If you’re looking to dive into the world of homemade bread, focaccia is a perfect starting point. I’ve always loved its soft texture and rich flavors but focaccia bread is also extremely easy to make yourself. You probably already guessed because of the name that it originated in Italy. I tasted focaccia for the first time while traveling in Florence, and I haven’t had any better since. Don’t worry though, this recipe will also give you great results!
As with any recipe involving yeast, it’s important to remember a few key steps. First, be sure that your yeast package is not expired. Next, keep in mind that yeast is alive and will die if the water used is too warm. 110°F is ideal, but if you don’t have a thermometer aim for a temperature that is warm but not hot enough to hurt your skin. When yeast is added to the water and sugar, it will foam and this is the best indicator that it is activated properly.
Herb seasoning is an identifying feature of focaccia bread, most commonly rosemary. However, you can opt to make adjustments to this recipe if you prefer another flavor. Substitutions like garlic or basil are common, as well as adding chopped meats or vegetables on top. For a completely different result, try using sprinkled sugar and fruits as a topping to create more of a dessert.
We know we don’t have as many savory recipes at TSP as we do sweet, but if you’re looking for another appetizer check out Vasili’s goat cheese and cherry bites. Let us know what other recipes you’d like to see featured by leaving a comment!
- 1 1/3 cup warm water (about 110°F)
- 2 teaspoons sugar
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil (plus a few Tbsp for drizzling)
- 2 teaspoons flaked sea salt
- 2 sprigs fresh rosemary (plus a little extra for on top)
- 1/4 cup grated parmesan
- Pour warm water (about 110°F) and sugar into a stand mixer bowl and stir briefly to combine. Sprinkle yeast on top and stir again quickly to mix it in. Let sit for 5-8 minutes until foamy.
- Using dough hook, gradually stir in flour, olive oil and salt on low speed. Once added, increase to medium-low and mix continuously for about 5 minutes or until dough pulls away from sides of the bowl. (If too sticky, add extra 1/4 cup flour)
- Remove dough and shape into a ball with your hands. Place into a greased bowl, cover with greased plastic wrap and place in a warm location for 45-60 minutes until dough has doubled in size.
- Preheat oven to 400°F. Turn dough out onto floured surface and roll into a large cirlce or rectangle about 1/2 inch thick. Cover with greased plastic wrap to rise for 20 more minutes.
- Remove plastic wrap and transfer dough to a baking sheet. Poke deep indents with your finger all over the dough, drizzle with a few tablespoons of olive oil, and sprinkle rosemary needles and parmesan evenly on top.
- Bake for 15-18 minutes until top is slightly golden and underside is a deeper golden. Remove from oven, drizzle with additional olive oil, slice and serve.
- Slice, and serve warm.
Bread will keep in an airtight container for 1-2 days. Reheat for 5 minutes in an oven at 325°F.
Recipe adapted from Gimme Some Oven.