Homemade focaccia bread is an easy and delicious way to bring the flavors of Italy to your kitchen. This olive oil-rich, soft, and slightly chewy bread is perfect on its own, as a side dish, or even for making sandwiches. If you’re new to baking, making focaccia is a great place to start, as it requires minimal ingredients and a relatively simple process.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 teaspoons) salt
- 7g (1 packet) dry active yeast
- 300ml (1 ¼ cups) warm water
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 tablespoon sugar
- Fresh herbs (rosemary, thyme, or basil, optional)
- Coarse sea salt (for topping)
Step 1: Activate the Yeast
Start by activating the yeast. In a small bowl, combine the warm water and sugar. Stir to dissolve the sugar, then sprinkle the dry active yeast over the water. Let it sit for about 5–10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready to use.
Step 2: Make the Dough
In a large mixing bowl, add the flour and salt. Create a well in the center of the flour and pour in the activated yeast mixture along with 2 tablespoons of olive oil. Stir the mixture with a wooden spoon until a dough begins to form.
Once the dough starts to come together, transfer it to a floured surface and knead for about 5–7 minutes. The dough should be soft, smooth, and slightly elastic. If the dough feels too sticky, sprinkle in small amounts of flour; if it’s too dry, add a bit of water, one tablespoon at a time.
Step 3: First Rise
Once your dough is kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1–1.5 hours, or until the dough has doubled in size.
Step 4: Shape the Dough
Once the dough has risen, punch it down to release the air. Transfer it onto a baking sheet lined with parchment paper. Use your fingers to gently stretch the dough into a rectangle or square, depending on your preference. You want the dough to be about 1–1.5 inches thick.
Step 5: Second Rise
Cover the shaped dough with a towel and let it rise again for about 20–30 minutes. This second rise helps to create a light, airy texture in the bread.
Step 6: Add Toppings
After the second rise, drizzle a generous amount of olive oil over the top of the dough. Use your fingers to dimple the dough, pressing down into the surface to create small pockets. This step gives focaccia its signature texture. Sprinkle with fresh herbs like rosemary or thyme, and season with coarse sea salt.
Step 7: Bake
Preheat your oven to 400°F (200°C). Bake the focaccia for about 20–25 minutes, or until it is golden brown on top and has a slightly crispy crust. The inside should be soft and airy.
Step 8: Cool and Serve
Once baked, remove the focaccia from the oven and let it cool slightly. You can drizzle it with a little more olive oil for extra flavor. Slice it and serve it warm. Focaccia is perfect as an appetizer, a side to pasta, or even as sandwich bread.
Tips for Perfect Focaccia:
- Use good quality olive oil – The olive oil plays a key role in the flavor of focaccia, so it’s worth investing in a good bottle.
- Experiment with toppings – While rosemary and thyme are classic, feel free to add other toppings such as olives, sun-dried tomatoes, caramelized onions, or garlic.
- Don’t rush the rise – Allow the dough plenty of time to rise. The longer it rises, the lighter and airier the bread will be.
- Get creative with flavor – Add herbs or even spices like garlic powder, chili flakes, or Parmesan cheese for extra depth of flavor.
- For a crunchier crust – Bake the focaccia on a preheated pizza stone to get a crispier bottom and edge.
Making focaccia bread at home is a rewarding and simple process. With just a few ingredients, you can create a loaf that is much tastier and fresher than store-bought alternatives. It’s a versatile bread that pairs well with nearly any meal, and you can adjust the toppings and flavors to your liking.