Focaccia
Heavenly Focaccia (Authentic Italian Focaccia Recipe)
Imagine slicing into a golden-brown, fluffy loaf of focaccia, the warm aroma of olive oil and herbs wrapping around you like a cozy hug. Each bite delivers a delightful combination of a crispy crust and a soft, airy crumb, making it a truly irresistible bread experience! Whether you’re enjoying it as a side dish, using it to mop up your favorite sauce, or savoring it alone with a drizzle of olive oil, this authentic Italian focaccia is sure to elevate your culinary adventures.
Why You’ll Love This Recipe
This focaccia recipe isn’t just about baking bread — it’s about creating a cheese-pulling, herb-infused experience that will have everyone coming back for more!
– Effortless Artisan Appeal: With just a few simple ingredients, you’ll craft a beautiful focaccia that looks like it came straight from an Italian bakery.
– Big, Bold Flavors: The infusion of rosemary and a generous drizzle of olive oil creates a flavor explosion that dances on your palate.
– Flexible & Fun: Customize your focaccia with your favorite toppings, from roasted garlic to sun-dried tomatoes.
– Impressive Yet Easy: Perfect for beginners and seasoned bakers alike, this recipe is straightforward and rewarding.
Ingredients You’ll Need
Gathering the right ingredients is key to creating your perfect focaccia. The classic combination of flour, yeast, and olive oil sets the stage for a delightful experience, but don’t overlook the magic that comes from a touch of rosemary!
– 1¾ cups lukewarm water
– 2 teaspoons instant dry yeast
– 2 teaspoons sugar
– 4 cups all-purpose flour (or bread flour)
– 3 teaspoons salt
– 2 tablespoons extra virgin olive oil (+ 2 tablespoons to grease the baking pan or you can substitute parchment paper)
– 2 tablespoons extra virgin olive oil
– 3 tablespoons water
– ½ teaspoon salt (+ flaky salt optional)
– 3 pinches rosemary (optional to taste; fresh or dry)
*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*
Variations
One of the best things about focaccia is its versatility! Here are some delightful variations you can try:
– Go Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free focaccia that doesn’t skimp on flavor.
– Add Extra Protein: Top your focaccia with cooked bacon bits or slices of prosciutto for a savory protein boost.
– Make it Spicier: Incorporate red pepper flakes into the dough or sprinkle them on top for a zesty kick.
– Swap the Dressing: Try different herb-infused oils like basil or garlic-infused olive oil for unique flavor profiles.
– Cheese it Up: Add cheese like mozzarella or feta on top before baking for a cheesy twist that will make your mouth water!
How to Make Focaccia
Step 1: Bloom the Yeast
Start by measuring your ingredients for the dough. In a small bowl, whisk together the lukewarm water, instant dry yeast, and sugar. Let it sit for about 30 seconds until the yeast fully dissolves. If the yeast doesn’t dissolve, don’t fret; simply start again with fresh yeast.
Step 2: Make the Dough
In a large mixing bowl, combine the flour and salt. Pour the yeast-water mixture into the flour. Using a sturdy wooden spoon, mix until a wet, sticky dough forms — it should take about a minute. Now, add in the extra virgin olive oil and stir for another minute until everything is well incorporated.
Step 3: Choose Your Proofing Method
Quick Proofing (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap, ensuring there’s enough space for the dough to rise. Place the bowl in a slightly warm oven (preheat for just 60 seconds before turning it off) for 1.5 to 2 hours until the dough has doubled in size.
Slow Proofing (8 to 24 hours): Cover the bowl with plastic wrap and let the dough rest in the fridge for 8 to 24 hours. When ready, take it out and let it sit at room temperature for 2 to 3 hours.
Step 4: Folding
Once the dough has risen beautifully, fold it over itself 20 to 40 times in the bowl, from the outside to the inside. It will take about 30 to 60 seconds. Stop when you feel the dough tighten.
Step 5: Final Proofing
Grease your baking pan with 2 to 3 tablespoons of olive oil and drop the dough into the pan. Use the back of two spoons to spread the dough until it covers most of the pan. Wet the spoons lightly if they stick. Cover the dough with a damp cloth and let it proof for another 45 minutes in a warm corner. Meanwhile, preheat your oven to 450°F (230°C) and prepare your toppings.
Step 6: Topping
In a small bowl, mix together 2 tablespoons of olive oil, 3 tablespoons of water, and ½ teaspoon of salt until well combined. Dip your fingers into this mixture and gently press dimples across the focaccia. Pour any remaining oil-water mixture over the dough, allowing it to seep into the dimples. Optionally, sprinkle with rosemary and flaky salt.
Step 7: Bake
Once your oven is hot, place the focaccia on the medium-low rack and bake for 20 to 25 minutes. Keep an eye on it as baking times can vary; a thicker focaccia will need closer to 25 minutes, while a thinner one will take about 20 minutes. The top should be golden brown and crispy, with a soft interior. Allow it to cool for at least 5 minutes before cutting and serving.
Pro Tips for Making Focaccia
– Use Fresh Ingredients: Ensure your yeast is fresh for the best rise. Old yeast can lead to a flat focaccia.
– Don’t Rush the Proofing: The proofing stage is crucial for developing flavor and texture, so give it the time it needs.
– Experiment with Toppings: Get creative with your toppings — from olives to caramelized onions, the possibilities are endless!
– Check for Doneness: If you’re unsure about doneness, tap the bottom of the focaccia; it should sound hollow when ready!
How to Serve Focaccia
Garnishes
Elevate your focaccia with fresh herbs like basil or a sprinkle of coarse sea salt right before serving. A drizzle of high-quality olive oil can also add a lovely touch!
Side Dishes
Pair your focaccia with a fresh salad, a rich pasta dish, or a hearty soup for a complete meal. It’s also perfect alongside charcuterie boards or simply enjoyed with a dip.
Creative Ways to Present
For fun serving ideas, consider cutting focaccia into squares and serving them in individual cups for a casual gathering. Alternatively, arrange them on a beautiful platter garnished with fresh herbs for a stunning presentation!
Make Ahead and Storage
Storing Leftovers
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to a week.
Freezing
Yes, you can freeze focaccia! Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep well for up to 3 months. Just remember to slice it before freezing for easy portions!
Reheating
To enjoy your focaccia after storage, simply reheat it in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and crispy.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used, but it might require a bit more water to achieve the right consistency.
Is this recipe spicy?
Not at all! This focaccia is mild, but you can easily add spice with toppings like red pepper flakes.
How do I make this gluten-free?
To make gluten-free focaccia, substitute all-purpose flour with a gluten-free flour blend, and be sure it contains xanthan gum for proper texture.
Can I prepare this in advance?
Definitely! You can prepare the dough ahead of time and let it proof overnight in the fridge. Just remember to bring it to room temperature before the final proofing and baking!
Final Thoughts
With its crispy crust and soft, airy interior, this delicious, homemade focaccia is bound to impress! Perfect for any occasion — from a cozy family dinner to a festive gathering — you’ll adore the aroma wafting through your home as it bakes. So roll up your sleeves, gather your ingredients, and let’s make some magic in the kitchen. Happy baking!
