Focaccia Bread | Easy Bread Recipe for Beginners

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Introduction: Focaccia Bread | Easy Bread Recipe for Beginners

About: Hey y'all! My name is Lydia and I want to share my passion for cooking/baking with everyone!

Everyone should have a good recipe for Focaccia Bread. Focaccia Bread is a soft and savory bread that is infused with olive oil. The one that I will be showing you is topped with rosemary and flaky salt, you can top it with garlic, olives and cherry tomatoes as will. Make sure that you are using really good quality extra virgin olive oil in this recipe, so the oil really stands out. If you are asking yourself if the olive oil overpowers the bread, it doesn’t. This bread is best fresh, but you can reheat it, I honestly doubt it will last longer than a day or two if you and your family are bread lovers like mine. If you want to see how this Focaccia Bread Recipe for Beginners is made, follow along step by step and check out my video. Let’s go!

Supplies

Step 1: Ingredients

  • 1 1/3 cup (315 g) warm water (about 110°F*)
  • 2 teaspoons (3 g) sugar
  • 1 (0.25 ounce) package active-dry yeast
  • 3 ½ cups (350 g) bread flour ¼ cup
  • (50 g) extra virgin olive oil, plus more for drizzling
  • 2 teaspoons flaky sea salt
  • 2 tablespoons (5 g) fresh rosemary (chopped)
  • Flaky sea salt

Step 2: Activate Yeast

Add warm water (about 110°F) and sugar to the bowl of a stand mixer with the dough attachment and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 10 minutes until the yeast is foamy.

I actually did this in a measuring cup but you can do this step in the bowl of your standing mixer.

Step 3: Add Flour, Oil and Salt

Turn the mixer onto low speed, and add gradually flour, olive oil and salt. I alternated in-between the three ingredients.

Step 4: Mix for 5 Minutes

Increase speed to medium-low and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in extra flour while it is mixing.)

Step 5: Shape and Rest

Remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil. Place the dough ball back in the bowl and cover it with a clean towel. Place in a warm location and let it rise for 1 hour, or until the dough has nearly doubled in size.

Step 6: Shape Dough

Preheat oven to 400°F (200 C). Turn the dough onto a large baking sheet (I used a 15x10) that has been drizzled with olive oil. Using your hands spread the dough out to the edge. Cover with plastic wrap and allow to rest 20 minutes.

Step 7: Poke Holes and Top

After 20 minutes, remove the plastic wrap and use your fingers to poke holes all over the surface of the dough don’t go all the way to the bottom. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough and sprinkle evenly with the fresh rosemary and sea salt.

Step 8: Bake

Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.

Step 9: Enjoy!

Slice, and serve warm. Enjoy!

Step 10: Video Tutorial

If you prefer a video tutorial, you can watch it here!

Step 11:

Remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil. Place the dough ball back in the bowl and cover it with a clean towel. Place in a warm location) and let it rise for 1 hour, or until the dough has nearly doubled in size. Preheat oven to 400°F (200 C). Turn the dough onto a large baking sheet (I used a 15x10) that has been drizzled with olive oil. Using your hands spread the dough out to the edge. Cover with plastic wrap and allow to rest 20 minutes. After 20 minutes, remove the plastic wrap and use your fingers to poke holes all over the surface of the dough don’t go all the way to the bottom. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough and sprinkle evenly with the fresh rosemary needles and sea salt. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm. Enjoy!

1 Person Made This Project!

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5 Comments

0
Catabrowser
Catabrowser

Question 1 year ago on Step 1

Can I substitute almond flour or almond flour?
Can I substitute Stevia for sugar?
I eat Keto and would prefer a higher fat/low/no carb version.
Any help appreciated

1
pmowers
pmowers

Answer 1 year ago

1) Flour: The flour used contains gluten, which is required to give the bread its texture and allow it to form bubbles. Non-gluten containing flours such as almond, soy, rice, etc. do not contain gluten and would yield disappointing results.
2) Stevia: Yeast use the sugar as a food source and cannot metabolize compounds such as stevia or aspartame. The sugar is required for the yeast to consume and produce the CO2 which gives the bread its lift. You may want to look at soda breads which do not use yeast, thus not needing sugar.
3) Keto: Most of the keto bread recipes that I have found are quick breads, using baking soda/powder for leavening and a egg base with a non-gluten containing flour such as almond.(really just finely ground almonds, thus high in protein).Most of these breads are heavy and crumbly, definitely not suitable for focaccia.

0
FOOD by Lyds
FOOD by Lyds

Reply 1 year ago

Thank you! =)