Focaccia Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise, creating a light and airy texture.

Warm water: Activates the yeast and helps form the dough.

Olive oil: Adds richness and moisture to the bread, and is also used for drizzling on top.

Fresh rosemary: Adds a fragrant, herbal flavor to the bread.

Coarse sea salt: Provides a crunchy texture and bursts of salty flavor on top of the bread.

When making focaccia, ensure that your yeast is fresh and active. Dissolve it in warm water and let it sit until it becomes frothy. This step is crucial for achieving a good rise in your dough. Additionally, when kneading, aim for a smooth and elastic texture, which helps develop the gluten structure, giving the bread its characteristic chewiness. Don't skip the step of making dimples in the dough before baking; these pockets hold the olive oil and rosemary, infusing the bread with flavor and ensuring a moist interior.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the focaccia a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may result in a denser bread.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a milder flavor, which can be used in the same quantity.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for drizzling and mixing.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and is rich in healthy fats, suitable for both mixing into the dough and drizzling.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in a smaller quantity (about 1 tsp) as it has a more concentrated flavor.

• fresh rosemary - Substitute with thyme: Thyme offers a different but complementary herbaceous flavor, adding a unique twist to the focaccia.

• coarse sea salt - Substitute with fleur de sel: Fleur de sel has a delicate texture and a clean, briny flavor, perfect for finishing the bread.

• coarse sea salt - Substitute with Maldon salt: Maldon salt flakes provide a similar crunch and burst of flavor when sprinkled on top.

• To store your freshly baked focaccia bread, allow it to cool completely at room temperature. Once cooled, wrap it tightly in plastic wrap or aluminum foil to maintain its moisture and flavor.
• For short-term storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. Keep it at room temperature for up to 2 days.
• If you need to store it for a longer period, consider freezing. First, cut the focaccia into individual portions to make it easier to thaw and use later.
• Wrap each portion tightly in plastic wrap, then place them in a single layer on a baking sheet. Freeze for about 1-2 hours until the pieces are firm.
• Once frozen, transfer the wrapped portions to a large resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat, remove the desired number of portions from the freezer. Unwrap and let them thaw at room temperature for about 30 minutes.
• For a quick thaw, you can also microwave the frozen focaccia on a microwave-safe plate for 20-30 seconds, or until soft.
• To restore the crispiness of the crust, preheat your oven to 180°C (350°F). Place the thawed focaccia directly on the oven rack or a baking sheet and heat for 5-10 minutes.
• Enjoy your focaccia bread as a delightful accompaniment to soups, salads, or simply on its own with a drizzle of olive oil and a sprinkle of sea salt.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Lightly brush the focaccia bread with olive oil to keep it moist.
  3. Wrap the bread in aluminum foil to prevent it from drying out.
  4. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the focaccia bread in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until the bread is warmed and slightly crispy.

• Microwave Method:

  1. Place the focaccia bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 30-45 seconds, checking to ensure it is heated through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (350°F).
  2. Lightly brush the focaccia bread with olive oil.
  3. Place the bread directly on the toaster oven rack or on a baking sheet.
  4. Heat for about 5-10 minutes, or until the bread is warmed and slightly crispy.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Wrap the focaccia bread in a clean, damp kitchen towel and place it in the steaming basket.
  4. Cover and steam for about 5-7 minutes, or until the bread is warmed through.

• Large mixing bowl: To combine the flour and salt, and later to mix in the yeast mixture and olive oil.

• Separate bowl: To dissolve the yeast in warm water and let it sit until frothy.

• Measuring spoons: To measure out the salt, yeast, and rosemary.

• Measuring cups: To measure the flour, water, and olive oil.

• Wooden spoon: To stir the ingredients together until a dough forms.

• Floured surface: To knead the dough until smooth and elastic.

• Lightly oiled bowl: To let the dough rise in a warm place.

• Damp cloth: To cover the bowl while the dough is rising.

• Greased baking sheet: To spread out the dough to your desired thickness.

• Oven: To bake the focaccia bread at the required temperature.

• Fingers: To make dimples all over the surface of the dough.

• Cooling rack: To let the baked focaccia cool slightly before slicing and serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This streamlines the process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Warm place for rising: Speed up the rising process by placing the dough in a slightly warm oven.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer.