This homemade recipe for Focaccia Bread is surprisingly simple but makes rich, flavorful, and chewy yet soft bread that you’re going to love! Follow the step-by-step video to learn how to make it.
I love baking bread and lately I’ve gotten so many messages from you guys saying you love seeing bread baking-related recipes, tips, tutorials, and videos. That makes me SO happy. The idea of making homemade bread can be daunting and can also sometimes feels like something only done in decades past. How many of you have grandmothers who only baked bread from scratch?? I am thrilled about the more recent trend towards scratch-made cooking and baking and an increased importance placed on quality ingredients and food. That is what I am ALL about! Bread baking gets a bad rap because in reality, all it requires is patience. Most of the time you don’t need any special skills or equipment to get a good loaf, pizza crust, or sweet roll out of your oven.
That’s exactly why I love this particular Focaccia Bread recipe. There’s no muss or fuss, it’s super straight-forward and makes a totally addicting and blissful bread that I am utterly obsessed with. I’ve created a step-by-step video for you to see exactly how it’s made, because I know that actually seeing the steps makes them so much easier to learn and replicate as opposed to just staring at words on a screen. By the way, the recipe below also has a few tips for making the bread ahead of time. Feel free to add in whatever herbs you like to the bread. You can also top the bread with whatever you fancy, I also like cheese, tomatoes, or even caramelized onions! Note that you can make this dough by hand, it’ll just take some arm strength and a minute or so longer than kneading with the electric mixer. I don’t own a bread machine and don’t know how you would adapt this recipe to work with one.
If you make this recipe, be sure to take a picture and tag it #handletheheat on Instagram. Carbaholics unite!
Be sure to let me know what videos you’d like to see next!
How to make
Recipe By Tessa Arias, Handle the Heat
Yield: 8 to 10 servings
3 hours 5 minutes
1 3/4 cups warm (110-115°F) water
1 package (2 1/4 teaspoons) instant yeast
5 sprigs fresh rosemary leaves, chopped and divided
1 tablespoons granulated sugar
5 1/4 cups (23.63 or 670 grams) all-purpose flour, plus more for kneading
1 tablespoon kosher salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil, divided
In the bowl of a stand mixer, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/2 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. Make ahead: place the dough in a large plastic bag, or divide in half and place in two plastic bags, and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan (you can divide the dough in half and bake in 2 smaller 9 by 13-inch pans) and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.
Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.
Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool slightly before cutting and serving.
Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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