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Easiest Homemade Focaccia Bread Recipe

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4.1 from 9 reviews

This is an easy and foolproof recipe for making the best focaccia bread at home. Featuring a simple dough of flour, water, yeast, olive oil, and salt, this recipe uses a cold proofing method to develop flavor and texture, resulting in a bubbly, tender focaccia with a crispy golden crust. Aromatic rosemary and flaky sea salt enhance the bread’s rustic appeal, perfect for sandwiches or as a snacking bread.

Ingredients

Dough

  • 4 cups (512 g) all-purpose flour or bread flour
  • 2 to 3 teaspoons (10 to 15 grams) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)

For Baking and Garnish

  • Butter for greasing
  • 4 tablespoons olive oil, divided
  • Flaky sea salt, such as Maldon
  • 1 to 2 teaspoons whole rosemary leaves (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the lukewarm water and mix with a rubber spatula until the dough forms a sticky ball and all liquid is absorbed.
  2. Stretch and fold the dough (optional): Let the dough rest covered for 30 minutes. Then, with wet hands, stretch an edge of the dough and fold it toward the center. Repeat 8 to 10 times all around the dough to create a smooth and cohesive texture.
  3. Cold proof the dough: Lightly rub olive oil over the dough surface. Cover with a lid or plastic wrap and refrigerate immediately for at least 12 hours or up to 3 days to develop flavor and texture.
  4. Prepare baking pans: Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or nonstick spray to prevent sticking.
  5. Shape the dough: Pour a tablespoon of olive oil into each pie plate or two tablespoons into the larger pan. Using two forks, deflate the dough by pulling it toward the center. Divide into two equal pieces if using pie plates, then coat each dough ball with oil and place into prepared pans. Let rise at room temperature for 3 to 4 hours until puffy.
  6. Preheat the oven and prepare dough surface: Preheat oven to 425°F and place a rack in the middle. If desired, sprinkle rosemary over the dough. Add more olive oil on top (1 tablespoon per small pan or 2 tablespoons for the large pan). Using oiled fingers, press firmly into the dough to create deep dimples, gently stretching the dough to fill the pan. Sprinkle flaky sea salt evenly over the surface.
  7. Bake the focaccia: Place pans in the oven and bake for 25 to 30 minutes until the underside is golden brown and crisp.
  8. Cool and serve: Transfer focaccia to a cooling rack, cool for 10 minutes before slicing and serving, or cool completely if planning to make sandwiches.
  9. Store focaccia: Once completely cooled, keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat before serving at 350°F for 15 minutes to restore crust crispness.

Notes

  • For better flavor and texture, cold proofing the dough for at least 12 hours is recommended, but it can be refrigerated for up to three days.
  • If you do not have instant yeast, use active dry yeast but be sure to proof it properly before adding.
  • Use bread flour if available for a chewier texture, but all-purpose flour works fine too.
  • Greasing the pans thoroughly with butter or cooking spray may be necessary depending on the type of pan to avoid sticking.
  • Rosemary is optional but adds a lovely herbal flavor and aroma.
  • Reheat leftover focaccia in the oven to regain the crispy crust rather than microwaving.

Find it online: https://marthatasty.com/easiest-homemade-focaccia-bread-recipe/