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three pieces of focaccia bread stacked on top of each other.
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5 from 14 votes

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.
Prep Time30 minutes
Cook Time50 minutes
Rest Time3 hours
Total Time4 hours 20 minutes
Course: Side Dish, Snack
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 18 pieces (12 x 18 pan)
Calories: 334kcal
Author: Jessica Mode

Equipment

Ingredients

Focaccia Dough

Focaccia Topping

Instructions

For Focaccia Dough

  • Mix bread flour and instant 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 hear 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 with extra virgin olive oil. 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.

Video

Notes

Storage: Store bread in an airtight bag in the freezer until you're ready to serve. Then, follow the serving 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: 1slice | Calories: 334kcal | Carbohydrates: 51g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 778mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 1mg