Focaccia is a versatile Italian flatbread known for its airy texture and crispy crust. This 12×18-inch focaccia recipe is perfect for sharing and can be customized with herbs, toppings, or simply enjoyed plain. Its straightforward process ensures a flavorful, chewy bread with a satisfying crunch every time.
Ingredients
- 4 cups (500 g) all-purpose flour
- 1 ½ cups (360 ml) warm water (about 110°F/43°C)
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- ¼ cup (60 ml) olive oil, plus extra for drizzling
- Coarse sea salt, for topping
- Optional toppings: fresh herbs (rosemary, thyme), sliced olives, cherry tomatoes, caramelized onions
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
- First rise: Lightly oil a large bowl. Place the dough inside, turning to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Prepare the baking sheet: Generously oil a 12×18-inch baking sheet or line it with parchment paper. Gently punch down the dough and transfer it to the prepared sheet.
- Shape the dough: Using your fingertips, spread and press the dough evenly across the sheet, about 1 inch thick. Dimple the surface deeply with your fingertips to create characteristic indentations.
- Second rise: Cover the dough loosely with a damp towel and let it rest for 20-30 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- Add toppings: Drizzle olive oil over the surface and sprinkle generously with coarse sea salt. Add any optional toppings like herbs, olives, or cherry tomatoes as desired.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy around the edges.
- Finish and serve: Remove from oven, drizzle with a little more olive oil if desired, and let cool slightly before slicing. Serve warm or at room temperature.
Tips
- Substitutions: Use bread flour for a chewier texture or whole wheat flour for a healthier twist. Adjust water slightly if dough feels too dry or sticky.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in oven for a few minutes for best crust.
- Common mistakes: Overworking the dough can make it tough; handle gently after the first rise. Also, skipping the second rise can result in a denser bread.
- Additional flavors: Incorporate fresh herbs into the dough or sprinkle with cheese before baking for extra flavor.
Serving Suggestions
Focaccia pairs beautifully with soups, salads, or as part of a antipasto platter. Serve it sliced alongside olive oil and balsamic vinegar for dipping, or use it as a base for sandwiches with cured meats and cheeses. Its versatility makes it ideal for casual gatherings or a simple snack.
Variations
Experiment with toppings such as caramelized onions, sun-dried tomatoes, or roasted garlic. You can also infuse the dough with herbs like rosemary or thyme for added aroma. For a cheesy version, sprinkle grated Parmesan or mozzarella on top before baking. For a sweet twist, add a drizzle of honey and top with sliced figs or berries after baking.
Storage and Reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep the crust crispy, reheat in a 350°F (175°C) oven for 5-7 minutes. Alternatively, reheat slices in a toaster oven or skillet for a quick refresh. Avoid microwaving, as it can make the bread soggy and soft.
Frequently Asked Questions
Can I make this focaccia ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Bring it to room temperature before shaping and baking. The flavor will deepen with the longer fermentation.
What if I don’t have a 12×18-inch baking sheet?
You can use a slightly smaller or larger sheet, but the thickness of the dough may vary. Alternatively, shape the dough into a freeform round or rectangular shape on a baking sheet or pizza stone. Adjust baking time as needed.
Can I freeze the baked focaccia?
Yes, once cooled, wrap the focaccia tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature and warm in a 350°F oven for 10 minutes to restore crispiness.
Is it necessary to use coarse sea salt on top?
Using coarse sea salt enhances texture and flavor, but you can substitute with regular table salt or flaky finishing salt. Adjust the amount to taste, but avoid over-salting.
How do I get a crispier crust?
Preheat your oven thoroughly and consider placing a baking stone or steel in the oven to simulate a professional bread oven. Also, ensure the dough is well-oiled and dimpled properly before baking to promote crispness.
Can I add cheese to this focaccia?
Absolutely! Sprinkle grated Parmesan, mozzarella, or other cheeses on top before baking for a cheesy, gooey variation. Add cheese during the last 5 minutes of baking if you prefer a melted, bubbly topping.