There is nothing more satisfying than the aroma of freshly baked bread. And among the wide varieties of bread, one that stands out for its simplicity, versatility, and sheer deliciousness is Focaccia Bread. Originating from the beautiful country of Italy, Focaccia bread has won the hearts of millions worldwide with its airy, light and fluffy texture, crusty top and mouthwatering flavour. The simplicity of Focaccia bread lies in its basic ingredients, flour, water, yeast and olive oil. Olive oil plays a significant role when applied on top by creating crust and adding luxuriousness and richness to the bread.
The toppings of this bread can vary from person to person, ranging from fresh herbs to dried herbs and even cheese. The main characteristics of focaccia bread are those dimples created before adding toppings. And the best part of this recipe is that you don’t have to knead the dough before baking. You just have to mix the dough with a spatula until all the ingredients are combined. And if you are looking for a bread recipe to bake for the first time, then this recipe is truly made for you. There is something really magical about the process of baking bread, and I’m sure following this recipe will be one of that moments.
Why You Will Love This Recipe
There are so many reasons to love this focaccia bread recipe, and here I have listed some of them:
- No knead bread: when someone hears about making bread, the first thing that comes to everyone’s mind is kneading and how you will know whether the dough is done or not. But worry not! This recipe doesn’t need any kneading. Strange, right? Yes, you read it right. You don’t need to knead to make this bread. And you surely don’t need to do window pane taste.
- Flavours: as the focaccia bakes, the flavour intensifies, and when you take the first bite, you are rewarded with a burst of flavours with a light, pillowy soft and crusty top texture. I have topped this bread with onions, roasted garlic, jalapeno and black olives.
- Versatility: this bread can be enjoyed in many ways that suit any occasion.You can serve it as an appetizer with any dipping you choose. Or slice it to create sandwiches filled with your favourite filling. Or just serve it as it is. No matter how you choose to serve it, focaccia bread will always satisfy you with its incredible versatility.
- Simplicity: it is one of the simplest bread out there. With just a handful of ingredients, you can create this delectable bread that gives a burst of flavour every time you take a bite.
Important Ingredients Used In The Recipe:
- All-purpose flour: Purpose flour is traditionally used to make this recipe. But you can go ahead and use bread flour as well.
- Yeast: instant yeast is used in the recipe, giving the bread light and airy texture.
- Water: It is the primary liquid ingredient to hydrate the dough and activate the yeast.
- Salt: salt not only enhances the flavour of the bread but also regulates the activity of the yeast.
- Sugar: The recipe uses a small amount of sugar to feed the yeast and speed up fermentation.
- Olive Oil: Olive oil gives the bread a pleasant aroma and flavour and a nice crust on top.
- Toppings: I have garnished this focaccia bread with various ingredients such as fresh onions, roasted garlic, jalapeno, black olives, sea salt and cherry tomatoes.
How To Make Focaccia Bread
For full ingredients’ quantity and instructions, see the recipe box
Preparation: Collect all the ingredients using a kitchen weighing scale. Ensure you weigh the ingredients properly so there is no issue while making the bread. Preheat the oven to 200°C or 400°F (OTG mode: upper rod + lower rod + fan). Prepare a 6.5-inch square tin by brushing olive oil. Brushing oil on the tin is crucial, or the bread may stick to the tin while baking.
Sift Dry Ingredients: Sift all-purpose flour, salt, sugar, and yeast in a big bowl.
Add Water: Add lukewarm water and mix with a silicon spatula. Keep mixing until all the ingredients are properly incorporated, and gluten is formed.
Put Dough In Tin: Transfer the dough into the tin and spread it using your hands. Add olive oil and create dimples with your fingertips. The dimples are the sign of classic focaccia bread. So, make sure you complete this step.
Rest The Dough: cover the tin with cling wrap and let it rest for 25-30 minutes or until the dough almost doubles in size.
Add Toppings: After 30 minutes, remove the cling wrap and place fresh onions, fresh cherry tomatoes, jalapeno, and black olives and sprinkle sea salt on top.
Bake: Bake the bread at 200°C or 400°F (OTG mode: upper rod + lower rod + fan) for 15-20 minutes or until the top turns crusty and brown.
Cool and Serve: Let it cool down completely before unmolding the baked from the tin. Carefully unmold the bread from the tin with the help of a palette knife and tap it upside down. Cut the bread according to your desire and serve it as an appetizer or with your favourite dip.
Chef’s Tip For Making Focaccia Bread
Resting Dough
let the dough rest before baking. It is a crucial step for developing gluten and airy texture. Cover the tin with cling wrap or a wet kitchen towel so the skin doesn’t form on top.
Olive Oil
Use good quality extra virgin olive oil that has a robust flavour. Good quality olive oil will make your focaccia bread tastier and enhance its flavour. Make sure to create dimples on top before baking, as it is a classic trade of focaccia bread.
Before placing the dough into the tin, brush it with a generous amount of olive oil. This will prevent the dough from sticking to the tin.
Toppings
Experiment using different toppings such as dried Italian herbs, sun-dried tomatoes, bacon, and cheese.
How To Store Focaccia Bread
Focaccia bread can be stored at room temperature for up to -5 days after wrapping it completely with food-grade plastic wrap.
If you want to consume the bread longer, cling-wrap it tightly and keep it in the fridge for up to 2 weeks.
More Easy Recipes
Check out other delectable recipes like:
Grilled cheese sandwich in an air fryer
Frequently Asked Questions
Although the main components of making both breads are the same, the difference is in the texture of the bread as focaccia bread tends to be thicker, airier and softer, while pizza bread tends to be thinner and chewier.
Yes, you can use bread flour instead of all-purpose flour for making focaccia bread. Remember that using different flour may require adjustment in the number of liquid ingredients used in the recipe.
Yes, you can freeze the focaccia dough. After mixing the dough, cover it with a cling wrap tightly and keep it in the freezer. And when you want to bake the dough, thaw it in the refrigerator overnight, bring it to room temperature and proceed with the recipe.
Yes, you can make the dough for focaccia bread ahead; after it has risen, cover it from the top and keep it in the refrigerator overnight. This will also allow the flavours to develop and make it convenient to bake the dough.
To achieve a crispy crust, apply olive oil on top. This will help in getting a golden and crispy exterior.
Measure the ingredients accurately and ensure you are not using expired yeast.
The time required to make focaccia bread depends on the recipe and the time it takes to rise the dough. On average, it takes 1 – 1.5 hours, including the baking time to make focaccia bread.
Focaccia Bread Recipe
There is nothing more satisfying than the aroma of freshly baked bread. And among the wide varieties of bread, one that stands out for its simplicity, versatility, and sheer deliciousness is Focaccia Bread.
- Total Time: 45 to 60 minutes
Ingredients
- 250g All-Purpose Flour
- 225ml Lukewarm Water
- 1/2 Tsp Salt
- 4g Instant Yeast
- 3g Sugar
For Topping:
- 1/2 no. Onion
- 6–7 nos. Cherry Tomatoes
- Jalapenos As Required
- Black Olives As Required
- 5g Roasted Garlic
- 3g Sea Salt
Instructions
- Sift all the dry ingredients, all-purpose flour, salt, yeast and sugar in a bowl.
- Add lukewarm water and mix with a spatula until all the ingredients are properly mixed.
- Prepare a 6.5 inch square baking tin by brushing olive oil.
- Transfer the dough to the tin. Apply olive oil on top and create dimples with your fingertips.
- Cover the top with cling wrap.
- Let it rest for about 25-30 minutes or until the dough doubles in size.
- Preheat the oven to 200°C or 400°F (OTG mode: upper rod + lower rod + fan).
- After the dough has risen, remove the cling wrap and place the toppings: fresh onions, cherry tomatoes, roasted garlic, jalapenos, black olives and sea salt.
- Bake it at 200°C or 400°F (OTG mode: upper rod + lower rod + fan). For 15-20 minutes or until the top turns golden in colour and crispy
- After baking, let it cool down completely before unmolding it from the tin.
- Prep Time: 10 minutes
- Proofing time: 30 minutes
- Cook Time: 15 to 20 minutes
