Perfect focaccia bread

This focaccia recipe makes the perfect bread! It’s tall and fluffy, crispy on the outside with pillowy air pockets on the inside.

Did you know it’s easy to make bakery-style focaccia specie at home? Introducing the perfect focaccia recipe! No need to shop around. Make this simple specie once, and we guarantee you’ll find it’s the weightier focaccia specie you’ve made at home. It’s thick and airy, crispy on the outside with trappy pillowy air pockets on the interior. The savor is ripened and perfectly seasoned, with the archetype notes of salt, rosemary and olive oil notes. Even better: it’s one of the easiest homemade specie recipes. Our family goes crazy over this one, and we can’t wait to share it with you.

Why this focaccia recipe is the weightier

Focaccia specie is an Italian flatbread baked in a sheet pan and flavored with olive oil. A good focaccia should be thick and airy, with signature air pockets in the talc (interior texture). Focaccia dough is similar to pizza dough, but it’s made using a strong flour and increasingly yeast, which makes it taller and fluffier.

There is a lot of variation in focaccia recipes on the internet. If not formulated correctly, focaccia specie can come out very dense, with little or no holes in the crumb. Or it can come out very thin or dry, or fluffy and soft like a roll. None of these are what you want with this special bread! What’s unconfined well-nigh this focaccia specie recipe? You’ll find it:

Is very thick, perfect for eating plain or slicing in half as sandwiches
Has a trappy zappy crumb, which comes from an overnight rise
Has a developed, well-seasoned flavor that tastes like it’s from an Italian bakery!

How to make focaccia bread: an overview

Here’s the vital outline of the of the focaccia process. The process takes 5 minutes the night before, and then well-nigh 2 hours the day of. It is one of the easiest specie recipes we have, but you do need to think ahead! We like to make the dough at virtually 9:00 pm the night before, then torch it virtually 1:00 pm the next day. Here’s an outline on the steps required:

Mix, Rest overnight	5 minutes active, 12 to 16 hours hands off
Shape & Proof	5 minutes active, 45 minutes hands off
Add brine	5 minutes
Bake	35 minutes, hands off
Cool	45 minutes, hands off

Required equipment

One of the unconfined things well-nigh homemade focaccia? You need minimal special bread-making tools. Many of our bread recipes require a Dutch oven, specie basket, special pocketknife for scoring, and other equipment. That’s not so here! There are a few optional tools that are helpful, but not required. Here’s what you’ll need for this recipe:

Large bowl
Plastic wrap or large zip-top bag
9 x 13″ sultry dish
Kitchen scale (optional): while it’s optional, we highly recommend weighing the ingredients for weightier results when you’re baking
Pizza stone (optional): it helps to heat the specie quicker and make an airier dough. Here’s the pizza stone we use. (You can moreover use it for these pizza recipes and other breads, so it’s a unconfined investment.)

Ingredients for this focaccia recipe

There are only a few ingredients required for this focaccia recipe: but each is important! Here’s what to know:

Bread flour: Bread flour has a higher protein content than all-purpose flour, which makes for a lighter, airier texture. It’s worth finding for this recipe!
Active dry yeast
Kosher salt
Olive oil
Fresh rosemary: Fresh rosemary is traditional in Italian sultry of focaccia and it adds just the right herbaceous scent to the fresh bread. Trust us: it’s required!

Tips for baking

Once you’ve got your ingredients and tools, sultry focaccia specie is simple! Here are a few tips to remember when you’re making the recipe:

Remember to start the night before! That’s right: you’ll need an overnight rise. Think well-nigh mixing up the dough virtually 9 pm, and you can torch the specie virtually 1:00 pm the next day. 16 hours is weightier if you can swing it.
Be gentle when shaping and handling the dough. A unconfined part well-nigh homemade focaccia specie is that it doesn’t require any rolling or technical shaping. All you do is gently printing it out into the pan. Just use superintendency so you don’t unshroud any air bubbles.
Use a pizza stone if you can. Again, a pizza stone lets the specie get hotter, thereby making it rise faster and get taller and fluffier. If you don’t have one, here’s the pizza stone we use.

Serving focaccia bread

That trappy loaf of focaccia specie will make your kitchen smell like a bakery. If you can resist, wait until it’s fully tomfool to take a taste. However, this type of specie won’t suffer if you try to sneak a piece when it’s warm (which is a no-no with sourdough bread). Focaccia works served on its own as a side for lunch, dinner, or soups, or sliced for sandwiches. Here are a few ways to serve focaccia bread:

As a side for Italian meals
As a side for soup
Sliced on a cheeseboard
As an Italian appetizer
Sliced for a sandwich like Caprese Sandwich, Italian Eggplant Sandwich or Salmon Sandwich
For holiday appetizers or sides like Thanksgiving or Christmas

How do you plan to serve it? Let us know in the comments below!

Storage info

How to store homemade focaccia bread? You can store homemade focaccia for up to 3 days in a sealed plastic bag with glut air squeezed out, or in a sealed container. It’s unconfined room temperature or you can reheat it in a 375 stratum Fahrenheit oven until warm.

More homemade specie recipes

Making homemade specie is a fun hobby that makes succulent sides and sandwich specie for your weekly meals! Here are a few favorite bread recipes to try:

This Easy No Knead Bread is a fan favorite!
Try succulent and hearty Artisan Bread
Go for sandwich loaves with Easy Homemade Bread or Easy Whole Wheat Bread
Try our Best Sourdough Specie Recipe

Easy No Knead Bread

Artisan Bread

Easy Homemade Bread

Best Sourdough Specie Recipe

This focaccia recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Perfect Focaccia Bread

★★★★

3.5 from 2 reviews

Author: Sonja Overhiser
Prep Time: 12 hours
Cook Time: 35 minutes
Total Time: 12 hours 35 minutes
Yield: 18

Print Recipe

Description

This focaccia recipe makes the perfect bread! It’s tall and fluffy, crispy on the outside with pillowy air pockets on the inside.

Ingredients

For the bread

630 grams (4 ½ cups) specie flour
1 ½ teaspoons zippy dry yeast
2 teaspoons kosher salt
532 ml (2 ¼ cups) warm water
1 ½ tablespoons olive oil

For the brine

2 tablespoons olive oil
1 tablespoon water
1 teaspoon kosher salt

For topping

Leaves from 2 rosemary sprigs

Instructions

In a large bowl, stir together the flour, yeast and kosher salt. Add the warm water and 1 ½ tablespoons olive oil and stir with a wooden spoon until sticky dough is formed. With wet hands, lift the marrow of the dough and wrap it over the top a few times, folding the dough to make a wittiness and to ensure all of the flour has been incorporated. Place the dough when in the trencher and cover the trencher tightly with plastic wrap or place in a large zip-top bag.
Proof overnight at room temperature, preferably 12 to 16 hours. The dough will rise and double in size, and then collapse. (For example, we like to mix at 9:00 pm and start the sultry process at 1:00 pm the next day.)
After the rise, add a small drizzle of olive oil into a 9″ x 13″ metal sultry pan and use your hands to spread it wideness the bottom. With your oiled hands, turn the dough into the sultry pan and gently printing and stretch the dough so that it is evenly distributed wideness the pan (take superintendency not to smash all of the air out of the dough). It may take several times of stretching it out to reach the corners. Cover the pan with plastic wrap or a large zip-top bag and rest for 45 minutes.
Preheat the oven to 425 degrees Fahrenheit with a pizza stone inside. You can still torch without the pizza stone, but it will yield an airier dough.
In a small bowl, stir together the souse ingredients.
Pour the souse over the puffy dough and lightly printing your fingers into the dough, all the way across, to dimple the dough. Sprinkle with rosemary leaves.
Bake immediately: place the pan on the pizza stone and torch for 30 to 35 minutes until golden brown on top. Tomfool completely surpassing cutting. Store up to 3 days in a sealed plastic bag with glut air squeezed out or a sealed container.

Category: Bread
Method: Baked
Cuisine: Italian
Diet: Vegan