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Focaccia Bread Recipe

by Katerina

5 from 1 vote

Aug 03, 2023, Updated Jan 25, 2024

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Discover the secrets to making focaccia bread, enhanced with the robust taste of tomatoes and olives. The bread’s crispy exterior and chewy interior will make it a favorite in your kitchen.

Focaccia bread, a staple of Italian cuisine, carries the essence of the Mediterranean with every bite. Known for its olive oil-infused texture, golden crust, and herbs, this flatbread has won the hearts of bread enthusiasts worldwide. The recipe I am sharing is unique because I’ve incorporated tomatoes and olives, which add depth and complexity to the traditional Focaccia. The saltiness of the olives, combined with the sweet and tangy taste of the tomatoes, creates one damn amazing piece of crusty bread! Once you’ve got the hang of it, you’ll find yourself making it over and over again!

What Is Focaccia?

The origins of Focaccia bread can be traced back to ancient times, with various cultures putting their unique spin on this bread. In ancient Rome, “panis focacius” was a flatbread cooked on a hearth or fireplace, and its name likely derives from the Latin word “focus,” meaning hearth.

Why You’ll Love This Recipe

• Versatility: Serve this bread as an appetizer, a side dish, or even a main course. It pairs with salads, soups, and various entrées.
• Customizable: The basic recipe is just the beginning. You can experiment with different toppings like caramelized onions, minced garlic, shredded Parmesan, or fresh herbs.
• Simple Ingredients: Made with staples like flour, olive oil, yeast, and coarse salt, this recipe doesn’t require any hard-to-find ingredients.
• Texture Perfection: A golden crust with a soft, chewy inside, this focaccia offers an irresistible texture. The dimpling technique ensures the olive oil and toppings infuse every bite.

How To Make Focaccia Bread

This great recipe adapted from one I discovered long ago is easy to make and delicious with whatever you choose to put on it. I don’t include measurements for the toppings because you can add whatever amounts you like—some people like a few ingredients scattered on top, and some like it piled high. For detailed instructions, scroll down the page to the recipe card.

• Prepare the Dough: Proof the yeast in the bowl of a stand mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand for 3 minutes. Incorporate bread flour and mix with the dough hook attachment. The dough should be smooth and elastic.
• Shape and Let Rise: Form the dough into a round and let it rise until doubled in size.
• Prepare the Pan: Grease a jelly roll pan with olive oil and sprinkle with cornmeal.
• Add Toppings: Roll and stretch the dough, then dimple with your fingertips. Add olive oil, coarse salt, slow-roasted tomatoes, Kalamata olives, and any optional toppings you desire.
• Bake: Bake at 400˚F for 15 to 20 minutes or until browned on top.

How To Serve

Focaccia can be paired with just a mix of olive oil and balsamic vinegar. It also makes an excellent side to my White Bean Soup and this Tomato Salad. Of course, you can also serve it with pasta dishes like my Chicken Pasta Primavera. Lastly, create an appetizer by serving focaccia with a selection of cheeses, cured meats, and olives.

Proper Storage

• If the bread is only topped with olive oil and herbs, you can keep it at room temperature, sealed in a ziplock bag, or an airtight container. However, if the focaccia is topped with tomatoes and olives, then you’ll want to keep it in the fridge for 3 to 4 days.

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5 from 1 vote

Focaccia Recipe

by Katerina | Diethood

Discover the secrets to making focaccia bread, enhanced with the robust taste of tomatoes and olives.

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Ingredients 

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For the Bread

• ▢ 2 teaspoons rapid-rising dry yeast
• ▢ 1 cup warm water
• ▢ 2 tablespoons sugar
• ▢ 3½ to 4 cups bread flour
• ▢ 2 teaspoons coarse salt
• ▢ ¼ cup olive oil
• ▢ cornmeal,, for dusting

For the Toppings

• ▢ olive oil
• ▢ coarse salt
• ▢ slow roasted tomatoes, or sun-dried tomatoes, chopped
• ▢ olives,, pitted and chopped

Optional Toppings

• ▢ caramelized onions
• ▢ minced garlic
• ▢ shredded parmesan cheese
• ▢ fresh herbs

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Instructions 

• Preheat oven to 400˚F.
• Proof the yeast in the bowl of a stand mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes or until foam appears.
• Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
• Dissolve the salt in 2 tablespoons of water and add it to the bowl while the mixer is running.
• Pour in 1/4 cup olive oil.
• When the dough starts to come together, increase the speed to medium.
• Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn out the dough onto a work surface and fold over itself a few times.
• Form the dough into a round and place it in an oiled bowl; turn to coat the entire ball with oil.
• Cover with a damp towel and let it rise in a warm spot until doubled in size, about 45 minutes.
• Grease a jelly roll pan with olive oil and sprinkle it with corn meal.
• Once the dough is doubled and domed, turn it out onto the counter.
• Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
• Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• Uncover the dough and dimple it with your fingertips.
• Brush the surface with more olive oil and then add your toppings.
• Bake for 15 to 20 minutes or until browned on top.
• Remove from oven and turn onto a cooling rack; let stand for several minutes before cutting and serving.

Equipment

• Stand Mixer
• Baking Sheet
• Mixing Bowls

Notes

• Flour: Bread flour is typically used in focaccia, but all-purpose flour can be a substitute.
• Water Temperature: The water used to proof the yeast should be warm but not hot, usually between 105°F to 115°F (37°C to 43°C). If the water is too hot, it can kill the yeast; if it’s too cool, the yeast may not activate.
• Kneading Technique: The dough should be smooth, elastic, and slightly sticky. A pushing and folding motion can help develop the gluten structure if kneading by hand.
• Proper Rising Environment: To rise, place the dough in a warm, draft-free spot. If your kitchen is cold, you can create a warm environment by turning on the oven for a minute or two, then turning it off and placing the dough inside to rise.
• Use Fresh Yeast: If using active dry or rapid-rising yeast, make sure it’s fresh, as expired or old yeast can fail to rise.
• Dimpling Technique: Use your fingertips to create dimples in the dough before baking.
• Experiment with Toppings: Get creative with your toppings, but also don’t overload them because it can make the bread soggy.
• Baking Time: Oven temperatures can vary, so keep an eye on the focaccia as it bakes. Look for a golden-brown crust and use the baking time in the recipe as a guideline rather than a strict rule.
• Cool Before Cutting: Let the focaccia rest after it comes out of the oven. Cutting into it while it’s too hot may cause it to become gummy.

Nutrition

Calories: 271kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 62mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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