This easy focaccia bread is the simplest bread I have ever made. In fact, it is nearly fool proof. You know those breads that have you sore afterward because you kneaded it over and over? Well, not this bread! It is the least labor intensive bread and won’t leave a mess behind on your kitchen counter. It also won’t require any excessive amount of time to rise overnight, so you can start and finish this recipe on the same day. The soft fluffy inside and chewy outside is what makes this easy focaccia bread one of my favorites!
What is focaccia bread?
Focaccia bread is a classic Italian bread, that embodies a flatter bread than most loafs of bread do. You can put your own twist on it and top it with different herbs to your liking or leave it simple- both equally delicious!
The ingredients
Yeast: purchase “active dry yeast.” I use the brand Fleischmann’s
Honey: helps balance the flavor of the yeast
Flour: use all-purpose flour to create fluffy dough with air pockets that absorb the oils and sauces
Water: lukewarm water is important to help activate the yeast, but make sure it is not hotter than 115 degrees
Garlic (optional): use minced garlic for a more subtle taste. You can use slices of garlic, but the taste will be more distinct and potent
Rosemary (optional): for that extra touch of flavor (the smell will make you feel like you’re among the trees in Tuscany!)
How to serve focaccia bread
- Use as an appetizer for dinner and serve with olive oil and balsamic vinegar, or simply butter
- Serve it as an addition to soups or pastas
- Use as sandwich bread
Focaccia Bread
Ingredients
- 6 tbsp olive oil
- 2 tsp honey
- 2 1/2 cups water lukewarm
- 1 1/4 oz active dry yeast envelope
- 5 cups flour
- 1 tbsp salt
- 2 tbsp garlic minced
- garlic powder for seasoning
- rosemary fresh or dried, for seasoning
- coarse sea salt for seasoning
Instructions
- Whisk together the dry yeast envelope, honey, and lukewarm water. Let sit for 5 minutes. It should foam or form some bubbles.
- Add the flour and salt. Mix using a rubber spatula.
- In a separate large mixing bowl, add 4 tbsp olive oil. Transfer the dough into the bowl and turn it to coat it with the olive oil. Cover the bowl and let sit for 3-4 hours at room temperature.
- After the dough has sat at room temperature, fold the dough into the remaining olive oil. To do this, gather 2 of the opposing edges of the dough and lift up and over into the center of the dough. Rotate the bowl by a quarter turn and repeat. Do this 2 more times so you deflate the dough as you are forming it into a ball.
- Butter a 13 x 9" sheet pan and pour 1 tbsp olive oil into the center of the pan. Place the ball of dough into the center and coat the dough in the oil. Let dough rise for 2-4 hours at room temperature, until it is doubled in size.
- After 2-4 hours, check the dough. If the dough is ready, it should spring back slowly once you gently poke it. If it does, time to preheat your oven to 450 degrees Fahrenheit. Gently stretch out the dough to fill the pan. Make depressions in the dough by putting your fingers into the dough as if you were aggressively typing on your keyboard.
- Add 1 tbsp olive oil, coarse sea salt, rosemary, and garlic powder to the top. For extra garlic flavor, add minced garlic to the depressions where you had poked your fingers in the dough. Cook for 24 minutes.
Notes
- I used Fleischmann's "active dry yeast" in this recipe
- Use lukewarm water, not cold or too hot, as it will have an effect on how the yeast is activated
- If the yeast does not form bubbles in the first step, then the yeast may have expired and I would recommend buying a new packet!
- If you do not like herbs, you can simply omit from adding the rosemary on top
For more inspiration on various breads to make, check out some of my other bread recipes:
Leave a comment below and let me know how this focaccia bread turned out for you!
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What kind of bread recipes would you like to see more of?