Easy Focaccia Bread, a 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 Focaccia with a Simple Italian Beef Stew or a Homemade Fish Soup.
Focaccia Bread
Focaccia BreadFocaccia 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.
How to make Focaccia Bread
- 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. Enjoy!
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 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.
Can Focaccia dough be made ahead of time?
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.
Can Focaccia Bread be frozen?
Yes you can either 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 dough thaw overnight in the fridge, then bring the dough 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.
How do Italian eat Focaccia Bread?
Focaccia Bread is perfect for making a simple sandwich. Italians love to slice the focaccia in the middle. 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!
This Easy Focaccia is so delicious and goes great with a bowl of chili or your favourite stew or soup.
More Yeast Bread Recipes
Homemade Olive Oil Bread Rolls
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 during the holiday get togethers? Everyone needs a little Italian.
However you decide to eat or serve this Focaccia Recipe I hope you enjoy it. Buon Appetito!
Easy Traditional Italian Focaccia Bread Recipe
Ingredients
- FOR THE DOUGH
- 1/2 teaspoon honey
- 1 cup water (lukewarm) (235 grams)
- 1 teaspoon yeast
- 2 3/4 cups all purpose flour (355 grams)
- 1 teaspoon salt
- 1 tablespoon olive oil
- FOR THE TOPPING
- tablespoon coarse salt
- 2-3 tablespoons olive oil
- 2 sprigs fresh rosemary (leaves removed)
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!
Nutrition
MP4EVER says
First time making this, have been working on breads for a few weeks. This to soak up anything from my Lasagna Soup I make, adding shredded Parmesan to the top also. Am curious to see how this would bake with some meats and cheeses inside, American Test Kitchen has a recipe for Prosciutto Bread. Will be making the rolls recipe next weekend with your stew recipe. Putting my 5 percent Italian blood to work. I have no idea how that is part of my DNA, I love thin crust pizza so will be trying your dough for that. I purchased a Dough-Joe 3/8″ thick pizza steel, and am curious will your dough work on that?
5 for ease of making and instructions.
11 for texture and taste.
TYVM
PEACE from Iowa……
Rosemary says
Thanks so much, so glad you like it. Let me know how the pizza dough turns out. Take care and Happy New Year.
Deborah Rio says
This was a terrific recipe – quick, easy and yummy!! There was just enough time to make it for dinner. Thank you. My Italian’s comment was, “You aren’t going to get rid of that leftover piece, are you.” If I know him, it will either be a snack later this evening or with breakfast tomorrow.
Rosemary says
Hi Deborah, thanks so much, haha just like a good Italian response. Take care. 🙂
Merryn says
This was wonderful, really easy, and nice, nice ,,,lhave recently been discovering the art of starters and sourdough….originally was searching for a foccicia to use my discard on….came across your site and recipes….love it, love your recipes
Thankyou
Rosemary says
Hi Merryn, thanks so much, and yes nothing like sourdough, I plan on working on a sourdough focaccia bread. 🙂 So glad you like the recipes. Take care.
Dawn Weston says
Hello, I have recently found your web site and love it. Could you clarify what “all purpose flour” is please? Here in the UK we have plain flour, self raising flour (which has raising agent added) and then a range of specific strong, higher gluten bread flours. We have a shortage of all types of bread flour at the moment so if this recipe works with what we call plain flour you will make a lot of people very happy.
Rosemary says
Hi Dawn, all purpose would be your plain flour, making lots of people happy! Take care.
Dawn Weston says
Thanks so much, I will be passing on details of your recipes to so many people, including one of my nephews who is desperate to make bread but can’t find strong flour anywhere. I have just made the Biga for the easy Italian bread recipe, off to bed now and looking forward to seeing what happens overnight.
Rosemary says
Hi Dawn, thank you. Let me know how the bread goes. Take care.
Dawn Weston says
Hi…again. I forgot to ask if you ever use fresh yeast in your recipes? I bought some the other day directly from an independent bakery where I live and need to use it up in the next couple of weeks.
Rosemary says
Hi Dawn, I haven’t but I plan on trying it out (that’s all my MIL ever used and most Italians). Although you have to double the amount of fresh yeast when substituting. Let me know how it goes.
Audrey L Ulmer says
Can you use fast acting yeast with this recipe?
Rosemary says
Hi Audrey, yes you can, although you should use less, so instead of 1 teaspoon active you should use 3/4 teaspoon instant. Hope you like it.
MJ Smith says
For the nutrition on the focaccia bread how much is a serving how many ounces? I noticed that it said this loaf of bread serves four but it didn’t actually say how much a serving was……. thank you love your recipes !
Rosemary says
Hi MJ, I made it in a 12 inch pan so divided by four, but I don’t know the ounce size. Thanks glad you enjoy the recipes.
Vickie Mauro says
Can the flour in this recipe be substituted for a gluten-free all purpose flour?
Rosemary says
Hi Vickie, I have never baked with gluten-free flour you could try it and let me know how it goes.
Renea says
Made this last night. It was easy and delicious. I’ve made focaccia before, but never in an iron skillet. I think using the skillet added a nice bit of crispness to the crust. I also appreciate that you not only recommend food pairings, but also include links to the recipes for the recommended pairings. I also made your fish soup. Perfect meal for a cold, snowy evening.
Rosemary says
Hi Renea, thanks so much, and glad you enjoyed the fish soup too. Have a great weekend.
Diane says
No need to grease pizza pan?
Rosemary says
Hi Diane, the instructions say to lightly oil a 12 inch skillet or pizza pan. 🙂
Diane says
Oops, thank you.
Rosemary says
Hi Diane, your welcome, no problem. 🙂
Elon Musk says
how long do these last?
Rosemary says
Hi Elon, it can probably last about 2 days in an airtight plastic bag. Hope that helps.
Rupal says
Absolutely gorgeous recipe!!! Thank you! It’s definitely my new fave now on 🙂💛🙂
Rosemary says
Hi Rupal thanks so much and glad you enjoyed it. Have a wonderful Sunday!
Kathryn Occhipinti says
Looks delicious! You’ve inspired me to get baking again!
Rosemary says
Hi Kathryn, thanks so much. So glad I inspired you, let me know how it goes. Have a great weekend.
Ann says
Who doesn’t love focaccia? Definitely will be making this.
Rosemary says
Hi Ann, haha I know. Let me know how it goes. Have a great weekend.
Albert Bevia says
I am loving this authentic focaccia recipe! one of my favorite breads ever, thank you for the amazing recipe and tips to make this focaccia 🙂
Rosemary says
Thanks so much Albert, I hope you enjoy it. 🙂
Marisa Franca @ All Our Way says
There is nothing that says comfort and home as the aroma of bread baking in the oven. Yummy! I think I love this season just because of all the baking and homey doings in the house. The focaccia looks delicious.
Rose says
Hi Marisa, I know I just love the smell too. I guess that is why fall is my favourite season. Have a great day.