Introduction
Focaccia Bread is a fluffy, herby Italian flatbread, perfect for appetizers, sandwiches, or dipping in olive oil. This classic recipe, featuring a high-hydration dough with olive oil and rosemary, delivers a crisp golden crust with an airy interior. Presented on a white ceramic board, optionally garnished with sea salt and fresh herbs, this Focaccia Bread offers a rustic, appetizing aesthetic that elevates any table. This recipe provides a simple oven method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to bread that brings savory, crowd-pleasing charm to any occasion.
Ingredients
For the Focaccia Dough:
- 4 cups bread flour (or all-purpose)
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1¾ cups warm water (110°F)
- ¼ cup extra virgin olive oil, plus more for the pan and drizzling
- 1 tbsp honey (or sugar)
For Topping:
- 2 tbsp fresh rosemary, chopped
- 1 tsp flaky sea salt
- Optional: Cherry tomatoes, olives, garlic
Serving:
- Optional: Balsamic vinegar, extra olive oil
- Suggested Accompaniments: Soup, antipasto
- Suggested Pairings: Red wine, sparkling water
- Suggested Aesthetic: Serve on a white ceramic board
- Suggested Equipment: 9×13-inch baking pan, stand mixer (optional)
Step-by-Step Process
- Mix Dry Ingredients: In a large bowl (or using a stand mixer with a dough hook), whisk together the flour, salt, and yeast. This evenly distributes yeast for a consistent rise.
- Add Wet Ingredients: Make a well. Pour in warm water, ¼ cup olive oil, and honey. Mix with a wooden spoon or on low speed until a shaggy, sticky dough forms—no dry flour remains. High hydration (75%) creates an airy texture.
- Knead Dough: Knead by hand on a lightly oiled surface 5–7 minutes, or in a mixer on medium-low 5 minutes, until smooth and elastic. Dough will be very soft and sticky—resist adding flour. Oil prevents sticking.
- First Rise: Transfer dough to a lightly oiled bowl. Cover with plastic wrap. Let rise in a warm spot for 60–90 minutes until doubled. A turned-off oven with the light on works well.
- Prep Pan: Generously oil a 9×13-inch baking pan with 2–3 tbsp olive oil—this creates the signature crispy bottom. The oil pool is key to the focaccia texture.
- Shape and Second Rise: Gently deflate dough. Transfer to an oiled pan. Turn to coat in oil. Spread with fingertips to fill pan—do not tear. Cover with oiled plastic. Let rise 45–60 minutes until puffy and nearly doubled.
- Dimple Dough: Preheat oven to 425°F (220°C). Drizzle dough with 1–2 tbsp olive oil. Use oiled fingertips to dimple the surface deeply—bubbles will form during baking. This creates signature pockets.
- Add Toppings: Sprinkle with rosemary and flaky sea salt. Press in tomatoes, olives, or garlic if using. The toppings embed during baking.
- Bake to Golden: Bake 25–30 minutes until deep golden brown and crisp. Rotate the pan halfway for even browning. Internal temperature should reach 200°F.
- Cool and Serve: Remove from pan immediately to prevent sogginess. Cool on the rack for 10 minutes. Slice into squares. Serve warm on a white ceramic board.
Tips for Better Focaccia Bread
- Use warm water 110°F—activates yeast without killing
- Oil the pan generously—crispy bottom
- Dimple deeply—signature texture
- Bake until deep golden—flavor develops
- Presented on a white ceramic board to showcase the dimples
- Make the dough the night before; refrigerate after the first rise
- Freeze-baked focaccia up to 1 month
- Enhance aesthetic: drizzle with infused oil
Variations and Customization
- Garlic Focaccia: Infuse oil with garlic.
- Tomato Basil: Add halved cherry tomatoes + basil.
- Everything Bagel: Use everything seasoning.
- Gluten-Free: Use 1:1 GF flour + xanthan gum.
- Vegan: Naturally vegan.
- Focaccia Pizza: Top with sauce and cheese last 10 min.
- Sweet Focaccia: Use sugar + fruit.
- Herb Focaccia: Mix thyme, oregano into the dough.
Storage and Serving Tips
- Store wrapped at room temperature up to 2 days.
- Reheat at 350°F 5–10 minutes to crisp.
- Freeze sliced up to 1 month; thaw and reheat.
- Serve warm for the best texture.
- Pair with red wine or sparkling water to complement the herbs.
- Presented on a white ceramic board with garnishes for rustic, elegant charm.
Nutritional Information
Based on 12 servings:
- Calories: 220 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 5g
- Vitamin A: 0% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 2% Daily Value
- Iron: 10% Daily Value
Note: Values without toppings (tomato or pizza versions increase calories). High in comfort.
Conclusion
This Focaccia Bread recipe delivers fluffy, herby perfection with crisp edges in every bite. It transforms simple dough into an Italian classic. Its oil-and-dimple method and golden presentation make it a go-to. The airy crumb and rosemary aroma delights every tear. It’s sure to be a cherished recipe, loved for its savory, crowd-pleasing charm.
Focaccia Bread Recipe: Fluffy and Herby
Ingredients
- 4 cups flour
- 2 tsp yeast
- 1¾ cups warm water
- ¼ cup olive oil
- 1 tbsp honey
- 2 tbsp rosemary
- 1 tsp sea salt
- Optional: Tomatoes
- Suggested Pairings: Oil dip wine
Instructions
- Mix flour, salt, and yeast.
- Add water, oil, and honey; knead 5–7 min.
- Rise 60–90 min.
- Spread in an oiled 9x13 pan.
- Rise 45–60 min.
- Dimple; top with oil, rosemary, salt.
- Bake at 425°F 25–30 min.
- Cool 10 min.
- Serve on a white ceramic board.
Notes
- Oil pan generously.
- Store 2 days at room temperature or freeze for 1 month.
- Try garlic or a pizza variation.
- Pair with balsamic.
