This focaccia recipe is perfect for any time of year. Whether it’s summer or winter, this bread is built for all seasons and any occasion! It’s simple, flavorful, and guaranteed to be a hit. You’ll enjoy it if you serve it at a holiday dinner. It’s also perfect as part of a casual weeknight meal. Or, savor it just on a cozy afternoon.
If you’ve ever had fresh focaccia, you know how irresistible it is. This recipe is no different. The soft, light, and perfectly seasoned focaccia has the right amount of olive oil to create a crispy, golden crust. Plus, it’s surprisingly easy to make from scratch. You only need a few basic ingredients that you probably already have in your pantry.
Ingredients You’ll Need for This Focaccia
Be sure to gather everything you need before you get started, . It is always important to have your mise en place ready before starting. Here’s what you’ll need for the dough and toppings:
For the Dough:
- 20 ounces (570g) all-purpose flour (preferably “00” flour for the best texture)
- 1 packet (7.5g) dry yeast
- 10g (about 0.4 ounces) salt
- 370ml (13 ounces) warm water
For the Topping:
- 2 cups halved cherry or grape tomatoes
- 1/4 cup chiffonade basil
- 1/4 cup chopped green onion
- 2 tablespoons garlic, peeled and minced
- 2 teaspoons fresh ground black pepper
- 3 teaspoons kosher salt
- Extra virgin olive oil for drizzling
Let’s Make Focaccia
Now that you’ve got your ingredients, let’s dive into how to make this delicious focaccia.
Prepare the Dough
Start by whisking together the flour, yeast, and salt in a large bowl. Make sure everything is mixed thoroughly. Then, add the warm water in three increments, stirring gently with a rubber spatula to ensure there are no clumps of flour. You can also use a stand mixer with a dough hook if you have one. Mix until everything comes together into a rough dough.
Next, turn the dough out onto a heavily floured surface. Knead the dough for about 10 minutes, or until it feels smooth and springy. If you’re using a stand mixer, just let the mixer do the work until the dough is soft and elastic.
Let the Dough Rise
Once the dough is kneaded, lightly oil a large mixing bowl and place the dough inside. Drizzle a bit of olive oil over the top of the dough and cover the bowl with a towel (make sure the towel doesn’t touch the dough directly by lightly flouring the side that will drape over the dough). Let it rise in a warm place for about 2 hours, or until it has doubled in size.
Divide and Shape the Dough
Once your dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into two equal portions. Lightly reshape them into rounds. Oil two 15×9-inch baking dishes (or similar-sized pans) and transfer each dough portion into its respective dish. Drizzle a little oil over the top of each dough portion and cover them with lightly floured towels. Let them rise for another 2 hours.
Press the Dough to Create Pockets
When the dough has finished its second rise, uncover it and use your fingers to gently press deep pockets into the surface of the dough. This is one of the key characteristics of focaccia—those deep indentations help hold in all the olive oil, toppings, and flavor, and create the signature texture.
Add the Toppings
Now for the fun part—topping your focaccia! Evenly scatter the halved cherry or grape tomatoes across the dough. Add the chiffonade basil, chopped green onions, and minced garlic. Sprinkle the kosher salt and black pepper over the top, then drizzle with plenty of olive oil, making sure to get some into the pockets you’ve created. The olive oil will help the focaccia bake to a crispy golden brown while adding incredible flavor.
Bake the Focaccia
Preheat your oven to 450°F (232°C) with the rack in the middle. Let the oven come up to temperature while the focaccia rests. Once the oven is ready, bake the focaccia for 20 to 30 minutes, or until it’s puffed up and golden brown. You should be able to insert a toothpick and have it come out clean (although it might have a bit of olive oil on it, which is totally fine!).
Cool and Serve
When your focaccia is done baking, remove it from the oven and let it cool on a wire rack for about 10 minutes. This will help it set before slicing. Once it’s cooled slightly, slice it into squares or strips and serve!
Tips for Perfect Focaccia Every Time
- Use “00” Flour: If you can find it, “00” flour is ideal for focaccia because it’s finely milled and creates a soft, airy crumb. However, all-purpose flour works just fine if that’s what you have on hand.
- Be Patient with the Rising Time: Don’t rush the dough—give it plenty of time to rise. A slow rise will give the dough a better texture and flavor.
- Generously Oil the Dough: Focaccia loves olive oil! Be sure to drizzle it generously over the dough, especially in the pockets you create. It’s what helps give it that golden, crispy crust.
- Customize Your Toppings: This recipe calls for tomatoes, basil, garlic, and green onions, but focaccia is incredibly versatile. Feel free to add olives, rosemary, or even a sprinkle of Parmesan for extra flavor.
Simply Sensational Focaccia Bread
Equipment
- 1 Dough Cutter bench scraper
- 2 15x9in Baking Dish Glass or Metal
Ingredients
- 20 oz Bread Flour (preferably “00”)
- 0.3 oz Active Dry Yeast (1 packet)
- 0.4 oz Kosher Salt
- 13 oz Water
For the top:
- 2 Cups Cherry Tomatoes (halved)
- 1/4 Cup Fresh Basil Chiffonade
- 1/4 Cup Green onion (chopped)
- 2 Tbsp Garlic (peeled and minced)
- 2 Tsp Ground Black Pepper
- 3 Tsp Kosher Salt
Instructions
For the Dough:
- Whisk Dry Ingredients: In a large bowl, whisk together 20 ounces of flour, 1 packet (7.5g) dry yeast, and 10g salt until well combined.
- Add Water: Gradually add 370ml of warm water in three increments, mixing with a rubber spatula or stand mixer until there are no clumps of flour left.
- Knead the Dough: Turn the dough out onto a heavily floured surface. Knead for about 10 minutes until the dough is smooth and springy (or use a stand mixer with a dough hook).
- First Rise: Lightly oil a large mixing bowl and place the dough inside. Drizzle a small amount of olive oil over the top of the dough. Cover with a towel (flouring the side that touches the dough) and let rise for 2 hours, or until doubled in size.
Shaping the Dough:
- Punch Down Dough: After the dough has risen, punch it down to release the air.
- Divide the Dough: Turn the dough out onto a floured surface and cut it into two equal portions. Lightly reshape each portion into a round shape.
- Prepare Baking Dishes: Lightly oil two 15×9-inch baking dishes (or similar-sized pans). Place one portion of dough into each dish.
- Second Rise: Drizzle olive oil over the top of the dough portions, cover with lightly floured towels, and let rise for another 2 hours.
Forming the Pockets:
- Press Pockets into Dough: Once the dough has risen, uncover it and use your fingers to press deep pockets all over the surface of the dough.
Toppings:
- Add Toppings: Evenly scatter halved cherry or grape tomatoes over the dough. Sprinkle with chiffonade basil, chopped green onion, minced garlic, kosher salt, and freshly ground black pepper.
- Drizzle with Olive Oil: Drizzle olive oil generously over the top of the dough, making sure to get some into the pockets.
Baking:
- Preheat Oven: Preheat your oven to 450°F (232°C) with the rack in the middle.
- Bake Focaccia: Bake for 20-30 minutes, or until the focaccia is puffed and golden brown. A toothpick should come out clean (but may have some olive oil on it).
- Cool the Focaccia: Remove from the oven and allow to cool on a wire rack for 10 minutes.
Serving:
- Slice and Serve: Once cooled slightly, slice the focaccia into squares or strips and serve!
Nutrition
Whether it’s for a casual dinner, a holiday feast, or just a special treat on a weekend, this focaccia recipe will be a crowd favorite. It’s simple to make, yet packs a ton of flavor. The dough itself is light and soft, while the toppings of fresh tomatoes, garlic, and basil give it a burst of flavor that pairs perfectly with everything from pasta to grilled meats, or even just a drizzle of balsamic vinegar for dipping.
Give it a try and let me know how it turns out in the comments! This focaccia will quickly become a go-to recipe in your kitchen—easy, flavorful, and perfect for any occasion. Enjoy!
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The PErfect Focaccia