Name: Easy Focaccia Bread recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 250-300 kcal
Sugar: 2-3g
Sodium: 300-400mg
Fat: 12-15g
Saturated Fat: 2-3g
Carbohydrates: 30-40g
Fiber: 1-2g
Protein: 5-7g