Chances are if you’ve ever had focaccia bread, it was on a sandwich or was in the bread bowl on your table at a restaurant.
However what you may not know is that making it at home, is really quite easy. Today we’re going to tackle on this post, how to make BASIC focaccia bread. There really are no limitations as to what toppings, or ways to use it.
Basic Focaccia bread (or even decked out focaccia) can be used to make sandwiches, toast, a tasty bread side dish to your dinner or even snacked upon. I’ve had it all of these ways and more and have yet to be disappointed!
If a basic focaccia bread is a bit too basic, feel free to jazz it up. Many people like an herbed focaccia or an olive focaccia or like to add mozzarella and tomatoes to their focaccia. Really as you can see, the options are unlimited.
The catch though with focaccia is that it really only stays soft and fresh for about 24 hours. So plan to use it up quickly. If you don’t, then you get to use it up to make YUMMY croutons or grind it up to make homemade breadcrumbs or a tasty snack I’ll be posting about later!
There is NEVER an excuse not to enjoy every last crumb of this tasty bread! The croutons are delicious in salads and the breadcrumbs can be used in all kinds of tasty dishes like these Crispy Fried Cheese Curds.
Take a leap out of your comfort zone and whip this up with dinner tonight! You wont regret it!
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- 2 packages (5 teaspoons) of active dry yeast
- 1 3/4 cups warm water
- 1 teaspoon sugar
- 1/2 cup + 1/4 cup extra-virgin olive oil, divided
- 5 cups of all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon coarse sea salt (optional)
- In a stand mixer, with a dough hook, add warm water and yeast and mix slightly. Cover with a towel and let sit for 5 minutes.
- Once yeast has poofed, add sugar, 1/2 cup of olive oil, flour and the fine sea salt. Mix for 5 - 7 minutes on low until dough is smooth and elastic.
- Spray a large bowl with cooking spray (bottom and up the sides) and place dough in bowl. Cover with a towel or saran wrap and place in a draft free spot for 1 - 1 1/2 hours until doubled in size.
- When dough is ready, pour remaining 1/4 cup of olive oil into a large cookie sheet and smooth around the entire sheet.
- Preheat oven to 450*
- Plop dough onto cookie sheet and push around until dough covers entire sheet.
- If dough is thick and puffy then dimple dough with fingers, add course sea salt (or regular sea salt) to the top and bake for 20 - 30 minutes.
- If dough is thin and not puffy, cover and allow to rest for 1 additional hour. Then dimple dough with your fingers, add additional sea salt (course or fine) and bake for 20 - 30 minutes.
- Use within 24 hours, warm or cold and wrap leftovers in tinfoil. Use within 24 hours.
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