Easy Homemade Focaccia Bread
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This Easy Homemade Focaccia Bread is soft, fluffy and chewy. It’s super beginner friendly and can be topped with whatever your heart desires!
This Easy Homemade Focaccia Bread is super beginner friendly and made from just a few simple ingredients. It’s crispy on the outside and soft and chewy on the inside. My favorite thing about focaccia, besides how easy it is to make, is the endless list of topping possibilities!
Looking for more Italian recipes? Try my Small Batch Focaccia, Ricciarelli Cookies or Maritozzi!
What Is Focaccia?
Focaccia is an Italian flatbread that is similar to pizza dough. It’s flavored with olive oil and is usually topped with herbs and vegetables. It can be eaten on its own, as a side dish or used for sandwiches! You can also try my Chocolate Focaccia Bread if you’re in the mood for something sweet.
Ingredient Breakdown
Water – should be warmed to 110°F.
Instant yeast – makes the dough rise.
Granulated sugar, salt and olive oil – enhances flavor and texture.
All-purpose flour – gives the focaccia structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.
How To Make Easy Homemade Focaccia Bread
1. Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.
2. Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, salt and olive oil. Mix on low speed until well combined and smooth. The dough will be wet and sticky.
3. Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 1 hour or until doubled in size.
4. Once the dough has risen, punch it down to release the air then transfer it to a generously oiled baking sheet. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of the baking sheet as far as it can go. Leave it to rest for 5 minutes.
5. Try to stretch the dough towards the edges of the baking sheet once more. Don’t force it if it doesn’t reach. Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Add your toppings (I used tomatoes, leeks, onions, ground black pepper and parsley) then let the dough rise for 30 more minutes.
6. Bake the focaccia at 400°F for 20-25 minutes or until golden brown. Immediately remove the focaccia from the baking sheet and let it cool on a wire rack. Store Easy Homemade Focaccia Bread in an airtight container for up to 2 days at room temperature.
Pro Tips For Easy Homemade Focaccia Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not overheat the water or you’ll kill the yeast! Yeast dies at 140°F.
- It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.
- Be generous with the olive oil! It’s what makes the focaccia so crispy and delicious!
- Once the focaccia is done baking immediately remove it from the loaf pan and allow to cool on a wire rack to keep it crispy.
Focaccia Topping Ideas
- Flaky sea salt
- Rosemary or other herbs (fresh or dried)
- Onions (raw or caramelized)
- Garlic (raw or roasted)
- Tomatoes
- Cheese (parmesan, mozzarella, etc.)
- Olives
- Potatoes
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Easy Homemade Focaccia Bread
Equipment
- Stand mixer
- Baking sheet
Ingredients
- 320 g (1 1/3 cups) water, 110°F
- 1 tsp granulated sugar
- 2 ¼ tsp instant yeast
- 480 g (4 cups) all-purpose flour
- 1 ½ tsp salt
- 60 g (1/4 cup) olive oil
- extra olive oil for the the pan and dough
Instructions
- Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.
- Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, salt and olive oil. Mix on low speed until well combined and smooth. The dough will be wet and sticky.
- Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 1 hour or until doubled in size.
- Once the dough has risen, punch it down to release the air then transfer it to a generously oiled baking sheet. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of the baking sheet as far as it can go. Leave it to rest for 5 minutes.
- Try to stretch the dough towards the edges of the baking sheet once more. Don't force it if it doesn't reach. Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Add your toppings (I used tomatoes, leeks, onions, ground black pepper and parsley) then let the dough rise for 30 more minutes.
- Preheat the oven to 400°F while the focaccia is rising.
- Bake the focaccia for 20-25 minutes or until golden brown. Immediately remove the focaccia from the baking sheet and let it cool on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Easy Homemade Focaccia Bread in an airtight container for up to 2 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Great Foccacia 👍
Thanks, Lori!