Easy Focaccia Bread recipe

Let me tell you, there’s nothing quite like the smell of freshly baked bread wafting through your home. And when it comes to easy and rewarding baking projects, focaccia bread has truly stolen my heart. This recipe, in particular, is a game-changer. From the first time I tried it, my family was hooked. The crust is wonderfully crisp, the inside is soft and airy, and the flavor is simply divine thanks to the generous drizzle of olive oil and a sprinkle of sea salt. Even my pickiest eater, usually suspicious of anything “bread-y,” devoured slice after slice. This Easy Focaccia Bread recipe is not just easy; it’s foolproof, and it delivers bakery-quality results every single time. Whether you’re a seasoned baker or a complete beginner, this recipe is your ticket to focaccia perfection. Get ready to impress yourself and everyone you share it with!

Ingredients for Easy Focaccia Bread

Creating the perfect focaccia starts with understanding the role of each ingredient. This recipe focuses on simplicity and quality, ensuring that even with minimal effort, you achieve maximum flavor and texture. Let’s break down each component:

• 500g (approximately 4 cups) Bread Flour: Bread flour is the backbone of our focaccia. It’s higher in protein than all-purpose flour, which is crucial for developing gluten. Gluten is what gives bread its structure, chewiness, and that wonderful airy texture we crave in focaccia. Using bread flour ensures that your focaccia will have that signature rise and delightful crumb. While all-purpose flour can be used in a pinch, bread flour is highly recommended for the best results. If you only have all-purpose, you can try adding a tablespoon or two of vital wheat gluten to mimic the protein content of bread flour. Alternatively, for a slightly different texture and flavor profile, you could experiment with Italian “00” flour, which is finely milled and creates a very tender crumb.
• 10g (approximately 2 teaspoons) Instant Dry Yeast: Yeast is the magic ingredient that makes our focaccia rise and become light and fluffy. Instant dry yeast is particularly convenient as it doesn’t require proofing in water before being added to the dry ingredients. It’s directly incorporated into the flour, salt, and sugar. Make sure your yeast is fresh; expired yeast won’t activate properly, and your focaccia won’t rise. If you’re using active dry yeast instead of instant, you will need to proof it first. To proof active dry yeast, dissolve it in warm water (about 105-115°F or 40-46°C) with a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy. Then, add this mixture to your dry ingredients.
• 10g (approximately 2 teaspoons) Salt: Salt is not just about flavor; it plays a vital role in gluten development and controlling yeast activity. Salt strengthens the gluten structure, making the dough more elastic and capable of trapping gases produced by the yeast. It also slows down the yeast fermentation, allowing for a more controlled rise and preventing the dough from rising too quickly and becoming weak. Use fine sea salt or kosher salt for this recipe. Avoid iodized table salt, as it can sometimes impart a slightly metallic taste to your baked goods.
• 5g (approximately 1 teaspoon) Sugar: A touch of sugar provides food for the yeast, helping it to activate and ferment more efficiently, especially in the initial stages. It also contributes to the overall flavor of the focaccia, adding a subtle hint of sweetness that balances the savory notes. Granulated sugar is perfectly fine for this recipe. You can also use honey or maple syrup, but granulated sugar is the most neutral and effective in this context.
• 500ml (approximately 2 cups) Lukewarm Water: Water is essential for hydrating the flour and activating the yeast. Lukewarm water (around 100-110°F or 38-43°C) is ideal for yeast activation. Water that’s too hot can kill the yeast, while water that’s too cold will slow down its activity. Use a thermometer to ensure the water temperature is just right. The amount of water is crucial for the hydration level of the dough, which contributes to the focaccia’s characteristic airy texture.
• 100ml (approximately ½ cup) Extra Virgin Olive Oil, plus more for drizzling: Olive oil is the star of focaccia bread. It’s incorporated into the dough and generously drizzled on top, contributing to the flavor, texture, and golden-brown crust. Using high-quality extra virgin olive oil makes a significant difference in the final taste. The olive oil tenderizes the dough, creating a soft and moist interior, and it also helps to achieve that crispy, flavorful crust when baked. Don’t skimp on the olive oil – it’s what makes focaccia truly special. You’ll use some olive oil in the dough itself and then plenty more for drizzling before and after baking.
• Optional Toppings: Focaccia is incredibly versatile, and toppings are where you can really get creative. Some popular and delicious options include:
  • Coarse Sea Salt: Essential for that classic focaccia flavor and satisfying crunch. Flaky sea salt or Maldon salt are excellent choices.
  • Fresh Rosemary: Adds a fragrant, earthy aroma and flavor. Sprigs of fresh rosemary are traditionally pressed into the dough.
  • Cherry Tomatoes: Halved or quartered cherry tomatoes add sweetness and moisture. They caramelize beautifully in the oven.
  • Olives: Pitted Kalamata or Castelvetrano olives provide a salty, briny flavor.
  • Red Onion: Thinly sliced red onion adds a pungent, slightly sweet note.
  • Garlic: Thinly sliced or minced garlic infuses the focaccia with savory garlic flavor.
  • Parmesan Cheese: Grated Parmesan cheese adds a salty, umami flavor and a crispy, cheesy topping.
  • Other Herbs: Thyme, oregano, sage, and basil are also wonderful additions.

Instructions: Baking Your Easy Focaccia Bread

Now that we have our ingredients ready, let’s dive into the step-by-step process of making this delectable Easy Focaccia Bread. These instructions are designed to be clear, concise, and easy to follow, ensuring success even for novice bakers.

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, instant dry yeast, salt, and sugar. Whisking helps to evenly distribute the ingredients and aerate the flour. This is a simple but important step to ensure consistent results.
2. Add Water and Olive Oil: Pour the lukewarm water and 50ml (¼ cup) of extra virgin olive oil into the bowl with the dry ingredients. The water should be lukewarm, not hot, to activate the yeast without killing it. The olive oil adds flavor and tenderness right from the start.
3. Mix to Form a Shaggy Dough: Using a spatula or your hands, mix the ingredients together until just combined and a shaggy dough forms. Don’t overmix at this stage. You just want to ensure all the flour is hydrated. The dough will be quite sticky and loose, which is perfectly normal for focaccia dough.
4. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has roughly doubled in size. This first rise is crucial for developing flavor and texture. The warmer the environment, the faster the dough will rise. A good place is a slightly warm oven (turned off!) or a warm spot in your kitchen. You’ll know it’s ready when it’s visibly puffed up and airy.
5. Prepare Baking Pan: While the dough is rising, prepare your baking pan. Generously grease a 9×13 inch baking pan or a similar-sized rimmed baking sheet with olive oil. Don’t be shy with the olive oil; it will prevent the focaccia from sticking and contribute to a crispy bottom crust.
6. Transfer Dough to Pan: Once the dough has doubled, gently pour it into the prepared baking pan. It will deflate slightly, which is fine. Use your oiled hands or a spatula to gently spread the dough evenly to fill the pan. The dough will be very soft and stretchy.
7. Second Rise (Proofing in Pan): Cover the pan loosely with plastic wrap or a damp kitchen towel and let the dough rise again for another 30-45 minutes. This second rise, also known as proofing, allows the dough to relax and fill the pan, resulting in a lighter and airier focaccia. You’ll notice the dough puffing up again during this stage.
8. Preheat Oven and Dimple the Dough: Preheat your oven to 425°F (220°C) about 20 minutes before baking time is up. This ensures the oven is fully heated when the focaccia goes in. Once the second rise is complete, uncover the dough. Generously drizzle the remaining 50ml (¼ cup) of olive oil over the top of the dough. Use your fingertips to poke deep dimples all over the surface of the dough. These dimples are characteristic of focaccia and help to create those wonderful pools of olive oil that become crispy and flavorful during baking.
9. Add Toppings (Optional): If using toppings, now is the time to add them. Press your chosen toppings into the dimples of the dough. For example, press halved cherry tomatoes, rosemary sprigs, olives, or sliced onions firmly into the dough. Sprinkle generously with coarse sea salt.
10. Bake: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through. The baking time may vary slightly depending on your oven. The focaccia is done when it’s golden brown on top and the bottom crust is also nicely browned. You can check for doneness by inserting a toothpick into the center; it should come out clean.
11. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool slightly. This prevents the bottom from becoming soggy. However, focaccia is often enjoyed warm. For an extra touch, you can drizzle a bit more olive oil over the top of the hot focaccia right after baking. Cut into squares or slices and serve warm or at room temperature.

Nutrition Facts for Easy Focaccia Bread

Understanding the nutritional content of your food is important. Here’s an estimated nutritional breakdown for this Easy Focaccia Bread recipe. Please note that these are estimations and can vary based on specific ingredients and serving sizes.

• Servings: Approximately 12 servings (depending on how you cut it)
• Calories per Serving (estimated): 250-300 calories

Approximate Nutritional Information Per Serving (estimated):

• Calories: 250-300 kcal
• Protein: 5-7g
• Fat: 12-15g
  • Saturated Fat: 2-3g
  • Monounsaturated Fat: 8-10g (primarily from olive oil, considered healthy fats)
  • Polyunsaturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 300-400mg (can vary based on salt and toppings)
• Carbohydrates: 30-40g
  • Fiber: 1-2g
  • Sugar: 2-3g (naturally occurring sugars from flour and added sugar)

Important Notes on Nutrition:

• These values are estimates and can change based on the specific brands of ingredients used and the size of servings.
• Adding toppings like cheese, olives, or vegetables will alter the nutritional profile, increasing calories, fat, sodium, and potentially fiber and vitamins.
• Focaccia is primarily a carbohydrate-rich food due to the bread flour. It also provides a good source of healthy fats from the olive oil.
• Portion control is key when enjoying focaccia, like any bread. While it can be part of a balanced diet, moderation is always recommended.

For more precise nutritional information, you can use online nutritional calculators and input the specific ingredients and quantities used in this recipe.

Preparation Time for Easy Focaccia Bread

One of the great things about this focaccia recipe is that while it tastes like it took hours, the active preparation time is surprisingly minimal. Here’s a breakdown of the time involved:

• Active Preparation Time: 20-25 minutes (this includes measuring ingredients, mixing the dough, and preparing the pan and toppings). The hands-on time is quite short, making it perfect for busy days.
• First Rise (Bulk Fermentation): 1 hour 15 minutes to 1 hour 30 minutes (inactive time – dough rising). During this time, you can do other things while the yeast works its magic.
• Second Rise (Proofing in Pan): 30-45 minutes (inactive time – dough rising in the pan). Again, this is hands-off time.
• Baking Time: 20-25 minutes (active time – oven is doing the work).
• Cooling Time: 10-15 minutes (inactive time – letting it cool slightly before serving).

Total Time (approximate): Approximately 2 hours 35 minutes to 2 hours 50 minutes from start to finish.

Key Time Management Points:

• Most of the time is inactive, spent waiting for the dough to rise. You can plan your activities around these rising times.
• The active preparation time is very short, making this recipe manageable even on weeknights.
• You can prepare the dough in advance and let it rise in the refrigerator for a longer, slower fermentation. This can enhance the flavor and allows you to bake it when you’re ready. If refrigerating, allow extra time for the dough to come to room temperature and complete its second rise before baking.

How to Serve Easy Focaccia Bread

Focaccia is incredibly versatile and can be enjoyed in numerous ways. Its delicious flavor and satisfying texture make it a perfect accompaniment to various meals or a delightful snack on its own. Here are some serving suggestions:

• As an Appetizer:
  • With Olive Oil and Balsamic Vinegar: A classic and simple way to enjoy focaccia. Serve slices with a dish of high-quality olive oil and balsamic vinegar for dipping.
  • With Dips: Pair it with creamy dips like hummus, white bean dip, baba ghanoush, or a flavorful artichoke dip.
  • Antipasto Platter: Include focaccia as part of an Italian antipasto platter with cured meats, cheeses, olives, roasted vegetables, and marinated artichoke hearts.
• As a Side Dish:
  • Alongside Soups and Stews: Focaccia is excellent for soaking up flavorful broths and sauces from soups like minestrone, tomato soup, or hearty stews.
  • With Salads: Serve it with a fresh garden salad, Caesar salad, or Caprese salad for a light and satisfying meal.
  • With Pasta Dishes: Focaccia complements pasta dishes beautifully, especially those with rich tomato-based sauces or creamy sauces. Use it to mop up the sauce from your plate!
  • With Grilled Meats or Vegetables: Serve it as a side to grilled chicken, steak, fish, or roasted vegetables like asparagus, bell peppers, or zucchini.
• As a Sandwich Bread:
  • Panini: Slice focaccia in half horizontally and use it to make delicious panini. Fill it with your favorite sandwich ingredients like grilled vegetables, mozzarella, prosciutto, pesto, or roasted chicken. Press and grill in a panini press or skillet.
  • Open-Faced Sandwiches: Top slices of focaccia with ingredients like smoked salmon and cream cheese, avocado and tomato, or roasted vegetables and goat cheese for elegant open-faced sandwiches.
• As a Snack or Light Meal:
  • Plain with Olive Oil and Salt: Sometimes, the simplest way is the best. Enjoy warm slices of focaccia drizzled with extra virgin olive oil and a sprinkle of sea salt as a satisfying snack.
  • With Cheese and Charcuterie: Pair focaccia with a selection of cheeses and charcuterie for a simple yet elegant light meal or snack.
  • Bruschetta-Style: Toast slices of focaccia lightly and top with chopped tomatoes, garlic, basil, and olive oil for a rustic bruschetta.
• For Breakfast or Brunch:
  • Topped with Eggs: Create a breakfast focaccia by topping it with fried or poached eggs, cheese, and perhaps some bacon or sausage.
  • French Toast Focaccia: Get creative and make focaccia French toast! Its airy texture soaks up the custard beautifully.

Additional Tips for Perfect Easy Focaccia Bread

To ensure your Easy Focaccia Bread turns out perfectly every time, here are five essential tips to keep in mind:

1. Use High-Quality Olive Oil: Olive oil is a key flavor component in focaccia. Investing in good quality extra virgin olive oil will significantly enhance the taste of your bread. The fruity, peppery notes of good olive oil shine through in focaccia, both in the dough and as a topping. Don’t use cooking oil or low-grade olive oil; the difference is noticeable.
2. Don’t Skimp on the Olive Oil (Again!): Focaccia is meant to be generously oiled. Don’t be afraid to use the full amount of olive oil called for in the recipe, and even a little extra for drizzling at the end. The olive oil contributes to the crispy crust, moist interior, and signature flavor. It’s what makes focaccia, focaccia!
3. Properly Dimple the Dough: Dimpling the dough is not just for aesthetics; it’s functional. The dimples create pockets for the olive oil to pool and crisp up during baking, resulting in a beautifully textured and flavorful crust. Make sure your dimples are deep and evenly distributed across the surface of the dough. Use your fingertips and press firmly.
4. Control the Oven Temperature and Baking Time: Oven temperatures can vary, so it’s important to keep an eye on your focaccia while it’s baking. Bake at the recommended temperature (425°F/220°C) but adjust the baking time as needed. You want the focaccia to be golden brown and cooked through, but not burnt. If it’s browning too quickly, you can loosely tent it with foil for the last part of baking.
5. Let it Cool Slightly Before Cutting: While it’s tempting to cut into the focaccia immediately out of the oven, let it cool in the pan for a few minutes before transferring it to a wire rack and cutting. This allows the internal structure to set slightly, making it easier to cut and preventing it from being too crumbly. However, focaccia is best enjoyed warm, so don’t let it cool completely before serving.

Frequently Asked Questions (FAQ) About Easy Focaccia Bread

Here are some common questions people often have when making focaccia bread, along with detailed answers to help you bake with confidence:

Q1: Can I use all-purpose flour instead of bread flour?

A: While bread flour is highly recommended for the best focaccia texture, you can use all-purpose flour in a pinch. However, the texture will be slightly different. Bread flour has a higher protein content, which develops more gluten, resulting in a chewier, airier focaccia. All-purpose flour will produce a focaccia that is a bit denser and less chewy. If using all-purpose flour, you might consider adding a tablespoon or two of vital wheat gluten to improve the texture. Also, be mindful that the rise might be slightly less dramatic with all-purpose flour.

Q2: Can I make focaccia dough ahead of time?

A: Yes, you can definitely make focaccia dough ahead of time. In fact, a longer, slower fermentation in the refrigerator can enhance the flavor of the dough. After the first rise (bulk fermentation), you can punch down the dough gently, wrap it tightly in plastic wrap, and refrigerate it for up to 24-48 hours. When you’re ready to bake, remove the dough from the refrigerator and let it come to room temperature for about 1-2 hours. It will need to complete its second rise (proofing in the pan) as described in the recipe before baking. Cold fermentation can lead to a more complex and flavorful focaccia.

Q3: My focaccia is not as airy as I expected. What could be the reason?

A: There are several reasons why your focaccia might not be as airy as desired:
* Yeast Issues: Ensure your yeast is fresh and active. Expired yeast won’t rise properly. If using active dry yeast, make sure you proof it correctly.
* Water Temperature: Water that’s too hot can kill the yeast, and water that’s too cold will slow down its activity. Use lukewarm water (100-110°F or 38-43°C).
* Insufficient Rise Time: Make sure you allow enough time for both the first and second rises. Dough rising times can vary depending on the temperature of your kitchen. Look for visual cues – the dough should double in size during the first rise and puff up noticeably during the second rise.
* Over-Handling the Dough: Be gentle when transferring and spreading the dough in the pan. Over-handling can deflate the dough and reduce its airiness.

Q4: Can I freeze focaccia bread?

A: Yes, focaccia freezes well, making it a great make-ahead option. Let the focaccia cool completely after baking. Cut it into slices or squares. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To thaw, you can let it thaw at room temperature for about 30-60 minutes or reheat it directly from frozen in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and slightly crispy.

Q5: Can I add different toppings to my focaccia?

A: Absolutely! Focaccia is incredibly versatile, and you can get creative with toppings. Beyond the classic rosemary and sea salt, consider:
* Vegetables: Roasted bell peppers, caramelized onions, zucchini, eggplant, artichoke hearts, sun-dried tomatoes.
* Cheeses: Parmesan, mozzarella, feta, goat cheese.
* Herbs: Thyme, oregano, sage, basil, chives.
* Spices: Red pepper flakes, garlic powder, onion powder.
* Fruits: For a sweeter focaccia, try figs, grapes, or apples with honey and cinnamon.

Add your toppings before baking, pressing them gently into the dimples of the dough. Experiment and find your favorite combinations!

This Easy Focaccia Bread recipe is a fantastic introduction to the joys of bread baking. With simple ingredients and straightforward instructions, you can create a truly impressive and delicious bread that will be a hit with everyone. Enjoy the process and the incredible aroma and taste of homemade focaccia!

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