Focaccia bread is an incredibly versatile Italian flatbread that captivates both the taste buds and the imagination. With its delightful dimpled texture and rich flavor, it’s perfect for enjoying on its own or as a canvas for creative toppings.
What is Focaccia Bread?
Focaccia (pronounced fuh-KAA-chuh) is a delightful Italian flatbread made with olive oil. Its signature look is the dimpled texture created with your fingertips before you bake it. It has a crusty exterior and a soft interior. You can make it in a smaller pan for thicker bread or on a large rimmed baking sheet for thinner, crispy bread. You can knead the dough by hand or use a mixer. I admit that I do not find kneading bread as therapeutic as some people do, so I like using a mixer when possible. I have tried making it both ways, and it came out the same whether kneaded by hand or mixer.
Easy Recipe
My interest in focaccia is twofold. First, my family loves this bread. One of our favorite Italian restaurants serves the ideal focaccia: thick with a wonderfully soft interior, topped with a crispy crust rich in olive oil flavor, and showered with rosemary and sea salt throughout the dimples. I’ve been searching for a focaccia recipe that can replicate this bread, requiring it to be simple enough to prepare in just a few hours.
Focaccia Bread Art
Secondly, I am captivated by the idea of creating focaccia bread art. The stunning images of beautifully decorated focaccia I’ve seen have inspired me. While some people find kneading bread a relaxing practice, my favorite part is decorating it with sliced vegetables. Decorating provides an excellent way to utilize leftover veggies and requires just a pair of kitchen shears and a knife to create eye-catching, unique designs.
Short Rising Time for Focaccia Bread
This focaccia recipe features a short rising time, unlike some recipes that require the dough to rise for 24 to 48 hours. This method lets you enjoy freshly baked focaccia just a few hours after starting.
Proof the Yeast
When using active dry yeast to make bread, you must “proof” it before you begin. Proofing involves verifying that the yeast is alive and fresh by placing it in warm water. If the yeast is active, it will produce bubbles on the surface; if it’s old, you’ll see little to no bubbling. Avoid using aged yeast, as it will prevent your bread from rising properly. Store yeast in an airtight container in the refrigerator or freezer to maintain its freshness. Remember to perform the proof test before incorporating it into your bread recipe.
Proofing is Easy
Add the yeast to lukewarm water, ideally between 105 and 115 degrees F. To give the yeast something to feed on, stir in a little sugar. The yeast will bubble and form foam on the water’s surface if it is active. Once you see this reaction, you’re ready to make the focaccia.
Mix the Oil and Flour
Begin by adding olive oil to the yeast and water mixture. Since olive oil is a key ingredient in focaccia, you’ll use it throughout this recipe. Next, add salt and flour to the mixture and stir well with a wooden spoon. You can also use a mixer with a paddle attachment to combine the ingredients thoroughly.
Add olive oil to the yeast mixture. 2. Incorporate the salt and flour into the yeast mixture. 3. Stir the mixture by hand or with a mixer paddle until combined. 4. The dough is now ready for kneading. 5. If kneading by hand, transfer the dough to a floured surface. 6. Alternatively, use a dough hook to knead the dough with a mixer.
Making the Focaccia Bread Dough by Hand
After making the dough, flour a clean working surface and place it on it. Knead the dough for about 6 minutes or until it becomes smooth and elastic. If necessary, add a little extra flour to prevent sticking.
Making the Dough with a Mixer
After stirring the ingredients to form a dough, use a dough hook to knead it. Set the mixer to low and knead for about 3 minutes until the dough forms a ball and pulls away from the sides of the mixing bowl. If necessary, add a little extra flour.
Prepare a Bowl for Dough Rising
Coat a bowl generously with olive oil. Place the dough in the bowl and turn it over to coat it evenly with olive oil on all sides.
Let the Dough Sit for the First Rising
Cover the bowl with plastic wrap and place it in a warm spot. Some prefer to put the bowl in an oven with the light on, while others choose a sunny area. Allow the dough to rise for 1 ½ to 2 hours or until it doubles in size during this first rise.
Prepare the Baking Pan for Focaccia Bread
For thicker focaccia, place the dough in a 9 x 13-inch pan. For thinner focaccia, use a large baking sheet approximately 13 x 18 inches with sides. Keep in mind that thinner focaccia will be crispy. Be sure to oil the pan with olive oil.
Prepare the Dough for the Second Rising
Place the dough into the oiled baking dish (or pan) and stretch it to cover the bottom. Allow it to rest for 10 minutes. After the rest, re-stretch the dough, pulling it into the corners of the pan to ensure the bottom is fully covered. Brush the top with olive oil, then let the dough rise for 30 minutes.
Dimple the Dough for Focaccia Bread
Use your fingers to dimple the dough. There’s no specific rule for how many dimples to create, but aim to add plenty. Press your fingers down to the bottom of the dough to ensure the dimples hold their shape.
Add Vegetable Decorations to Focaccia Bread
Arrange the cut vegetables in any pattern you desire. Press the decorations into the dough to keep them in place during baking. In the photo below, rosemary leaves create a grass effect, while leftover rosemary stems serve as flower stems. Slices of Roma tomatoes form tulip buds, and sliced green onions represent tulip leaves.
Bake the Focaccia Bread
Bake the focaccia for 20 to 25 minutes until it is lightly browned. The photo below shows the focaccia and tulips after baking. The decorations remained intact, and the vibrant green colors transformed into olive shades. The tomatoes also lightened in color.
Rosemary Focaccia Bread
Focaccia is delicious when seasoned with rosemary and sea salt. Before baking, sprinkle sea salt and add fresh (or dried) rosemary leaves to taste. Feel free to adjust the amount to suit your preference.
Focaccia is best enjoyed fresh out of the oven; however, enjoy it later by storing it in an airtight container to prevent it from drying out. It pairs wonderfully with a dip made from balsamic vinegar and olive oil or simply olive oil infused with dried herbs.
Other Bread Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Focaccia Bread
Ingredients
- 1 ½ cups lukewarm water (105-115 degrees F/40-46 degrees C)
- 2 ¼ teaspoons active dry yeast (or 1 packet of prepackaged yeast)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 4 ⅓ cups (520 g) unbleached all-purpose flour (or can use bread flour)
- coarse sea salt
- vegetables for decorations
- fresh rosemary leaves
Instructions
- Place the water, yeast, and sugar into a mixing bowl and whisk. Then let it sit for 5 minutes. The yeast will become foamy. After 5 minutes, whisk in the olive oil.
- In a separate bowl, whisk together the teaspoon of salt and the flour and then add to the yeast mixture. Stir until a dough forms. Use a mixer with a dough hook and knead the bread on low for 3 minutes or until it is smooth and elastic. (If kneading by hand, place the dough on a lightly floured surface and knead for 6 minutes or until the dough is smooth and elastic.)
- Make a ball out of the dough and place it into a bowl greased with olive oil. Turn the dough ball over in the bowl so that the olive oil coats it on all sides, adding more olive oil if necessary. Place plastic wrap over the dough and let it rise in a warm place for 1 1/2 – 2 hours.
- After the dough has risen, move it into a 9 x 13-inch pan greased with olive oil. Stretch the dough to fit the pan. Let it rest for 10 minutes. Then, stretch it again (if needed) to cover the pan and fit into the corners. Brush olive oil over the top of the dough and cover the pan with plastic wrap. Let the dough rise for 30 minutes.
- Preheat the oven to 450 degrees F (230 C). Use your fingers to dot the bread with holes. At this point, add any vegetable decorations or rosemary leaves to the dough. Then sprinkle with coarse sea salt. Bake for 20 – 25 minutes or until the bread is lightly golden brown. Serve warm.