Oh my goodness, I can hardly contain my excitement as I share this Homemade Focaccia Bread recipe with you! There’s something utterly magical about making bread from scratch, isn’t there? The aroma fills your kitchen, and the anticipation of pulling a warm, golden loaf from the oven is just unbeatable. I’ll never forget the first time I made focaccia; it was a chilly autumn evening, and my friends couldn’t believe I whipped up this fluffy, herb-infused delight all by myself. Let’s just say, they devoured it in minutes and were convinced I had somehow been touched by Italian culinary angels!
This focaccia bread is wonderfully versatile, and it’s honestly one of those recipes that can impress anyone, even if you’ve never baked before. It’s forgiving, fun to make, and the toppings can be as creative as you like. Whether you go for classic rosemary and sea salt or get adventurous with cherry tomatoes and olives, the world is your focaccia canvas! Now, let’s roll up our sleeves and get baking, shall we?
What’s in Homemade Focaccia Bread?
All-Purpose Flour: The backbone of this recipe! I usually stick with a good brand like King Arthur Flour for consistent results.
Salt: Essential for flavor! I use kosher salt most of the time, but sea salt works wonderfully too.
Sugar: Just a touch helps to activate the yeast and gives the bread a slight sweetness. It’s like magic in the mixing bowl!
Active Dry Yeast: This little powerhouse makes our dough rise. Make sure it’s fresh for the best fluffy results.
Warm Water: This should be about 110°F – just warm to the touch. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
Olive Oil: Not just for flavor; it helps create a tender crumb. Use a good quality olive oil for that rich taste.
Fresh Rosemary Sprigs: These fragrant herbs are the classic topping, bringing that beautiful Italian aroma to our bread.
Coarse Sea Salt: This adds a delightful crunch and extra flavor, giving your focaccia that special touch.
Is Homemade Focaccia Bread Good for You?
Absolutely! This focaccia bread is a delightful treat, but like everything, moderation is key.
All-Purpose Flour: While not a whole grain, it provides carbohydrates that give you energy.
Olive Oil: A healthy source of fat, olive oil is full of monounsaturated fats and antioxidants, making it a great addition in moderation.
The added fresh rosemary isn’t just for flavor; it’s packed with antioxidants and can even aid digestion. Just keep in mind that if you’re watching your sodium intake, be light-handed with the coarse sea salt topping. But believe me, the flavor is worth it!
Ingredients:
– 4 cups all-purpose flour
– 2 teaspoons salt
– 1 teaspoon sugar
– 2 teaspoons active dry yeast
– 1 ¾ cups warm water (about 110°F)
– ¼ cup olive oil (plus more for drizzling)
– Fresh rosemary sprigs (for topping)
– Coarse sea salt (for sprinkling)
*Serves: 8 generously, or a lovely side for a family meal!*
How to Make Homemade Focaccia Bread?
1. In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is alive and ready to work its magic!
2. In a large bowl, mix the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
3. Stir until a shaggy dough forms. Don’t worry if it looks messy; that’s normal. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. You can do it – it’s like a stress-relief workout!
4. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 2 hours, or until doubled in size. (I usually pop it near my oven while it’s preheating!)
5. Once risen, gently punch down the dough and transfer it to a greased baking sheet (approximately 13×18 inches). Use your fingers to stretch the dough to fit the pan – this part is so fun!
6. Cover the dough loosely with a towel and let it rise for another 20-30 minutes. Patience! It’ll be worth it.
7. Preheat your oven to 425°F (220°C).
8. Once the dough has risen again, use your fingertips to create dimples all over the surface of the dough, like a happy little massage. Drizzle olive oil generously over the top and sprinkle with fresh rosemary and coarse sea salt.
9. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on top. The smell will drive you wild!
10. Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature, and I promise, you won’t have leftovers!
Your Focaccia Fixes!
– Feel free to swap the rosemary for other herbs like thyme or oregano – get creative!
– For a cheesy twist, try sprinkling parmesan or mozzarella on top before baking. It’s like a cheesy hug in bread form!
– You can even tuck in some caramelized onions or olives before the second rise for added flavor.
– This focaccia makes for a fantastic sandwich or appetizer. Why not slice it into squares and serve it with olive oil and balsamic vinegar for dipping?
Oh my goodness, I can’t wait for you to try this! I’d love to hear how yours turns out, so please share your experience, any variations you try, or even just a snap of your beautiful focaccia on social media! Happy baking!
