Why You’ll Love This Quick Focaccia Bread Recipe
When you take that first bite of this quick focaccia bread, you’ll understand why it’s become a favorite in my kitchen. The crispy exterior gives way to a soft, airy center that’s simply irresistible.
I love how it’s perfect for any occasion, whether I’m serving it alongside pasta or enjoying it on its own. Plus, it comes together so quickly; I can whip it up even on busy days.
The combination of olives, onion, and rosemary infuses every bite with flavor, making it a delightful treat. Trust me, once you try it, you’ll want it on your table every week!
Ingredients of Quick Focaccia Bread
When it comes to whipping up some quick focaccia bread, gathering the right ingredients is key to achieving that delightful, flavorful loaf.
It’s amazing how just a few simple items can come together to create something so delicious. You might even find yourself daydreaming about that crispy edge and fluffy interior while you’re prepping your kitchen.
So, let’s explore what you’ll need to bake this heavenly bread.
Here’s what you’ll need for your quick focaccia bread:
- 1 lb pizza dough
- 1/4 cup oil-cured olives, coarsely chopped
- 2 teaspoons olive oil
- 1 pinch sea salt (or kosher salt)
- 1/4 cup red onion, thinly sliced
- 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
Now, let’s talk about these ingredients for a moment. You might be wondering, “Do I really need oil-cured olives?”
Well, that’s where the magic happens. They add a briny, rich flavor that elevates the whole dish.
But, if olives aren’t your thing, you can totally swap them out for something like sun-dried tomatoes or even leave them out altogether—just don’t blame me if you miss that extra zing.
And if fresh rosemary isn’t available, the dried version will work just fine; it’s all about making this recipe fit your pantry.
How to Make Quick Focaccia Bread
Making quick focaccia bread is a wonderfully simple process that leads to a delightful reward—trust me. First things first, grab that 1 lb of pizza dough; you can use store-bought or homemade, whichever strikes your fancy. Dust your countertop with a little flour, roll out the dough into a 12×6-inch rectangle, and then get ready to sprinkle in those magical 1/4 cup of coarsely chopped oil-cured olives. You might want to save a few olives for snacking because, let’s be honest, they’re hard to resist.
Once you’ve sprinkled them evenly, fold the dough in half to create a 6-inch square, and pat it down gently into a greased 9-inch square metal cake pan.
Now, let’s give our dough some time to rise. Cover it with plastic wrap and let it sit until it doubles in size—this usually takes about 30 minutes. While you’re waiting, you might consider doing a little dance in the kitchen. What else are you going to do while you wait for dough to rise?
Once it has puffed up nicely, it’s time to get your fingers involved. With your fingertips, make indents all over the surface of the dough; this is where the magic happens. Brush 2 teaspoons of olive oil on top, then sprinkle a pinch of sea salt, 1/4 cup of thinly sliced red onion, and 1 teaspoon of chopped fresh rosemary (or 1/4 teaspoon if you’re using dried).
Now, preheat your oven to 450°F and pop that pan into the center of the oven. Bake it for about 30 to 40 minutes, or until it turns a lovely golden brown. Just imagine the aroma wafting through your kitchen—your neighbors might just come knocking.
Once it’s done, carefully remove it from the pan using a spatula and let it cool on a rack. And if you’re feeling generous (or just want to hold off on eating the whole thing in one sitting), you can let it cool, cover it with plastic wrap, and set it aside for up to 24 hours.
When you’re ready to indulge again, reheat it in a 350°F oven for about 10 minutes. Finally, cut it into four strips, slice each strip in half, and get ready to enjoy your delicious focaccia! It’s perfect for dipping, snacking, or simply savoring on its own. Who knew making bread could feel this rewarding?
Quick Focaccia Bread Substitutions & Variations
Focaccia bread is incredibly versatile, allowing for a variety of substitutions and variations that can elevate its flavor and texture.
For a twist, I often swap olives for sun-dried tomatoes or feta cheese. If I want an herby kick, I’ll mix in fresh basil or thyme instead of rosemary.
You can also play with toppings—try caramelized onions, roasted garlic, or even a sprinkle of Parmesan.
For a gluten-free option, I’ve successfully used almond flour.
Don’t be afraid to experiment; each variation brings something unique to this delightful bread, making it even more enjoyable to bake and share.
Additional Tips & Notes
Experimenting with different ingredients can truly enhance your focaccia experience. For instance, try adding sun-dried tomatoes or fresh garlic to the dough for a burst of flavor.
I love sprinkling cheese on top before baking—Parmesan or feta works wonders! If you want a more fragrant bread, consider using herbs like thyme or basil.
Don’t forget to adjust the salt according to your toppings. For a crispy crust, let your focaccia bake a bit longer, but keep an eye on it.
Finally, serve it warm with olive oil for dipping; it’s simply irresistible! Enjoy your baking adventure!