I’ve used oregano as the herb but any dried mixed herbs or fresh rosemary will also work well. This makes the tomatoes soften and stay semi-sunk in the dough, and allows the juices to seep into the crumb (the best part!). Made with cherry tomatoes, the trick with this is to squish them before pressing them firmly into the dough.
Homemade focaccia bread is more than just a side dish—it’s a cornerstone of rustic Italian cuisine. Let’s dive into the world of homemade focaccia bread and uncover its secrets together, from its story to your table. The golden crust crackles softly, the scent of olive oil and rosemary fills the kitchen, and every bite tastes like a warm hug from an Italian nonna. There’s something utterly magical about pulling a tray of homemade focaccia bread out of the oven.
Café Tips for making this Ridiculously Easy Focaccia
Focaccia this delicious and varied can wear many outfits. It will reinvigorate it to a near-freshly made state – warm, soft and fluffy on the inside, golden and crispy on the outside. The focaccia will keep for a few days in an airtight container, but I do recommend reheating before serving. Read more about why it’s worth it and yields a better result – don’t skip it! I’ve used oregano as the herb for this one too, but rosemary also works well (fresh, not dried).
Photos of Focaccia Bread
You can refrigerate the focaccia dough for anywhere from 8 to 24 hours. This recipe is designed for instant yeast (also called rapid rise yeast), which doesn’t need to be proofed and works beautifully with an overnight rise. Looking at the golden, dimpled crust, you might be thinking I’m spoofing you about the “easy” part… I have literally made this bread 20 times, almost all variations. I’ve made this bread multiple times.
How to Reheat Focaccia
In addition to the above toppings, all focaccia are finished with a generous drizzle of olive oil and a good pinch of sea salt flakes. I love how juicy and salty they are, and how the deep purple, almost black colour, really stands out against the golden brown surface. It takes just 1 hour 40 minutes for rising in total for the whole recipe, and just a minute or two to prepare the dough for each rise. You only need a few simple pantry staples to create this amazing no-knead focaccia bread.
Focaccia (pronounced foh-KAH-chyuh) is an Italian style of bread. Save my name, email, and website in this browser for the next time I comment. This technique ifc markets review is what gives focaccia its identity. It’s also topped before baking—whereas pizza is topped after the base is par-baked. Wrap it loosely in foil or parchment and store at room temperature for up to two days.
Made with an olive oil-enriched, salted dough, it might be baked plain or topped with vegetables, herbs, and/or cheese. This focaccia recipe is our favorite bread to bake at home. Even bread beginners can pull off this homemade focaccia recipe! Warm out of the oven, homemade focaccia bread needs no introduction.
Focaccia Bread
But I promise, this is truly an easy focaccia recipe. The first time I made this no-knead focaccia bread, I was amazed at the results… This focaccia bread recipe is perfect for beginner bread bakers and seasoned pros alike. Most often, I make this recipe as written, topped with flaky sea salt and fresh rosemary. You can’t beat warm focaccia bread. Uncover the focaccia and drizzle 2 more tablespoons of oil on top of the dough.
Candy Cane Caprese Board: A Festive Twist on a Classic Favorite
My favorite pan to use for this recipe is a nonstick aluminum 9×13-inch baking pan. Brush a 9×13-inch pan with another 2 tablespoons of olive oil. Use your fingers to brush any oil that’s pooling around the edges of the dough over its surface. It’s a wonderful recipe for bread beginners and seasoned bakers alike—simple, forgiving, and always delicious. Now, this focaccia recipe is our go-to.
- I’ve made this bread multiple times.
- Transfer the dough to the prepared pan and turn to coat it in the oil.
- Press all the way through the dough to the pan.
- Substitute yeast with baking powder or a sourdough starter.
- And for a slightly tangy twist, toss in a spoonful of sourdough starter if you have it.
My family loves this bread when I bake it with shredded cheese on top. Focaccia is easier to make at home than you think with this easy recipe that has lots of herbs and lots of flavor! We create & photograph vegetarian recipesfrom our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. We love to eat, travel, cook, and eat some more!
Can I make homemade focaccia bread without yeast?
Simply cut the recipe in half and proceed as written. To reheat, thaw and warm in a 350˚F oven for 8-10 minutes until crisp. Let the baked focaccia cool completely, then wrap it tightly and freeze for up to 2 months.
Soft-cooking larger pieces helps protect the garlic. Instead we let the bread “knead” itself through proofing. Even a first-time baker could pull this off without breaking much of a sweat.
Olive Oil and Sea Salt Flakes
Mix on low speed until a shaggy dough forms. When the yeast is foamy, add the flour and salt. Stir in the yeast and set aside for 5 minutes, or until foamy. In the bowl of a stand mixer fitted with a dough hook, stir together the water and sugar. Find the complete recipe with measurements below.
And yet, focaccia is also one of the easiest breads to make and is pretty much foolproof. I love that the potato clearly distinguishes it from just another type of basic bread! We have 15 delicious recipes, ranging from appetizers and salads to hearty mains and indulgent desserts. We love helping others discover that hospitality doesn’t have to be fancy, it’s about connection, kindness, and building community around the table. We’re Chris and Scott, part of a family team passionate about sharing easy, elegant, well-tested recipes that celebrate the joy of life around the table. These helpful tips will ensure focaccia success, even if you’ve never baked bread before!
Part 4: Prepare toppings and pan
Letting the dough rise slowly enhances flavor and structure. Once you’ve baked it yourself, you’ll understand why it’s worth every delicious dimple. Try serving focaccia with hearty brunch recipes like crescent roll breakfast casserole or fresh salads featuring grilled peppers. Tear it and serve as-is, or pair with olive oil and balsamic vinegar for dipping. Cheese lovers can sprinkle on parmesan or mozzarella just before baking. You can’t go wrong with rosemary and sea salt.
What is focaccia bread?
A golden, crisp homemade focaccia bread with rosemary, olive oil, and the perfect soft interior. The #1 reason we love this focaccia recipe is that it’s so easy to make. Topped with olive oil, rosemary, and sea salt, it’s SO delicious and easy to make. While they share basic ingredients, homemade focaccia bread contains more olive oil and often has a higher hydration level. As mentioned above, this focaccia recipe calls for 3 dough rises which takes 1 hr 40 minutes in total. The outside crusts meanwhile takes on a lovely golden crunch from baking in the pan thanks to an Italian “dash” (ie. more than just a teaspoon 😉) of olive oil.
- Use a spatula to transfer the dough from the bowl of the stand mixer to the oiled bowl.
- Letting the dough rise slowly enhances flavor and structure.
- Here’s what you need for the focaccia bread.
- The ingredients were simple, and the bread came out delicious, but it required hours of rising and precise kneading.
- If you enjoyed this recipe, please come back and leave a star rating and review!
- Yes, you can freeze focaccia for up to one month.
So when we discovered how simple it is to make really good focaccia bread, we didn’t look back. From mixing the dough to drizzling the olive oil and choosing your toppings, each step connects you to a tradition of shared meals and warm kitchens. Homemade focaccia bread turns a few basic ingredients into a feast. And if you’re going for a thicker focaccia, use a smaller pan or double the dough. For even more flavor, infuse the oil with garlic, rosemary, or chili flakes before pouring it on. You don’t need anything fancy—just flour, water, yeast, salt, and good olive oil.
