Name: Homemade Focaccia Bread: The Ultimate Guide to Baking It Perfectly
Prep time: 30 min
Cook time: 25 min
Total time: 180 min
Yield: 1 (9x13 inch) focaccia
Ingredients: 600g (5 cups) bread flour, plus more for dusting; 500ml (2 cups + 2 tablespoons) lukewarm water (around 105-115°F or 40-46°C); 7g (2 1/4 teaspoons) active dry yeast; 15g (2 1/2 teaspoons) fine sea salt; 60ml (1/4 cup) extra virgin olive oil, plus more for drizzling; Optional toppings: fresh rosemary sprigs, flaky sea salt, cherry tomatoes (halved), olives (pitted), red onion (thinly sliced), garlic (minced), everything bagel seasoning

Homemade Focaccia Bread, warm from the oven, its herbed aroma filling your kitchen – is there anything quite so comforting? I'm thrilled to share my foolproof recipe for this Italian classic, a recipe that will have you baking like a pro in no time. Forget store-bought versions; once you taste the incredible flavor and texture of freshly baked focaccia, you'll never go back!

Focaccia, with its origins stretching back to ancient times in the Liguria region of Italy, is more than just bread; it's a culinary canvas. Traditionally baked on hearthstones, it was a staple food, a simple yet satisfying way to nourish families. Over the centuries, it has evolved, with regional variations adding unique twists and flavors. From the olive-studded versions of Puglia to the rosemary-infused loaves of Tuscany, focaccia reflects the diverse culinary landscape of Italy.

But what is it about homemade focaccia bread that makes it so universally loved? It's the perfect combination of a crisp, golden crust and a soft, airy interior. The generous drizzle of olive oil not only adds richness but also creates those signature dimples that are perfect for catching herbs, salt, and other delicious toppings. Whether you enjoy it as a simple snack, a flavorful side dish, or a base for sandwiches, focaccia is incredibly versatile and always a crowd-pleaser. Plus, the act of making it, of kneading the dough and watching it rise, is incredibly therapeutic. So, let's get baking and create some focaccia magic!

Ingredients:

600g (5 cups) bread flour, plus more for dusting
500ml (2 cups + 2 tablespoons) lukewarm water (around 105-115°F or 40-46°C)
7g (2 1/4 teaspoons) active dry yeast
15g (2 1/2 teaspoons) fine sea salt
60ml (1/4 cup) extra virgin olive oil, plus more for drizzling
Optional toppings: fresh rosemary sprigs, flaky sea salt, cherry tomatoes (halved), olives (pitted), red onion (thinly sliced), garlic (minced)

Preparing the Dough:

Activate the Yeast: In a large bowl, combine the lukewarm water and active dry yeast. Gently stir to dissolve the yeast. Let it sit for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it might be old or the water might be too hot or cold, and you'll need to start again with fresh yeast.
Combine Dry and Wet Ingredients: Add the bread flour and salt to the bowl with the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms. Don't worry if it looks a bit rough at this stage; we'll develop the gluten later.
First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm place and let it rise for 1-1.5 hours, or until doubled in size. This first rise is crucial for developing flavor and texture. The warmer the environment, the faster the dough will rise. You can also do a slow rise in the refrigerator for 12-24 hours for even more flavor development. If refrigerating, let the dough come to room temperature for about an hour before proceeding.
Add Olive Oil and Stretch and Fold: After the first rise, gently deflate the dough. Pour 30ml (2 tablespoons) of the olive oil over the dough. Now, we'll perform a series of stretch and folds to develop the gluten and create a strong, elastic dough. To do this, wet your hands slightly to prevent sticking. Grab one side of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl 90 degrees and repeat this process. Do this 4-5 times until you've stretched and folded the dough from all sides.
Second Rise: Cover the bowl again and let the dough rise for another 30-45 minutes, or until it has noticeably increased in size. This second rise will help create a lighter and airier focaccia.

Preparing the Pan and Shaping the Dough:

Prepare the Baking Pan: Generously grease a 9x13 inch baking pan with the remaining 30ml (2 tablespoons) of olive oil. Make sure the entire bottom and sides of the pan are coated. This will prevent the focaccia from sticking and will also contribute to a crispy crust.
Transfer Dough to Pan: Gently transfer the dough to the prepared baking pan. Be careful not to deflate it too much.
Dimpling the Dough: This is the fun part! Use your fingertips to press deep dimples all over the surface of the dough. These dimples will create pockets for the olive oil and toppings to pool, resulting in a flavorful and beautiful focaccia. Don't be shy; really press down with your fingertips.
Final Proof: Cover the pan loosely with plastic wrap or a damp kitchen towel and let the dough proof for another 30-45 minutes. This final proof allows the dough to relax and rise slightly in the pan, resulting in a lighter and more tender focaccia.

Adding Toppings and Baking:

Preheat Oven: Preheat your oven to 425°F (220°C). Make sure your oven is fully preheated before baking the focaccia.
Add Toppings: While the oven is preheating, drizzle the focaccia generously with more olive oil. This is where you can get creative with your toppings! Here are some ideas:
- Rosemary and Flaky Sea Salt: Sprinkle fresh rosemary sprigs and flaky sea salt over the dimpled dough.
- Cherry Tomato and Olive: Halve cherry tomatoes and scatter them along with pitted olives over the dough.
- Red Onion and Garlic: Thinly slice red onion and mince garlic, then sprinkle them over the dough.
- Everything Bagel Seasoning: For a savory kick, sprinkle everything bagel seasoning over the dough.
- Plain with Olive Oil and Sea Salt: Sometimes simple is best! Just drizzle with olive oil and sprinkle with sea salt.
Feel free to experiment with your favorite herbs, vegetables, and spices.
Bake: Bake the focaccia for 20-25 minutes, or until it is golden brown and the bottom sounds hollow when tapped. Keep a close eye on it, as baking times may vary depending on your oven. If the top is browning too quickly, you can loosely tent it with aluminum foil.
Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will prevent the bottom from becoming soggy.
Enjoy! Slice the focaccia into squares or rectangles and serve warm or at room temperature. It's delicious on its own, or you can use it to make sandwiches or as a side dish with soup or salad.

Tips and Variations:

Use High-Quality Olive Oil: The flavor of the olive oil really shines through in focaccia, so use a good quality extra virgin olive oil.
Don't Overwork the Dough: Overworking the dough can result in a tough focaccia. Be gentle when mixing and shaping the dough.
Adjust Baking Time as Needed: Baking times may vary depending on your oven. Keep a close eye on the focaccia and adjust the baking time as needed.
Add Herbs to the Dough: For extra flavor, you can add dried herbs like oregano, thyme, or rosemary to the dough when you add the flour.
Make it Gluten-Free: You can adapt this recipe to be gluten-free by using a gluten-free bread flour blend. You may need to adjust the amount of liquid depending on the blend you use.
Experiment with Toppings: The possibilities are endless when it comes to toppings! Try adding roasted vegetables, cheese, or even fruit.
Storing Focaccia: Focaccia is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. You can also freeze focaccia for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. To reheat, thaw it overnight in the refrigerator and then warm it in a low oven.
Make it Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature for about an hour before proceeding with the recipe.

Troubleshooting:

Dough is too sticky: If your dough is too sticky, add a little more flour, one tablespoon at a time, until it becomes manageable.
Dough is not rising: If your dough is not rising, make sure your yeast is active and that the environment is warm enough. You can also try adding a pinch of sugar to the yeast mixture to help it activate.
Focaccia is too dense: If your focaccia is too dense, make sure you are not overworking the dough and that you are allowing it to rise properly.
Focaccia is burning: If your focaccia is burning, lower the oven temperature and/or tent it loosely with aluminum foil.

Enjoy your homemade focaccia! I hope you found this recipe helpful and that you have fun experimenting with different toppings and flavors. Happy baking!

Conclusion:

This isn't just another bread recipe; it's an invitation to experience the pure joy of baking and the unparalleled satisfaction of creating something truly delicious from scratch. This Homemade Focaccia Bread recipe is a must-try because it delivers on flavor, texture, and aroma in a way that store-bought bread simply can't match. The crispy, golden crust gives way to a soft, airy interior, infused with the fragrant olive oil and herbs. It's a sensory experience that will have you reaching for slice after slice. But the real magic lies in its versatility. Think of this focaccia as a blank canvas, ready to be adorned with your favorite toppings. For a simple yet elegant appetizer, drizzle it with balsamic glaze and sprinkle with flaky sea salt. Or, elevate it to a hearty lunch by topping it with roasted vegetables like bell peppers, zucchini, and eggplant. A sprinkle of crumbled feta cheese adds a salty tang that perfectly complements the sweetness of the vegetables. And don't stop there! This focaccia makes an incredible base for sandwiches. Imagine layering it with prosciutto, mozzarella, and pesto for a truly unforgettable Italian-inspired creation. You could also use it to make mini pizzas, perfect for a quick and easy weeknight dinner. Get creative with your toppings – pepperoni, mushrooms, olives, onions – the possibilities are endless! For a sweeter twist, try adding a touch of honey or maple syrup to the dough. This will create a subtle sweetness that pairs beautifully with savory toppings. You could even experiment with adding dried fruits like cranberries or apricots for a festive touch. Serving suggestions are just the beginning. Feel free to experiment with different herbs and spices to create your own signature focaccia. Rosemary and thyme are classic choices, but you could also try oregano, basil, or even a pinch of red pepper flakes for a little heat. Don't be afraid to get creative and personalize this recipe to your own taste. The beauty of this Homemade Focaccia Bread is that it's surprisingly easy to make. While it does require some time for the dough to rise, the actual hands-on time is minimal. And the reward – a warm, fragrant loaf of homemade bread – is well worth the effort. Plus, the process of kneading the dough is incredibly therapeutic. It's a great way to de-stress and connect with your food. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won't be disappointed. Once you've tasted the difference between homemade focaccia and store-bought, you'll never go back. I'm so excited for you to try this recipe and experience the joy of baking your own delicious focaccia. And I can't wait to hear about your creations! Please, share your photos and stories in the comments below. Let me know what toppings you used, what variations you tried, and how much you loved it. Your feedback is invaluable, and it helps inspire other bakers to try this amazing recipe. Happy baking!