Focaccia bread is among the types of bread that you can store in the freezer and have it ready for the busy holidays. Make ahead bread will be a lifesaver especially if you need emergency food to serve during the holidays. This will save you a lot of time and effort in preparing your dishes. This easy focaccia bread recipe only has 4 main ingredients and needs just 5 minutes of kneading. Focaccia bread is perfect for sandwiches or for serving with soups or salads. You can even slice them into small pieces, season, then bake them in the oven or toaster oven to make salad croutons.
Tips to Make this Easy Focaccia Bread Recipe
Before baking, make sure you read the recipe thoroughly so you have all the necessary ingredients on hand. Reading the recipe beforehand also allows you to adjust the time you need especially if it calls for room temperature ingredients, or in this case, lukewarm water. Lukewarm water can be done by using half boiling water and half cold water.
If you will notice, this recipe calls for a lot of olive oil. This ensures that your focaccia won’t end up dry and crumbly as it rises and when you bake it. Also, when adding other toppings to the focaccia bread such as olives, dried tomatoes, rosemary, or garlic, make sure they are also covered in oil so they don’t get burnt. You can mix them with the dough or add them as toppings before baking and drizzle with oil.
Make sure that you bake your focaccia bread in the middle rack so it will bake evenly. You don’t want to end up with dry, burnt focaccia bread or underbaked chewy bread.
Don’t forget to share this recipe with others! Let us know if you have questions or comments about this recipe.
“The smell of good bread baking is like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
– M.F.K. Fisher
Easy Focaccia Bread Recipe
- 2 baking sheet pans
- 2 cooling racks
- parchment paper sheets
- 4 cups all-purpose flour or bread flour
- 2 tsp Kosher salt
- 2 tsp instant yeast
- 2 cups lukewarm water
- butter for greasing
- 4 tbsp olive oil divided
- flaky sea salt
- 1 to 2 tbsp rosemary leaves optional
- chopped green olives optional
- In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually pour the lukewarm water.
- With a rubber spatula, mix until the ingredients are well combined and resembles a sticky dough. Rub the surface with olive oil and cover it tightly with plastic wrap. Refrigerate for a minimum of 12 hours or up to 3 days.
- When ready to bake, line a baking sheet with parchment paper. Pour 2 tablespoons of olive oil in the middle of the parchment paper.
- Deflate the dough by using 2 forks and pulling it from the sides towards the center. Rotate bowl in quarter turns as you deflate the dough.
- Split the dough into 2 if you are using 2 pans. Otherwise, the dough can fit in a 9 x 13 inch pan.
- Roll the dough in oil and coat all over. Let the dough rest for 3 to 4 hours, uncovered. The rising of the dough depends on the temperature of your kitchen.
- Once ready to bake, preheat the oven to 425°F and place a rack in the middle.
- Sprinkle rosemary all over the dough and 2 tablespoons of olive oil (if you did not split the dough). Add the chopped olives to the dough as preferred.
- Apply olive oil on your hands. Use your fingers to create dimples on the dough. Lightly stretch the dough to fill the enter pan.
- Sprinkle with flaky sea salt. Bake for 25 to 30 minutes until the underside is crisp or golden.
- Transfer the focaccia to a cooling rack and let it cool for 10 minutes before slicing or serving.
- If you are making a sandwich or storing the bread for later, let it cool completely before slicing or storing in an airtight container.