The Magic of Waiting
Making this bread teaches you a little magic. You mix simple things like flour and water. Then you put it in the fridge to sleep overnight. I still laugh at that. It feels like tucking a friend into bed.
The wait is the secret. That long, cold rest makes the flavor deep and wonderful. Good things take time. This matters in baking and in life. What’s your favorite recipe that asks you to be patient?
A Funny Little Dance
Next comes my favorite part. You dip your fingers in water. Then you pull and fold the dough. It is like a funny little dance. You do this four times while the dough rests.
This dance makes the dough strong. It builds something called gluten. That is what gives the bread its chewy texture. Fun fact: The word “focaccia” comes from the Latin word “focus,” meaning fireplace or hearth. It was baked in the ashes. Isn’t that cozy?
Poking Happy Holes
After its long nap, the dough is ready. You stretch it gently into an oily pan. Let it get puffy on the counter for a few hours. Then, the real fun begins.
Coat your fingers in olive oil. Now, press your fingertips deep into the dough. Make lots of little dimples all over. This stops big bubbles from forming. It also makes perfect pockets for the oil and salt. Doesn’t that smell amazing already?
Why This Bread Feels Like a Hug
This bread is more than food. It is a feeling. The smell of it baking fills your whole house. It feels warm and safe. It feels like a hug from your kitchen.
Sharing food you made with your hands is a special joy. This matters. It connects us to the people we love. Do you have a food that makes you feel that way too?
Make It Your Own
Once you know the basics, you can play. I love adding fresh rosemary from my garden. The little green leaves look so pretty. You could also try olives or sun-dried tomatoes.
This is your creation. What sounds good to you? The best recipes are the ones you make your own. I would love to hear what toppings you choose.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour | 4 3/4 cups (576g) | |
| Kosher Salt | 2 1/2 teaspoons (14g) | |
| Granulated Sugar or Honey | 1 1/2 teaspoons (8g) | |
| Instant Yeast | 2 teaspoons (5g) | |
| Warm Water | 2 cups (454g) | 90°F to 110°F |
| Extra-virgin Olive Oil | 2 1/2 Tablespoons (30g) | Plus more for pan and topping |
| Extra virgin olive oil | For topping | |
| Flaky sea salt | For topping | |
| Fresh Rosemary Sprigs | For topping | Coarsely chopped, optional |
My Cozy Kitchen Focaccia
Hello, my dear! Let’s bake some focaccia today. This bread is like a soft, fluffy pillow. It is perfect for tearing and sharing with people you love. I learned to make it from my friend Rosa many years ago. We would talk for hours while the dough rested. My kitchen always smells so wonderful when it bakes. Doesn’t that sound nice?
Now, let’s get our hands busy. This recipe takes time, but it is not difficult. The waiting is the secret to its amazing flavor. I still laugh at the first time I made it. I was so impatient! But trust me, it is worth it. Here is how we do it, step by step.
Step 1: First, we make the dough. Put your flour, salt, sugar, and yeast in a big bowl. Give it a good stir with a spoon. Now, add the olive oil and warm water, a little at a time. Mix until everything comes together into a shaggy ball. It will look a bit messy, and that is just fine. Cover the bowl and let it sit for 15 minutes. This little rest makes the dough happy.
Step 2: Time for the stretch and fold! Keep a small bowl of water nearby. Dip your fingers in the water so the dough does not stick. Gently pull a piece of the dough from the side. Stretch it up and fold it into the middle. Go around the bowl, doing this to all the sides. Cover it with a towel for another 15 minutes. We will do this three more times.
Step 3: After the fourth fold, cover the bowl tightly. I like to use greased plastic wrap. Now, the dough takes a long nap in the fridge. Leave it there overnight, or at least 8 hours. (My hard-learned tip: This cold sleep is magic for flavor. Do not skip it!). The next day, the dough will be puffy and full of bubbles.
Step 4: Get your metal pan and pour in some olive oil. Take the dough from the fridge. Be very gentle with it as you move it to the pan. Carefully stretch it to mostly fit the pan. It does not have to be perfect. Cover it with a towel and let it rise for a few hours. It will get nice and puffy. How can you tell if your dough has risen enough? Share below!
Step 5: Now for the fun part! Heat your oven very hot. Coat your fingertips in olive oil. Press them straight down into the dough to make little dimples. Go all over the top. It looks so pretty. Drizzle more oil on top and sprinkle with salt. A little rosemary is lovely, too. Bake it until it is golden and beautiful. Oh, the smell is just amazing.
Cook Time: 20 minutes
Total Time: 12-18 hours (mostly resting)
Yield: 12 servings
Category: Bread, Side
Three Tasty Twists
This basic recipe is wonderful. But sometimes, it is fun to play with your food. You can add so many things to the top before baking. It is like creating a little garden on your bread. Here are a few of my favorite ideas. They always make dinner feel extra special.
- Sun-Dried Tomato & Herb: Press chopped sun-dried tomatoes and fresh basil into the dimples.
- Everything Bagel: Sprinkle the top with everything bagel seasoning for a savory crunch.
- Garlic & Parmesan: Add minced garlic to the oil and top with a snowy dusting of Parmesan cheese.
Which one would you try first? Comment below!
Serving Your Masterpiece
Oh, the best part is eating it! Tear your warm focaccia into big pieces. It is perfect for sopping up soup or a good pasta sauce. I love it with a simple salad for a light lunch. You can even use it to make the most incredible sandwich. It holds everything together so nicely.
What should we drink with it? For a cozy night, a glass of red wine is lovely. For the kids, or for me on a sunny afternoon, I love fizzy lemonade. The tangy sweetness is perfect with the salty bread. Which would you choose tonight?
Keeping Your Focaccia Fresh
Fresh focaccia is best the day you bake it. But it keeps well for two days at room temperature. Just wrap it tightly in foil to keep it soft.
You can also freeze it for a month. I slice it first and wrap each piece. This way, my grandson can grab a slice for school. I remember my first loaf getting stale. I was so sad!
To reheat, warm it in a toaster or a warm oven. This brings back its crispy crust. Batch cooking saves you time during a busy week.
Having homemade bread ready is a wonderful feeling. It makes a simple meal feel special. Have you ever tried storing it this way? Share below!
Simple Focaccia Fixes
Is your dough not rising? Your kitchen might be too cold. I once tried baking in a chilly room. The dough took forever to puff up!
A warm spot helps the yeast wake up. This matters for a light and airy bread. Is the bread too dense? You might have over-handled the dough.
Be gentle when you stretch it into the pan. This keeps those lovely air bubbles inside. Is the top not golden enough?
Your oven may not be hot enough. A hot oven gives you a beautiful, crispy top. A good crust makes the bread taste even better. Which of these problems have you run into before?
Your Focaccia Questions Answered
Q: Can I make this gluten-free?
A: Yes, use a good gluten-free bread flour blend. The texture will be a little different but still tasty.
Q: How far ahead can I make the dough?
A: It can rest in your fridge for up to two days. This slow rise builds so much flavor.
Q: What can I use instead of rosemary?
A: Try dried oregano or garlic powder. You can even just use sea salt. A fun fact: The dimples are meant to hold the tasty olive oil.
Q: Can I make a smaller loaf?
A: Absolutely. Just cut the recipe in half. Use a smaller baking pan.
Q: Is the sugar necessary?
A: It helps feed the yeast. You can use honey instead if you prefer. Which tip will you try first?
Share Your Baking Joy
I hope you love making this focaccia as much as I do. The smell of bread baking is pure happiness. It fills your whole home with warmth.
I would be so delighted to see your creation. Sharing food is how we share love. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Easy Homemade Focaccia Bread Recipe
Description
This easy homemade focaccia bread recipe yields a soft, airy, and flavorful bread with a crispy, golden crust. Perfect for beginners!
Ingredients
For Topping on Dough:
Instructions
- Make Dough: Use a scale to measure/weigh flour into a large mixing bowl. Add salt, sugar, and yeast then stir. Add olive oil and water a little at a time while stirring with a dough hook or silicone spoon until well combined. Cover bowl and set it aside for 15 minutes.
- Stretch and Fold: Place a small bowl of water next to the mixing bowl. Dip your fingers in the water (to keep dough from sticking to them) and lift an outer section of the dough, pulling up towards the ceiling, and folding and pressing into the center of the dough. Repeat this motion, grabbing a new section of dough each time, moving around the dough until all side have been pulled up and pressed into the center. Cover bowl with a dry kitchen towel and allow dough to rest for 15 minutes.
- Repeat this same stretch and fold 3 additional times over the next 45 minutes (this will help strengthen the gluten).
- Refrigerate overnight: After the 4th stretch and fold, cover the bowl with a lid of greased plastic wrap and refrigerate overnight (or at least 8 hours). This cold fermentation is essential for flavor and texture.
- Add Dough to Pan: Coat the bottom of a 9×13 metal pan with 1 ½ tablespoons of olive oil. Remove dough from fridge and gently transfer to the pan. Gently stretch it to the size and shape of the pan, (it doesn’t need to fit the corners perfectly), careful not to handle it too much.
- Rise at Room Temp: Cover pan with a dry kitchen towel and allow dough to rest at room temperature and rise for 2 ½ to 4 hours. (It should look puffy and have expanded/risen to fill most of the pan. This step will take more or less time depending on your climate and how warm your kitchen is).
- Dimple Dough: Preheat oven to 475 degrees F (245 C). Coat your fingers in olive oil. Starting at the short end of the pan nearest you, line hands side-by side and press three (pointer, middle and ring) fingertips gently into the dough until they reach the bottom of the pan, creating dimples throughout the top of the dough. Dimple down one side of the pan and then the other.
- Topping: Drizzle 1 ½ Tablespoons olive oil evenly over the dough; Sprinkle with flakey sea salt (and rosemary, if desired).
- Bake focaccia for 20 minutes, until golden. Remove from oven and transfer to a wire cooling rack.
Notes
- For best results, use a kitchen scale to measure ingredients. The cold fermentation is key for developing flavor.
