Focaccia is a beloved Italian bread known for its airy texture and flavorful crust, making it a versatile choice for snacks, sandwiches, or as a side dish. This 9-inch focaccia recipe strikes the perfect balance between a crispy exterior and a soft, chewy interior, and it’s surprisingly easy to make at home with just a few simple ingredients. Whether you’re a beginner or an experienced baker, this recipe will help you create bakery-quality focaccia in your own kitchen.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- ¾ cup (180ml) warm water (about 110°F/43°C)
- ¼ cup (60ml) olive oil, divided
- Coarse sea salt, for sprinkling
- Optional toppings: fresh rosemary, cherry tomatoes, olives, or caramelized onions
Instructions
- Activate the yeast: In a small bowl, combine the warm water and sugar. Stir until sugar dissolves, then sprinkle the yeast on top. Let sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and 2 tablespoons of olive oil. Stir with a spoon or dough whisk until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes on medium speed.
- First rise: Lightly oil a large bowl with 1 tablespoon of olive oil. Place the dough inside, turning to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Prepare the baking pan: Lightly oil a 9-inch round cake pan or a similarly sized baking dish. Punch down the risen dough gently to release excess air, then transfer it to the prepared pan.
- Shape and second rise: Use your fingers to gently stretch and press the dough to fill the pan evenly. Cover loosely with a damp towel and let it rise for another 20-30 minutes, until slightly puffy.
- Preheat the oven: While the dough is undergoing its second rise, preheat your oven to 425°F (220°C).
- Add toppings and bake: Drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingertips to create dimples all over the surface. Sprinkle generously with coarse sea salt and add optional toppings like rosemary, cherry tomatoes, or olives. Bake in the preheated oven for 20-25 minutes, until golden brown and crispy on the edges.
- Cool and serve: Remove from the oven and let cool slightly in the pan for about 5 minutes. Transfer to a wire rack or serve directly from the pan. Slice and enjoy!
Tips
- Substitutions: You can substitute bread flour for all-purpose for a chewier texture, or add herbs like thyme or oregano into the dough for extra flavor.
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices individually wrapped for up to 1 month.
- Common mistakes: Avoid over-proofing the dough, which can lead to a dense loaf. Also, don’t skip docking (creating dimples) as it helps release air and creates that classic focaccia texture.
- Olive oil: Use high-quality extra virgin olive oil for the best flavor and crust development.
Serving Suggestions
Focaccia is incredibly versatile. Serve it warm as a snack or appetizer, topped with a drizzle of balsamic vinegar or olive oil. It pairs beautifully with soups, salads, or grilled meats. For a quick lunch, slice and make a sandwich with fresh mozzarella, tomatoes, and basil.
Variations
Experiment with toppings such as caramelized onions, roasted red peppers, or crumbled feta cheese. You can also incorporate herbs like rosemary, thyme, or oregano into the dough itself for added aroma. For a cheesy twist, sprinkle shredded parmesan or mozzarella on top before baking. Gluten-free flour blends can be used for a gluten-free version, though the texture may vary.
Storage and Reheating
Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices individually wrapped in plastic wrap and place in a resealable bag for up to 1 month. To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes until crispy, or microwave for 20-30 seconds for a softer texture. Avoid reheating in the toaster to prevent burning the toppings.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, this recipe calls for instant yeast, which can be added directly to the flour without proofing. If you only have active dry yeast, activate it in warm water with a pinch of sugar first, then proceed with the recipe.
How do I know when the focaccia is done?
The focaccia is ready when it turns a deep golden brown on top and the edges are crispy. You can also tap the surface lightly — if it sounds hollow, it’s baked through. A toothpick inserted in the center should come out clean.
Can I make this dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, punch it down, cover tightly, and refrigerate overnight. Let it come to room temperature and perform the second rise before baking.
What if I don’t have a 9-inch pan?
You can use any similarly sized baking dish, such as a 10-inch round or a square pan. Adjust the rising time accordingly; larger pans may require a slightly longer second rise.
Is focaccia suitable for vegan diets?
Absolutely. Just ensure the ingredients are plant-based — use vegan-friendly yeast and omit any animal-derived toppings. Olive oil and herbs make it naturally vegan.
How can I make my focaccia extra crispy?
Preheat your oven thoroughly and bake at a high temperature. Also, don’t skimp on the olive oil; a generous drizzle before baking helps develop a crispy crust. Using a pizza stone or baking steel can also enhance crunchiness.
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