Homemade Focaccia




Introduction: Homemade Focaccia

About: hey there! my name is ashley, i'm a young cooker located in vancouver, bc! my hobbies include cooking, photography and spending time with my friends and family. check back soon for more instructables :)

One of my favourite breads is definitely Foccacia; served warm with a yummy pasta. Mmm. Homemade Foccacia is super simple, not to mention delicious. Today I'm going to share how I make my Homemade Foccacia with these easy steps. This is not a bread machine bread, this is a handmade, homemade Foccacia.

This recipe will make two eight inch pan loaves. Recipe can be doubled.

PLEASE NOTE: I created this recipe. It is based off of a simple dough recipe, and I made lots of changes to make it more like store bought Foccacia. Please enjoy my recipe!! :)

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Step 1: Supplies

To make this Homemade Foccacia, you will need these following supplies:

- 2 bowls
- measuring cups
- measuring spoons
- baking pan(s)
- mixing spoon
- tea towel
- thermometer {you will need this in step 3 to make sure your water isn't too hot for the yeast. If you are a experienced chef, you won't need this.}

Less supplies = less dishes [whipeee!]

Step 2: Ingredients

Here are your ingredients for this recipe:

- 2 Cups Lukewarm Water (between 80-90°F)
- 2 Tablespoons Yeast
- 4 Cups Flour (more may be needed)
- 1 Teaspoon Granulated Sugar
- 2 Tablespoons Olive Oil
- 1½ Teaspoons Salt
- Herbs (see step 8 for more details)
- Coarse Salt (pickling salt will work too, used in step 8.)

Step 3: Yeast Time

To begin, have your bowl, thermometer, yeast, sugar, oil and water, ready.

Pour your 2 cupsof lukewarm water {use your thermometer to make sure that  it's between 80-90°F}. Dissolve a teaspoon of sugar into the water. Then, add your 2 tablespoons of yeast. Sprinkle it on top of the water, and don't stir. Let it sit undisturbed for 8-10 minutes, or until foamy.

Add your 2 tablespoons of oil, and stir until evenly mixed. Add your 1½ teaspoons of salt. Gradually add your 4 cups of flour and mix by hand until it forms into a ball. Add more flour if necessary.

Step 4: Kneading

Remove your dough from the bowl and place on a floured counter-top. You will now start to knead the dough. Knead forward using the heels of your hands, and then fold the dough over. Repeat this process for about 2 minutes until smooth and elastic.

Step 5: Rise Time

Like most dough, Focaccia is a dough that needs time to rise. Place your kneaded dough into your second bowl (make sure it greased with a greasing agent, I use Crisco). Take your tea towel, and place over it over your bowl. Place your bowl somewhere draft free and leave it there for one hour, or until doubled.

Step 6: Time Killing

While your dough is rising, grease AND flour your baking pans. As I said earlier, I use two 8" round pans.
Also, you can use this time to do your dishes, and get started on your dinner!

Step 7: Baking Preparation

Now that your dough has risen (I forgot to take a picture of my risen dough :/ ), it's almost time to put it in the oven. First of all, preheat your oven to 425°F. It's now time to place your dough in their pans. Separate your risen dough into two even balls. On your floured counter-top, start making a flat circle shape with each of your balls. Once they are about the size of your pan, lift and place them in each of  your pans. Pat them down and make sure the thickness is even all the way through to avoid burning.

Step 8: Holes & Herbs

As you see in stores, most Focaccia breads have little holes on the surface. At first I didn't do them, but then I realized that they were there for a reason. They are there so that that herbs won't fall off. So, I strongly suggest you use your finger and create little holes on the surface (as in the picture).

For the herbs, you will need 3 different kinds. I suggest you use the flake kind of herbs, not the ground up kind. You can use different herbs if you like, but I have found that these are the ones used on bought Focaccia.

- Basil
- Oregano
- Rosemary

Now sprinkle your herbs on your Focaccia. After the herbs are evenly sprinkled, add your coarse salt. Don't add to much, but don't add to little. It's what makes your Focaccia complete.

Step 9: Bake Time

Your Focaccia is ready to go in the oven! Place in the oven, and set your timer for 20 minutes. Check your bread often, because once it starts to brown, it burns quickly. When you think it's done, take them out and tap your knuckle on the surface. If it is hard, it's cooked, then take it out. If it's still soft, put it back in the oven for a few more minutes.

Step 10: Cool & Cutting

Let your Focaccia cool on a rack until you can pick the bread up out of the pan with your hands. If you tip your Focaccia upside down to get it out of the pan, you're going to loose all of your herbs. Place on a cutting board and cut it with a bread knife. I usually cut it into eight wedges.

Step 11: Freeze Please

Focaccia is a bread that you can freeze. It's always nice to have a loaf of Focaccia to pull out at anytime. Just simply place in a bag, twist tie it, and then place it in the freezer. It'll taste just as good.

Step 12: Eat and Enjoy

Hardest step... Eating. Hahaha, joking. But it is definitely the yummiest step! :)

Do you like dipping bread? I love it. Here is a yummy suggestion:
Combine8 tablespoons of Balsamic Vinegar and 6 tablespoons Olive Oil in a dish and dip you Focaccia into it. Yummm!

(sorry for the bad image... bad lighting at the table )

Step 13: All Finished!

I got my wish of Focaccia and Pasta for dinner, you got a yummy recipe. Kinda a win-win situation. But anyways, I hoped you enjoyed my "Instructable."

Enjoy your yummy Focaccia! :)


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    7 Discussions

    Cardinal Fang
    Cardinal Fang

    7 years ago on Step 2

    If you're worried about having your water too warm, try taking it from your cold tap, then leaving it on the side for half an hour or so to come up to near room temperature.

    It still works perfectly well at this temperature, but you don't get that "ooh have I killed my yeast" worry.


    Reply 7 years ago on Introduction

    Yes, I have heard of that trick, but if you decide at the spur of the moment that you want to make bread, it's kinda a pain to have to wait. But if you plan ahead, it's a great old trick. Thanks for sharing :)


    7 years ago on Introduction

    Looks yummy!

    One question though... If you are making two loaves in separate pans, wouldn't you need to split the dough in half after rising in step seven?


    Reply 7 years ago on Introduction

    Oh goodness... How could I forget that? Yes, you do. Thanks so much for pointing that out, will fix that ASAP :)


    7 years ago on Introduction

    Beautiful! Nothing beats the smell of fresh homemade bread ( Foccacia) :)


    7 years ago on Introduction

    This is an amazing first instructable! The photos and explanations are perfect. Your bread looks absolutely fantastic. :D