Description
Homemade Focaccia Bread is a classic Italian flatbread known for its crispy golden crust, soft interior, and flavorful olive oil infusion. This easy-to-make recipe involves simple ingredients like flour, yeast, olive oil, and herbs, offering a versatile bread that is perfect as a side dish, sandwich base, or snack. With a straightforward kneading and rising process followed by baking, this vegan focaccia highlights the aromatic touch of rosemary or thyme and optional toppings such as olives or cherry tomatoes for extra zest.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water (about 110°F)
- 1/4 cup olive oil (plus more for drizzling)
- 1 tablespoon sugar
Toppings
- Flaky sea salt for topping
- Fresh rosemary or thyme (optional)
- Sliced olives or cherry tomatoes (optional)
Instructions
- Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready.
- Make Dough: Add all-purpose flour, salt, and 1/4 cup olive oil to the yeast mixture. Stir thoroughly with a wooden spoon until a sticky dough forms, ensuring the ingredients are well incorporated.
- Knead Dough: Transfer the dough to a floured surface and knead by hand for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 4–5 minutes for convenience and consistent results.
- First Rise: Lightly oil a clean bowl, place the kneaded dough inside, then cover it with plastic wrap or a damp towel. Let the dough rise in a warm, draft-free spot for 1 to 1 1/2 hours until it doubles in size, allowing proper fermentation and airiness.
- Shape Dough: Gently punch down the dough to release excess air and transfer it to a greased 9×13-inch baking pan. Stretch the dough evenly to fill the pan, then cover it again and let it rise for another 20–30 minutes for a light and fluffy texture.
- Prepare for Baking: Preheat the oven to 425°F (220°C). Use your fingers to create deep dimples all over the dough surface. Drizzle olive oil generously on top and sprinkle with flaky sea salt, fresh herbs like rosemary or thyme, and optional toppings such as olives or cherry tomatoes to enhance flavor.
- Bake: Place the pan in the preheated oven and bake for 20–25 minutes until the focaccia turns golden brown and develops a crisp top crust, ensuring a delicious texture contrast.
- Cool and Serve: Remove the focaccia from the oven and let it cool slightly to set. Slice into 12 pieces and serve warm or at room temperature for the best taste experience.
Notes
- For an aromatic boost, infuse the olive oil with garlic or herbs before drizzling over the dough to add deeper flavor layers.
- Focaccia freezes well after baking. To reheat, warm it in the oven to restore its fresh-baked crispness and enjoy later.
