Our preferred homemade yeast bread to make is focaccia. It is ideal for serving with meals, soups, stews, or even sliced in half and used for sandwiches because it has a crisp outside and a soft interior. The ingredients make it naturally vegan as well. There is absolutely no need for expensive equipment to produce this recipe for garlic focaccia bread.
Toppings for focaccia bread include olives, caramelized onions, herbs, sun-dried tomatoes, and spinach. Today, I'm going to show you how to make a simple focaccia bread that's crispy on the exterior and airy and melt-in-your-mouth on the inside. For this recipe, I used simply bread flour, but you can use all-purpose or whole wheat flour. I've created focaccia bread with a variety of toppings, including red onion, watermelon radish pieces, dried and fresh herbs, cherry tomatoes, black and green olives, and so on. You can literally put anything on top of the bread! Zucchini slices would also be delicious!
What distinguishes focaccia from bread?
Focaccia is baked at 475 degrees Fahrenheit, whereas regular bread is prepared at 248 degrees Fahrenheit. Because of the large amount of olive oil and other herbs, focaccia does not go stale as easily as typical bread. Regular bread is cheaper and has less gluten than focaccia.
Isn't focaccia simply pizza dough?
The main difference is how much yeast is put to the dough, which determines how much the bread may rise. Focaccias have a lighter, fluffier texture than typical pizza dough and are more closely related to leavened bread.
How do you keep focaccia Fluffy?
Room temperature: Wrapping fresh Italian focaccia bread in plastic wrap or storing it in an airtight container at room temperature is the best method to store it.
Prep Time: 10 mins
Cook Time: 40 mins
Bread Servings: 8
- 3 and 1/4 cup bread flour
- 8-10 tbsp extra virgin olive oil, plus more for sprinkling
- 3 tbsp dried active yeast
- 1 tsp honey (or sugar)
- 2 cups warm water
- 1 teaspoon salt plus additional for garnish I used flaky salt
- 5 chopped garlic cloves. optional: you can top the bread with whatever you want.
- red onion, thinly sliced
- 2 fresh rosemary sprigs
- Pour 1/3 cup warm water, honey, and yeast into a large mixing bowl. Wait 5 minutes for the mixture to foam.
- Then, using a wooden spoon, combine 1 tablespoon olive oil, the remaining water, and salt. Mix in the flour using a wooden spoon.
- Form the dough into a semi-smooth ball. Don't worry about the dough being sticky. You may need to add an additional 3-4 tablespoons of water or flour depending on the brand and type of flour. You want a semi-sticky dough that you can shape into a dough ball.
- First thing in the morning - same day: Coat a big basin with olive oil, add the dough, and cover with a large plate or tea towel to keep it warm for at least 5-6 hours.
- Overnight: Because of the slower fermentation, proofing for 9-14 hours overnight in the fridge is preferable. This method produces a more tender and flavorful focaccia. I like to make the dough the night before and leave it in the fridge to rise for 9-14 hours.
- Second Rise - Coat a big rectangular or round baking pan with 4 tablespoons olive oil (or more, depending on pan size). Use plenty of olive oil) and lightly distribute the dough. Make no attempt to distribute the dough to all four corners of the pan. I lightly distribute the dough, cover the pan, and set it aside in a warm location to rise for about 2 hours. The dough will expand and rise.
- *If you refrigerated the dough overnight, it will be cold when you spread it out for the second rise in the pan. If you're having difficulties spreading the dough, cover and set aside for a few minutes to relax the gluten before returning to spread it out again.
- After around 2 hours, use your fingers to form indents in the dough by imprinting them throughout the dough. Garlic, red onion, rosemary, and other toppings can be sprinkled on top of the dough. Before and after baking the bread, drizzle with olive oil and flaky sea salt.
- Preheat the oven to 450°F.
- Place the pan on the center rack of the oven and bake for 35-45 minutes, or until the edges and top are golden.
- Allow the bread to cool completely before slicing it. Serve the focaccia bread with soup or by itself.
Related Keywords: focaccia recipes with toppings, focaccia recipes italian, focaccia recipes uk, focaccia recipes easy, focaccia recipes bon appetit, focaccia recipes tomato, focaccia recipes jamie oliver, focaccia recipes no yeast, focaccia recipes australia, easy focaccia recipes, best focaccia recipes, garlic focaccia recipes, sourdough focaccia recipes, gluten free focaccia recipes, vegan focaccia recipes