HOMEMADE FOCACCIA BREAD

HOMEMADE FOCACCIA BREAD

A Simple Italian Olive Oil-Dimpled Bread

KEY INFO:
Prep Time: 3 hours (including rises)
Cook Time: 20-25 minutes
Total Time: 3 hours 30 minutes
Servings: 6-8
Difficulty: Easy to Moderate
Dietary: Vegetarian (Vegan-adaptable)

EQUIPMENT NEEDED:

• Large mixing bowl
• Rimmed baking sheet (13×18 inches)
• Measuring cups/kitchen scale
• Clean hands for dimpling
• Optional:
  • Stand mixer with dough hook
  • Kitchen thermometer
  • Pastry brush

INGREDIENTS:

For the Dough:

• 500g (4 cups) all-purpose flour
• 350ml (1¾ cups) warm water (105-115°F)
• 2¼ tsp active dry yeast (1 packet)
• 2 tsp sugar
• 2 tsp sea salt
• 6 tbsp extra virgin olive oil (plus more for drizzling)

For Topping:

• Flaky sea salt
• Fresh rosemary sprigs
• Additional olive oil for dimpling

METHOD:

1. Activate Yeast: Combine warm water (105-115°F) with yeast and sugar. Let stand until foamy (5-10 minutes)
2. Mix flour and salt in a large bowl
3. Pour yeast mixture and 4 tbsp olive oil into flour. Mix until a wet, sticky dough forms
4. Cover and let rise in a warm spot until doubled in size (1-2 hours)
5. Drizzle 2 tbsp olive oil in baking pan. Transfer dough and stretch to fit
6. Second Rise: Let rest 30-60 minutes
7. Dimple entire surface with fingertips
8. Drizzle generously with olive oil, sprinkle with rosemary and flaky salt
9. Bake at 425°F for 20-25 minutes until golden brown

CRUCIAL TIPS:

• Dough should be very wet and sticky – don’t add extra flour
• Use room temperature ingredients for best rise
• Don’t skimp on olive oil – it’s key for authentic texture
• Look for golden brown edges and crispy dimples to know it’s done

STORAGE & VARIATIONS:

Storage:

• Room temperature: 2 days in airtight container
• Freezer: Up to 1 month wrapped well
• Reheat at 350°F for 5-10 minutes

Common Variations:

• Top with cherry tomatoes, olives, or caramelized onions
• Use bread flour for chewier texture
• Add herbs to dough for extra flavor
• Try overnight refrigerator rise for deeper flavor

TROUBLESHOOTING:

• Dense bread = insufficient hydration or rising time
• No rise = water too hot/cold or old yeast
• Tough texture = overworked dough
• Pale crust = not enough olive oil

This focaccia recipe produces a light, airy bread with a crispy olive oil-rich crust and that classic dimpled surface. Perfect for beginners but satisfying enough for experienced bakers.