Description
Homemade Focaccia Bread
Ingredients
3 1/4 cups all-purpose flour
2 tsp salt
1 tsp sugar
1 packet (2 1/4 tsp) instant yeast
1 1/4 cups warm water
1/4 cup olive oil (plus extra for greasing and topping)
Flaky sea salt (for topping)
Directions
Make the Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Add warm water and olive oil. Mix until a shaggy dough forms, then knead for 5 minutes until smooth.
Let it Rise: Transfer the dough to an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours, or until doubled in size.
Shape the Focaccia: Preheat oven to 425°F (220°C). Grease a baking pan with olive oil. Punch down the dough and stretch it into the pan, dimpling it with your fingers. Drizzle generously with olive oil and sprinkle with flaky sea salt.
Bake: Bake for 20-25 minutes until golden brown and crispy on the edges.
Cool & Serve: Let cool slightly before slicing. Enjoy on its own, or as a side for soups and salads!
Prep Time: 15 minutes
Rising Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Calories: 190 kcal per serving
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Step-by-Step Guide
1. Bloom the Yeast (Optional but Recommended): For best results, combine the warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until foamy. This ensures your yeast is active.
2. Combine Dry Ingredients: In your large mixing bowl, thoroughly whisk the flour and salt. This distributes the salt evenly without directly contacting the yeast.
3. Form the Dough: Create a well in the center of the dry ingredients. Pour in the yeast mixture (or water/sugar/yeast if not bloomed) and olive oil. Use a wooden spoon or your hands to mix until a shaggy mass forms with no dry flour pockets.
4. Knead: Turn the dough onto a lightly floured surface. Knead by pushing the dough away with the heel of your hand, folding it over, and turning it. Continue for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place until doubled, about 1-2 hours.
6. Shape and Second Rise: Punch down the dough to release air. Transfer it to your oiled baking pan (9×13 inch is ideal). Gently stretch and press the dough to fit the pan. If it resists, let it rest for 5 minutes, then continue. Cover and let rise again for 20-30 minutes.
7. Dimple and Top: Preheat your oven. Use oiled fingertips to press deep dimples all over the dough surface. Drizzle generously with more olive oil, letting it pool in the dimples. Sprinkle with flaky sea salt.
8. Bake: Bake on a middle rack for 20-25 minutes until the top is a deep golden brown and the bottom sounds hollow when tapped.
Serving Suggestions
Fresh focaccia is incredibly versatile. Serve it warm from the oven with a dish of high-quality olive oil and balsamic vinegar for dipping. It’s the perfect accompaniment to pasta dishes, soups like minestrone, or fresh salads. For a simple meal, slice it horizontally to make sandwiches with cured meats, cheese, and roasted vegetables. Leftover focaccia makes excellent croutons or panzanella salad.
How-to Summary
Mix flour, salt, sugar, and yeast. Add warm water and oil to form a dough. Knead until smooth, then let rise until doubled. Punch down, stretch into an oiled pan, and dimple the surface. Drizzle with more oil, sprinkle with salt, and bake at 425°F for 20-25 minutes until golden.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Activate it first in the warm water with the sugar for 5-10 minutes until foamy, then add it with the oil to the flour mixture.
Why is my focaccia dense? The most common causes are over-kneading the dough, using water that was too hot and killing the yeast, or not letting it rise long enough in a warm enough spot.
Can I add herbs or other toppings? Absolutely! Add rosemary, thyme, or garlic to the dough or press them into the dimples before baking. Cherry tomatoes, sliced olives, or thinly sliced onions are also popular additions.
How do I store leftover focaccia? Store in a paper bag at room temperature for 1-2 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat in a warm oven to restore crispness.
My dough is too sticky to handle. What should I do? Resist adding too much extra flour. Instead, lightly oil your hands and work surface. The dough will become less sticky as you knead and the gluten develops.
Common Mistakes to Avoid
- Using Cold Water: Water that is too cold won’t activate the yeast; too hot will kill it. Aim for water around 105-110°F (warm to the touch).
- Skipping the Dimples: The deep dimples are signature to focaccia, creating pockets for oil and a varied texture. Don’t be shy!
- Under-baking: A pale focaccia will be doughy inside. Bake until it is a deep, golden brown for the best flavor and texture.
- Skimping on Oil: Olive oil is key to focaccia’s flavor and crisp crust. Be generous when greasing the pan and drizzling the top.
Conclusion
Homemade focaccia is a surprisingly simple and deeply rewarding baking project. With just a handful of pantry staples, you can create a fragrant, olive oil-rich bread that far surpasses anything store-bought. Mastering the techniques of proofing, dimpling, and baking will yield a perfect, golden loaf every time. Embrace the process, experiment with your favorite toppings, and enjoy the incomparable satisfaction of serving warm, freshly baked focaccia from your own oven.