Focaccia Bread: An easy recipe that’s perfect to serve as a stand-alone side, as a sandwich, or even as an appetizer!
Homemade bread is easier than you think. This focaccia bread is one of the best bread recipes because it uses simple, pantry staples and transforms them into a bread with a soft, fluffy interior and perfectly chewy exterior. A definite crowd-pleaser.
Meg here again from Meg’s Everyday Indulgence. With the temperature dropping, it’s that time again. Homemade bread season. I’m bringing a focaccia bread recipe today that will quickly become a must-have at your family meals.
Focaccia bread is characterized by the little dimples all over the top of the bread. Those dimples are important to prevent the bread from rising too fast as it bakes, keeping it on the thinner side.
And an added bonus, the dimples catch the delicious olive oil drizzle and herbs that are sprinkled on top which provide great flavor and crunchy texture.
- Focaccia Bread Ingredients
- Rosemary Focaccia
- Do I Need a Stand Mixer?
- How to Make Focaccia Bread
- Time to Rise
- Prepare the Baking Pans
- Second Rise
- Final Preparations and Baking
- How to Serve Your Focaccia Bread
- Can you Freeze Focaccia Bread?
- What do you eat Focaccia Bread With?
- More Easy Recipes You’ll Love
- Focaccia Bread
Focaccia Bread Ingredients
Like with most bread recipes, the ingredients for this focaccia bread recipe are very simple and probably already stocked in your kitchen.
- Warm water: you’ll want the water between 105 and 115 degrees F. This will ensure the yeast will be activated and start to bubble without killing it.
- Sugar: Granulated sugar is great to use and helps activate the yeast which feeds on sugar.
- Active dry yeast: You can either use a packet of yeast or 2 ¼ teaspoons if you buy it in jars.
- Flaky kosher salt or sea salt: Salt goes into the bread dough and is also sprinkled on top before baking. It provides lots of flavor to the bread. I like using a flaky salt so that you can taste it in each bite and have that yummy little crunch.
- Olive oil: This is key to getting that delicious golden crust that is perfectly chewy. It also is added to the dough.
Rosemary is totally optional but it adds another flavor dimension. If you don’t care for rosemary or it doesn’t go with the meal you are serving, you can definitely leave it out or add different herbs. Thyme, oregano, and basil would all be great options.
Do I Need a Stand Mixer?
While it’s easier and less work to use a stand mixer, you can certainly make this by hand.
When the recipe states to knead the dough in the mixer, you would simply knead it by hand on a floured surface instead for the same amount of time.
How to Make Focaccia Bread
Start by adding the warm water to the bowl of a stand mixer. If you’re doing this by hand, add it to a large bowl. Stir in the sugar and yeast until dissolved and allow to rest for 5 minutes. It should be bubbly.
Add the olive oil and give the mixer a quick spin to incorporate it. Add salt and 3 cups of flour to the mixer and using the dough hook attachment, mix until it comes together. Use a wooden spoon to stir if making by hand.
Now, add the remaining cup of flour, ¼ cup flour at a time, until a soft dough comes together.
Knead for 6 to 8 minutes in the mixer or by hand on a floured surface.
Time to Rise
Once the dough is kneaded, add it to a large, well oiled bowl for its first rise. You’ll want it to double in size, which should take 45 minutes to an hour. The time will depend on the temperature of your room.
Once risen, punch down the dough and divide it in half.
Prepare the Baking Pans
Butter two 9-inch cake pans well. We don’t want any sticking here.
Sprinkle a tablespoon of cornmeal into each of the buttered pans and shake around until the bottoms are coated.
Place the dough into the prepared baking pans and press gently to the edges of the pans. It’s ok if they don’t completely reach the sides, as it rises it will spread.
Press your fingers gently about halfway down the dough, all over the top. Cover and let rise again, this time about 30 minutes.
Final Preparations and Baking
Once the second rise is complete, repeat the dimpling process with your fingers. Brush each loaf of bread with the remaining olive oil and sprinkle with flaky salt and dried rosemary.
Now it’s time to bake and enjoy. Carefully remove the bread from the pans and slice as desired.
How to Serve Your Focaccia Bread
There are so many uses for this bread, starting with eating it warm straight from the pan. Or even better, with a big smear of softened butter.
It also makes great sandwiches and paninis. I love it as a side to soup and pasta as well.
If you’re serving this as a side to dinner, I recommend cutting each loaf into 8 equal wedges. If you’re making sandwiches, cut into fourths then slice those in half and fill with your favorite ingredients.
Can you Freeze Focaccia Bread?
If you find yourself with extra focaccia bread, no worries. It freezes really well and will last in the freezer for about a month.
Wrap cooled bread tightly in plastic wrap then in foil. Place the wrapped loaf or pieces in a freezer safe bag and place in the freezer.
When you’re ready to use it, grab it out and let it defrost on the counter for about an hour or two.
What do you eat Focaccia Bread With?
You can eat focaccia bread with just about anything as a side dish! Or, you can use it as a bread for your favorite sandwich. Here are recipes that I think you’ll love this for:
Caprese Grilled Cheese
Easy Potato Soup
The Best Egg Salad
It’s best warm or room temperature! So if it has been in the refrigerator, it wouldn’t hurt to warm it in the microwave or oven, VERY gently, and not too long or it could get very hard.
It can keep up to four days in the fridge but make sure it’s stored in an airtight bag!
More Easy Recipes You’ll Love
If you loved this bread recipe you’re going to love these:
- 1 pkg. active-dry yeast, or 2 1/4 teaspoon
- 1 tsp. granulated sugar
- 1 1/2 cups warm water (105-115 degrees F)
- 3 Tbsp. olive oil, divided
- 1 1/4 tsp. coarse kosher or sea salt, divided
- 1/2 tsp. dried rosemary
- Cornmeal, for dusting pan
- In the bowl of a stand mixer (or in a large bowl if making by hand), whisk together the yeast, sugar and warm water until dissolved. Let stand for 5 minutes.
- Add 2 tablespoons olive oil, 1 teaspoon salt and 3 cups of flour to the yeast mixture. Using the bread hook attachment, mix together until a ragged dough forms. Stir with a wooden spoon if making by hand. Add flour, 1/4 cup at a time, until a soft dough comes together. Knead for 6 to 8 minutes in mixer or on floured surface by hand.
- Spray a large bowl with nonstick spray. Form dough into a ball and place in prepared bowl. Cover with a towel and place in a warm spot to double in size, 45 minutes to 1 hour.
- Butter two 9-inch cake pans well. Add a tablespoon or two of cornmeal and shake around until the bottom is coated. Discard any excess. After doubled, punch down dough. Divide in half. Press each half the dough into one of the prepared pans until the sides are reached. If it doesn't quite touch the sides, that's fine. Repeat with remaining dough. Using your fingers, stipple the dough by pressing halfway down. Cover again and let rise in a warm place for 40 minutes.
- Preheat oven to 400 degrees F. Stipple dough again. Brush each with 1/2 tablespoon of olive oil each. Sprinkle each with 1/8 teaspoon of salt and 1/4 teaspoon rosemary.
- Bake for 25 to 30 minutes, until golden. When done, remove from pans and slice each loaf into 8 equal wedges.