This Italian Focaccia Bread, is an easy and delicious alternative to regular bread, a pizza type dough topped with olive oil, salt and fresh rosemary then baked to perfection. Serve it with Soup, Stews or slice it in the middle and make a sandwich!
I love serving it with a Simple Italian Beef Stew or a Homemade Fish Soup or even warm and fresh on its own, so good. Focaccia or Pizza? Good question, I love both. When I make pizza I usually make it loaded with veggies or light and no tomato sauce or as it is called in Italy, Pizza Bianca.
But my Easy Focaccia I like simple, drizzled with olive oil and salt and sprinkled with some fresh rosemary leaves and then baked.
What are the ingredients?
- Honey or Sugar: Helps to activate the yeast.
- Water : Always use lukewarm water, make sure the temperature is between 98-105F (36-40C). Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise.
- Yeast: I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant, although the dough will rise quicker with active dry yeast.
- Flour: I usually use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust.
- Salt: Helps to flavour the focaccia.
- Olive Oil: It helps to tenderize the dough and add a wonderful flavour.
- Coarse Salt: Adds the best flavour to the dough.
- Fresh Rosemary: It adds a delicious flavour and taste to the finished bread.
- Olive Oil: I like to drizzle it on top of the dough before baking and again once the dough is baked.
How to make it
- In a small bowl add the honey and warm water (stir to combine) then sprinkle the yeast on top. Let the mixture sit for 5 minutes and then stir to combine.
- In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix until almost combined then move to a lightly floured flat surface and knead until dough becomes smooth and elastic, form it into a ball.
- Place the dough in a lightly olive oiled glass bowl (and swirl the dough so that it is lightly covered with the oil). Cover the bowl and let the dough rise 1 hour in a warm draft free area.
- Remove the dough from the bowl and punch it down a few times. Place the dough in a lightly oiled 12 inch skillet or pizza pan spread the dough, then cover it and let it rest for approximately 15 minutes.
- Spread the dough again if needed. Using your finger tips or knuckles make indentations in the dough.
- Drizzle the top of the dough with 2-3 tablespoons of olive oil (brush the olive oil to cover the dough) then sprinkle with rock salt and rosemary leaves. Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm.
Can the dough be made with a Stand up Mixer?
Yes the dough can be made using a stand up mixer with the dough hook attachment,. Knead the dough on medium speed until smooth and elastic (approximately 6-7 minutes). Then move the dough to a lightly floured flat surface and knead a couple of times to form into a ball.
What is the best flour to use?
For this recipes you are going to need a strong all purpose or bread flour, for a chewier crumb choose bread flour. Make sure whichever you use it has at least 11.5% protein or more.
What is Focaccia Bread?
Focaccia can be either a very soft dough or less soft but with a lightly crunchy crust. Sometimes the dough may have a little malt or honey added. A focaccia is drizzled with olive oil and rock salt before baking.
The dough will remain soft with a crunchy bottom, thanks to the olive oil that is drizzled on the bottom of the pan.
How do Italians eat Focaccia Bread?
Focaccia Bread is perfect for making a simple sandwich. Italians love to slice the focaccia through the centre. Open it up and fill it with some amazing Italian prosciutto, mortadella or salami and a slice of cheese preferably something strong like a goat cheese. So good!
Not only that, but why not make a couple and cut them up and fill a basket to be served along with a cheese or cold cut platter for get togethers or just because? Everyone needs a little Italian.
Recipe FAQs
You can make the dough and leave it to rise slowly in the fridge, make sure it is lightly covered with plastic wrap. When you are ready to bake just make sure to bring it to room temperature before shaping the dough.
Yes you can freeze the unbaked dough, after it has risen. Wrap the dough tightly in plastic then place in an airtight freezer bag or container and freeze. Dough will last up to 3 months in the freezer. Let the dough thaw overnight in the fridge, then bring it to room temperature before continuing with the recipe.
You can also bake the baked Focaccia, wrap the bread tightly in plastic then place in an airtight freezer bag or container. It will keep up to one month in the freezer. Thaw the bread at room temperature then warm it up in the oven.
More Yeast Bread Recipes
Homemade Olive Oil Bread Rolls
However you decide to eat or serve this Focaccia Bread Recipe I hope you enjoy it. Buon Appetito!
Italian Focaccia Bread Recipe
Ingredients
FOR THE DOUGH
- 1/2 teaspoon honey or granulated sugar
- 1 cup water (lukewarm) (235 grams)
- 1 teaspoon active dry yeast
- 2 3/4 cups all purpose flour (355 grams)
- 1 teaspoon salt
- 1 tablespoon olive oil
FOR THE TOPPING
- 1 tablespoon coarse salt
- 2-3 tablespoons olive oil
- 2 sprigs fresh rosemary (remove the leaves & chop if desired)
Instructions
- In a small bowl add the honey and warm water (stir to combine) then sprinkle the yeast on top. Let it sit for 5 minutes, then stir to combine.
- In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix together until almost combined then move to a lightly floured flat surface, knead until the dough becomes smooth and elastic, form it into a ball. **
- ** This can be made using a stand up mixer with the dough hook, knead the dough on medium speed until smooth and elastic (approximately 6-7 minutes), move to a lightly floured flat surface and knead a couple of times into a ball.
- Place dough into a lightly olive oiled glass bowl (and swirl the dough so that it is lightly covered with the oil). Cover the bowl and let the dough rise 1 hour in a warm draft free area.
- Pre-heat oven to 400° (200° celsius), lightly oil a 12 inch skillet or pizza pan.
- Remove the dough from the bowl and punch it down a few times. Place dough in a lightly oiled 12 inch skillet or pizza pan spread the dough, then cover it and let it rest for approximately 15 minutes. Spread the dough again if needed. Using your finger tips or knuckles make indentations in the dough.
- Drizzle the top of the dough with 2-3 tablespoons of olive oil (brush the olive oil to cover the dough) then sprinkle with rock salt and rosemary leaves. Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm. Enjoy!
