My Favorite Focaccia Recipe

Foccaccia is a staple in our home. It’s perfect for night when you don’t have enough time to make a more traditional yeast bread. It’s also fun to experiment with toppings and get creative with presentation. You can keep your focaccia simple or add all kinds of toppings like this fun board.

Below you can find my favorite focaccia recipe. If you are looking for more from scratch recipes, visit my kitchen section or get my course with an intro to break making.

Contents

How to Make Focaccia

Focaccia is a delightful Italian bread known for its soft, airy interior and crisp, golden edges. This recipe is perfect for both beginners and seasoned bakers. While I love topping it with sea salt and rosemary, feel free to experiment with other toppings as well.

Ingredients:

  • 1¾ cups warm water (105° to 115°F)
  • 2 teaspoons cane sugar
  • 1 (¼-ounce) package active dry yeast (2¼ teaspoons)
  • 500 grams all-purpose flour (approximately 4 cups)
  • 2 teaspoons sea salt
  • 6 tablespoons extra-virgin olive oil, plus more for handling
  • Flaky sea salt, optional, for sprinkling
  • Chopped fresh rosemary, optional, for sprinkling

Equipment:

  • Stand mixer with dough hook attachment
  • Mixing bowls
  • 9×13-inch baking dish

Instructions:

Step 1: Wake Up the Yeast

Start by grabbing the bowl of your stand mixer and attaching the dough hook. Pour in some warm water—not too hot, just around 105° to 115°F—and stir in a couple of teaspoons of cane sugar. Sprinkle a packet of active dry yeast over the top and give it a gentle stir. Now, let it sit for about 5 minutes. You’ll know it’s ready when it gets all foamy. If that doesn’t happen, no worries—just try again with fresh yeast.

Focaccia Recipe

Step 2: Mix the Dough

Once your yeast is bubbly and happy, add in 4 cups of all-purpose flour and 2 teaspoons of sea salt. Turn your mixer on low speed and let it combine until you see a shaggy dough forming. Then, bump up the speed to medium and let it mix for another 5 minutes. You’re aiming for a dough that’s elastic, a bit sticky, and starts to pull away from the sides of the bowl.

Focaccia Recipe

Step 3: First Rise

Take a large mixing bowl and brush it with about 2 tablespoons of extra-virgin olive oil. Use a spatula to transfer your sticky dough into this oiled bowl. If there’s any oil pooling around the edges, lightly brush it over the top of the dough. Cover the bowl with plastic wrap or a damp kitchen towel and let it hang out in a warm spot until it doubles in size—this usually takes between 1 to 1½ hours.

Focaccia Recipe

Step 4: Shape the Dough

Now, grab a 9×13-inch baking dish and generously coat it with another 2 tablespoons of olive oil. With oiled hands, gently deflate the risen dough by folding it into itself from the edges toward the center, forming a rough ball. Place this dough ball into your prepared baking dish, turning it to make sure all sides are coated in oil. Press the dough evenly to fit the pan. If it resists stretching, let it rest for a few minutes and then try again.

Focaccia Recipe

Step 5: Second Rise

Cover the baking dish with plastic wrap or a damp towel and let the dough rise again until it’s doubled in size, which should take about 45 minutes. About 30 minutes into this rise, preheat your oven to 425°F (220°C) so it’s nice and hot when you’re ready to bake.

Focaccia Recipe

Step 6: Get Ready to Bake

Once your dough has risen, drizzle the remaining 2 tablespoons of olive oil over the top. With oiled fingers, press deep indentations all over the dough, going all the way down to the bottom of the pan without tearing it. If you’re in the mood, sprinkle some flaky sea salt and chopped fresh rosemary over the top for extra flavor.

Step 7: Bake

Pop the baking dish into your preheated oven and bake for 20 to 30 minutes, or until the focaccia turns a beautiful golden brown. Once it’s done, take it out and let it cool slightly before diving in.

Enjoy your homemade focaccia! It’s perfect on its own, as a side, or even for sandwiches. Happy baking!

Notes: If your baking dish isn’t nonstick, it’s advisable to grease it with butter before adding the olive oil to prevent the bread from sticking.

Enjoy this homemade focaccia as a side to your favorite meals, as a base for sandwiches, or simply on its own dipped in quality olive oil. Feel free to experiment with various toppings like cherry tomatoes, olives, caramelized onions, or different herbs to make it your own.

Focaccia Bread

Make your own delicious bread

Equipment

  • Stand Mixer with Dough Hook
  • Mixing Bowls
  • 9×13 inch pan or baking sheet

Ingredients
  

  • 1¾ cups warm water 105° to 115°F
  • 2 teaspoons cane sugar
  • 1 ¼-ounce package active dry yeast (2¼ teaspoons)
  • 500 grams all-purpose flour approximately 4 cups
  • 2 teaspoons sea salt
  • 6 tablespoons extra-virgin olive oil plus more for handling
  • Flaky sea salt optional, for sprinkling
  • Chopped fresh rosemary optional, for sprinkling

Instructions
 

  • Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm water and cane sugar. Sprinkle the active dry yeast over the mixture and stir gently. Let it sit for about 5 minutes until it becomes foamy. If the yeast doesn’t foam, it’s best to start over with fresh yeast.
  • Prepare the Dough: Add the all-purpose flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms. Increase the speed to medium and continue mixing for 5 minutes. The dough should be elastic, sticky, and begin to pull away from the sides of the bowl.
  • First Rise: Brush a large mixing bowl with 2 tablespoons of extra-virgin olive oil. Using a spatula, transfer the sticky dough into the oiled bowl. Lightly brush any excess oil from the edges over the surface of the dough. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it doubles in size, approximately 1 to 1½ hours.
  • Shape the Dough: Generously oil a 9×13-inch baking dish with another 2 tablespoons of olive oil. With oiled hands, gently deflate the risen dough by folding it into itself from the edges toward the center, forming a rough ball. Transfer this dough ball to the prepared baking dish, turning it to coat all sides in oil. Press the dough evenly to fit the dimensions of the pan. If it resists stretching, let it rest for a few minutes before trying again.
  • Second Rise: Cover the baking dish with plastic wrap or a damp towel and allow the dough to rise again until doubled in size, about 45 minutes. About 30 minutes into this rise, preheat your oven to 425°F (220°C).
  • Prepare for Baking: Once the dough has risen, drizzle the remaining 2 tablespoons of olive oil over the surface. With oiled fingers, press deep indentations (dimples) all over the dough, pressing down to the bottom of the pan without tearing the dough. Sprinkle with flaky sea salt and chopped fresh rosemary, if desired.
  • Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the focaccia turns golden brown. Remove from the oven and let it cool slightly before serving.

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