Focaccia Bread Recipe
Focaccia Bread is a soft Italian flatbread made from a wet and sticky dough that combines all-purpose flour, yeast, salt, warm water, and olive oil. This recipe features cherry tomatoes and black olives pressed into the surface before baking, creating a flavorful crust dotted with savory bursts. The bread is known for its dimples filled with olive oil, which keep it moist and add a rich taste. A good rise and a hot oven yield a golden, airy crumb inside with a slightly crisp exterior, ideal as a side or for sandwiches.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp dry active yeast instant or regular, 1/4 ounce packet
- 2 tsp salt kosher or sea salt, plus more for sprinkling
- 2 Tbsp extra virgin olive oil plus more for topping the dough
- 2 cups water warm, not hot
- 12 cherry tomato approximately
- 24 black olive approximately; oil cured or Kalamata will have most flavor
Instructions
- Put the flour, yeast, and salt in the bowl of a stand mixer (you can also do this by hand) and mix to combine.
- With the mixer on low add the water and 2 tablespoons of the olive oil, mixing until a soft wet dough forms. It will be sticky.
- Cover and let rise for an hour in a warm place. It should be puffed up slightly.
- Meanwhile preheat the oven to 425F. Oil your pan and line with a circle of parchment paper to prevent sticking.
- Turn the dough into your prepared skillet. Note: if your dough seems excessively sticky you can dust it with a little extra flour to make it easier to handle. Use your fingers to press it out to fill the skillet.
- Put some olive oil in a small bowl and dip your fingers into the oil, and then poke little indents all over the bread, leaving little pools of oil. Do this all over the surface. Don’t skimp; this will result in great flavor after the bread is baked.
- Arrange the tomatoes and olives across the top, pressing them into the dough slightly, then scatter a bit of Italian seasoning and sea salt over the surface.
- Bake for 35-40 minutes or until golden and crusty.
- Remove the bread from the pan to cool on a rack. Slice with a sharp knife, and feel free to enjoy while warm!
Notes
- Modern dry yeast can be mixed directly into flour without proofing if it is fresh and reliable.
- If the dough feels too sticky to handle, dust your hands and surface lightly with flour when shaping.
- Use quality extra virgin olive oil both in the dough and on top for best flavor.
- Let the dough rise in a warm place until it has slightly puffed, but avoid overproofing.
- Press the tomatoes and olives slightly into the dough before baking to prevent them from falling off.
Nutrition Information
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 515mg | 21% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.