My husband is a huge Italian food fan. He would literally eat Italian, especially pasta, every day of the week and be completely happy! I like Italian food also, but I am definitely not in the same league! However, I must admit to loving Italian focaccia bread.
Focaccia is a flat oven-baked Italian bread, which is usually topped with herbs or other ingredients. It is popular in Italy and is usually seasoned with olive oil and salt.
I often purchased the version that is available at our local supermarket, it is good but not the artisan loaf I have been craving! I have scoured some local bakeries for a nice loaf of focaccia but have been unsuccessful.
So…what’s a girl to do, I decided to try making a loaf! I did a little research and discovered that focaccia is often created by using a pizza dough recipe. The main difference between dough for pizza and a thick, beautiful loaf of focaccia is actually the number of risings!
I used my old standby pizza dough recipe and the resulting focaccia was beautifully light and delicious! It was especially good cut into large wedges and dipped in some nice olive oil and balsamic vinegar…YUM!
Give it a try, it is not difficult at all. The risings take a little time, but no effort and the resulting bread is well worth any time you have invested!
- 3½ cups all purpose flour
- 1¼ cups warm water {110 – 115 degrees F}
- 4½ teaspoons dry yeast
- 3 tablespoons olive oil
- 1½ tablespoons of liquid honey
- 2 teaspoons of salt
- Toppings – chopped fresh rosemary and sea salt
- Warm the bowl of stand mixer and attach dough hook.
- To bowl add water, olive oil, honey and yeast.
- When the yeast has completely dissolved and the mixture is frothy add your flour and then your salt. Mix on med-low until combined and knead on medium for 10 minutes until smooth in appearance. (It may be necessary to add up to an additional ¼ cup flour to keep dough from sticking)
- **Alternately, you may also mix ingredients by hand until well combined, and then knead dough on lightly floured surface by hand for 10 min.**
- Remove from bowl and shape into a smooth ball. Place dough into well oiled bowl (I use the same bowl) , cover with a tea towel and place in draft free place to rise for 50 – 60 minutes or until doubled in size.
- Punch down dough and cut in half.
- Put dough on a floured counter and shape each half into a ball.
- Roll each ball into an 8″ or 9″ disc (depending on your pan size) and place each disc into an 8″ or 9″ buttered, round cake tin.
- Cover each tin and let rise 30 minutes.
- At the end of 30 minutes, remove cover and using your finger tips, make dimples all over the surface of the dough.
- Pour an additional 3 – 4 Tbsp. olive oil over dough and add a generous sprinkling of fresh rosemary and sea salt.
- Cover again and let rise another 30 minutes.
- Spritz dough with water and bake in a preheated 400 degree F. oven for 20 – 35 minutes.
- Transfer to wire rack to cool.
- Eat same day or freeze.
- Makes 2 loaves
If you have any questions at all, please don’t hesitate to ask and I will do my best to answer them.
Oh, this has to be on the top of my “must try” and definitely on my “bread love” list.
I fell in love with focaccia several years ago, but have never even thought of making it myself…… now you have inspired me!!
It is surprisingly simple Pat, it just takes a little bit of time :)
humm look so yummy, i will try!
It is very good Julie, almost addictive…lol!
This is beautiful!
When I make focaccia I almost always use a Rosemary and seal salt combination.
Craving this now!
Thanks so much Nicol, you cannot beat the sea salt and rosemary combination! Is your recipe similar?
This looks so good. I will have to try to make a gluten-free version and see how it comes out :)
Thanks Misha, please let me know how the gluten free version turns out, I would love to know!
Hi! I just wanted to let you know that your recipe was featured this week in What’s Cooking Wednesday! It looks delicious and I would love to have you link up another recipe!
Do you have a version that uses instant yeast instead?
I don’t Francesca, I am really not familiar with the instant yeast at all so not sure if it could be substituted. However, you did get me curious and I found these sites that say it is possible. Hope you can give the recipe a try, it really is delicious. If you do decide to make it using the instant yeast, let me know how it turns out. Good luck Francesca!
Have the Focaccia bread in the oven now….Can’t wait to try it.
I hope you loved it Victoria!!