Focaccia Recipe

5 from 1 vote

Discover the secrets to making focaccia bread, enhanced with the robust taste of tomatoes and olives.

Prep Time1

Cook Time20

Total Time1 20

Course: Bread

Cuisine: Italian

Keyword: bread recipes, focaccia bread

Servings: servings

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.

Flour: Bread flour is typically used in focaccia, but all-purpose flour can be a substitute.
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.