Slide your ifc markets review hand under one edge of the dough and fold it into the center of the bowl. Cover with plastic wrap or a damp towel and set aside to rise until doubled in size, 1 to 1 1/2 hours. The dough will become very sticky and elastic. Then, increase the speed to medium and mix for 5 minutes.

Day Two: Prepare Your Pans, Rise, Dimple, and Bake

Yes, focaccia freezes beautifully! A longer rest helps develop flavor, but even a shorter chill will still give you delicious results. Active dry yeast may not yield the same results, so we recommend sticking with instant for best texture, rise and ease of preparation. What qualifies a recipe for that label? I knew right away it deserved a spot in our Ridiculously Easy recipe collection. This was the best focaccia I have ever had.

More Favorite Bread Recipes

When you’re after that pillowy texture and signature dimples, it’s all in the proofing. And for a slightly tangy twist, toss in a spoonful of sourdough starter if you have it. An overnight rise in the fridge yields more flavor and an open crumb. It’s the kind of bread that brings people to the table.

• Use your fingers to brush any oil that’s pooling around the edges of the dough over its surface.
• If your pan is not nonstick, I recommend greasing it with butter before adding the oil.
• Whether you’re serving it with breakfast casseroles or elevating your dinner game, focaccia offers both comfort and culinary flair.
• I have literally made this bread 20 times, almost all variations.

What makes this Focaccia recipe different?

“Added olives and sprayed olive oil on the toppings before and after baking,” says Northern Russ. Reheat the focaccia bread in an oven preheated to 375 degrees F. I love to use it to make these easy Caprese Sandwiches! Press all the way through the dough to the pan. 30 minutes into this rise, preheat the oven to 425°F.

• The outside crusts meanwhile takes on a lovely golden crunch from baking in the pan thanks to an Italian “dash” (ie. more than just a teaspoon 😉) of olive oil.
• This is a “plain”, classic version made using fresh rosemary and garlic – though there’s nothing “plain” about homemade focaccia!
• I’ve used oregano as the herb but any dried mixed herbs or fresh rosemary will also work well.

This homemade focaccia bread is delicious as a snack and as a side for salads and soups…but it makes great sandwiches too! Add your desired toppings (flaky sea salt and rosemary are my go-tos!) and bake until the focaccia is golden brown, 20 minutes to 30 minutes. Dimpling the surface with your fingers before baking helps trap olive oil, creating golden pools of crispy goodness. In this article, I’ll walk you through the steps, techniques, and tips that make homemade focaccia bread not just easy, but exceptional. Rub your hands with olive oil and use your fingers to make indentations across the surface of the dough. The first step in this focaccia recipe is making the dough.

Can I make homemade focaccia bread without yeast?

This is what the underside of the focaccia should look like – a deep golden brown, and beautifully crispy like it’s been fried. Because otherwise the garlic burns too much at the high oven temperature required to crisp the surface of the focaccia. We’re using confit garlic which might sound fancy, but it’s just garlic that’s cooked in oil over a low heat until soft. This is a “plain”, classic version made using fresh rosemary and garlic – though there’s nothing “plain” about homemade focaccia! Here’s what you need for the focaccia bread.

What makes focaccia different from other breads like pizza dough?

The beauty of focaccia lies in its adaptability. Originating from ancient Rome, focaccia was the pre-pizza, baked in the hearth on hot stones. It’s that kind of memory that keeps this recipe close to my heart. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious.

It’s a wonderful spot to find something special for yourself or the cooks and hosts you love! Plus, enjoy daily doses of recipe inspiration as a bonus! If you enjoyed this recipe, please come back and leave a star rating and review! Are you ready to feel like a little Italian breadmaker? The secret is time and hydration. You’ll still get that amazing golden crust and airy interior, just in a smaller batch.

Add another Google Account on your smart TV or game console

Store focaccia in storage wrap or in an airtight container at room temperature for up to three days. For more delicious serving inspiration, explore our entire collection of Italian Recipes. Some recipes, such as this one, are flavored with seasonings and topped with cheese. The oven-baked Italian dish can be served as a side or used as sandwich bread.

But homemade focaccia bread welcomes creativity. Pressing your fingers into the dough before baking isn’t just for aesthetics—it traps that luscious oil in the surface, making every bite a flavor bomb. Before baking, your dough gets drenched—not brushed—in olive oil. Opt for unbleached all-purpose or bread flour, sea salt, and cold-pressed extra virgin olive oil. At the heart of every homemade focaccia bread is a handful of humble ingredients. What makes homemade focaccia bread so addictive?

Grease the pan generously to achieve that crispy base. Think of it like creating savory versions of stuffed mushrooms, where each bite brings a new surprise. Mini focaccias—made in muffin tins or cut into squares—are perfect for parties or meal prep.

You can recognize focaccia by its flat shape and characteristic dimpled surface. The ingredients were simple, and the bread came out delicious, but it required hours of rising and precise kneading. When Jack first started baking bread (15+ years ago now!), he made lots of rustic ciabatta loaves. Substitute yeast with baking powder or a sourdough starter. Try using infused oil, as featured in this cranberry brie pull-apart bread, to deepen the flavor.

This recipe was developed at its original yield. “Absolutely delicious,” according to JULIEMC001. Sooo good, I’ve been using this recipe for years! I add extra herbs and garlic, and I also put a few veggies on top. Yes, you can freeze focaccia for up to one month. It should be heated through and crispy after about 10 minutes.

This bread is so rich, flavoursome and full of textures that it’s perfect as-is, straight out of the oven. The dough is quite sticky, so it’s simply mixed with a spatula! Also, it’s worth noting that this is a no-knead bread.

A dusting of cornmeal on the pan helps crisp the bottom. If you’ve ever enjoyed cheesy garlic parmesan burger bombs, you already know how the right blend of fat and flavor transforms a dish. This technique turns your basic bread into a gourmet indulgence. Just like you wouldn’t rush a breakfast tater tot casserole, focaccia rewards patience.