You will never buy store bought Focaccia again, learn how to make your own version with this easy recipe that is delicious!
You’ll never go back to store-bought Focaccia Bread once you’ve tried making your own! It’s moist, chewy and full of flavor. The secret is leaving it to rise overnight.
It’s infused with Garlic and Herb Oil and you can use your favorite herbs. Serve it plain or with savory toppings. It’s also great served with Balsamic Vinegar and Olive Oil. You can even add some Dukkah.
You can experiment with this recipe and add all your favorite ingredients. Sundried Tomatoes, herbs, garlic, absolutely everything goes! We’re sure that you are bound to have a few ideas of your own.
Homemade Focaccia Bread VideoIf you’d like to see how easy it is to make authentic Italian Focaccia, be sure to view the Jamie Oliver Foccacia Bread Video. It couldn’t be easier and it’s super delicious! Click ‘Play’ below ⇓
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- 1-3/4 cup warm water
- 1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast)
- 1 tablespoon sugar
- 5 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
- 1 tablespoon + 3/4 teaspoon kosher salt, divided
- 3/4 cup extra-virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
- 1 tablespoon chopped fresh rosemary, from several sprigs
- Dipping Oil Recipe ⇓ via Young Living Essential Oils
(Recipe from Bread Baker's Apprentice which is an amazing book which you need to own)
5 cups (22.5 ounces) Bread flour
2 teaspoons salt
2 teaspoon instant yeast
6 tablespoons olive oil
2 cups room temperature water
1/4 cup + 1/2 cup of herb oil (oil gently warmed with garlic and herbs)
Stir together the flour, salt and yeast. Add the oil and water and knead with a dough hook for 5-7 minutes. The dough with be smooth but fairly sticky. It will be sticking to the bottom of the bowl but should be clearing the sides of the mixing bowl.
Liberally sprinkle a surface with flour. Then flour your hands and transfer the dough to the floured surface. Dust liberally with flour and then pat into a large rectangle and let relax for five minutes.
STRETCH AND FOLD:
Pulling on each end of the dough stretch it to twice its size and the then fold it like a letter to return it to the original rectangle size. Lightly brush with oil, sprinkle with flour, then cover with plastic wrap and let relax for 30 minutes
Stretch and fold again. Let relax 30 minutes
Stretch and fold again. Cover and let rise on the counter for 1 hour.
DIMPLE AND STRETCH.:
Line a 17x12 baking sheet with parchment or tinfoil. (I used a smaller pan to get a slightly taller focaccia. If you want to use the focaccia as the base for toppings it's better to use the 17x12 to get a thinner loaf).
Spread the pan with 1/4 cup of herb oil then transfer the dough (maintaining it's rectangle shape) and spoon another 1/4 cup of oil on top. Use your finger tips to dimple and stretch the dough to fill the pan. If the dough keeps springing back and won't stretch let it relax for a few minutes before continuing.
Loosely cover with plastic wrap and let rise overnight in the fridge
Remove the focaccia three hours before baking to allow it to come to room temperature and rise a bit more. Drizzle more oil on top (you can use all the remaining 1/4 cup if you like) and dimple and stretch the dough a bit further to completely fill the baking sheet.
Preheat the oven to 500
Three hours after removing the focaccia from the fridge place in the oven and TURN IT DOWN to 450.
Bake for 10 minutes, then rotate and bake for another 10 minutes. If you are adding cheese sprinkle it on now and then bake for a further five minutes. The bread should be golden brown. Remove from oven and transfer to a cooling rack to prevent the bread from over baking. Let cool for at least 20 minutes before eating.
Go to this page to see their tutorial on how to make the bread. Click Here