Introduction
When I think back to my childhood, I often find myself in the kitchen, surrounded by the comforting aroma of freshly baked bread. One of my fondest memories is making focaccia with my grandmother, who always emphasized the importance of patience in cooking. That simple mix of flour, water, and yeast transformed into something magical. Today, I’m excited to share my version of the best, easiest focaccia bread recipe with you, using foundational techniques that anyone can master. Let’s embark on this delicious journey together and create a bread that reflects love and tradition.
If you enjoy nostalgic, memory-rich recipes, you might also love my Gingerbread Cookies, another treat deeply tied to family traditions.
Focaccia Bread
Ingredients
Dough Ingredients
- 4 cups all-purpose flour or bread flour Choose based on your preference for texture.
- 2 to 3 teaspoons kosher salt Enhances flavors.
- 2 teaspoons instant yeast Provides rise.
- 2 cups lukewarm water Mix ½ cup boiling water with 1½ cups cold water to achieve the right temperature.
- 4 tablespoons olive oil Adds richness.
- butter for greasing Prevents sticking.
- 1 to 2 teaspoons whole rosemary leaves Adds flavor.
- flaky sea salt like Maldon For topping.
Instructions
Preparation
- Whisk together the flour, salt, and instant yeast in a large bowl.
- Add the lukewarm water and mix until combined into a sticky dough ball.
- Cover the bowl with a lid or plastic wrap and let it sit for 30 minutes.
- If time allows, stretch and fold the dough to create air pockets.
Refrigeration
- Rub the dough surface lightly with olive oil and cover again.
- Refrigerate for at least 12 hours or overnight.
Preparing for Baking
- Line two 8 or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter.
- Pour a tablespoon of oil into the center of each prepared pan.
- Release the dough from the sides of the bowl and split it into two equal pieces.
- Coat the dough balls with oil and place them gently into the pans.
Baking
- Let the dough balls rest for 3 to 4 hours at room temperature.
- Preheat the oven to 425°F.
- Before baking, add rosemary and a drizzle of olive oil on top of the risen loaves.
- Bake for 25 to 30 minutes until golden brown.
Cooling and Storage
- Allow the focaccia to cool for 10 minutes before cutting.
- For storage, place in an airtight bag or container up to three days, or freeze for up to three months.
- To reheat, bake at 350°F for 15 minutes.
Notes
Nutrition
Table of Contents
The Story & Intro
Focaccia bread has a special place in my heart, reminiscent of family gatherings and warm, bustling kitchens. I still remember the first time I attempted to make it on my own. I gathered all my ingredients, just like my grandmother taught me, and rolled up my sleeves, determined to recreate that unforgettable experience. The simple act of mixing flour and water became a canvas for creativity; I experimented with different toppings, from fresh rosemary to savory garlic.
If you like recipes that encourage creativity with toppings and flavors, check out my Sweet Potato Crostini — another dish where simple ingredients shine beautifully.
This focaccia bread recipe isn’t just about the ingredients; it’s about the love and care infused in each step. I believe that the best focaccia stems from a patient and enthusiastic spirit. You might be surprised at how easy it is to craft a delicious loaf that will impress anyone who tastes it. The joy of sharing this dish with family and friends brings a sense of fulfillment like no other. Whether you’re new to baking or have some experience, this focaccia recipe will surely spark joy in your kitchen just as it did in mine.
Now that we’ve set the stage, let’s dive into the details of crafting your very own focaccia. You’ll find that the process is approachable, and I’ve broken it down step by step for your convenience. Gathering the ingredients is the first exciting step toward creating your masterpiece. The smell of freshly baked focaccia will soon fill your home, turning it into a haven of warmth and comfort.
The Recipe Components of Focaccia Bread
The ingredients you’ll need for this focaccia recipe are simple yet essential. Start with 4 cups (512 g) of all-purpose flour or bread flour. The choice of your flour can significantly influence the texture of your focaccia, giving it that chewy consistency we all love. Alongside the flour, gather 2 to 3 teaspoons (10 to 15 grams) of kosher salt. Yes, salt matters, as it enhances the flavors! You’ll also require 2 teaspoons (8 g) of instant yeast, which provides the needed rise, and importantly, 2 cups (455 g) of lukewarm water. To achieve this perfect temperature, combine ½ cup of boiling water with 1½ cups of cold water, as this balance ensures an ideal environment for your yeast.
To see how I use simple pantry ingredients in another comforting recipe, browse my Apple Spice Cake — it’s warm, fragrant, and perfect any time of year.
To make your focaccia even more delightful, have butter for greasing and 4 tablespoons of olive oil on hand; this will provide richness and depth of flavor. Additionally, consider using flaky sea salt, like Maldon, and 1 to 2 teaspoons of whole rosemary leaves for those extra bursts of flavor.
With your ingredients set, let’s move toward the first steps of the preparation. Start by whisking together the flour, salt, and instant yeast in a large bowl. Then, add the lukewarm water to this mixture. You might find that using a rubber spatula makes this task more manageable, helping to combine the ingredients into a sticky dough ball. Once combined, cover the bowl and let this sit for about 30 minutes. This period is crucial as it allows the dough to relax, making it easier to handle later. If time allows, stretch and fold the dough, which creates those beautiful air pockets you’ll notice in a well-made focaccia.
Mixing and Preparing for the Oven of Focaccia Bread
After letting your dough rest, it’s time to dive deeper into the process. Make sure to rub the surface of your dough lightly with olive oil; this step prevents the dough from drying out while it rests in the refrigerator. It’s vital to cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 12 hours. This overnight rise enriches the flavor and improves the texture. If you’re in a hurry, skipping the overnight rise is possible, but the flavor won’t be as robust.
To prepare your pans, line two 8- or 9-inch pie plates, or opt for a 9×13-inch pan, with parchment paper or grease them with butter. I can’t stress enough how crucial this step is for preventing sticking. Pour a tablespoon of oil into the center of each prepared pan. Using two forks, release the dough from the sides of the bowl, then gather it towards the middle. You can then split the dough into two equal pieces, coating them in the oil as you place them gently into the pans. These little acts add up and are a part of the excitement.
For another recipe that benefits from letting flavors develop slowly, don’t miss my Pumpkin Biscoff Cake — a cozy, flavorful bake that’s unbelievably delicious.
Now, let your dough balls rest for about 3 to 4 hours, depending on your kitchen’s temperature. No need for covers during this rise; allow the natural warmth in the air to work its magic. As your dough rises, set a rack in the middle of the oven and preheat it to 425°F. Before baking, add rosemary and a drizzle of olive oil on top of your risen loaves.
Baking and Storing the Focaccia Bread
The finale of this focaccia adventure is here! It’s time to transfer your pans to the oven and let the magic happen. Bake for 25 to 30 minutes, until the underside turns golden, crispy, and irresistible. Once baked, let your focaccia cool for about 10 minutes before cutting into it, but if you plan to slice it for sandwiches, allow it to cool completely.
For storage, place it in an airtight bag or container at room temperature for up to three days. If you decide to freeze it, remember it can last for up to three months. When reheating, pop it in the oven at 350°F for 15 minutes to refresh that glorious crust.
If you enjoy breads and cakes with incredible texture, you’ll also appreciate my Carrot Coffee Cake — moist, spiced, and wonderful with a cup of tea.
This focaccia recipe allows exploration, whether you’re going for classic flavors or trying something adventurous. Feel free to sprinkle on toppings like olives, sun-dried tomatoes, or even cheese; the possibilities are as endless as your imagination!
FAQ Section of Focaccia Bread
Can I use whole wheat flour for Focaccia Bread?
You can certainly use whole wheat flour, but be aware that it may yield a denser texture. Mixing it with all-purpose flour can balance the flavors and keep the focaccia light and airy.
How do I achieve more flavor in Focaccia Bread?
Experimenting with fresh herbs, garlic, or even infused olive oil before baking will elevate the flavor profile of your focaccia significantly.
Why is my focaccia flat?
A flat focaccia could be due to insufficient rising time or not enough yeast. Ensure you’re using quality yeast and allowing the dough ample time to rise properly.
Can I make focaccia without yeast?
Yes, you can make a quick version without yeast using baking powder instead; however, the flavor and texture will differ from traditional focaccia bread.
Conclusion
Making the best, easiest focaccia bread at home is an experience that blends creativity, tradition, and joy. As you follow this recipe, remember that cooking is as much about the process as it is about the end result. I hope this focaccia becomes a cherished part of your kitchen adventures. Whether you serve it at family dinners or enjoy it as a snack, each slice holds the warmth and love that is essential in our culinary journeys
If you want to continue baking something equally comforting but with a touch of elegance, consider my Opera Cake — a layered classic that’s absolutely worth the effort.
Enjoy your baking!
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