Focaccia Bread Recipe – Easiest Recipe Ever: This focaccia bread is golden and crispy on the outside and soft on the inside. It’s great for dipping into soups, Italian sauces, and more. Or, make sandwiches with your own bread!
Focaccia Bread Recipe – Easiest Recipe Ever
Ingredients
- 1 1/2 cups warm water, 105-115 F
- 1 tsp honey
- 7 g instant yeast/ rapid rise yeast, 1 packet or 2 1/4 tsp
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 Tbsp extra virgin olive oil, for the dough
- 1/4 cup extra virgin olive oil , for the pan
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 tsp fresh rosemary, finely chopped from 2 sprigs
- 1 tsp kosher salt or flaky salt, to sprinkle the top
Also See:
Red Velvet Cake Recipe – Learn with Experts
How to make it
Stir 1 tsp honey into warm water in a measuring cup to proof yeast. Add 1 package of yeast and proof for 5-7 minutes until frothy.
- Make Dough: Mix 3 3/4 cups flour and 1 1/2 tsp salt in a large basin. Pour in the yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough forms.
- Work 1 Tbsp olive oil into the dough with your hands until well absorbed. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes to puff.
- Make Topping: Mix 2 Tbsp oil, 2 Tbsp water, 2 minced garlic cloves, 1 1/2 tsp finely chopped rosemary, and 1/2 tsp salt in a small bowl. Thoroughly mix and set aside.
- Develop Gluten: Stretch and fold dough to develop gluten strands (see video). Do four stretches and folds with wet hands to avoid sticking: Gently lift one dough corner without tearing it, then fold it over.
- Continue rotating the bowl for 3 more objects. Rest 30 minutes at room temp under plastic wrap. Stretch and fold it three more times, covering it for 30 minutes each time. Transfer to an oiled baking tray after the last stretch and fold.
- Mold the Pan: Coat the bottom of a 9×13 non-stick baking pan with 1/4 cup extra virgin olive oil. Turn the dough in the oiled pan. Stretch the dough to the edges gently.
- Cover and rest 15 minutes before working dough to the edges if it struggles to stretch. Cover and proof 45-60 minutes until puffy.
- Make dimples: Prick the focaccia almost through the dough with your fingertips in cold water. Like pressing piano keys, it should be rapid. Give the dough a few passes to generate lots of dimples. Dough can be gently lifted near the edge to release large air bubbles.
- Top and Bake: If topping separates, re-whisk and drizzle evenly. Top the bread with kosher or flaky sea salt and bake at 450˚F for 22-25 minutes until golden brown (preferably 25 minutes for a crisp edge).
- Remove to a wire rack to cool and rest 10 minutes before slicing to avoid steam softening the base. Serve squares or slice lengthwise for sandwiches.
Nutrition
- kcal 217
- calories 31g
- carbs 4g
- protein 8g
FAQ
Q1. What makes Focaccia different from bread?
Focaccia is a pizza-like flat bread.
Q2. Is Focaccia bread hard or soft?
A crunchy, chewy crust and delicate, fluffy center result from this recipe. Check your yeast and flour measurements if your bread is dense or tough.
Q3. Why didn’t my Focaccia rise?
Q4. Can I make focaccia in a different pan?
For flat bread, use a jelly roll pan or halve the amount and bake in a 9-10″ cast iron skillet or cake pan.
Q5. Can I use bread flour?
Yes. Bread flour and all-purpose flour work equally in this recipe.
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