FOCACCIA, one of Italy’s most known and delicious bread. But more importantly, it was the first bread I ever made. It is airy and very tasty, and I can have it on its own or make a sandwich with it.
Why make focaccia
I was originally introduced to focaccia by my parents on our first trip to Italy. Focaccia is originally from Italy. It was primarily made in the Genoa region for the fisherman going out to sea. It was the perfect bread for them to have. I fell in love with focaccia. It is the perfect combination of salt, oil, and flour. Perfect to eat on its own or in a sandwich. Focaccia is easy to make, with just a few ingredients, mixing, and wait.
Why I love Focaccia
I am Francesca, my mom started this blog but I wanted to share this recipe with everyone. When I first heard the word Focaccia, I did not want to taste it. I thought the name was silly. We were on a trip to Italy and mom bought some for us to try. Let me tell you, it was love at first bite. So, after coming back home, I was missing focaccia. So I decided to recreate it. I made multiple recipes, testing, changing ingredients and found, what I think is the absolute perfect focaccia recipe. Here is why:
- Simple: You only need 7 ingredients for this recipe and, everyone can make it. The first time I made it, I was 10 years old. Also, there are no special skills required, like kneading or adding flour to a certain texture,…
- Easy: There is not a lot of preparation required. The focaccia is probably the easiest bread to make, in my opinion. Young and old can enjoy this amazing focaccia that just gives everyone pure happiness.
- Tasty: Focaccia fresh from the oven brings an aroma of fresh bread to the whole kitchen. It is warm and crispy, ready to enjoy. Serve it on a charcuterie board with some cheese or cold cuts and you will have one epic meal.
Ingredients for the focaccia
- 2 1/2 cups (400 grams) unbleached all-purpose flour
- 1 ½ cup room temp water
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoon of active dry yeast
- 1/2 teaspoon kosher salt
Notes
- It is important that the water is not too hot as it may kill the yeast or too cold as the yeast may not activate. Recommended temperature is around 90 to 95 degrees F.
- Do not over-mix the dough. When the flour is all incorporated, stop.
Directions
- In a large bowl add in the water, sugar, and yeast. Wait for 5 minutes until the yeast starts to foam. Add, to your yeast mixture, olive oil. Mix until combined.
- Add in the flour. Mix and when the flour is almost incorporated into the mixture add 1 teaspoon of salt. Mix until all is combined.
- Cover the bowl with plastic wrap and let it rise in a warm place (I like using the microwave) for 3 hours.
- Then oil a baking sheet lined with parchment paper. Also, I like using our stone cookie sheet. Just add oil and no parchment paper
- After the 3 hours, your dough will be very sticky and bubbly. Pour the dough into the prepared pan, I found that putting a dash of oil on my hands makes it easier to spread.
- Gently spread the dough on the baking sheet as best as you can. Use your fingers to make 3-4 holes in the dough. Then sprinkle the kosher salt all over the dough, to your liking. I use about 1/2 teaspoon.
- Place the baking sheet in a warm place or back in the microwave for 2 hours.
- 30 minutes before your 2 hours is ending, preheat the oven to 425F
- Place the focaccia in the oven. Bake for 18 to 21 minutes or until the focaccia becomes golden.
- Serve and enjoy!
Baker’s notes
Skills
I use the microwave to rise my dough as it is draft-free, out of the way. Do not start your microwave with the dough in it.
Tools
- Mixing Bowls: Anchor and Hockings glassware
- Baking sheet: William Sonoma
FAQ
- How long can I keep focaccia? We keep focaccia on the counter for 2 days than in the fridge up to 5 days
- How can I serve Focaccia? Focaccia is delicious on its own. It can be used for sandwiches or as a side with soup.
More Fun recipes
Focaccia made easy at home
Equipment
- Mixing Bowl
- Danish dough whisk
Ingredients
- 1½ cup water (Room temperature)
- 2¼ teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 ½ cups (400 grams) unbleached all-purpose flour
- ½ teaspoon Kosher salt (Coarse salt)
Instructions
- In a large bowl add in the water, sugar, and yeast. Wait for 5 minutes until the yeast starts to foam. Add olive oil to the yeast mixture and mix until combined.
- Add flour and mix until almost incorporated, then add 1 teaspoon of salt. Mix until all ingredients are incorporated.
- Cover the bowl with plastic wrap and let it rise in a warm place (I like using the microwave) for 3 hours.
- Then oil a baking sheet lined with parchment paper. Also, I like using a stone cookie sheet. For it, I just add oil and no parchment paper.
- After the 3 hours, your dough will have doubled and be very sticky and bubbly. Pour the dough into the prepared pan, I found that putting a dash of oil on my hands makes it easier to spread.
- Gently spread the dough on the baking sheet as best as you can. Use your fingers to make holes throughout the dough. Then sprinkle the kosher salt all over the dough. I use about 1/2 of a teaspoon but you can add to your taste.
- Place the baking sheet in a warm place or back in the microwave for the final 2-hour rise.
- 30 minutes before the 2 hours is ending, preheat the oven to 425℉.
- Place the focaccia Genovese in the oven. Bake for 18 to 21 minutes or until the focaccia becomes golden.
- Serve and enjoy!
This focaccia looks so simple to make. I can’t wait to give it a try.
It is so good. Let us know how it turns out.