Why You’ll Love This Focaccia Bread Recipe
If you’re looking for a bread that’s both simple to make and bursting with flavor, you’re going to love this focaccia recipe.
It’s incredibly versatile, allowing you to customize toppings to suit your taste. The aroma that fills your kitchen while it bakes is simply irresistible!
Plus, the texture is delightfully crispy on the outside and soft on the inside. I find it perfect for sandwiches, as a side to soups, or just enjoyed on its own.
Once you try making it, you’ll understand why it’s a favorite in my home. Trust me, you won’t be disappointed!
Ingredients of Focaccia Bread
When it comes to making delicious focaccia bread, the ingredients are just as important as the technique. You’ll find that most of them are pantry staples, but there are a few that can really elevate the flavor. This recipe calls for a delightful mix of savory toppings and basic bread-making essentials. So, let’s gather what we need to create that perfect, fluffy, and oh-so-flavorful focaccia!
Here’s what you’ll need:
- 2 teaspoons fast rising yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil (plus more for brushing)
- Cornmeal (for dusting the pan)
- 2 tablespoons olive oil (for sautéing)
- 1 onion, diced
- 2 garlic cloves, minced
- 10 kalamata olives, pitted and quartered
- 1/4 cup shredded parmesan cheese
- 1 tablespoon coarse salt (for topping)
- Fresh ground black pepper (to taste)
- 2 tablespoons fresh rosemary
Now, let’s chat about these ingredients for a second. The yeast is essential because it helps the dough rise and gives that lovely airy texture we all adore in bread.
And while you might be tempted to skip the sugar, it actually helps to feed the yeast, so don’t leave it out. The olive oil is where the magic happens; it adds richness and flavor, plus it helps create that beautiful golden crust.
And let’s not forget the toppings—those caramelized onions, olives, and rosemary bring a burst of flavor that makes this focaccia stand out. Feel free to get creative with the toppings; after all, that’s part of the fun of making focaccia.
Whether you prefer savory or sweet, the world is your oyster… or, in this case, your focaccia!
How to Make Focaccia Bread
Making focaccia bread is like starting a tasty adventure, and trust me, it’s worth every step. First things first, let’s get that yeast working. In the bowl of a standing mixer, combine 2 teaspoons of fast-rising yeast with 1 cup of warm water and 2 tablespoons of sugar. Give it a gentle stir and let it sit for about 3 minutes. You’re looking for that magical foam to appear on top—this means the yeast is alive and kicking. If it doesn’t foam, well, you might want to check your yeast’s expiration date. No one wants flat focaccia, right?
Once the yeast is ready, it’s time to mix in the dry ingredients. Turn on the mixer to low and slowly add in 3 1/2 to 4 cups of flour—don’t just dump it all in at once unless you enjoy a flour cloud in your kitchen. Dissolve 1 tablespoon of coarse salt in 2 tablespoons of water and add that in along with 1/4 cup of olive oil. As the dough starts to come together, you can increase the mixer’s speed to medium. This is where the magic happens; keep mixing until the dough is smooth and elastic, which should take about 10 minutes. If the dough is sticky, feel free to add a little more flour; you want it to be just right, not a sticky mess.
Now, let’s get that dough to rise. Turn it out onto a floured surface and gently fold it over itself a few times before shaping it into a round ball. Place it in an oiled bowl, turning it to coat the dough in oil—this helps prevent a skin from forming. Cover it with plastic wrap or a damp towel and let it rise in a warm spot until it doubles in size, about 45 minutes.
While you wait, you can caramelize 1 diced onion in 2 tablespoons of olive oil over low heat for 15 minutes. The aroma will have you dreaming of that focaccia! Preheat your oven to 400 degrees F and once the dough has risen, stretch it out onto a baking sheet. Dimple the surface with your fingers, brush it with more olive oil, and top it with the caramelized onions, 2 minced garlic cloves, 10 quartered kalamata olives, 1/4 cup of shredded parmesan cheese, 1 tablespoon of coarse salt, fresh ground black pepper, and a sprinkle of 2 tablespoons of fresh rosemary.
Bake it for 15 to 20 minutes, and soon enough, you’ll have a golden, fluffy focaccia that will make your kitchen smell like a bakery. Enjoy the compliments—because trust me, they’re coming your way.
Focaccia Bread Substitutions & Variations
After you’ve mastered the basic focaccia bread recipe, the fun really begins with substitutions and variations.
You can easily swap out the herbs; try thyme or basil for a new flavor twist. For a cheesy touch, mix in feta or mozzarella instead of parmesan.
If you want a sweeter focaccia, add honey or caramelized fruits like figs. Feeling adventurous? Top with sun-dried tomatoes, artichoke hearts, or even roasted peppers.
You can also experiment with different flours, like whole wheat or gluten-free blends. The possibilities are endless, and each variation opens up a new world of delicious focaccia!
Additional Tips & Notes
While you’re perfecting your focaccia, keep in mind a few helpful tips that can elevate your baking experience.
First, always use fresh yeast for the best rise. If you want an extra boost of flavor, consider adding herbs directly into the dough.
Don’t skip the dimpleing step; it creates those delightful pockets for oil and toppings. For a crispier crust, bake on a preheated pizza stone or steel.
Finally, let your focaccia cool for a few minutes before cutting to maintain its structure. Trust me, these small tweaks can make a big difference in your bread’s texture and taste!