Ultimate Focaccia Bread Loaf

This ultimate focaccia bread always brings a little bakery warmth into my kitchen whether I want an aromatic loaf for dinner or a pillowy base for epic sandwiches Focaccia is both simple and endlessly customizable making it one of my favorite bake projects to tackle with friends or family

When I first nailed this recipe I realized focaccia could turn an average weekday meal into something that felt like a celebration My kids now ask for focaccia sandwiches anytime we have fresh mozzarella in the house

Ingredients

• All purpose flour: This is the backbone of your bread and a high protein flour creates a chewy yet light crumb For best results use fresh flour without any musty odor
• Instant yeast: The secret to a reliable rise If your yeast is new it will bubble and foam quickly during proofing
• Honey: Just a touch helps yeast bloom and lends a hint of sweetness to the bread
• Warm water: Properly warmed not hot helps bring the yeast to life Aim for slightly warmer than body temperature
• Salt: Enhances the bread’s flavor Use fine salt for the dough and kosher or flaky salt for topping for a satisfying crunch
• Olive oil: Adds richness and the signature focaccia flavor Always opt for good extra virgin olive oil with a grassy fresh aroma
• Fresh rosemary: Delivers classic Italian aroma and earthy flavor Always use bright green fresh needles not dried
• Garlic: Infuses the topping and bread with boldness Fresh minced adds a punch you cannot get from powdered
• Optional sandwich fillings: Pesto for herby zip prosciutto for savory richness mozzarella for creaminess arugula for a peppery bite sweet balsamic glaze for tangy finish fresh tomatoes for brightness

Step by Step Instructions

Proof the yeast:

Combine warm water and honey in a cup Stir to dissolve Drop in the yeast Allow to sit for seven to ten minutes until a layer of foam forms This ensures your yeast is alive and ready

Mix the dough:

In a large bowl combine flour and salt Pour over the foamy yeast mixture Stir with a wooden spoon until all flour is moistened and the dough turns shaggy and sticky Drizzle in olive oil and use your hands to blend it all together The dough should feel soft and slightly wet

First rise:

Cover the bowl with plastic wrap Let dough rest at room temperature for thirty minutes It will begin to puff up

Build gluten with folds:

Wet your hands so the dough does not stick Grasp a section of dough stretch up then fold it over itself Rotate the bowl and repeat three more times Cover again and let rest for thirty minutes Repeat this stretch and fold process twice more resting each time This develops structure without kneading

Prepare the topping:

Mix together olive oil water minced garlic chopped rosemary and salt in a small bowl Let sit for flavors to meld

Shape and second rise:

Pour olive oil into a non stick nine by thirteen baking pan Place the dough into the oiled pan Gently stretch dough to corners If dough resists cover and let it relax for fifteen minutes Repeat stretching until the pan is fully covered Cover and let rise forty five to sixty minutes until puffy

Dimple the dough:

Dip fingers in cold water Press fingertips into surface of dough making deep dimples all over Gently lift dough edge to release any large air bubbles

Top and bake:

Restir the topping then drizzle evenly over the dough Sprinkle generously with kosher salt or flaky sea salt Bake at four hundred fifty degrees Fahrenheit for twenty two to twenty five minutes The focaccia should turn golden brown and crisp on top

Cool then serve:

Remove pan to a rack Let cool ten minutes Slice and serve as is or turn into sandwiches

Make a sandwich:

Cut the focaccia piece horizontally Spread a layer of pesto Arrange prosciutto followed by a handful of arugula Add thick mozzarella and thin tomato slices Drizzle generously with balsamic glaze and finish with a bit of salt

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My favorite part of focaccia is the way the rosemary perfumes my kitchen as it bakes The whole family gathers in the kitchen whenever that scent fills the air and I always sneak a salty corner piece before it hits the table

Storage Tips

Store any leftover focaccia tightly wrapped at room temperature for up to two days For longer storage freeze individual pieces in plastic wrap and foil Thaw at room temp and revive in the oven to bring back the crisp crust

Ingredient Substitutions

You can swap in bread flour for a chewier texture Try thyme or basil instead of rosemary For the topping use roasted garlic for a sweeter gentler finish If you need to make it dairy free just skip the mozzarella in the sandwich variation

Serving Suggestions

This focaccia is perfect as a side for soups or salads I often serve it with a bowl of tomato soup or as a base for homemade Italian sandwiches It also makes a great appetizer with olive oil and balsamic for dipping

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Cultural Context

Focaccia is rooted in Italian culinary tradition especially from Liguria Each region and family puts its own twist on the bread Sometimes topped only with sea salt and oil sometimes studded with olives or sliced onions This bread has always symbolized sharing and hospitality in my family

Recipe Questions & Answers

→ How do I achieve a fluffy texture?

Allow the dough to rest and use the stretch-and-fold method during rises to help develop gluten, resulting in a soft airy crumb.

→ What makes focaccia golden and flavorful?

A generous drizzle of olive oil before baking, plus a rosemary-garlic topping, gives both color and aromatic flavor.

→ Can I make focaccia ahead of time?

Yes, fresh focaccia keeps well for up to two days in an airtight container and can be reheated to refresh its texture.

→ How do I create focaccia's signature dimples?

Use wet fingertips to gently press deep dimples across the dough right before baking, which helps trap flavorful toppings.

→ What are the best toppings for focaccia sandwiches?

Try spreading pesto, layering prosciutto, mozzarella, arugula, and tomato slices, then finish with balsamic glaze and salt.

→ Is it possible to use other herbs besides rosemary?

Absolutely! Fresh thyme, oregano, or basil are all excellent alternatives for varying the flavor profile of your focaccia.