Easy Focaccia Bread Recipe
Focaccia is a versatile and delicious Italian flatbread that’s perfect for any meal. This version is enhanced with the fragrant aroma of fresh rosemary and the juicy burst of cherry tomatoes.
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SECRET TO MAKING GOOD AND EASY FOCACCIA BREAD RECIPE
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Focaccia, with its fluffy texture and rich flavor, is a beloved Italian flatbread that’s surprisingly simple to make at home. Here are some secrets to ensure your focaccia is not only delicious but also easy to prepare:
- CHOOSE THE RIGHT INGREDIENTS: The quality of your ingredients can significantly impact the flavor of your focaccia. Use high-quality olive oil, fresh rosemary, and ripe cherry tomatoes to enhance the bread’s taste.
- ACTIVATE THE YEAST PROPERLY: Ensure your yeast is fresh and activate it correctly by dissolving it in warm water with sugar. The water should be about 110°F (45°C) to awaken the yeast without killing it. A foamy mixture after 5-10 minutes indicates successful activation.
- KNEAD TO THE RIGHT CONSISTENCY: Knead the dough until it’s smooth and elastic. This process helps develop gluten, which gives the bread its structure. While kneading, add flour gradually to avoid a dry dough.
- ALLOW ADEQUATE RISING TIME: Patience is key. Allow the dough to rise until it has doubled in size. This typically takes about an hour but can vary depending on room temperature. A warm, draft-free area is ideal for rising.
- CREATE DIMPLES FOR TEXTURE: Before baking, use your fingers to press dimples into the dough. These dimples not only give focaccia its characteristic appearance but also help retain olive oil and toppings, adding flavor and moisture.
- GENEROUSLY USE OLIVE OIL: A good focaccia is rich in olive oil, contributing to its moist crumb and crispy crust. Drizzle olive oil liberally over the dough before baking to enhance the flavor and texture.
- BAKE AT THE RIGHT TEMPERATURE: Preheat your oven to 400°F (200°C) and bake until the focaccia is golden brown. This high temperature helps achieve that perfect balance of a crispy crust and soft interior.
- ENJOY FRESH: Focaccia is best enjoyed fresh out of the oven. Its texture and flavor are at their peak when warm, making it a delightful accompaniment to any meal.
Check this Focaccia Bread Recipe
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INGREDIENTS YOU NEED
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Creating focaccia bread at home is very satisfying, and understanding each ingredient’s role can enhance your appreciation for the final result. These ingredients work harmoniously to create focaccia’s signature taste and texture, making it a favorite accompaniment to meals or a delicious snack on its own.
Here’s an introduction to the essential ingredients used in making this Easy Focaccia Bread Recipe:
Active dry yeast is the leavening agent vital for the bread’s rise. It ferments the sugars present in the dough, releasing carbon dioxide, which causes the dough to expand and create a light, airy texture. Ensuring your yeast is fresh and active is key to achieving the desired rise and fluffiness in your focaccia.
Warm water serves as the medium in which yeast is activated. The ideal temperature for activating yeast is around 110°F (45°C). This warmth awakens the dormant yeast cells, kickstarting the fermentation process crucial for bread-making.
A small amount of sugar is often added to the yeast mixture to provide an initial food source for the yeast. As the yeast consumes the sugar, it produces carbon dioxide and alcohol, contributing to the bread’s rise and subtle flavor complexity.
All-purpose flour forms the foundation of focaccia dough. It provides the structure and gluten necessary for the dough’s elasticity and chewy texture. The right balance of protein in all-purpose flour is ideal for creating bread that is both tender and holds its shape well.
Olive oil is a quintessential ingredient in focaccia, contributing to its rich flavor and moist texture. It is used both in the dough and generously drizzled over the top before baking, enhancing the bread’s flavor and giving it a crispy, golden crust.
Salt is crucial not only for flavor but also for strengthening the gluten network within the dough. It controls yeast activity, ensuring a slow and steady rise, and enhances the overall taste of the focaccia.
Fresh rosemary adds an aromatic and earthy note to focaccia. The herb’s fragrant leaves infuse the bread with a subtle pine-like flavor, complementing the olive oil and creating a classic Italian taste experience.
Cherry tomatoes provide bursts of juicy sweetness and vibrant color to focaccia. When baked, they soften and release their juices, adding a delightful contrast to the bread’s savory elements and enhancing its visual appeal.
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Easy Focaccia Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet, approximately 9×13 inches
- Parchment paper
- Kitchen towel or plastic wrap
- Pastry brush
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110ºF/45ºC)
- 1 1/2 teaspoons sugar
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
- ACTIVE YEAST: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy.
- MAKE THE DOUGH: Add the flour, 1/4 cup olive oil, and salt to the yeast mixture. Mix until a soft dough forms. Use a wooden spoon or your hands to combine the ingredients.
- KNEAD THE DOUGH: Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- FIRST RISE: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- PREPARE THE BAKING SHEET: Line a 9×13 inch baking sheet with parchment paper and drizzle olive oil generously over it, ensuring the entire surface is coated to prevent sticking and create a crispy crust.
- SHAPE THE DOUGH: Once the dough has risen, punch it down to release air bubbles. Turn it out onto the prepared baking sheet and gently stretch and press it into a rectangle or the shape of the sheet, about 1/2 inch thick.
- SECOND RISE: Cover the dough lightly with a cloth and let it rest for another 20-30 minutes.
- PREHEAT THE OVEN: Preheat your oven to 400°F (200°C).
- ADD TOPPINGS: Using your fingers, create dimples all over the dough's surface. Drizzle with additional olive oil and sprinkle with fresh rosemary, halved cherry tomatoes, and coarse sea salt.
- BAKE THE FOCACCIA: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown.
- COOL AND SERVE: Remove from the oven and allow to cool slightly. Cut into squares or strips and serve warm or at room temperature.
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