Easy Focaccia Recipe
I love any and all kinds of breads, and this is no exception. Focaccia is probably most similar to pizza dough, probably because it’s considered a flatbread. Also you can add lots of great toppings to it. This is a fantastic recipe to make if you’re just starting to bake. Feel free to customize the toppings any way you like. Try adding items such as olives, garlic confit, fresh rosemary, oregano, or other fresh herbs, flaky sea salt, sun-dried tomatoes, cherry tomatoes, grated parmesan, or some onions. As you can see, there are so many options available that will suit anyone. This bread is quite versatile, making it ideal for many dishes, especially when paired with soups or used in a sandwich. One of my personal favorites is focaccia with Roasted Tomato Soup, or use it to make an Italian Sub Sandwich – without the sub, but equally delicious.
Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95°F to 105°F for this. You don’t really want anything warmer, as it will kill the yeast. Yeast – I used active dry yeast but you can also use instant yeast as well. The difference between the two is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary. Honey – We just need a bit of liquid honey to help activate the yeast. Flour – What is bread without flour. I’ve used white all-purpose flour but feel free to substitute with bread flour, if preferred. Oil – I use lots of extra-virgin olive oil to incorporate into the dough. You also want to use it generously on the pan to create that nice crispy crust. Salt – Regular table or sea salt is essential in making this bread for lots of great flavor. You can also sprinkle some flaky sea salt on top of the focaccia to add additional flavor.
Some Optional Toppings
Garlic confit Parmesan cheese Fresh rosemary Kalamata olives Sun dried tomatoes Cherry tomatoes
Make The Dough
Prep The Dough For Baking
How Is Focaccia Different From Bread?
Focaccia is a type of flat Italian bread made with yeast and olive oil and flavored with herbs. Bread is made from flour, water, and usually yeast, mixed together and baked.
Why Is Focaccia Dimpled?
The traditional dimples you see on focaccia are there for a reason. They reduce the air in the dough and prevent the bread from rising too quickly. If you decide to add extra toppings, you can push these into the dimples so that the bread swallows them up as it bakes.
Can I Use Bread Flour?
Absolutely. Feel free to substitute all-purpose flour with bread flour.
Leftovers
Focaccia really needs to be eaten when it’s hot to be at its best since it can go stale very quickly. You should store the remaining cooled bread in the fridge wrapped in an airtight plastic bag, it will keep for up to 4 days keeping in mind what toppings you have used.
Freezer
Like most types of bread, focaccia will freeze well. It’s best eaten within 2 months.
More Great Recipes To Try
Cinnamon Sugar Donut TwistsRotini FiorentinaGarlic Parmesan Skillet RollsQuick Yeast Dinner RollsMushroom Sausage Sheet Pan GnocchiEaster BreadCiabatta
