The Best, Easiest Focaccia Bread Recipe
Focaccia bread is a delightful Italian flatbread that is crispy on the outside and soft on the inside. It is perfect for dipping, sandwiches, or just enjoying on its own. This recipe for the best and easiest focaccia bread will help you create a loaf that impresses without requiring expert baking skills.
Why Make This Recipe
You should make this focaccia bread recipe because it is incredibly simple and rewarding. With just a few basic ingredients and minimal hands-on time, you can make fresh, homemade bread that will fill your kitchen with a delicious aroma. It’s a crowd-pleaser, and it’s versatile enough to suit many occasions. Plus, your family and friends will love the taste of homemade bread!
How to Make The Best, Easiest Focaccia Bread
Ingredients
- 4 cups (512 g) all-purpose flour or bread flour
- 2 to 3 teaspoons (10 to 15 g) kosher salt
- 2 teaspoons (8 g) instant yeast
- 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
- Butter for greasing pans
- 4 tablespoons olive oil, divided
- Flaky sea salt, such as Maldon, for sprinkling
- 1 to 2 teaspoons whole rosemary leaves (optional)
Directions
- In a large bowl, whisk together the flour, kosher salt, and instant yeast.
- Add the lukewarm water and mix with a rubber spatula until all the liquid is absorbed and a sticky dough ball forms. Rub the surface of the dough lightly with olive oil.
- Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap, and place it immediately in the refrigerator. Let the dough rest for at least 12 hours, up to 3 days, to allow slow fermentation and flavor development.
- Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease thoroughly with butter or nonstick spray. Pour a tablespoon of olive oil into each pie plate or 2 tablespoons into the larger pan.
- Remove the dough from the fridge. Using two forks, deflate the dough by pulling it toward the center and rotating the bowl. Split the dough into two equal portions if using smaller pans, or leave it whole for a larger pan. Roll each piece in the olive oil inside the pan until coated and form rough balls. Let the dough balls rest at room temperature for 3 to 4 hours to rise. No cover is needed during this rise.
- Set a rack in the middle of the oven and preheat to 425°F (220°C). If desired, sprinkle rosemary leaves evenly over the dough. Pour a tablespoon of olive oil on each dough round (two tablespoons if one large pan). Rub hands with oil and use all fingers to press down firmly, creating deep dimples all over. Stretch the dough gently if needed to fit the pan perfectly. Sprinkle flaky sea salt over the top.
- Place the pans in the oven and bake for 25 to 30 minutes until the underside is golden brown and crisp. Remove from the oven and transfer focaccia to a wire rack.
- Let cool for 10 minutes before slicing and serving. If halving for sandwiches, let cool completely.
- Store completely cooled focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat wrapped focaccia at 350ºF (175ºC) for 15 minutes to revive the crust before serving.
How to Serve The Best, Easiest Focaccia Bread
You can serve focaccia bread as an appetizer with olive oil and balsamic vinegar for dipping. It’s also great for sandwiches or as a side with soups and salads. Feel free to slice it into pieces and enjoy it warm for a delicious snack!
How to Store The Best, Easiest Focaccia Bread
To store focaccia bread, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well and store it in the freezer for up to 3 months. When you want to enjoy it again, simply reheat it in the oven.
Tips to Make The Best, Easiest Focaccia Bread
- Use fresh ingredients for the best flavor.
- Allow enough time for the dough to rest in the refrigerator. The longer it ferments, the more flavor it develops.
- Don’t rush the rising process. Let the dough rise until it has doubled in size for the best texture.
- Experiment with toppings like garlic, olives, or sundried tomatoes for extra flavor.
Variation
You can add different herbs or spices to the dough for added flavor. Get creative by trying toppings such as sliced olives, cherry tomatoes, or cheese.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture might be denser. You may want to substitute part of it with all-purpose flour for a lighter result.
2. How do I know when the focaccia is done?
The focaccia is done when the underside is golden brown and crisp. You can also tap on the bottom; it should sound hollow.
3. Can I make focaccia ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to 3 days. Just let it rise before baking when you’re ready to enjoy it.
Enjoy your homemade focaccia bread!
