Focaccia Bread

If you’re new to bread baking, give this delicious and beginner-friendly Focaccia a try! This fool-proof recipe always results in perfectly soft and fluffy bread. All you need is 7 ingredients and some time for proofing.

Every time I whip up a batch of Focaccia, it’s gone within 24 hours. My family can never get enough of this fluffy bread—there’s something about the combination of flavors and the cloud-like texture that leaves us all reaching for seconds, thirds, and, well, you get the picture.

Whether you’re a bread expert or a total newbie, this Focaccia recipe will elevate your baking skills to new heights. No need for fancy skills or complicated ingredients, just a bit of enthusiasm and the willingness to let the dough do its thing. So, let’s get this focaccia party started!🍞✨

What makes focaccia bread different?

Focaccia is a traditional Italian flatbread that is beloved for its crispy exterior and fluffy interior.

When you’re making focaccia, you’ll find familiar ingredients similar to those used in pizza dough: Flour, oil, water, yeast, and salt. The key difference lies in the higher yeast content of focaccia dough, enabling a more significant rise that contributes to its fluffiness.

Focaccia Bread Ingredients:

• 500 grams (4 cups) White Bread Flour
• 420 ml Luke-Warm Water (105-114 degrees F)
• 1 teaspoon (4g) Active Dry Yeast 
• 2 teaspoons (10g) Kosher Salt 
• 1 teaspoon (5g) Maple Syrup*
• 1 tablespoon (15ml) Extra Virgin Olive Oil

Bread Toppings:

• 4 tablespoons Extra Virgin Olive Oil, divided
• 1 tablespoon Flaky Sea Salt

Utensils you will need:

• Large Bowl for proofing
• Food Scale 
• 9×13 Metal Baking Tray
• Serrated Bread Knife

What is proofing?

Bread proofing, or proving or fermentation, is a pivotal stage in the bread-making process, wherein the dough is allowed to rise before baking. During this phase, the yeast produces carbon dioxide gas through fermentation, causing the dough to expand and develop its characteristic texture and flavor. Proofing serves several purposes, including improving the dough’s structure, developing gluten, and enhancing the overall taste and aroma of the bread.

Proper proofing is key to achieving the desired texture and flavor in focaccia and many other types of bread. This rise time allows the flavors to mature and the gluten structure to strengthen, resulting in a tender, chewy interior, and a golden, crispy crust when baked.

How to make Focaccia Bread:

Day 1 – Dough: 

1. In a large bowl (big enough for the bread to proof), stir together the warm water, instant yeast, fine sea salt, maple syrup, and extra virgin olive oil until evenly combined. Set aside for a couple of minutes to let the yeast bloom.

2. In the meantime, weigh the bread flour on the food scale. Add it into the wet ingredients bowl, and mix until all of the dry flour patches are gone. Place a cloth over the top of the bowl, and let rest for 10 minutes. 

Stretch and Fold:

3. After 10 minutes, the dough will be sticky. With wet hands, grab a corner of the dough and stretch it over itself. Rotate the bowl and repeat this action on all sides of the dough, and a loose ball will form in the center. Let it rest for 10 minutes, then repeat the stretch and fold process one more time.

4. Drizzle a tablespoon of olive oil on the dough and spread it evenly. Cover the bowl with a towel and place it in the fridge overnight (12- 24 hours).

Day 2 – Baking: 

5. Evenly spread a bit of olive oil around your 9” x 13” baking tray, then line it with a sheet of parchment paper (the oil helps it to stay in place). Then drizzle about 2 tablespoons of olive oil on the parchment paper and spread it evenly around the base and sides.

6. Remove the dough from the fridge, gently scrape the side of the bowl, and carefully slide the dough into your oiled tray.

Shaping the Dough:

7. With oiled hands, fold one side of the dough towards the middle of the dough, and repeat on the other side. Flip the dough so the seams are at the bottom and the smooth side is at the top.

The Last Proof: 

8. Cover the tray with another tray, and let it proof for 2 hours.

9. Set your oven to 425 F. While it preheats, drizzle the top of the dough with more extra virgin olive oil and evenly spread it with your fingers. Using both hands, press your oiled fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled. Sprinkle the dough with a generous amount of flaky salt and other toppings (herbs, garlic, etc).

Baking Focaccia Bread:

10. Bake for 25 to 30 minutes, until the bread is golden and crisp. 

11. After removing it from the oven, transfer the focaccia to a cooling rack for at least 10 minutes before cutting and serving. It’s preferable to let it cool off completely, but I understand the temptation to eat it right out of the oven. Enjoy!

Recipes to enjoy this bread with:

• No Knead Bread – Dutch Oven – You only need 4 ingredients, and there’s no kneading required. This no-knead bread is the best beginner bread recipe! It’s a budget-friendly recipe and easy to make since it only requires under 10 minutes of overall prep.
• Vegan Broccoli Cheddar Soup – If you enjoy the soups at Panera Bread, then you’ll love this Broccoli Cheddar Soup recipe! It’s easy to make, delicious, and sure to impress your non-vegan friends.
• Crispy Breaded Tofu – This crispy breaded tofu is my favorite easy dinner that’s also kid-friendly. It’s high in protein, delicious, and simple to make — a staple tofu recipe for something quick, flavorful, and nutritious.

This focaccia bread is a simple flat-baked bread that is crispy on the outside and airy and delicious on the inside. It is the perfect bread to pair with soups, make sandwiches with, or enjoy on its own.

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