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Italian Focaccia with tomatoes, olives, and rosemary.

Focaccia Recipe

Katerina | Diethood
Discover the secrets to making focaccia bread, enhanced with the robust taste of tomatoes and olives.
Servings : 8 servings
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients
  

For the Bread
  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3½ to 4 cups bread flour
  • 2 teaspoons coarse salt
  • ¼ cup olive oil
  • cornmeal, for dusting
For the Toppings
  • olive oil
  • coarse salt
  • slow roasted tomatoes or sun-dried tomatoes, chopped
  • olives, pitted and chopped
Optional Toppings
  • caramelized onions
  • minced garlic
  • shredded parmesan cheese
  • fresh herbs

Instructions
 

  • Preheat oven to 400˚F.
  • Proof the yeast in the bowl of a stand mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes or until foam appears.
  • Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
  • Dissolve the salt in 2 tablespoons of water and add it to the bowl while the mixer is running.
  • Pour in 1/4 cup olive oil.
  • When the dough starts to come together, increase the speed to medium.
  • Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
  • Turn out the dough onto a work surface and fold over itself a few times.
  • Form the dough into a round and place it in an oiled bowl; turn to coat the entire ball with oil.
  • Cover with a damp towel and let it rise in a warm spot until doubled in size, about 45 minutes.
  • Grease a jelly roll pan with olive oil and sprinkle it with corn meal.
  • Once the dough is doubled and domed, turn it out onto the counter.
  • Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
  • Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
  • Uncover the dough and dimple it with your fingertips.
  • Brush the surface with more olive oil and then add your toppings.
  • Bake for 15 to 20 minutes or until browned on top.
  • Remove from oven and turn onto a cooling rack; let stand for several minutes before cutting and serving.

Notes

  • Flour: Bread flour is typically used in focaccia, but all-purpose flour can be a substitute.
  • Water Temperature: The water used to proof the yeast should be warm but not hot, usually between 105°F to 115°F (37°C to 43°C). If the water is too hot, it can kill the yeast; if it's too cool, the yeast may not activate.
  • Kneading Technique: The dough should be smooth, elastic, and slightly sticky. A pushing and folding motion can help develop the gluten structure if kneading by hand.
  • Proper Rising Environment: To rise, place the dough in a warm, draft-free spot. If your kitchen is cold, you can create a warm environment by turning on the oven for a minute or two, then turning it off and placing the dough inside to rise.
  • Use Fresh Yeast: If using active dry or rapid-rising yeast, make sure it's fresh, as expired or old yeast can fail to rise.
  • Dimpling Technique: Use your fingertips to create dimples in the dough before baking.
  • Experiment with Toppings: Get creative with your toppings, but also don't overload them because it can make the bread soggy.
  • Baking Time: Oven temperatures can vary, so keep an eye on the focaccia as it bakes. Look for a golden-brown crust and use the baking time in the recipe as a guideline rather than a strict rule.
  • Cool Before Cutting: Let the focaccia rest after it comes out of the oven. Cutting into it while it's too hot may cause it to become gummy.

Nutrition

Calories: 271 kcal | Carbohydrates: 43 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 585 mg | Potassium: 62 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1 IU | Vitamin C: 0.003 mg | Calcium: 10 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Bread
Cuisine: Italian
Keyword: bread recipes, focaccia bread