Italian Focaccia Bread Recipe
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4.9
66 reviews
Excellent
Italian Focaccia Bread Recipe
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This incredibly easy-to-make authentic Italian Focaccia Bread is light, fluffy, and finished with olive oil and rosemary.
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Ingredients
For the Bread:
- 280 grams 1 1/4 cups of luke-warm water
- 4 grams 3/4 teaspoon yeast
- 510 grams 3 cups bread flour
- 6 grams 3/4 teaspoon sea salt
- 6 grams 1 teaspoon barley malt syrup or honey
- 25 grams 2 tablespoons good extra virgin olive oil + more for the pan
For the Salamoia:
- 10 grams 1 tablespoon olive oil
- 20 grams 2 tablespoons lukewarm water
- 10 grams 1 teaspoon sea salt
Instructions
- Preheat the oven to convection bake at 425° or 450° non-convection.
- Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
- Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
- Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
- Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
- Cover with a towel and let sit for 30 minutes or until it has doubled in size.
- Using your fingers press down onto the dough to make imprints or dimples all over the dough.
- Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
- Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
- Cool, finish with optional fresh Rosemary leaves for garnish, slice, and serve.
Notes
- Make-Ahead: You can make this Focaccia bread up to 1 day ahead of time.
- How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.
- The warm olive oil and water mixture that is poured over the top of the bread before baking is known as Salamoia.
- A trick to help proof the dough is to add the bowl while resting in a slightly cracked oven with only the oven light on. It creates the perfect moist temperature environment for proofing.
- Adding a pan of water to the oven will help create moisture and provide a nice golden-brown crust on your bread.
Nutrition Information
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Calories
136kcal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
389mg
(16%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 389mg | 16% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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