Simple & Delicious Focaccia

Focaccia bread is a classic Italian flatbread that has gained popularity all over the world due to its versatility and delicious flavor. It is known for its chewy texture, crispy crust, and its ability to be topped with an array of delicious ingredients. I know you will love this simple & delicious focaccia.

Origin of Focaccia

Focaccia bread is believed to have originated in the Liguria region of Italy, where it was a staple of the local cuisine. Its origins date back to ancient Rome, where it was known as “panis focacius.” Focaccia was traditionally baked in a hot stone oven, resulting in a crispy crust and a tender, moist interior. Today, focaccia is enjoyed all over the world, and there are many variations on the classic recipe. This simple & delicious focaccia is the perfect introduction to this classic.

The Effect of Hydration on Focaccia Dough

One of the keys to making great focaccia is to achieve the right level of hydration in the dough. Bread hydration refers to the amount of water in relation to the amount of flour used in a bread recipe. It is typically expressed as a percentage and can range from around 50% for a very dense bread to 100% or more for a very light, airy bread.

Focaccia dough should be soft and slightly sticky, but not so wet that it is difficult to handle. A higher hydration level will result in a more open and airy crumb, while a lower hydration level will produce a denser, chewier texture. It’s important to experiment with different hydration levels to find the perfect balance for your recipe. This simple & delicious focaccia is about 90% hydration.

How To: Stretch and Fold

Stretch and fold is a technique used in bread making to develop the gluten in the dough and create a better crumb structure. It’s crucial to creating the chewy, but airy consistency of this simple & delicious focaccia. But don’t be intimidated, it’s a very simple process!

To stretch and fold, start by wetting your hands with water or olive oil to prevent the dough from sticking to them. Then, grab one edge of the dough and stretch it upwards, then fold it over towards the center of the dough. Rotate the bowl and repeat this process on all four sides of the dough until you have completed a full circle.

This process helps to strengthen the gluten in the dough and create a more uniform texture. It also helps to incorporate air into the dough, which can lead to a better rise during baking.

Slow Rise vs. Quick Rise

Focaccia bread can be made with either a quick rise or a slower, overnight-refrigerator rise. A quick rise will result in a lighter, fluffier texture. But, a slower rise will produce a more complex flavor and a chewier texture. If you have the time, we highly recommend the overnight-refrigerator rise method, as it will give your focaccia a depth of flavor that is unmatched.

How To: Herb Infused Olive Oil

Making herb-infused olive oil is a great way to add more flavor to your focaccia bread. To make herb-infused olive oil, you will need extra virgin olive oil and your choice of fresh herbs. Some of our favorites include rosemary, thyme, basil, or oregano.

Here’s how to make it:

1. Wash and dry your herbs thoroughly. Remove the leaves from the stems and discard the stems.
2. Heat the olive oil in a small saucepan over medium-low heat. Do not let it boil.
3. Add the herbs to the warm oil and stir to combine.
4. Remove the saucepan from heat and let the oil cool to room temperature.
5. Once cooled, strain the oil through a fine-mesh strainer or cheesecloth to remove the herbs.
6. Store the oil in an airtight container and use it as desired.

You can use the herb-infused oil to drizzle over the focaccia dough before baking or as a dipping oil for the finished bread. This will add an extra layer of flavor and elevate your baking game to the next level.

Try our other focaccia recipes: French Onion Soup Focaccia

Simple & Delicious Focaccia Recipe

This focaccia bread recipe yields a deliciously chewy and flavorful bread with a crispy crust. It's made with a simple combination of flour, yeast, salt, olive oil, and water, and can be customized with a variety of toppings like rosemary, garlic, or sliced tomatoes. The dough is mixed, kneaded, and left to rise overnight in the refrigerator for a slow, flavorful fermentation process. Once it's risen, the dough is stretched and dimpled with your fingers, topped with your favorite ingredients, and baked until golden brown. The end result is a mouthwatering bread that's perfect for sandwiches, dipping in olive oil and balsamic vinegar, or serving alongside your favorite Italian dishes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 12 hours hrs

Course Bread

Cuisine Italian

Servings 1 loaf

Equipment

• 9×13 Baking Pan
• Medium Mixing Bowl
• Large mixing bowl
• Parchment Paper

Ingredients

  

• 500 g Bread Flour
• 450 g Water
• 5 g Active Dry Yeast
• 13 g Salt
• 27 g Olive Oil Plus more for greasing the pan
• 21 g Honey
• 27 g Herb Oil (optional) Instructions on how to make are above, but you can also use regular olive oil for this step.

Instructions

 

• In a medium mixing bowl add water, yeast, olive oil, and honey. Stir until combined. (The olive oil will still separate, that is ok!)
• Add the flour and salt to a large mixing bowl. Use a bread whisk or fork to stir until well combined.
• Add the yeast mixture into the bowl with the flour. Use a bread whisk or fork to stir until a sticky dough forms. It will look pretty lumpy at this point.
• Let the dough rest for about 20 minutes. Then, perform a series of stretch and folds. The dough should be slightly smoother and more elastic. Repeat this step three more times. (A total of four 20-minute rest sessions and four rounds of stretch and folds)

Overnight Instructions

• After the final stretch and fold, the dough should be smooth, elastic, and starting to rise. Drizzle 1-2 tbsp of olive oil over the top of the dough and roll it around so that the oil coats the entire inside of the bowl and the dough ball. Cover with plastic wrap and place in the refrigerator overnight or up to one week.
• When you are ready to bake, line your 9×13 pan with parchment paper and lightly coat with olive oil. (Tip: if you are having trouble with your parchment paper moving around or rolling up, crumble it into a ball and then flatten it back out before using OR place a drizzle of olive oil directly on the pan, underneath the paper, to prevent sliding)
• Gently transfer the dough to the baking sheet. Do not stretch it to fit the pan at this point. Cover with plastic wrap or a clean kitchen towel and let it sit in a warm area for about 2 hours, or until the dough has puffed up and is filling the tray.
• While the dough is rising, pre-heat your oven to 450 °F. Do this about an hour before you want to bake, you want the oven very hot. For an extra crispy crust, place a pizza stone on the bottom rack of your over while it preheats.
• When the dough is sufficiently jiggly and filling the pan, drizzle with about 1-2 tbsp of the Herb Oil (or more plain olive oil). Use your fingertips to make dimples all over the surface of the dough. To do so press your fingers into the dough, gently touching the bottom of the tray. (Tip: to prevent your fingers from sticking, rip them in water or oil before you start to dimple)
• Top with sea salt or any topping you'd like!
• Place the pan on the bottom rack (or pre-heated pizza stone on the bottom rack). Bake for 18-20 minutes, or until the crust is golden brown and crispy.

Quick Rise Instructions

• If you can't wait overnight, after you finish your stretch and folds, prepare your pan and gently transfer the dough, according to the instructions above.
• Then follow the remaining instructions above (i.e., rest for about 2 hours, add herb oil, dimple, top, and bake).
• Enjoy!

Keyword baking, beginner, bread, easy, focaccia