Focaccia is a beloved Italian bread that dates back to ancient times, originating in the Mediterranean region. With its crispy golden crust and soft, airy interior, this rustic bread is a staple in Italian cuisine. Focaccia is traditionally flavored with olive oil, sea salt, and herbs, though the possibilities are endless with toppings like rosemary, garlic, olives, and even tomatoes. Whether served as a side dish, snack, or used for sandwiches, focaccia is a versatile and delicious treat that has earned a special place in hearts around the world.
Ingredients
For the dough:
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4 cups all-purpose flour
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2 teaspoons salt
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1 teaspoon sugar
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1 packet active dry yeast (about 2 ¼ teaspoons)
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1 ½ cups warm water (about 110°F)
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2 tablespoons olive oil, plus more for drizzling
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1 tablespoon fresh rosemary (optional)
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Sea salt, for sprinkling
Possible substitutions:
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For gluten-free focaccia, substitute the all-purpose flour with a gluten-free flour blend.
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If you’re vegan, ensure your olive oil is pure and free from any non-vegan additives.
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You can replace fresh rosemary with dried herbs or try other toppings like olives, cherry tomatoes, or caramelized onions.
Step-by-Step Cooking Instructions
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Activate the yeast:
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In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
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Prepare the dough:
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In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir with a spoon until the dough starts to come together.
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Knead the dough:
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Turn the dough out onto a floured surface and knead it for about 8-10 minutes, until smooth and elastic. If the dough is sticky, sprinkle with a little more flour.
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First rise:
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Grease a large bowl with olive oil and place the dough inside. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
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Shape the focaccia:
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Preheat your oven to 400°F (200°C). Punch down the dough, then transfer it to an oiled baking sheet. Use your fingers to stretch the dough out to fit the sheet, creating little dimples in the surface.
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Second rise:
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Cover the dough with a towel and let it rise for another 20-30 minutes.
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Add toppings:
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Drizzle olive oil over the dough, sprinkle with rosemary, and finish with sea salt. You can also add other toppings at this point.
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Bake:
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Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let it cool slightly before serving.
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Serve and enjoy!
Pro Tips and Cooking Techniques
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Don’t rush the rising process: The dough needs time to rise properly, so don’t cut corners. A slow, extended rise gives focaccia its airy texture.
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Use good olive oil: Since olive oil is a key flavor in focaccia, opt for a high-quality, extra virgin olive oil for the best results.
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Achieve a crispy crust: For a crispier bottom, bake the focaccia directly on a preheated baking sheet or pizza stone.
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Don’t skip the dimples: Gently press your fingers into the dough to create dimples. This ensures the bread bakes evenly and allows the olive oil and toppings to seep in.
Variations and Customizations
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Vegetarian Focaccia: Top with roasted vegetables such as bell peppers, zucchini, or tomatoes.
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Gluten-Free Focaccia: Swap the regular flour with a gluten-free flour blend and make sure to use a gluten-free yeast.
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Herb Focaccia: Try adding fresh thyme, oregano, or basil for a more herbaceous flavor.
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Sweet Focaccia: Add a drizzle of honey or top with fresh fruits like figs or berries for a sweet twist.
Serving Suggestions
Focaccia is incredibly versatile when it comes to serving:
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As a snack: Serve it warm with a side of dipping oil or balsamic vinegar.
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With meals: Focaccia is perfect alongside soups, salads, or pasta dishes.
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As a sandwich bread: Slice the focaccia in half and fill it with your favorite ingredients like cured meats, cheeses, and veggies.
Nutritional Information
Here’s a rough estimate of the nutritional content for one slice of focaccia (1/10th of the loaf):
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Calories: 150-200
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Protein: 3-4g
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Carbs: 25-30g
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Fats: 7-10g
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Fiber: 1-2g
Frequently Asked Questions (FAQs)
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Why is my focaccia too dense?
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This could be due to under-proofing the dough. Be sure to allow it enough time to rise properly.
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How can I store leftover focaccia?
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Store focaccia in an airtight container at room temperature for 2-3 days. You can also freeze it for longer storage.
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Can I make focaccia in advance?
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Yes! You can prepare the dough a day ahead and let it rise in the fridge overnight. Just take it out to warm up before baking.
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Closing Thoughts
Making focaccia at home is an incredibly rewarding experience. Not only is the result a fragrant, flavorful bread, but it’s also a fun way to connect with Italy’s culinary heritage. Try experimenting with different toppings and flavors, and remember—good focaccia is all about the dough, the olive oil, and giving it the time it needs to rise properly. Have fun with the recipe, and feel free to share your results with us!
