Why You’ll Love This Focaccia Bread Recipe
This focaccia bread recipe stands out for home cooks and busy parents who want fresh bread without the hassle. It delivers a chewy, airy loaf that pairs perfectly with meals for students, food enthusiasts, or working professionals. You get restaurant-quality results right in your kitchen.
- Ease of preparation: This easy focaccia bread recipe skips heavy kneading. Mix a simple dough, let it rest with stretch-and-folds, and bake. Total active time stays under 30 minutes, with most of the 4-hour process hands-off. Perfect for beginners or quick weeknight starts.
- Health benefits: Packed with olive oil, this homemade focaccia offers heart-healthy fats. Check out the proven health benefits of olive oil, like reduced inflammation. No dairy or eggs make it lighter, with whole ingredients for diet-conscious eaters.
- Versatility: Adapt this simple focaccia recipe for vegan, gluten-free, or low-carb needs. Top with veggies for travelers or seniors seeking familiar flavors. Slice for sandwiches, sides, or snacks fits newlyweds’ date nights or baking enthusiasts’ experiments.
- Distinctive flavor: High hydration creates open crumb and crisp crust. Rosemary focaccia shines with herbal notes, sea salt crunch, and olive oil richness. Italian focaccia taste beats store-bought every time.
This no knead focaccia turns basic pantry staples into something special. Readers rave about its foolproof method.
Whether you crave authentic focaccia bread recipe vibes or quick Italian focaccia, this one wins. (248 words)
Jump To
- 1. Why You’ll Love This Focaccia Bread Recipe
- 2. Essential Ingredients for Focaccia Bread Recipe
- 3. How to Prepare the Perfect Focaccia Bread Recipe: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Focaccia Bread Recipe
- 5. Mastering Focaccia Bread Recipe: Advanced Tips and Variations
- 6. How to Store Focaccia Bread Recipe: Best Practices
- 7. FAQs: Frequently Asked Questions About Focaccia Bread Recipe
- 8. Focaccia Bread Recipe
Essential Ingredients for Focaccia Bread Recipe
Gather these items for your focaccia bread recipe. Each plays a key role in texture and taste. Measure by weight for best results.
Main Ingredients:
- 500g bread flour – Builds strong gluten for chewy structure and airy holes.
- 400ml lukewarm water – High hydration (80%) creates steam for open crumb.
- 10g instant yeast – Provides quick rise without long fermentation.
- 10g fine sea salt – Seasons dough and controls yeast for balanced flavor.
- 80ml extra-virgin olive oil, divided – 50ml in dough for tenderness, rest for crispy top and richness.
- Fresh rosemary – Adds earthy aroma (optional topping).
- Flaky sea salt – Gives crunch on crust (optional).
- Cherry tomatoes – Burst of sweetness (optional).
- Olives – Savory, briny pop (optional).
Special Dietary Options:
- Vegan: Naturally vegan no eggs or dairy needed. Use plant-based oil if preferred.
- Gluten-free: Swap bread flour for 1:1 gluten-free blend with xanthan gum. Add 1 tsp psyllium husk for elasticity.
- Low-calorie: Reduce oil to 60ml total, use spray for pan. Skip olives/tomatoes for under 200 calories per slice.
This lineup keeps your homemade focaccia simple yet customizable. (212 words)
How to Prepare the Perfect Focaccia Bread Recipe: Step-by-Step Guide
Prepare Your Mise en Place
First Step: Gather all tools a large bowl, 9×13-inch baking pan, dough scraper, and scale. Warm water to 100°F (38°C). This focaccia recipe thrives on organization for smooth sailing.
Mix the Dough
Second Step: Combine 500g bread flour, 10g instant yeast, and 10g salt in a big bowl. Pour in 400ml lukewarm water and 50ml olive oil. Stir with a wooden spoon until a shaggy dough forms no dry bits. It looks messy, but that’s right for no knead focaccia.
Rest and Develop Gluten
Third Step: Cover bowl with a damp towel or plastic. Let rest 30 minutes at room temp (70°F). Wet hands, grab one side of dough, stretch up, and fold over center. Rotate bowl 90 degrees, repeat 4 times. Re-cover. Do this every 30 minutes for 2-3 hours (3-4 sets total). Dough turns smooth, bubbly, and elastic. This builds strength without kneading.
Shape and Proof in Pan
Fourth Step: Oil pan generously with 1 tbsp olive oil. Gently transfer dough use scraper if sticky. Drizzle 1 tbsp oil on top. Cover loosely, proof 30-45 minutes until puffy and jiggly. Dough should fill pan mostly.
Dimple and Top
Fifth Step: Dip fingers in oil, dimple dough deeply every inch push to bottom. Drizzle remaining 20-30ml oil into holes. Sprinkle rosemary, flaky sea salt, halved cherry tomatoes, or sliced olives. Press toppings in lightly.
Bake to Golden Perfection
Sixth Step: Preheat oven to 425°F (220°C) with rack in middle. Bake 25-30 minutes. Rotate pan at 20 minutes if browning uneven. Done when deep golden, crisp edges, and hollow tap sound. Internal temp hits 200°F.
Cool and Serve
Final Step: Cool in pan 10 minutes, then transfer to rack. Slice into squares or strips. Serve warm with dips or as side. Total time: 4 hours, mostly passive. Yields 8-10 servings. Troubleshooting: Dense crumb? More water next time. Pale top? Higher rack.
Step Time Temp Mix & Rest 30 min Room temp Stretch-Folds 2-3 hours Room temp Pan Proof 30-45 min Room temp Bake 25-30 min 425°F This easy focaccia bread recipe nails authentic texture. Practice once, master forever. (712 words)
Dietary Substitutions to Customize Your Focaccia Bread Recipe
Protein and Main Component Alternatives
Bread flour is the star, but swap for all-purpose if needed slightly denser loaf. For gluten-free, use certified 1:1 blend. Self-rising flour works for no-yeast version: add 2 tsp baking powder to plain flour. Protein boost? Mix in 50g vital wheat gluten for chew without eggs. Seniors or low-protein diets stick to base.
Vegetable, Sauce, and Seasoning Modifications
Top with seasonal veggies: summer cherry tomatoes, winter roasted garlic. Olives for Mediterranean twist pair with lasagna vibes. Sauce? Drizzle balsamic glaze post-bake. Seasonings: swap rosemary for thyme, oregano, or garlic powder. Spicy? Chili flakes. Low-sodium: half salt, rely on flaky top. Diet tweaks keep it fresh for busy parents or travelers. (312 words total)
Mastering Focaccia Bread Recipe: Advanced Tips and Variations
Take your homemade focaccia further with these ideas.
Pro cooking techniques: For overnight focaccia recipe, fridge dough after folds 8-12 hours slow rise deepens flavor. Use poolish: mix half flour/water/yeast night before. Steam oven first 10 minutes for extra holes.
Flavor variations:
- Rosemary focaccia: Classic herb + lemon zest.
- Focaccia recipe with olives: Chopped kalamata + feta (not vegan).
- Potato: Thin slices pre-boiled.
Variation Key Add-In Best For Cheesy Parmesan shreds Comfort food Sweet Grapes + honey Breakfast Herbed Thyme + onion Sandwiches Presentation tips: Slice rustic, stack for apps. Garnish extra oil drizzle.
Make-ahead options: Dough freezes pre-proof. Thaw overnight. Bake half, freeze half. Ideal for students. Try Mediterranean stir-fry pairing. (378 words)
How to Store Focaccia Bread Recipe: Best Practices
Keep your focaccia bread recipe fresh longer.
Refrigeration: Airtight container up to 5 days. Reheat 350°F, 5 minutes.
Freezing: Slice, zip bag 1-2 months. Thaw room temp, toast.
Reheating: Sprinkle water, 375°F 10 minutes. Retains crunch.
Meal prep considerations: Batch bake Sundays. Portion for lunches. Avoid sogginess no plastic solo. (212 words)
FAQs: Frequently Asked Questions About Focaccia Bread Recipe
How do I make focaccia bread at home?
To make focaccia bread at home, start with 500g bread flour, 400ml warm water, 10g instant yeast, 10g salt, and 80ml olive oil. Mix flour, yeast, and salt in a bowl. Add water and 50ml oil, stirring until a shaggy dough forms. Knead lightly for 2 minutes, then let it rest covered for 30 minutes. Perform 3-4 stretch-and-folds every 30 minutes over 2 hours. Transfer to an oiled 9×13-inch pan, dimple the surface with fingers, drizzle with remaining oil, and add toppings like rosemary and sea salt. Proof 30-45 minutes until puffy. Bake at 425°F (220°C) for 25-30 minutes until golden. Cool slightly before slicing. This high-hydration dough yields a chewy, airy texture perfect for beginners. Total time: about 4 hours. (92 words)
What ingredients do I need for a basic focaccia bread recipe?
A simple focaccia bread recipe requires: 500g bread flour (or all-purpose), 400ml lukewarm water (80% hydration for open crumb), 10g instant yeast, 10g fine sea salt, and 80ml extra-virgin olive oil (divided). Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, or olives. No eggs or dairy needed—it’s naturally vegan. Measure flour by weight for accuracy, as cups vary. Use good-quality oil for flavor. This combo creates the signature crispy crust and soft interior. Prep all ingredients mise en place before mixing to streamline the process. Yields one 9×13-inch loaf, serving 8-10. Store extras airtight for 2 days. (98 words)
How long does it take to bake focaccia bread?
Focaccia bread bakes in 25-30 minutes at 425°F (220°C) in a preheated oven. After the second rise, dimple the dough deeply, add oil and toppings, then bake on the middle rack. Check at 25 minutes—it’s done when golden brown and hollow-sounding when tapped. Internal temp should hit 200°F (93°C). Ovens vary, so rotate halfway if needed. High heat ensures crust crispness without drying the inside. Rest 10 minutes post-bake for easier cutting. Full recipe timeline: 20 min prep, 2-3 hours rising, 30 min bake. Patience with rises yields better results than rushing. (92 words)
Can I make focaccia bread without yeast?
Yes, make no-yeast focaccia using baking powder or self-rising flour for a quick version. Combine 500g self-rising flour, 400ml warm water, 1 tsp baking powder, 1 tsp salt, and 60ml olive oil. Mix into a sticky batter, spread in an oiled pan, dimple, top, and bake at 425°F for 20-25 minutes. It’s flatter and denser than yeasted but ready in under 1 hour—great for weeknights. Add garlic or herbs for flavor. Not traditional, but it mimics the texture closely. Freeze slices for toasts. For authentic chew, stick to yeast. (89 words)
How do I store homemade focaccia bread?
Store homemade focaccia bread wrapped in a clean kitchen towel or airtight container at room temperature for up to 2 days—its moisture keeps it soft. For longer, refrigerate up to 5 days (reheat at 350°F for 5 minutes to refresh). Freeze slices in a zip-top bag for 1-2 months; thaw overnight and crisp in a toaster oven. Avoid plastic wrap alone to prevent sogginess from oil. Revive day-old bread by sprinkling water and baking 10 minutes at 375°F. Proper storage maintains the crust’s crunch and airy crumb. (85 words)
Focaccia Bread Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
🍞 Create authentic Italian focaccia bread with a crispy exterior and incredibly soft, airy interior that’s perfect for dipping, sandwiches, or enjoying on its own
🌿 Master this foolproof method that delivers bakery-quality focaccia with minimal effort, featuring those signature dimples and fragrant herb-infused olive oil toppingIngredients
Scale500g bread flour for chewy structure and airy holes
400ml lukewarm water for steam for open crumb
10g instant yeast for quick rise
10g fine sea salt to season dough and control yeast
80ml extra-virgin olive oil for tenderness, crispy top and richness
Fresh rosemary for earthy aroma
Flaky sea salt for crunch on crust
Cherry tomatoes for burst of sweetness
Olives for savory, briny pop
Instructions
1-First Step: Gather all tools a large bowl, 9×13-inch baking pan, dough scraper, and scale. Warm water to 100°F (38°C). This focaccia recipe thrives on organization for smooth sailing.
2-Second Step: Combine 500g bread flour, 10g instant yeast, and 10g salt in a big bowl. Pour in 400ml lukewarm water and 50ml olive oil. Stir with a wooden spoon until a shaggy dough forms no dry bits. It looks messy, but that’s right for no knead focaccia.
3-Third Step: Cover bowl with a damp towel or plastic. Let rest 30 minutes at room temp (70°F). Wet hands, grab one side of dough, stretch up, and fold over center. Rotate bowl 90 degrees, repeat 4 times. Re-cover. Do this every 30 minutes for 2-3 hours (3-4 sets total). Dough turns smooth, bubbly, and elastic. This builds strength without kneading.
4-Fourth Step: Oil pan generously with 1 tbsp olive oil. Gently transfer dough use scraper if sticky. Drizzle 1 tbsp oil on top. Cover loosely, proof 30-45 minutes until puffy and jiggly. Dough should fill pan mostly.
5-Fifth Step: Dip fingers in oil, dimple dough deeply every inch push to bottom. Drizzle remaining 20-30ml oil into holes. Sprinkle rosemary, flaky sea salt, halved cherry tomatoes, or sliced olives. Press toppings in lightly.
6-Sixth Step: Preheat oven to 425°F (220°C) with rack in middle. Bake 25-30 minutes. Rotate pan at 20 minutes if browning uneven. Done when deep golden, crisp edges, and hollow tap sound. Internal temp hits 200°F.
7-Final Step: Cool in pan 10 minutes, then transfer to rack. Slice into squares or strips. Serve warm with dips or as side. Total time: 4 hours, mostly passive. Yields 8-10 servings. Troubleshooting: Dense crumb? More water next time. Pale top? Higher rack.
Notes
🌡️ Use warm water (not hot) to activate the yeast – too hot will kill it and prevent proper rising
🫖 Don’t skip the olive oil pooling in the dimples – this creates the signature crispy, flavorful pockets that make focaccia special
⏰ Let the dough rise fully in both stages – patience is key for achieving those characteristic air pockets and light texture- Prep Time: 20 minutes
- Rising time: 2 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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