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    Homebody Eats » Recipes » Bread » Italian Focaccia Bread

    Italian Focaccia Bread

    Published: May 24, 2023 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see full disclosure for more details.

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    pan of baked focaccia bread with text overlay.

    Bake up an authentic batch of Italian focaccia bread with this step-by-step guide. Learn all the best insider tips and tricks for delicious focaccia from a former Italian culinary student.

    pan of baked focaccia bread.

    You've probably seen many recipes for focaccia across the internet.

    While I'm sure those recipes are delicious, I'm teaching you how to make a traditional Italian focaccia recipe from scratch. This was a skill I learned while studying in Italy during culinary school.

    This recipe not only uses the classic Italian method to make focaccia. It also provides you with crispy, light, and fluffy focaccia bread.

    Plus, I'll teach you how to mix up the flavors of this Italian focaccia recipe with some simple substitutions.

    Jump to:
    • What You'll Learn In This Recipe
    • Ingredients You Need
    • How To Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • More Bread Recipes
    • Italian Focaccia Bread

    What You'll Learn In This Recipe

    • How to make an authentic Italian focaccia recipe with step-by-step photos. There's no need to be scared about baking bread at home.
    • An easy substitution for changing the flavor of the focaccia with infused olive oils.
    • How to store and reheat focaccia, so it always tastes fresh and delicious.

    If you enjoy learning how to bake, don't forget to grab my free ebook with 10 secrets to instantly become a better baker.

    Ingredients You Need

    Here are the ingredients you'll need to make Italian focaccia bread.

    focaccia bread ingredients with labels.

    Bread flour: It's important to use bread flour for this recipe. Bread flour has a higher protein content compared to all purpose flour, giving you a nice chewy bite on the focaccia.

    I personally would not recommend substituting bread flour for all purpose flour. After many taste tests, it will not yield a focaccia bread as fluffy, chewy, or delicious as the one with bread flour.

    Instant dry yeast: Yeast is a necessary ingredient for bread making as it allows the dough to rise. Before baking, check that your yeast has not expired.

    If you only have active dry yeast on hand, you can substitute instant yeast for 2 ½ teaspoons of active dry yeast.

    Water: Water is an important ingredient in focaccia bread because it's considered a high-hydration dough. This means there is a higher percentage of water (typically over 50%) when compared to the other ingredients in the recipe.

    When mixing water with your yeast and flour, be sure the water is at room temperature. Water temperatures around 140°F (60°C) will kill the yeast because it's too hot.

    Granulated sugar: Sugar is an ingredient in bread that does a small but mighty job. The sugar caramelizes when baked, allowing the bread to take on a beautiful golden brown color.

    Sugar's role in baking also helps to retain moisture, so you have a spongy bread.

    Extra virgin olive oil: Extra virgin olive oil is a staple in Italian cooking. Be sure to use extra virgin olive oil for the best possible flavor in your focaccia. If you're interested in learning more, check out my guide to Italian olive oil email series.

    Fine sea salt: Salt plays a few important roles in this authentic focaccia recipe. First, it enhances the flavor of the other ingredients.

    It also helps tighten the gluten net so our dough can become more resistant and elastic. You'll see this in action once you add the salt to the dough and the olive oil immediately starts to absorb.

    Maldon sea salt flakes: You'll also need some flakey salt to sprinkle on top of your focaccia. I would not suggest using iodized table salt for this step. You'll need either flaky sea salt or Morton kosher salt.

    How To Make This Recipe

    Bread making requires some work, but it's well worth the effort when you end up with the best Italian focaccia bread.

    Mix Focaccia Dough

    numbered photo pouring water into a mixer with flour.

    First, you'll need to mix up the focaccia dough by adding bread flour and instant dry yeast in a stand mixer fitted with a dough hook attachment. A stand mixer is necessary for this recipe, so don't try to knead it by hand.

    Next, while the mixer is running at medium-low speed, slowly add the water in three smaller batches. Because this is a high-hydration dough, it's important to allow the water to absorb into the flour before adding in another small amount of water.

    After the water has fully absorbed, pour in the sugar and mix until it's combined.

    two numbered photos showing mixing olive oil into focaccia dough.

    Then, pour in the extra virgin olive oil in four batches. Because the olive oil is very slick, I've found it's best to pour it into the center of the dough so it's more easily absorbed into the flour.

    If you noticed the olive oil has sunk to the bottom of the mixing bowl and is causing your dough to spin around instead of properly mixing, use a silicone spatula to flip the dough over periodically to help the dough hook catch.

    This step takes some patience. Be sure to add the olive oil in slowly. If you try to add the oil all at once, your flour will never be able to fully absorb all of the olive oil.

    Finally, once you add in the last batch of olive oil, add in fine sea salt and continue mixing until all the oil has been absorbed (it will look like the dough in photo three). The salt helps to tighten the gluten net and brings this dough all together.

    Once the dough is fully mixed, bump the mixer speed up to high and allow everything to mix for about 1 - 2 minutes until you hear a popping sound and the dough is wrapped around the dough hook.

    numbered photo showing focaccia dough in mixing bowl.

    The focaccia dough will be smooth but fairly sticky once it's done mixing.

    Allow Dough To Rise

    Now that the dough is fully mixed, roll it into a tight ball. Place it in a lightly oiled bowl about three times the size of the dough ball. I love using these food storage containers for my dough.

    two numbered photo showing focaccia dough rising.

    Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place until it's tripled in size. Don't cut this time short! In order to get a fluffy focaccia, the dough needs to fully rise.

    If your house is cold, or you live in a cold environment, the rise time may increase. Typically, it takes about three to five hours for my dough to fully triple in size.

    Make Focaccia Topping

    Once the dough has tripled in size, generously oil the bottom and sides of a 12 x 18 inch (30 x 45 cm) sheet pan with extra virgin olive oil.

    numbered photo stretching out focaccia dough on a sheet pan.

    Pour the dough onto the sheet pan, and allow gravity to help you naturally stretch the dough until it reaches the edge of the sheet pan.

    If you notice the dough pulling back to the center, allow it to rest in the sheet pan for an additional 10 minutes, then continue stretching. This allows the gluten additional time to rest and makes it easier to stretch.

    Next, it's time to make the focaccia topping.

    For the topping, you'll mix together water and extra virgin olive oil. Adding water to this mixture is an Italian secret that creates super crispy and crunchy focaccia. You won't see this in many other recipes!

    You can play around with the flavor by using infused garlic oil or rosemary oil.

    two numbered photos showing how to dimple and top focaccia bread with olive oil.

    Once the topping is mixed, use your fingertips to make indentations on top of the focaccia dough. Be sure to do this gently, so you don't tear through the dough. You shouldn't make indents deep enough that you can see the pan underneath.

    Finally, pour the water and oil topping mixture on the dimpled focaccia.

    Proof And Bake Dough

    Next, cover the sheet tray with plastic wrap and allow it to proof in a warm (around 75°F - 80°F or 24°C - 27°C), draft-free place until it has tripled in size. This usually takes about 60 minutes.

    I prefer to set my oven on to a low temperature (170°F - 200°F or 76°C - 93°C) and allow the bread to proof on top of the warm oven.

    numbered photo showing proofed focaccia bread.

    Once the bread has been proofed, it should be full of air. Be careful not to bang the sheet tray around much at this stage. You want to keep as much air as possible in the dough.

    Allow the bread to bake for 25 - 30 minutes in a preheated 430°F (220°C) oven until it's golden brown and crispy on the top. 

    numbered photo with tea towel covering a sheet pan.

    Once it comes out of the oven, place the focaccia on a cooling rack and cover it with a tea towel. This helps the moisture stay inside the bread, so it's soft when you eat it.

    Be sure to allow the focaccia to cool to room temperature before removing it from the pan and slicing it into individual pieces. This size should yield 18 pieces of focaccia bread.

    From here, store the bread in an airtight bag in the freezer until you're ready to serve. The freezer keeps the bread fresh longer than allowing it to sit out on a counter at room temperature.

    To serve and reheat, heat your oven to 350°F (180°C). Line a baking sheet with parchment paper and place focaccia slices on top. Then, bake for 18 -20 minutes until the focaccia is warmed through and crunchy on the outside.

    Expert Tips

    • Want to make flavored focaccia? Switch out the focaccia topping extra virgin olive oil with infused garlic or rosemary olive oil. This will give the focaccia an extra punch of flavor.
    • I don't recommend storing the focaccia bread at room temperature unless you plan on eating it that same day. Focaccia is an Italian bread that should always be reheated before it's served. Because of this, I'd suggest storing the focaccia in an airtight bag in the freezer until you're ready to serve. It stays better for longer in the freezer - trust me on this one.
    • Did you know that traditional focaccia was often made with rendered pig lard? Today, we use extra virgin olive oil as a replacement for many dietary restrictions.

    Recipe FAQs

    How thick should focaccia be?

    Your final baked focaccia bread should be about 1 inch (2.5 centimeters) thick.

    My focaccia dough isn't rising. What's wrong?

    This dough takes multiple hours to rise. It took almost 3 - 5 hours to rise when I tested the recipe.

    The temperature of your house as well as the temperature outdoors can affect the rise time. In general, the colder your environment, the longer it takes for the dough to rise.

    If you've waited 5 - 8 hours for the dough to rise and it still hasn't tripled in size, your yeast is likely dead. I would suggest purchasing new yeast and re-making the recipe.

    My focaccia is too dense. What happened?

    Focaccia is a very light and airy bread. During the baking process, be careful with the dough, so you retain as much air as possible.

    Especially during the proofing stage (the rise before the bread goes into the oven to bake), be careful not to re-indent the bread with your fingers, as this will push all of the air out of the dough and make it dense.

    Additionally, check that your yeast has not expired. Expired yeast could also lead to dense focaccia bread because it wasn't able to properly rise.

    What's the best place to allow focaccia dough to rise?

    I like to allow my dough to rise during the bulk fermentation stage near a sunny window.

    For the proofing stage, I place it on top of my oven. Turn your oven on to a low temperature (170°F - 200°F or 76°C - 93°C). This will allow the top of the oven to heat up just enough, around 75°F - 80°F (24°C - 27°C), and create the perfect environment.

    Be sure not to place the bread inside the oven at this stage.

    How do I store and reheat focaccia?

    Store focaccia bread in an airtight bag in the freezer until you're ready to serve. The freezer keeps the bread fresh longer than allowing it to sit out on a counter at room temperature.

    To serve and reheat, heat your oven to 350°F (180°C). Line a baking sheet with parchment paper and place focaccia slices on top. Then, bake for 18 -20 minutes until the focaccia is warmed through and crunchy on the outside.

    three pieces of focaccia bread stacked on top of each other.

    More Bread Recipes

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      Overnight Sourdough Bagels (Super Flavorful)

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    three pieces of focaccia bread stacked on top of each other.

    Italian Focaccia Bread

    Bake up an authentic batch of Italian focaccia bread with this step-by-step guide. Learn all the best insider tips and tricks for delicious focaccia from a former Italian culinary student.
    Author: Jessica Mode
    5 from 12 votes
    Print Recipe Pin Recipe
    Active Time 30 minutes mins
    Cook Time 50 minutes mins
    Rest Time 3 hours hrs
    Total Time 4 hours hrs 20 minutes mins
    Course Side Dish, Snack
    Cuisine Italian
    Servings 18 pieces (12 x 18 pan)
    Calories 334 kcal

    Equipment

    • stand mixer
    • mixing bowl
    • metal half sheet pan (12 x 18 x 1 inch)
    • plastic wrap
    • cooling rack
    • tea towel

    Ingredients
     
     

    Focaccia Dough

    • 6 1/ 4 cups bread flour
    • 2 teaspoons instant dry yeast
    • 2 cups warm water (105°F - 115°F or 40°C - 46°C)
    • 1 tablespoon granulated sugar
    • ½ cup plus 2 tablespoons extra virgin olive oil
    • 4 teaspoons fine sea salt

    Focaccia Topping

    • ¼ cup plus 1 tablespoon extra virgin olive oil
    • ¼ cup plus 1 tablespoon room temperature water
    • 2 teaspoons Maldon sea salt flakes

    Instructions
     

    For Focaccia Dough

    • Mix bread flour and active dry yeast in a stand mixer fitted with a dough hook attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
    • Combine sugar; mix thoroughly.
    • Slowly pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed and allow the flour to absorb the oil before adding the next batch. The extra virgin olive oil takes a while to incorporate. Use a silicone spatula to flip the dough over periodically to help the dough hook catch and knead in the oil. Once you’ve added in your last batch of olive oil, add fine sea salt and mix thoroughly until all the oil has absorbed.
    • Bump the mixer speed up to high and mix until you heard a popping sound and the dough wraps around the dough hook, about 1 - 2 minutes. The dough will be smooth but very sticky.
    • Roll the dough into a tight ball, then place in an oiled bowl roughly three times the size of the dough. Cover with plastic wrap and allow to rise in a warm, draft-free place until tripled in size. Rise time will vary depending on the temperature of your environment.

    For Focaccia Topping

    • Generously oil the bottom and sides of a 12 x 18 inch (30 x 45 cm) sheet pan. Use gravity to allow the dough to naturally stretch until it reaches the edge of the sheet pan. If you notice the dough pulling back to center, allow it to rest in the sheet pan for an additional 10 minutes, then continue stretching.
    • Whisk ¼ cup plus 1 tablespoon (60 grams) water and ¼ cup plus 1 tablespoon (60 grams) extra virgin olive oil in a small bowl until combined.
    • Use your fingertips to make indentations on top of the focaccia dough. Evenly pour the water and oil mixture on top of the dimpled focaccia.
    • Cover sheet pan with plastic wrap and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes.
    • Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).
    • Carefully remove plastic wrap from sheet pan without knocking any air out of the bread dough. Bake for 25 - 30 minutes until golden brown and crispy on the top. Place focaccia on a cooling rack and cover with a tea towel. Allow focaccia to cool to room temperature before removing from the pan and slicing into individual pieces.
    • To serve, heat oven to 350°F (180°C). Line a baking sheet with parchment paper and place focaccia slices on top. Bake for 18 -20  minutes until warmed through and crunchy on the outside.

    Notes

    Storage: Store bread in an airtight bag in the freezer until you're ready to serve. Then, follow the reheating instructions listed on the recipe card for the frozen bread.
    Optionally, use garlic infused olive oil or rosemary infused olive oil for the focaccia topping.
    I would not recommend substituting bread flour for all purpose flour. It will not yield a focaccia bread as fluffy, crispy, or delicious.
    For a warm, draft-free environment that's perfect for proofing the focaccia, turn your oven on a low-temperature, warm setting and place the focaccia dough on top of the oven.

    Nutrition

    Serving: 1sliceCalories: 334kcalCarbohydrates: 51gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 778mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.001mgCalcium: 12mgIron: 1mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!
    « Infused Rosemary Oil (2 Ingredients)
    Limoncello Spritz (3 Ingredients) »

    Reader Interactions

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      Recipe Rating




    1. Abby

      May 25, 2023 at 10:23 am

      5 stars
      This focaccia was so good and my entire family loved it! I will definitely be making it again!

      Reply
    2. Richard

      May 25, 2023 at 10:24 am

      5 stars
      This bread was delicious and it was perfect as an appetizer and as bread for a sandwich!

      Reply
    3. Mark

      May 25, 2023 at 10:26 am

      5 stars
      I love this recipe! My sister makes it all the time for family get togethers and we can’t get enough!

      Reply
    4. Amanda

      May 25, 2023 at 10:31 am

      5 stars
      This focaccia turned out sooo fluffy and yummy! Plus, paired with garlic olive oil… total game changer *chefs kiss* Also my husband loved it so much that I had to hide some in my own stash so he wouldn’t eat it all! Haha

      Reply
    5. Kylee

      May 25, 2023 at 10:39 am

      5 stars
      I used this bread for sandwiches and it was so delicious. I don’t know if i can go back to regular bread now.

      Reply
    6. Lindsey

      May 25, 2023 at 1:13 pm

      5 stars
      Loved this focaccia bread! We toasted slices to make sandwiches and it was so good! The perfect way to elevate your go-to lunch.

      Reply
    7. Alex

      May 26, 2023 at 10:21 pm

      5 stars
      It was really good. You have to try it toasted and dipped in garlic olive oil.

      Reply

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    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

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