Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is
called “pizza bianca”. Focaccia can be served as a side dish or as sandwich bread.
Homemade Focaccia Bread is my Favorite Yeast Bread To Make At Home, Focaccia is our favorite yeast bread to
make at home. It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews,
or even sliced in half and used for sandwiches. Thanks to the ingredients, it’s also naturally vegan.
This garlic focaccia bread recipe is very simple to make – no fancy equipment is needed at all.
Focaccia Ingredients Explained
Extra-virgin olive oil is what makes focaccia taste so delicious. It adds to the texture as well as the
flavor of the bread. The secret to having the best focaccia bread is using a good quality of olive oil. You don’t have to spend your money, just use olive oil you love the flavor of.
Fresh garlic is essential for perfect garlic focaccia. I use two cloves, but for a really garlicky bread, you
can increase that. Fresh herbs are also excellent. Use what you love and have available to you. I love thyme focaccia, so I always use fresh thyme. In the photos below, I’ve also added some fresh olives. If you don’t have access to fresh herbs, we have shared dried substitutes in the recipe below. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
Yeast, warm water, and sugar help the bread rise and give it structure. The warmth of the water and
the sugars wake up the yeast.
All-purpose flour is perfect for making focaccia bread. You can use bread flour, but the bread will be
a bit more mellow.
Salt makes the bread taste amazing. Just like when we season soups and sauces, it’s important to
season bread dough.
As I mentioned above, focaccia bread is one of my favorite yeast pieces of bread to prepare at home. It’s perfect for beginner bread bakers. My easy and simple recipe makes delicious fresh bread in no time and requires very little from you.
One of the best things about this focaccia bread recipe is that it’s totally versatile. I like to infuse olive oil with herbs. If you prefer, you can add some olives, red onions, and use ring peppers, it will still be so delicious. Or add even more flavor to the dough before baking with sliced olives, halved cherry tomatoes, or sun-dried tomatoes. Adding some cheese over the bread would also be amazing!
You can even treat the baked focaccia like an Italian pizza. When it is baked, top it with your favorite
cheese, pepperoni, or tomatoes and bake until bubbly. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
Homemade Focaccia Bread Storing Tips
Freeze leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2
days and in the freezer for about a month.
Day-old bread can be toasted and used as croutons for a salad, you could always throw them on top
of an easy Caesar Salad. Another way is to cut into cubes and use them in a bread pudding.
What is the best way to serve Focaccia Bread?
Focaccia bread can be eaten as it is. It can be cut into a variety of shapes, including squares, long
skinny rectangles, triangles. It’s also a tasty addition to an accompaniment to a bowl of soup or a
salad. Another fun way to turn your focaccia into a meal is using focaccia bread to make a sandwich.
Prepare your focaccia as normal, slice it up, and then pair it with your favorite meats and cheeses
to have the best Italian focaccia sandwich. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
focaccia is more of a snack, or at most an appetizer. In Italy, it’s a popular walking-around food. Also,
cold pizza may have a certain attractive charm, focaccia really needs to be eaten when it’s hot to be
at its best.
Easy Homemade Focaccia Bread
- 2 cups all-purpose flour
- 1 25 ounce package active dry yeast
- 1 teaspoon sugar
- ⅔ cup warm water (110 degrees F/45 degrees C)
- ½ teaspoon salt
- 4 tablespoons olive oil, divided
- 1 tablespoons thyme
- In an enormous bowl, break up nectar and yeast in warm water. Let remain until rich, around 10 minutes.
- Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast combination. Mix until joined and afterward work in the last cup of flour. Manipulate the mixture until smooth, flexible, and delicate, around 7 minutes. Add just sufficient flour to hold the batter back from being tacky. Softly oil an enormous bowl, place the batter in the bowl and go to cover with oil. Cover with a sodden material and let ascend in a warm spot until multiplied in volume, around 60 minutes.
- Flatten the mixture and turn it out onto a daintily floured surface. Carry out the batter into a square shape, around 1/2 inch thick. Spot in lubed 9×13 inch container or heating sheet. Cover and let ascend until multiplied in volume, around 40 minutes. In the interim, preheat broiler to 400 degrees F (200 degrees C).
- Jab dimples in the bread and sprinkle 1 tablespoon of the olive oil on top. Prepare at 400 degrees for 15 minutes.