There’s truly nothing quite like the intoxicating aroma of freshly baked focaccia bread wafting through your kitchen, instantly transforming it into a haven of warmth and comfort. For me, this rustic Italian flatbread isn’t just a recipe; it’s a cherished memory, whisking me back to my grandmother’s bustling kitchen where the scent of baking mingled with joyful laughter and the promise of something utterly delicious.
My own journey to perfect this particular focaccia has been a labor of love, marked by countless Sunday dinners and shared moments with loved ones, each attempt bringing me closer to that ideal golden, crisp-chewy texture. The sheer joy of tearing into that perfectly olive-oil-drenched crust for the very first time was a moment of pure culinary triumph, and a feeling I hope you’ll soon experience too! Once you’ve mastered this foundational recipe, perhaps you’ll be ready to explore our delightful sourdough focaccia bread recipe as your next kitchen adventure. This isn’t just any focaccia; it’s the one I’ve poured my heart into, and now, I’m absolutely thrilled to invite you to bake your very own unforgettable loaf.
Why You’ll Love This Focaccia Bread
This focaccia bread recipe is truly a game-changer because it takes all the intimidation out of working with yeast, making it wonderfully accessible for bakers of all skill levels. You’ll love its incredibly tender, airy crumb and that signature delightfully crisp, golden crust. Plus, the minimal hands-on time means you get to enjoy more of that intoxicating aroma wafting through your home while it bakes, promising a truly delicious reward.
The Secret to Great Focaccia Bread
The real magic behind truly exceptional focaccia bread lies in two simple but powerful elements: quality olive oil and ample resting time. Using a good extra virgin olive oil not only infuses the dough with incredible flavor but also contributes to that coveted crispy crust and rich texture. And don’t rush the rising! Letting the dough take its sweet time, especially during a longer, cold proof in the fridge, develops deep, complex flavors and a wonderfully airy structure that’s simply unmatched.
Pro Tips to Nail It Every Time
To ensure your focaccia bread turns out perfectly, remember to generously oil your hands and the pan before dimpling the dough; this prevents sticking and helps create those iconic divots. Don’t be shy with the coarse sea salt and fresh rosemary on top—they’re crucial for flavor and that beautiful rustic look. Also, preheating your baking sheet in the oven before placing the dough on it can give you an even crispier bottom crust, a little trick that makes a big difference.
Fun Variations to Try
While classic rosemary focaccia bread is divine, don’t hesitate to experiment! Try adding thinly sliced red onion and Kalamata olives for a savory twist, or sprinkle with cherry tomatoes and basil for a burst of freshness. For a sweeter version, brush with honey or maple syrup after baking and sprinkle with cinnamon sugar—it’s unexpectedly delicious as a breakfast treat! The beauty of this easy focaccia recipe is its versatility.
Final Thoughts
This focaccia bread recipe isn’t just about baking; it’s about bringing joy and warmth into your home. The process, from mixing the simple ingredients to watching it rise and finally pulling that golden loaf from the oven, is incredibly satisfying. Sharing a slice of warm focaccia, fresh from your kitchen, is one of those simple pleasures that truly embodies the spirit of home cooking. So roll up your sleeves, embrace the dough, and get ready to create something truly special.
My Favorite Easy Homemade Focaccia Bread Recipe
Course: BreadCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcalThis easy homemade focaccia bread recipe yields a remarkably fluffy interior with a golden, crispy, olive oil-rich crust. Perfect for sharing!
Ingredients
1 ½ cups warm water (105-115°F)
1 teaspoon active dry yeast
1 teaspoon granulated sugar
3 ½ cups all-purpose flour, plus more for dusting
1 ½ teaspoons sea salt, plus extra for topping
¼ cup extra virgin olive oil, plus more for greasing and drizzling
2 tablespoons fresh rosemary, chopped
Directions
- In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
- Add flour and 1 ½ teaspoons sea salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. It will be sticky.
- Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
- Alternatively, for deeper flavor, refrigerate the dough for 8-24 hours after the initial 1-hour rise.
- Grease a 9×13 inch baking pan generously with olive oil (about 2 tablespoons). Transfer the risen dough to the pan.
- Gently press and stretch the dough to fill the pan, being careful not to deflate it too much. Drizzle remaining olive oil (about 2 tablespoons) over the top.
- Using your fingertips, create dimples all over the surface of the dough. Sprinkle generously with fresh rosemary and coarse sea salt.
- Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until puffy.
- Preheat oven to 400°F (200°C). Bake focaccia for 20-25 minutes, or until golden brown and cooked through.
- Remove from oven, transfer to a wire rack, and let cool slightly before slicing and serving. Drizzle with a little extra olive oil if desired.
Notes
- The Perfect Dimple: Don’t be afraid to really press your fingers into the dough when creating the dimples. This helps create those characteristic airy pockets and ensures the olive oil and toppings settle beautifully.
- Overnight Magic: For an even richer, more complex flavor, prepare the dough the night before and let it cold-proof in the refrigerator. The slow fermentation works wonders for the texture and taste of your homemade focaccia.
- Serving Suggestions: Focaccia bread is incredibly versatile! Serve it alongside a hearty pasta dish, as a base for sandwiches, or simply with a bowl of good olive oil and balsamic vinegar for dipping.
