We love this recipe because a well-made focaccia is fluffy and flavorful. Play around with variations of toppings, like cherry tomatoes, Kalamata olives, parmesan cheese, minced garlic, and more. We enjoy ours warmed with butter or room temperature dipped in olive oil.
I tried a couple different recipes before settling on this one. The others didn’t have as much flavor and lacked fluffiness. I first added dried rosemary to the dough with the other Italian herbs, but getting poked by them while kneading was annoying.
Homemade Focaccia
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Prep Time:
30m
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Cook Time:
25m
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Total Time:
3h
Ingredients
Yeast starter
- 2 tbsp. Cold water
- 1 1/2 tsp. Sugar
- 1 tsp. Active dry yeast
Bread dough
- 1 1/2 c Bread or all-purpose flour
- 1 tsp. Salt
- 1 tbsp. Italian herb seasoning blend
- 1/2 c Water
- 1 1/2 tbsp. Olive oil
Toppings
- 2 tsp. Dried rosemary
- 3 pinches Flaked salt
- 2 tsp. Grated parmesan cheese
Instructions
Yeast starter
- In 1/8 cup (2 tbsp) water, dissolve sugar and yeast. Let sit for 10-20 minutes, or until frothy
- If yeast fails to get frothy, start over or the bread won't rise properly.
Dough
- Combine all "Bread dough" dry ingredients in a bowl. Then add water and foamy yeast starter. Knead into a dough. If the dough is too dry, add water 1 tsp at a time while kneading. If too dry, add 1 tsp flour at a time.
- When your dough is formed, lightly flour the mixing bowl, place the dough in it, and cover with a towel for 1.5-2 hours.
- The dough will roughly double in size. If you can poke your finger in the middle and it doesn't bounce back, you're ready to knead.
- Remove the dough from the bowl. Dust your counter with some flour and knead for at least 10 minutes. Continue to dust the kneading board with flour if the dough gets sticky. If the dough is not kneaded well, the loaf will be too dense.
- Pour enough olive oil in your baking tray to generously coat the bottom of your baking tray or pan with roughly 1/8" olive oil. Use that oil to coat the sides of the pan. Use a paper towel if necessary.
- Transfer dough into the baking pan. Stretch the dough to fid the entire pan. Cover and let sit for another 30 minutes or so.
- Preheat the oven to 400F. Uncover the dough and poke holes in it with your fingers. Sprinkle toppings on the dough: light black pepper, dried rosemary, and salt -- be generous with the salt. Drizzle olive oil over the dough. Brush it on if you have one.
- Bake for 20-26 minutes depending on the thickness of your pan and loaf. We use a 4x9x3 pan and it takes 26 minutes. The bread will rise beyond the height of the pan.
- Let cool for a minute or so before cutting and serving.
