Easy Homemade Focaccia
User Reviews
5
Easy Homemade Focaccia
Description
The focaccia dough begins by activating yeast in warm water with sugar, providing the necessary rise. Flour and salt are mixed and added gradually to the yeast mixture using a stand mixer with a dough hook attachment or by hand. The resulting sticky dough undergoes a slow, cold proof in the fridge for at least 8 hours or overnight, which improves texture and taste. After proofing, the dough is oiled and spread on a baking sheet, dimpled gently to create the classic focaccia appearance, and topped with olive oil and coarse salt before baking.
This bread is fragrant with olive oil and has a tender crumb complemented by a crisp, golden crust. The coarse finishing salt adds bursts of savory contrast. The dough's slow fermentation lends a subtle depth of flavor. It pairs well with soups, salads, and cheeses or can be enjoyed on its own.
The recipe includes storage tips: the focaccia is best fresh but can be stored at room temperature for a few days or frozen in slices after flash freezing. Reheating is recommended to restore its crispness and flavor. Variations include adding herbs or garlic, and the recipe accommodates mixing by hand if a stand mixer is unavailable.
Ingredients
- 2 1/4 teaspoon active yeast 9 g
- 1 3/4 cups water warm
- 1 tablespoon sugar 14 g
- 4 cups all-purpose flour 515 g
- 1 teaspoon salt fine ground
- 6 tablespoons olive oil divided
- 2-3 teaspoons coarse finishing salt
Instructions
- Activate Yeast: Add warm water and sugar to the bowl of a stand mixer and give a quick whisk to dissolve the sugar. Sprinkle the yeast on top and let sit to activate, about 5-10 minutes. The yeast will be activated when it starts to foam.
- Create Dough: Measure out flour, add salt, and mix. Add half of the flour and with the dough hook attachment, mix on medium. Add the second half of the dough and continue to mix until a sticky dough is formed.
- Slow Proof: Add 2 tablespoons to a very large bowl (that will fit in your fridge) and add dough to the bowl. Turn dough in oil. Cover and store in the fridge overnight or for at least 8 hrs.
- Second Rise: Add 2 tablespoons of oil to a rimmed baking sheet. Once the dough has at least doubled in size, add dough to the baking sheet. It should be soft and pliable. Stretch to fill the baking sheet, or into desired shape. Gently cover with a clean linen kitchen towel. Add a little oil to the top of the dough if the towel rests right on the dough. Let rise for another 60-90 minutes.
- Preheat Oven: Preheat Oven to 375 degrees F.
- Dimple, Oil, and Salt: Once the dough has risen, add a little oil to your fingers, and using both hands, gently press your fingers into the top of the dough to dimple the dough in even rows down the length of the dough. Use a pastry brush to brush with final 2 tablespoons of oil and sprinkle with coarse salt.
- Bake: Bake for 25-30 minutes, until golden brown.
- Cool: Remove from oven and transfer to cooling rack. Enjoy warm!
Notes
- Store fresh focaccia at room temperature in an airtight container for up to a few days to maintain softness.
- To freeze, cool focaccia completely, slice, flash freeze on a baking sheet, then wrap slices individually and store in freezer bags for up to one month.
- Reheat frozen slices by defrosting at room temperature, then baking at 375°F for 6–8 minutes, or microwave wrapped in a damp paper towel for 20-30 seconds.
- If mixing by hand, activate yeast in warm water and sugar, mix flour and salt separately, then combine and stir with a wooden spoon until a sticky dough forms.
- Customize the dough with dried herbs like rosemary or fresh garlic, or finish with garlic butter before baking for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 351mg | 15% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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