Focaccia Bread is an Italian bread that is made with lots of olive oil and full of Italian seasoning for a delicious and savory snack or appetizer. It’s a great bread to add to a bread basket along with my garlic breadsticks and homemade bagels!
Focaccia Bread comes from the Roman words, ‘panis focacious’, meaning fireplace bread or center bread. But, you don’t have to make this bread over a fireplace or even in the center of a room! Your oven in the kitchen will work just fine for this tasty bread that is delicious eaten on its own or dipped in olive oil! In addition, this recipe has turned out to be a great crust for recipes like Jalapeno Honey Bread, Cheesy Onion Focaccia Bread, and Buffalo Chicken Focaccia Bread, just to name a few. So, get out your bottle of olive oil and other ingredients to get this flavorful bread on the table!
Olive oil: Olive oil is used both in the dough, and to the baking dish. This gives the bread incredible flavor and texture.
Seasonings: I used Italian seasoning, garlic, and salt for this recipe. They are the perfect blend of seasonings for this delicious focaccia bread.
Water: Be sure that you warm your water to about 105°-110°F. This will activate the yeast to get the best rise for your bread.
How to Serve Focaccia Bread
The most common way to serve focaccia bread is with a plate of olive oil and balsamic vinegar. But, that is not the only way! It’s wonderful as is and a tasty alternative to your sandwich bread. It also pairs well with a bowl of tomato soup or with a wedge salad for a light, but satisfying meal.
How to Store Focaccia Bread
Focaccia Bread is best eaten the same day it is made, but if you can’t eat it all, you could store the leftovers in the freezer. Wrap it tightly in plastic wrap; then, wrap it again in aluminum foil. Label and date it; it will last about a month in the freezer. If you do have some bread that has gone stale, you can toast the pieces in the oven for some tasty croutons!
- 1 cup (237 g) water, warmed (about 105°-110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- ⅓ cup olive oil, plus 1 teaspoon for topping
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt, divided
- 2½ cups (312.5 g) all-purpose flour
- In a large bowl, combine the water, sugar, and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom.
- In a small bowl whisk together the olive oil, Italian seasoning, garlic, and half of the salt.
- Pour half of the oil mixture into the yeast mixture. Set the remaining oil aside.
- Add the flour to the yeast mixture. Stir to combine.
- Add the dough to a greased bowl and cover with a clean tea towel. Rest for 1 hour in a warm place, or until the dough has doubled in size.
- Preheat the oven to 450°F.
- Pour the remaining oil mixture into a 9×11-inch baking dish. Use a pastry brush to coat the bottom of the dish.
- Pour the dough out onto the prepared baking dish. Work the dough to the edges, and use your fingers to create dimples in the dough.
- Brush the top of the dough with 1 teaspoon of olive oil and sprinkle the remaining sea salt. Bake for 18-20 minutes, or until the top is golden brown.
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