If you have ever dreamed of baking your own bakery-quality bread at home, then this Homemade Focaccia Bread Recipe is the perfect place to start. This fragrant, golden, and delightfully tender bread with a crispy crust is bursting with fresh rosemary and sea salt – a simple yet heavenly combination that brings every bite to life. It’s a hands-on dough experience that will make your kitchen smell incredible and fill your heart with pride when you slice into that pillowy perfection right from your oven.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a crucial role in building the texture and flavor that make focaccia so beloved. Fresh, straightforward, and easy to find, these essentials come together beautifully without any fuss.
- 4 cups all-purpose flour: The foundation of the bread, providing structure and chewiness.
- 1 1/2 cups warm water: Activates the yeast and hydrates the flour, vital for soft dough.
- 2 1/4 teaspoons active dry yeast: The magical ingredient that makes the dough rise and become airy.
- 1 teaspoon sugar: Feeds the yeast for a perfect rise and subtle sweetness.
- 1/4 cup olive oil: Adds richness and helps create that signature golden crust.
- 1 1/2 teaspoons salt: Enhances flavor and balances the dough.
- 2 tablespoons fresh rosemary: Infuses the bread with an irresistible, piney aroma.
- Sea salt, for sprinkling: Gives the focaccia delightful bursts of salty crunch on top.
How to Make Homemade Focaccia Bread Recipe
Step 1: Activate the yeast
Start by mixing warm water, sugar, and active dry yeast in a large bowl. Let it sit for about 5 to 10 minutes until it’s frothy and bubbling, signaling that your yeast is alive and ready to work its magic on the dough.
Step 2: Combine initial ingredients
Next, stir in the olive oil, salt, and 2 cups of the flour to the yeast mixture. Use a wooden spoon or a stand mixer with a dough hook to blend these together well. This forms the base of your dough.
Step 3: Add remaining flour
Gradually add the remaining 2 cups of flour, mixing continuously until the dough pulls away from the sides of the bowl in a ball. This means you’ve reached the perfect consistency to move forward.
Step 4: Knead the dough
On a lightly floured surface, knead the dough for 8 to 10 minutes until it feels smooth and elastic. This step develops the gluten, which helps create that airy, chewy structure focaccia is famous for.
Step 5: First rise
Place your dough into a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours. It should double in size, getting fluffy and soft — an exciting transformation to witness.
Step 6: Prepare for baking
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and generously oil a baking sheet. This ensures your focaccia won’t stick and will develop that beautiful golden bottom crust.
Step 7: Shape the dough
Punch down the risen dough and gently transfer it to the baking sheet. Stretch it out with your hands until it covers the pan evenly but don’t worry about perfect edges — the rustic look is part of the charm.
Step 8: Second rise
Cover again with a kitchen towel and let the dough rest for 30 minutes. This gives it enough time to puff up slightly before baking.
Step 9: Create dimples
Use your fingers to poke gentle dimples all over the surface of the dough. These little wells help catch the olive oil and rosemary, making every bite rich and flavorful.
Step 10: Add toppings and seasoning
Drizzle olive oil generously over the top, then sprinkle with fresh rosemary and a pinch of sea salt. These final touches elevate the focaccia into a fragrant masterpiece.
Step 11: Bake to golden perfection
Bake in the preheated oven for 20 to 25 minutes until the top is a beautiful golden brown. Your kitchen will smell absolutely incredible at this stage!
Step 12: Cool and enjoy
Allow the focaccia to cool slightly before slicing. This resting time lets the texture settle, ensuring that every slice holds together perfectly while still delivering that characteristic softness inside.
How to Serve Homemade Focaccia Bread Recipe
Garnishes
Top your focaccia with freshly shaved parmesan cheese, a sprinkle of flaky sea salt, or even a drizzle of honey for a subtle sweetness contrast. Fresh herbs like thyme or basil can also add a lovely twist to the classic rosemary.
Side Dishes
Serve your homemade focaccia alongside soups, salads, or antipasto platters. It pairs wonderfully with rich tomato soup, vibrant greens tossed in lemon dressing, or a selection of olives and cured meats for a true Mediterranean feast.
Creative Ways to Present
Cut the focaccia into squares or strips for easy dipping in olive oil infused with balsamic vinegar or spicy chili. You can also slice it horizontally and make savory sandwiches with fresh mozzarella, tomato, and basil for an irresistible lunch treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover focaccia tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh for up to 2 days, perfect for quick snacks or meals.
Freezing
To keep focaccia longer, freeze it by wrapping pieces individually in plastic wrap and placing them in a freezer bag. It can be frozen for up to 2 months without losing its texture and flavor.
Reheating
Reheat focaccia in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes to restore its crispy exterior and soft interior. Avoid microwaving if you want to keep that authentic crust and chewiness.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier bread, though the texture will be denser and the rise might be a bit less dramatic.
How do I know when the dough has risen enough?
The dough is ready when it has roughly doubled in size and looks puffed up and airy. You can gently press a finger into the dough — if the indentation stays, it’s well risen.
Can I add other toppings besides rosemary?
Absolutely! Focaccia is incredibly versatile. You can add caramelized onions, sun-dried tomatoes, olives, or even thin slices of garlic to customize it to your taste.
Is olive oil important for the flavor?
Yes, olive oil is essential in focaccia for both flavor and texture. It keeps the bread moist, helps develop a crisp crust, and infuses it with a subtly fruity richness that’s hard to beat.
Can I make the dough without a stand mixer?
Definitely! You can mix and knead the dough entirely by hand. It just takes a little elbow grease but the end result is just as delicious and satisfying.
Final Thoughts
There’s nothing quite like pulling a warm, aromatic focaccia out of the oven and savoring it fresh and perfect. This Homemade Focaccia Bread Recipe is a joy to make, surprisingly simple, and endlessly rewarding. Give it a try – it’s a wonderful gateway into the world of homemade bread baking, and soon enough, it might just become one of your all-time favorite recipes to share with friends and family.
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Homemade Focaccia Bread Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 1h 55m
- Yield: 1 large focaccia (approximately 12×16 inch pan)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Homemade Focaccia Bread recipe is a classic Italian flatbread that’s crispy on the outside and soft on the inside, flavored with fresh rosemary and sea salt. Perfect as a side dish or for sandwiches, this recipe walks you through making the dough from scratch using simple ingredients and baking it to golden perfection.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
Toppings
- 2 tablespoons fresh rosemary
- Sea salt, for sprinkling
- Additional olive oil for drizzling
Instructions
- Activate Yeast: Combine warm water, sugar, and active dry yeast in a large mixing bowl. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Mix Dough Base: Add olive oil, salt, and 2 cups of all-purpose flour to the yeast mixture. Mix well with a wooden spoon or use a stand mixer equipped with a dough hook attachment for ease.
- Incorporate Remaining Flour: Gradually add the remaining 2 cups of flour, mixing continuously until the dough pulls away from the sides of the bowl and forms a cohesive mass.
- Knead Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm, draft-free area for 1 to 1.5 hours or until it doubles in size.
- Prepare Oven and Pan: Preheat your oven to 400°F (200°C) and generously oil a baking sheet to prevent sticking and add flavor.
- Shape The Dough: Punch down the risen dough to release air pockets and transfer it to the prepared baking sheet. Gently stretch and press it to evenly cover the surface of the pan.
- Second Rise: Cover the dough with a kitchen towel again and let it rise for another 30 minutes to develop a lighter texture.
- Create Dimples: Using your fingers, press down all over the dough to create characteristic dimples that help keep the oil and toppings in place while baking.
- Add Toppings: Drizzle olive oil over the surface, then sprinkle with fresh rosemary and sea salt for enhanced aroma and flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown and cooked through.
- Cool and Serve: Allow the focaccia to cool slightly on a wire rack before slicing. Serve warm or at room temperature and enjoy your homemade focaccia bread!
Notes
- For a crispier crust, you can preheat a baking stone in the oven before placing the dough on it.
- Experiment with toppings such as olives, caramelized onions, or cherry tomatoes for variations.
- Use room temperature water (about 100°F or 38°C) to activate the yeast effectively without killing it.
- Make sure to knead the dough thoroughly to develop gluten, which contributes to the bread’s structure.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
