Bake up a warm, aromatic loaf of Focaccia, a Golden Italian Bread that’s crispy on the edges, chewy in the center, and bursting with olive oil, sea salt, and fresh herbs. Perfect as a showstopping side or the star of your table, this Focaccia fills your kitchen with Mediterranean charm and brings everyone together for a delicious bite. Whip up this Golden Italian Bread and savor the joy of homemade bread that’s as easy as it is irresistible!
Ingredients for Focaccia
Here’s what you’ll need for Focaccia (makes one 9×13-inch loaf, serves 8–12):
- 4 cups all-purpose flour
- 1 tsp granulated sugar
- 2¼ tsp active dry yeast (1 packet)
- 1½ tsp salt
- 1½ cups warm water (110°F–115°F)
- ¼ cup olive oil (plus extra for pan and drizzling)
- 1 tbsp fresh rosemary or thyme, chopped (optional)
- 1 tsp flaky sea salt (for topping)
Equipment
- Large and small mixing bowls
- Whisk or spoon
- 9×13-inch baking pan
- Plastic wrap or damp towel
- Measuring cups and spoons
- Oven
- Cooling rack
- Airtight containers for storage
Ingredient Tips
- Flour: All-purpose flour provides structure; bread flour works for extra chewiness.
- Yeast: Ensure active dry yeast is fresh for a good rise; check expiration date.
- Olive Oil: Use high-quality extra virgin for rich flavor and golden crust.
- Water: Warm (not hot) water activates yeast; too hot kills it.
- Herbs: Fresh rosemary or thyme adds classic flavor; dried herbs work in a pinch.
Directions for Focaccia
Let’s bake this Focaccia—a delightful Golden Italian Bread!
Mix Dry Ingredients
In a large bowl, I whisk together 4 cups flour, 1 tsp sugar, and 1½ tsp salt to ensure even flavor distribution for this Golden Italian Bread.
Activate the Yeast
In a small bowl, I combine 1½ cups warm water and 2¼ tsp active dry yeast, letting it sit for 5 minutes until foamy to confirm the yeast is active.
Form the Dough
I pour the yeast mixture and ¼ cup olive oil into the dry ingredients, stirring until a shaggy, sticky dough forms, bringing the Focaccia to life.
Knead the Dough
On a floured surface, I knead the dough for 5–7 minutes until smooth and elastic, developing the gluten for that signature chewy texture.
First Rise
I place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour until doubled and pillowy.
Shape and Second Rise
I generously oil a 9×13-inch baking pan, press the dough evenly into it, and cover for a 20–30-minute second rise to create airy pockets.
Dimple and Season
I preheat the oven to 425°F (220°C), dimple the dough with oiled fingers, drizzle with olive oil, and sprinkle with 1 tsp flaky sea salt and 1 tbsp chopped rosemary or thyme, if using, for a fragrant Focaccia.
Bake and Cool
I bake for 20–25 minutes until golden brown, then cool slightly in the pan before transferring to a rack for slicing, ensuring a crisp yet soft loaf.
Nutrition
- Prep Time: 15 minutes
- Rise Time: 1 hour 20–30 minutes
- Cook Time: 20–25 minutes
- Total Time: ~2 hours
- Servings: 8–12
- Calories: ~180 kcal per serving (1 slice)
- Macros per Serving: 28g carbs, 4g protein, 6g fat, 1g fiber
Variations for Focaccia
Try these twists on Focaccia:
- Olive Delight: Press sliced black or green olives into the dough before baking for a briny Golden Italian Bread.
- Tomato Topping: Add halved cherry tomatoes during dimpling for a juicy burst.
- Cheesy Crust: Sprinkle ½ cup grated Parmesan or mozzarella before baking, inspired by Layla Cooks’ indulgent recipes.
- Garlic Infusion: Mix 1 tsp garlic powder into the dough for a savory Golden Italian Bread.
- Sweet Twist: Drizzle with honey and sprinkle with thyme for a sweet-savory hybrid.
Serving Ideas:
- Pair with Layla Cooks’ Seared Tuna Steak with Soy-Ginger Glaze for a Mediterranean feast.
- Serve with Layla Cooks’ roasted vegetable soup for a cozy meal.
- Offer at gatherings with a charcuterie board for a crowd-pleaser.
Storage
I store Focaccia in an airtight container at room temperature for up to 2 days to keep it soft and fresh. For longer storage, I wrap cooled slices tightly in plastic wrap and foil, freezing for up to 1 month. I reheat in a 350°F oven for 5–7 minutes to restore the crisp crust, avoiding the microwave to maintain texture.
Serving Tips
- Presentation: Slice Focaccia into squares or strips and arrange on a rustic board to highlight its golden crust.
- Garnish: Add extra rosemary, thyme, or a drizzle of olive oil for flair.
- Pairing: Enjoy with red wine, sparkling water, or Layla Cooks’ citrus spritzer to complement this Golden Italian Bread.
- Portion Size: 1–2 slices per person as a side; more for a main dish.
- Occasions: Perfect for dinner parties, picnics, or casual lunches.
FAQs About Focaccia
Here are answers to some common questions about Focaccia:
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount of instant yeast and skip the proofing step; mix directly with dry ingredients for perfect Focaccia.
How do I get big air pockets in my Focaccia?
Handle the dough gently during shaping and ensure a full second rise (20–30 minutes) to create airy pockets. Avoid over-pressing during dimpling.
Can I add toppings before baking?
Yes, press olives, tomatoes, or onions into the dough during dimpling for a flavorful, colorful Golden Italian Bread.
Is Focaccia naturally vegan?
Yes, classic Focaccia is vegan, using flour, yeast, and olive oil. Avoid non-vegan toppings like cheese if keeping it plant-based.
What if I don’t have a 9×13-inch pan?
Use two smaller pans or a round cake pan, adjusting baking time slightly (check for golden color) to achieve perfect Focaccia.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Focaccia is pure joy baked into every golden bite, filling your kitchen with the irresistible aroma of olive oil and herbs. This Golden Italian Bread is easy to make, endlessly versatile, and perfect for sharing at any gathering. Bake a batch, pair with your favorite dishes, and savor the magic of homemade Focaccia that’s sure to steal the show!
Focaccia Recipe
Ingredients
- 4 cups all-purpose flour
- 1 tsp granulated sugar
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp salt
- 1½ cups warm water 110°F–115°F
- ¼ cup olive oil plus extra for pan and drizzling
- 1 tbsp fresh rosemary or thyme chopped (optional)
- 1 tsp flaky sea salt for topping
Instructions
Mix Dry Ingredients
- In a large bowl, I whisk together 4 cups flour, 1 tsp sugar, and 1½ tsp salt to ensure even flavor distribution for this Golden Italian Bread.
Activate the Yeast
- In a small bowl, I combine 1½ cups warm water and 2¼ tsp active dry yeast, letting it sit for 5 minutes until foamy to confirm the yeast is active.
Form the Dough
- I pour the yeast mixture and ¼ cup olive oil into the dry ingredients, stirring until a shaggy, sticky dough forms, bringing the Focaccia to life.
Knead the Dough
- On a floured surface, I knead the dough for 5–7 minutes until smooth and elastic, developing the gluten for that signature chewy texture.
First Rise
- I place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour until doubled and pillowy.
Shape and Second Rise
- I generously oil a 9×13-inch baking pan, press the dough evenly into it, and cover for a 20–30-minute second rise to create airy pockets.
Dimple and Season
- I preheat the oven to 425°F (220°C), dimple the dough with oiled fingers, drizzle with olive oil, and sprinkle with 1 tsp flaky sea salt and 1 tbsp chopped rosemary or thyme, if using, for a fragrant Focaccia.
Bake and Cool
- I bake for 20–25 minutes until golden brown, then cool slightly in the pan before transferring to a rack for slicing, ensuring a crisp yet soft loaf.
Notes
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