Focaccia Recipe: Master the Art of Italian Bread

Imagine pulling a warm, golden-brown loaf of focaccia from your oven, its rich olive oil aroma filling the kitchen. With its pillowy interior and signature dimples holding pools of fragrant olive oil, this Italian classic is as satisfying to bake as it is to eat. Whether you’re a bread-making beginner or a seasoned pro, crafting focaccia is an experience you’ll savor—and the result is guaranteed to impress.

Why You’ll Fall in Love with Focaccia

Focaccia is more than just bread. Its rich flavors, fluffy texture, and versatility make it a favorite worldwide. You can serve it alongside soups, salads, or dips, or simply enjoy it on its own. The best part? You can customize the toppings, from classic rosemary and garlic to sweet cherry tomatoes or briny black olives, creating a loaf that reflects your taste.

Ingredients for the Perfect Focaccia

Creating focaccia requires simple, high-quality ingredients. Here’s a breakdown to help you get started.

For the Dough:

For Baking:

Optional Toppings:

Step-by-Step Focaccia Recipe

1. Prepare the Mashed Potato

1. Peel and cut a large potato into 1-inch chunks.
2. Boil in water until tender (10–15 minutes). Test with a skewer for doneness.
3. Drain and mash until smooth and lump-free. Measure out 125g (1/2 cup) and set aside to cool.

2. Make the Dough

1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
2. Make a well in the center and add olive oil and warm water. Stir until no dry flour remains.
3. Add the mashed potato. Using a spatula, fold the potato into the dough, smearing it along the bowl walls to incorporate fully.
4. Once combined, shape the dough into a rough ball.

3. First Rise

• Cover the bowl with cling wrap and place it in a warm spot (25°C/77°F). Let the dough rise for 30 minutes, or until it increases in volume by 50–100%.

4. Shape the Dough

1. Drizzle 2 tsp olive oil into another large bowl, spreading it evenly with your hands.
2. Transfer the risen dough to the oiled bowl. Fold the dough’s edges into the center six times, shaping it into a smooth ball.
3. Cover with cling wrap and let rise again for 30 minutes, or until doubled in size.

5. Prepare the Pan

1. Use a non-stick 10.5 x 8-inch metal pan or a 9-inch round cake pan.
2. Pour 2 tbsp olive oil into the pan and smear it across the base and sides.

6. Final Rise

1. Scrape the dough into the prepared pan and stretch it to fill the base as evenly as possible.
2. Cover with cling wrap and let rise for 40 minutes, or until it expands and rises by 25–30%.

7. Prepare for Baking

1. Preheat your oven to 220°C/430°F (200°C fan). Ensure the oven is fully preheated for at least 15 minutes.
2. Drizzle 2 tsp olive oil over the dough’s surface and spread it lightly with your hands.
3. Use your fingers to create dimples across the dough, pressing all the way to the pan’s bottom. This signature step creates the classic focaccia look.

8. Add Toppings

• Garlic & Rosemary: Gently press garlic pieces and sprinkle rosemary over the dough.
• Cherry Tomatoes: Squish each tomato slightly before pressing it into the dough. Sprinkle with oregano.
• Black Olives: Press olives into the dough and sprinkle with oregano.

Finish by drizzling 2 tbsp olive oil over the surface and sprinkling with sea salt flakes.

9. Bake

1. Place the pan on the oven’s middle rack.
2. Bake for 25–30 minutes, or until the top is golden and crispy and the sides are fried and crusty.
3. Turn out onto a cooling rack and let rest for at least 10 minutes before slicing.

10. Serve and Enjoy

• Slice the focaccia and serve it warm or at room temperature. Add a final drizzle of olive oil for extra flavor. Pair it with soups, salads, or dips for a complete experience.

Tips for Perfect Focaccia

• Use Fresh Ingredients: High-quality olive oil and fresh toppings make all the difference.
• Keep Dough Sticky: Sticky dough creates a light and airy texture.
• Ensure Even Baking: Preheat your oven thoroughly and bake on the middle rack.
• Don’t Skip the Dimples: They’re essential for trapping olive oil and creating the classic focaccia texture.

Nutritional Information

FAQs About Focaccia

1. Can I make focaccia without mashed potato?

Yes, but the potato adds moisture and softness to the bread. If you skip it, the texture may be slightly different.

2. Can I use whole wheat flour instead of bread flour?

You can substitute up to 50% of the bread flour with whole wheat flour, but the texture will be denser.

3. How do I store leftover focaccia?

Store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze it.

4. Can I freeze focaccia dough?

Yes! After the first rise, shape the dough into a ball, wrap it tightly, and freeze. Thaw overnight in the fridge before continuing.

5. What other toppings work well on focaccia?

Try caramelized onions, sun-dried tomatoes, Parmesan cheese, or even sweet options like cinnamon and sugar.

6. Can I make focaccia without a special pan?

Yes, but a metal pan helps achieve a crispier crust. A glass or ceramic dish will work, though the texture may vary.

Conclusion: Master Focaccia Today

Making focaccia is an incredibly rewarding experience. From the simplicity of the ingredients to the joy of dimpling the dough and watching it bake to golden perfection, it’s a recipe that anyone can master. Whether you stick to the classic garlic and rosemary topping or get creative with your own additions, focaccia is sure to become a staple in your kitchen.

So why wait? Gather your ingredients, preheat your oven, and start crafting your own homemade focaccia today. Trust me—your taste buds will thank you.

Focaccia Recipe: Master the Art of Italian Bread

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• Author: Emma
• Total Time: 2 hours 30 minutes
• Yield: 8–10 servings

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Description

Master the art of baking this Italian classic with a golden, crispy crust and a fluffy, aromatic interior. This focaccia recipe is perfect for bread enthusiasts of all levels, offering endless topping possibilities, from rosemary and garlic to cherry tomatoes or black olives. Serve it as a side dish or enjoy it on its own for a delicious treat.

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Ingredients

For the Dough:

• 1 2/3 cups bread flour
• 4 tsp white sugar
• 1 1/4 tsp kosher/cooking salt
• 1 tsp instant or rapid-rise yeast
• 3/4 cup very warm water (~40°C/104°F)
• 1 1/2 tbsp extra virgin olive oil
• 125g (1/2 cup, packed) boiled and mashed potato

For Baking:

• 4 tbsp extra virgin olive oil
• 1/4 tsp sea salt flakes

Optional Toppings:

• Garlic & Rosemary: 5 garlic cloves, 3/4 cup olive oil, 2 1/2 tsp fresh rosemary
• Cherry Tomatoes: 12–14 cherry tomatoes, 3/4 tsp dried oregano
• Black Olives: 16–18 kalamata olives, 3/4 tsp dried oregano

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Instructions

1. Prepare the Mashed Potato:
   • Peel and chop a large potato into 1-inch chunks. Boil in water until tender (10–15 minutes). Drain, mash until smooth, and measure out 125g (1/2 cup). Allow to cool.
2. Make the Dough:
   • In a large mixing bowl, combine bread flour, sugar, salt, and yeast. Mix well.
   • Make a well in the center, add olive oil and warm water, and mix until no dry flour remains.
   • Add the mashed potato and fold it into the dough until fully incorporated. Shape into a rough ball.
3. First Rise:
   • Cover the bowl with cling wrap and place it in a warm spot (around 25°C/77°F). Let the dough rise for about 30 minutes, or until it increases in volume by 50–100%.
4. Shape the Dough:
   • Drizzle 2 tsp olive oil into a large bowl and spread it evenly.
   • Transfer the risen dough into the oiled bowl and fold the edges into the center six times to shape a smooth ball.
   • Cover and let rise again for 30 minutes, or until doubled in size.
5. Prepare the Pan:
   • Use a non-stick 10.5 x 8-inch metal pan or a 9-inch round cake pan.
   • Pour 2 tbsp olive oil into the pan and spread it across the base and sides.
6. Final Rise:
   • Transfer the dough to the prepared pan, stretching it to fill the base evenly.
   • Cover with cling wrap and let rise for 40 minutes, or until it expands and rises by 25–30%.
7. Prepare for Baking:
   • Preheat the oven to 220°C (430°F) or 200°C (fan-forced).
   • Drizzle 2 tsp olive oil over the dough and spread lightly with your hands. Create dimples across the dough with your fingers, pressing all the way to the bottom of the pan.
8. Add Toppings:
   • Add your desired toppings: garlic and rosemary, cherry tomatoes with oregano, or black olives with oregano. Drizzle with 2 tbsp olive oil and sprinkle with sea salt flakes.
9. Bake:
   • Place the pan on the middle rack of the preheated oven. Bake for 25–30 minutes, or until the top is golden and crispy, and the sides are fried and crusty.
   • Turn the focaccia onto a cooling rack and let rest for at least 10 minutes before slicing.
10. Serve and Enjoy:

• Slice into portions and serve warm or at room temperature. Add a final drizzle of olive oil if desired. Pair with soups, salads, or dips.

Notes

• Fresh Ingredients: Use high-quality olive oil and fresh toppings for the best results.
• Sticky Dough: A sticky dough ensures a light and airy texture.
• Dimples: Don’t skip dimpling the dough—it traps olive oil and creates the classic focaccia texture.
• Storage: Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian