bake. It received’t have fairly the depth of taste of the in a single day model, nevertheless it’s nonetheless higher than store-bought and straightforward for same-day bread.
Toppings, Add-Ins, & Variations
Topping Variations
You may add many toppings to focaccia bread along with the traditional rosemary and sea salt. Listed here are a number of concepts (all added after dimpling, earlier than baking):
- Cherry tomatoes
- Caramelized onions
- Sliced olives
- Solar-dried tomatoes
- Thinly sliced crimson onion rings
- Grated Parmesan cheese
Pan Variations
It’s also possible to change up the pan sizes:
- Sheet pan focaccia: Use a rimmed baking sheet for a thinner, crispier focaccia
- Forged iron skillet: Makes a spherical focaccia with particularly crispy edges
- 8×8 pan: Use half the recipe for a smaller batch (excellent for 2-3 individuals)
Serving Concepts
That stunning loaf of focaccia bread will make your kitchen odor like a bakery. When you can resist, wait till it’s totally cool to take a style. Nonetheless, such a bread received’t endure in case you attempt to sneak a bit when it’s heat (which is a no-no with sourdough bread). Focaccia works served by itself as a aspect for lunch, dinner, or soups, or sliced for sandwiches. Listed here are a number of methods to serve focaccia bread:
Storing & Reheating Leftovers
You may retailer selfmade focaccia bread for as much as 3 days in a sealed plastic bag with extra air squeezed out, or in a sealed container. It’s nice room temperature or you’ll be able to reheat it in a 375°F oven till heat.
Focaccia freezes for as much as 3 months. Let it cool utterly, then wrap tightly in plastic wrap adopted by aluminum foil. Freeze in slices or as an entire loaf. To thaw, go away it at room temperature for 2-3 hours, then bake in a 350°F oven for 10 minutes.
Dietary Notes
This focaccia recipe is vegetarian, vegan, plant-based, and dairy-free.
Continuously Requested Questions
Focaccia is an Italian flatbread with a excessive olive oil content material, dimpled floor, and ethereal crumb construction. It makes use of excessive hydration (a number of water relative to flour) which creates giant, irregular air bubbles all through. The beneficiant olive oil each within the dough and on prime offers focaccia its signature wealthy taste and crispy exterior. The dimpling approach creates pockets that fill with olive oil and seasonings, making each chunk flavorful and textured.
The key to nice focaccia comes down to 3 issues: excessive hydration dough, beneficiant olive oil, and correct fermentation time. Excessive hydration (a moist, sticky dough) creates the air pockets and lightweight texture. Good high quality olive oil gives the wealthy taste that makes focaccia particular. Lastly, giving the dough ample rise time (12-16 hours for in a single day, or a minimum of 2-3 hours for same-day) is essential for one of the best fluffy texture
For the primary rise, use 12-16 hours at room temperature. The second rise after shaping must be about 45 minutes. If focaccia over-proofs, the dough can change into too relaxed, leading to a flatter loaf with much less top. Over-proofed dough seems to be very puffy however deflates when touched. In case your dough over-proofs barely, it’s often nonetheless superb to bake: simply deal with it gently.
Sure! Sourdough focaccia provides great tangy taste. Go to this Sourdough Focaccia recipe. I even have a full Sourdough Bread Recipe if you wish to discover sourdough baking additional.
Use high-quality further virgin olive oil. It’s also possible to add recent or dried herbs to the dough itself, not simply on prime. One other thought is to brush the baked focaccia with garlic-infused olive oil whereas it’s nonetheless sizzling. You may add Parmesan cheese sprinkled on prime, or Incorporate sun-dried tomatoes, olives, or caramelized onions into the dough.
Focaccia Bread Recipe
This simple focaccia bread recipe has crispy edges, a fluffy crumb, and a wealthy olive oil taste. Easy substances, versatile timing, and large Italian taste!
- Prep Time: 12 hours
- Prepare dinner Time: 35 minutes
- Whole Time: 12 hours 35 minutes
- Yield: 18 1x
- Class: Bread
- Methodology: Baked
- Delicacies: Italian
- Weight loss plan: Vegan
For the bread
- 630 grams (4 ½ cups) bread flour
- 1 ½ teaspoons energetic dry yeast
- 2 teaspoons kosher salt
- 532 ml (2 ¼ cups) heat water
- 1 ½ tablespoons olive oil
For the brine
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon kosher salt
For topping
- Leaves from 2 rosemary sprigs
- In a big bowl, stir collectively the flour, yeast and kosher salt. Add the nice and cozy water and 1 ½ tablespoons olive oil and stir with a wood spoon till sticky dough is shaped. With moist arms, raise the underside of the dough and wrap it excessive a number of instances, folding the dough to make a ball and to make sure all the flour has been integrated. Place the dough again within the bowl and cover the bowl tightly with plastic wrap or place in a big zip-top bag.
- Proof in a single day at room temperature, ideally 12 to 16 hours. The dough will rise and double in measurement, after which collapse. (For instance, we like to combine at 9:00 pm and begin the baking course of at 1:00 pm the subsequent day.)
- After the rise, add a small drizzle of olive oil right into a 9″ x 13″ steel baking pan and use your arms to unfold it throughout the underside. Along with your oiled arms, flip the dough into the baking pan and gently press and stretch the dough in order that it’s evenly distributed throughout the pan (take care to not smash all the air out of the dough). It might take a number of instances of stretching it out to achieve the corners. Cowl the pan with plastic wrap or a big zip-top bag and relaxation for 45 minutes.
- Preheat the oven to 425 levels Fahrenheit with a pizza stone inside. You may nonetheless bake with out the pizza stone, however it would yield an airier dough.
- In a small bowl, stir collectively the brine substances.
- Pour the brine over the puffy dough and flippantly press your fingers into the dough, all the way in which throughout, to dimple the dough. Sprinkle with rosemary leaves.
- Bake instantly: place the pan on the pizza stone and bake for 30 to 35 minutes till golden brown on prime. Cool utterly earlier than reducing. Retailer as much as 3 days in a sealed plastic bag with extra air squeezed out or a sealed container.
Notes
Freezing notes: Focaccia freezes for as much as 3 months. Let it cool utterly, then wrap tightly in plastic wrap adopted by aluminum foil. Freeze in slices or as an entire loaf. To thaw, go away it at room temperature for 2-3 hours, then bake in a 350°F oven for 10 minutes.
Variations and add ins: Attempt topping the dough with sliced cherry tomatoes, caramelized onions, sundried tomatoes, or Parmesan cheese.
