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Focaccia Bread

An easy, delicious focaccia bread recipe that captures the warmth of homemade baking and is perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Appetizer, Bread
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup water, warmed (about 105 to 110 degrees F) Ensure water is at the right temperature for the yeast.
  • 2 tablespoons granulated sugar
  • 1 teaspoon active dry yeast Make sure it’s fresh for the best rise.
  • 1/3 cup olive oil, plus 1 teaspoon for topping Use high-quality extra virgin olive oil.
  • 1 tablespoon Italian seasoning Fresh herbs can elevate the flavor!
  • 2 teaspoons garlic, minced Or roasted garlic for a richer taste.
  • 1 teaspoon kosher salt, divided I love Diamond Crystal kosher salt.
  • 2 1/2 cups all-purpose flour Bread flour can yield fluffier results.

Method
 

Preparation
  1. In a large bowl, combine the warm water, sugar, and yeast. Let the mixture rest for about 5 minutes or until it becomes frothy.
  2. In a small bowl, whisk together the olive oil, Italian seasoning, garlic, and half of the kosher salt. Pour half into your yeast mixture, stirring gently.
  3. Gradually add the flour to the yeast mixture, stirring until just combined. The dough should start to come together.
  4. Transfer the dough to a greased bowl and cover it with a clean tea towel. Let it rest in a warm place for about 1 hour or until it doubles in size.
Baking
  1. Preheat your oven to 450 degrees F about 10 minutes before baking.
  2. Pour the remaining olive oil mixture into a 9x11 inch baking dish to coat the bottom.
  3. Transfer the risen dough to the baking dish and stretch it to the edges. Create dimples in the surface.
  4. Brush the top with 1 teaspoon of olive oil and sprinkle the remaining salt for flavor.
  5. Bake for 18-20 minutes or until golden brown and sounds hollow when tapped.
  6. Let it cool slightly before serving, preferably warm.

Notes

Store cooled focaccia in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. You can prep the dough up to a day ahead and refrigerate after the first rise.