FOCACCIA Recipe

Today I made my Homemade Focaccia Bread featuring thinly sliced garlic, fragrant rosemary and a dash of oregano. I mixed hearty all-purpose flour with active dry yeast and extra virgin olive oil, while finishing with coarse sea salt. This soft, fluffy bread is an appealing canvas for any Italian appetizer.

I’ve always been on the hunt for that ultimate homemade focaccia bread recipe that never disappoints, and this one has become my favorite. There’s something about the aroma of garlic cloves, fresh rosemary, and even a hint of dried oregano that transports me straight to an Italian kitchen.

I mix 4 cups of all-purpose flour with 1 1/2 cups of warm water and a precise sprinkle of active dry yeast, sugar, and salt to create a dough that’s soft and super fluffy. Drizzling extra virgin olive oil both in the mix and on top just before baking gives it that irresistible golden touch and texture.

I love serving it as an appetizer with my favorite Italian dishes because it adds a delicious twist of flavor. This focaccia recipe is perfect for those lazy weekend projects if you’re into easy bread recipes and artisan bread ideas.

Enjoy trying it out and adding your own spin on it!

Why I Like this Recipe

I really love this focaccia recipe because it reminds me of when I first tried making something from scratch. The process is simple enough so even when I’m in a rush I can whip up fresh bread that actually tastes amazing.

I love how the garlic, rosemary, and oregano mix together to give it a unique flavor. The smell when it’s baking is so inviting that I can’t help but smile every time I make it.

The texture is another thing that gets me—it’s super soft on the inside with just the right amount of crispy edges. It makes every bite feel special, like I’m treating myself even on a regular day.

Lastly, I really appreciate that it’s a versatile treat; it’s perfect as an appetizer or just a side to a meal. It always makes my friends and family say, “Wow, you really know your stuff in the kitchen!”

Ingredients

• All-purpose flour gives carbs and protein; it creates dough structure and delicious texture.
• Active dry yeast is key for rising, boosting flavor and making the bread airy.
• Sugar gives a hint of sweetness that helps feed the yeast during rising.
• Extra virgin olive oil adds healthy fats and rich flavor to the dough.
• Fresh rosemary gives earthy taste and antioxidants that boost overall flavor.
• Garlic supplies a punch of spice and adds nutrients, though its pungent aroma.
• Warm water activates yeast and integrates ingredients, crucial for proper fermentation.
• A pinch of salt enhances flavor and balances sweetness in the dough.

Ingredient Quantities

• 4 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil (plus extra for drizzling)
• 4 garlic cloves, thinly sliced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon dried oregano
• Coarse sea salt for topping

How to Make this

1. In a small bowl, mix 1 1/2 cups of warm water, 2 teaspoons of sugar and 2 1/4 teaspoons of active dry yeast, and let it sit for about 5 minutes until it gets frothy.

2. In a large bowl, combine 4 cups of all-purpose flour and 1 teaspoon salt.

3. Pour the yeast mixture and 1/4 cup of extra virgin olive oil into the dry ingredients and stir until a dough forms.

4. Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until its smooth and a bit elastic.

5. Place the dough in a clean bowl lightly coated with olive oil, cover it with a damp towel, and let it rise in a warm spot for about 1 to 1 1/2 hours until it doubles in size.

6. After rising, preheat your oven to 450°F and lightly oil a baking sheet.

7. Gently press or stretch the dough out onto the baking sheet until it covers the surface.

8. Drizzle a little extra virgin olive oil all over the top of the dough, then evenly place the 4 thinly sliced garlic cloves on the surface.

9. Sprinkle 2 tablespoons of chopped fresh rosemary, 1 teaspoon of dried oregano and a pinch of coarse sea salt evenly over everything.

10. Bake the focaccia in the oven for about 15-20 minutes until golden and a bit crispy around the edges, then let it cool a little before serving.

Equipment Needed

1. Small bowl for proofing the yeast with warm water, sugar, and yeast.
2. Large bowl for combining the flour and salt.
3. Measuring cups and spoons to get all the ingredients accurate.
4. Wooden spoon or spatula for stirring the dough ingredients.
5. Knife and cutting board for slicing garlic cloves and chopping rosemary.
6. Clean, lightly floured surface for kneading the dough.
7. Damp towel to cover the dough while it rises.
8. Baking sheet for shaping and baking the focaccia.
9. Oven that can reach 450°F to bake the focaccia.
10. Timer to keep track of rising, kneading, and baking times.

FAQ

FOCACCIA Recipe Substitutions and Variations

• All-purpose flour: You can swap half of it with whole wheat or spelt flour if you want a nuttier, denser bread
• Active dry yeast: If you don’t have that on hand, instant yeast works fine just use the same amount
• Extra virgin olive oil: Avocado oil or grapeseed oil works as good alternatives if you’re low on olive oil
• Fresh rosemary: No rosemary at home? Use dried rosemary instead but use a bit less since it’s more potent
• Coarse sea salt: If you run out, feel free to use kosher salt as a topping for that similar salty kick

Pro Tips

1. Make sure your water is really around 110°F. If it’s too hot it can kill the yeast, but if it’s too cold the yeast wont wake up properly so check it with a thermometer if you can.

2. When kneading the dough, don’t rush it. If you knead too fast or too short, you might not develop the gluten enough which makes the focaccia too dense.

3. Let the dough rise in a warm, draft free spot and cover it well with a damp cloth. This lets it double in size properly and gives it that airy texture inside.

4. Don’t skimp on the olive oil when drizzling on top. It not only adds flavor but also helps get that crispy bottom and edges you really want in focaccia.