Focaccia Bread Recipe
Golden, airy, and irresistibly chewy—this homemade focaccia bread recipe brings Italian restaurant quality to your kitchen. Perfect as a side or appetizer.
Servings: 8
Equipment
- Baking Dish 8-Inch Square
Ingredients
For the Dough:
- 2 ⅔ Cups all-purpose flour
- 1¼ Teaspoons kosher salt
- 1 Teaspoon granulated sugar
- 1 Teaspoon instant yeast
- 1 Cup + 2 Tablespoons water warmed to between 90°F and 110°F
- 1 ⅓ Tablespoons olive oil extra-virgin
Instructions
Make the Dough:
- Whisk the flour, salt, sugar, and yeast in a large mixing bowl until evenly distributed.
- Add the warm water and olive oil.
- Stir with a spatula or your hands until all ingredients are thoroughly combined, ensuring no dry patches remain.
- Cover the bowl and let the dough rest for 15 minutes to allow for hydration.
- With damp hands, gently stretch and fold sections of dough toward the center, working around the bowl (8 to 12 times).
- Flip the dough so the smooth side faces up.
- Cover and let it rest for another 15 minutes.
- Repeat the folding process 3 more times at 15-minute intervals. Each fold strengthens the dough’s structure.
Let it Rise:
- Cover and let the dough rise in a warm environment (70°F to 75°F) for about an hour until it doubles in size and appears airy with possible surface bubbles.
- Lightly coat an 8-inch square pan with nonstick spray. Place a strip of parchment paper across the center with overhanging sides for easy removal.
- Spray the parchment and brush 1 tablespoon of olive oil evenly across the bottom.
- Carefully move the risen dough into the pan.
- Flip it over to coat both sides in oil, handling it gently to maintain airiness.
- Cover the pan and let the dough rise for 1 to 1 ½ hours until it is soft, jiggly and nearly filling the pan.
- Set the oven to 475°F and position racks in the upper and lower thirds.
- Lightly oil your fingers and press them into the dough, making deep impressions throughout the surface while being careful not to deflate it completely.
- Drizzle the remaining 1 tablespoon of olive oil over the dough and sprinkle with flaky sea salt.
Bake the Focaccia:
- Place the pan on the lower oven rack and bake for 15 to 18 minutes until the top turns golden brown.
- Transfer to the top rack and broil for 1 or 2 minutes. Don’t let it get too brown.
- Remove from the oven and use the parchment tabs to lift the focaccia onto a wire rack. Discard the parchment strip.
- Optional: Turn off the oven and return the focaccia (no pan needed) to the lower rack for 5 to 7 minutes to crisp the sides.
- Allow the focaccia to cool completely on a wire rack before slicing and serving.
Notes
Scoop and level dry ingredients: Scoop the dry ingredients, such as the flour and sugar, into a measuring cup and level off the top with a palette knife for the most accurate measurements.
Crisping up the sides: The last step is optional but if you like a crisper edge and bottom, you should definitely take the time to do this. Just switch the oven off and put the loaf on the bottom rack until crisp.
Flaky salt: For topping this bread, be sure to use a coarse finishing salt such as Maldon. Fine salts like kosher salt and table salt aren't recommended.
Crisping up the sides: The last step is optional but if you like a crisper edge and bottom, you should definitely take the time to do this. Just switch the oven off and put the loaf on the bottom rack until crisp.
Flaky salt: For topping this bread, be sure to use a coarse finishing salt such as Maldon. Fine salts like kosher salt and table salt aren't recommended.
Nutrition
Calories: 202kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 365mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
