Focaccia Bread Recipe
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816 reviews
Excellent
Focaccia Bread Recipe
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Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Learn how to make easy Focaccia (no need to wait overnight), and it freezes well.
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Ingredients
Focaccia Dough Ingredients:
- 1 1/2 cups warm water 105-115 F
- 1 tsp honey
- 7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
- 3 3/4 cups all-purpose flour or bread flour, measured correctly
- 1 1/2 tsp salt
- 1 Tbsp extra virgin olive oil for the dough
- 1/4 cup extra virgin olive oil for the pan
For the Topping:
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 cloves garlic minced
- 1/2 tsp salt
- 1 1/2 tsp fresh Rosemary finely chopped from 2 sprigs
- 1 tsp kosher salt or flaky salt to sprinkle the top
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Instructions
- Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in 1 packet of yeast and proof for 7-10 minutes or until the surface is foamy.
- Make the Dough: In a large mixing bowl, whisk together 3 3/4 cups flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough mass forms. Add 1 Tbsp olive oil and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.
- Make the Topping: In a small bowl, combine 2 Tbsp oil, 2 Tbsp water, 2 minced garlic cloves, 1 1/2 tsp finely chopped rosemary, and 1/2 tsp salt. Whisk vigorously until well combined and set aside
- Develop Gluten: Once dough is rested, use the stretch and fold method to develop gluten strands (see video for a demonstration). Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
- Mold to the Pan: Pour 1/4 cup extra virgin olive oil into a NON-STICK 9x13 baking pan to coat the bottom. Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges. Cover and proof 45-60 minutes until well risen and puffy.
- Create Dimples: Dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, like pushing keys on a piano. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
- Add Toppings and Bake: Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 450˚F for 22-25 minutes until golden brown (we prefer 25 minutes for a crisp edge). Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing. Cut into squares to serve or slice lengthwise for sandwiches.
Nutrition Information
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Calories
217kcal
(11%)
Carbs
31g
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
584mg
(24%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbs | 31g | |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 584mg | 24% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
816 reviews
Excellent
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