This focaccia bread recipe is easy to make, only a couple ingredients, and plenty of fresh herbs and vegetables to add flavor and color. Soft and Bubbly on the inside and a perfect crust with a fresh olive oil flavor.
Focaccia is not something I grew up with or ordered at a restaurant. The first time I made it was in culinary school and it turned out beautifully. The texture was soft and warm in the middle and perfectly crunchy on the outside. The added topping just added to the flavor.
I started making it at home and it quickly became a popular request.
So now I’m sharing this recipe to you guys and I share all my tips and suggestions to make the recipe as easy and simple as possible. Go check it out below!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients for this foccacio bread recipe
- Flour. You can use all purpose flour or bread flour. Or a 50/50 mix of both.
- Instant yeast. Instant yeast can be added directly to the flour and is not affected by salt. It does not need to be activated like active yeast does.
- Olive oil. This is a very soft dough, so to stop it from sticking, you should use oil. Try to get extra virgin olive oil for the best flavor.
Toppings you can add on top could be flaky sea salt, cherry tomatoes, fresh rosemary, whole garlic cloves, cheese, dill, black pepper, slivers of onions. But it is a type of bread that is very good at holding savory vegetables, so you can add a whole range of ingredients.
There is even a trend going around of making foccacio art and arranging the vegetables to look like a flower garden or create a beautiful pattern. This focaccia bread recipe is completely customizable.
How to add your toppings
Once your dough is perfectly proofed and it feels like there is a lot of air, you can add your toppings. To do this, drizzle a generous amount of oil on top (this stops the dough from sticking to your fingers) and using the tips of your fingers, create the iconic dimples. This stops the bread from rising too quickly and takes out some of the large air bubbles.
Then add all the toppings you want. Go crazy!
Storing It and Extra Tips
Once it’s baked, cut it up and eat as much as you can. It’s best the same day. It will keep at room temperature for up to 2 days. Just wrap it in plastic wrap and put it into an airtight container. Reheat in a oven or toaster oven at 375°F for 5-10 minutes.
You can also freeze it for up to 1 month. Just put it in a resealable plastic bag and to eat, thaw for 1 hour and reheat the same as above.
Want More?
Try Out Similar recipes below:
Rosemary Foccacio
Materials
- 512 g (4 cups) bread flour or all-purpose flour
- 10 g (2 tsp) salt
- 7 g (1 tsp) instant yeast
- 455 g (2 cups) warm water
- oil for greasing
- 4 tbsp olive oil, divided
- flaky sea salt
- Rosemary for topping
Instructions
- In a bowl, whisk together the flour, salt, and instant yeast. Add the warm water and mix with spatula until a sticky dough forms.
- Cover and place in the fridge for 12 hours.
- Grease and parchment line a 9-by-13 with olive oil. Deflate the dough and place on the tray.
- Let the dough rest at room temp for 3-4 to warm up to room temperature.
- Preheat oven to 425°F
- Drizzle more oil on top and using your fingertips, gently stretch the dough to be more flat and reach as close to the corners as possible.
- Top with flaky salt, rosemary, or any other topping you want. I added cherry tomatoes and whole garlic cloves.
- Bake for 25-30 minutes, let cool in tray until room temp before cutting and serving.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
Great recipe with Arborio rice!
Goes excellent with focaccia garlic bread.
Superbio! Exquisito!
It was delicious and nutritious. The texture was just perfecto. The design is fitting and unique.