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Easy, homemade and the best Focaccia with garlic, rosemary and oregano toppings. This focaccia bread recipe is soft, fluffy and great as an appetizer for Italian dishes.
Table of Contents
Focaccia Bread
What is Focaccia?
Focaccia is a soft and fluffy flat bread made with olive oil and various toppings.
It originated in Genoa, Italy, and has since become one of the most popular breads and Italian recipes in the world.
You can eat Focaccia bread any time of the day, with coffee for breakfast, with a glass of wine during meal time, or as a snack or appetizer throughout the day.
Other Recipes You Might Like
Garlic Bread
Milk Bread
Pull Apart Garlic Bread
Focaccia Recipe
This authentic Italian Focaccia recipe is one of the easiest bread recipes ever.
It’s 100% homemade, easy, no fuss and takes less than 2 hours.
The recipe calls for five (5) basic ingredients:
Olive oil
All-purpose flour
Instant yeast
Warm water
Salt
Focaccia Toppings:
You can add a variety of toppings. Here are some of the popular ingredients to top off the bread:
Garlic
Herbs such as rosemary, oregano, sage or Italian basil.
Olives can be added to the dough.
Sliced onion can be used as a Focaccia topping.
Vegetables such as cherry tomatoes, artichoke and mushrooms can also be added as the toppings.
How to Make Focaccia?
To make focaccia pizza, first you mix all the ingredients above to form a sticky dough. You can do it without mixer and by hand.
Transfer the dough into a baking pan and let it rise at room temperature for 60 minutes.
Gently poke the dough all over with your index finger and add the toppings.
For the toppings, I used sea salt flakes, garlic, fresh rosemary and oregano, yielding the best homemade Focaccia bread.
Frequently Asked Questions
Is It Vegan?
This is a healthy vegan recipe as it calls for olive oil instead of butter.
Also, no diary products are present in the recipe.
What Are the Most Popular Toppings for Focaccia?
Rosemary and garlic are two of the most popular toppings.
You can use either rosemary, garlic or combine the both.
This bread is best served with olive oil and balsamic vinegar. It’s a fabulous side dish or appetizer for dinner.
For an authentic Italian meal and easy weeknight dinner, I recommend the following recipes.
Italian Shrimp Pasta
Spaghetti alle Vongole
Italian Braised Chicken
Creamy Garlic Parmesan Gnocchi
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Focaccia
Easy, homemade and the best Focaccia with garlic, rosemary and oregano toppings. This Focaccia bread recipe is soft, fluffy and great as an appetizer.
4.55 from 479 votes
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By Bee Yinn Low
Yield 6People
Prep 10 minutesmins
Additional Time 1 hourhr
Cook 30 minutesmins
Total 1 hourhr40 minutesmins
Ingredients
2tablespoonsolive oil(to drizzle onto the pan)
Dough:
1 1/2cupswarm water
3tablespoonsolive oil
1 1/4teaspoonssalt
3 1/2cupsall-purpose flour
1tablespooninstant yeast or active dry yeast
Toppings:
1teaspoonsea salt flakes or kosher salt
2clovesgarlic(minced)
1tablespoonschopped rosemary
1tablespoonchopped oregano
Instructions
Drizzle about 2 tablespoons olive oil into a 9" x 13" (22cm x 33cm) pan.
Combine all of the Dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes.
While the dough is rising, preheat the oven to 375°F (190°C).
Gently poke the dough all over with your index finger.
Drizzle it lightly with olive oil, and sprinkle with the salt, minced garlic, rosemary and oregano.
Bake the bread until it's golden brown, 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack and cut into pieces. Serve warm or at room temperature.
Like croissants and brioche buns, focaccia is high in calories and fat. Most people aren't aware of it, but it contains a lot of olive oil, which in excess has the same effect. To lose weight, people should choose whole-grain or rye bread, which has more fibre and is lower in fat and calories.
Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.
I love rosemary focaccia, so I use fresh rosemary, but you can try a different blend of herbs if you'd like to (or leave them out and just make garlic focaccia). Flour: All-purpose flour or bread flour is perfect for making focaccia bread.
Now, focaccia uses plenty of olive oil, not only in the dough, but for kneading, proofing, in the baking pan, and on the bread's surface before baking. All this fat means the texture is light, moist and springy, the crust emerges golden and crisp, plus the center stays soft for days afterwards.
White Bread. White bread doesn't rank too high when it comes to nutrition. ...
Specialty Breads: Ciabatta, Pita, Focaccia and Brioche. Most specialty-style breads, like ciabatta, pita bread, focaccia and brioche are made with refined white flour.
“It does not contain simple sugars like sucrose, the classic white sugar, which promotes blood glucose spikes responsible for sudden hunger pangs. Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains.
So why does it tend to be more expensive to purchase? Friends who have worked in the restaurant industry had some thoughts: Focaccia requires a lot of olive oil, which is pricey (though some other breads call for butter and eggs, which pencil out to more in my own Kirkland-brand-olive-oil kitchen).
But though pizza can stand in for a meal, focaccia is more of a snack, or at most an appetizer. In Italy, it's a popular walking-around food. Also, though cold pizza may have a certain raffish charm, focaccia really needs to be eaten when it's hot to be at its best.
FOCACCIA DOUGH. In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the Filippo Berio 100% Italian Extra Virgin Olive Oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts.
Different surfaces affect focaccia texture in different ways. Baking sheets give a thinly crunchy bottom. Cast-iron pans (put in the oven) give more of a nuanced crunch. Our favorite cooking vessel for focaccia is a baking stone lightly sprinkled with semolina flour.
Can you overproof focaccia dough? You can definitely overproof focaccia, but it is difficult. There is so much oil in the dough, and very little sugar, so the yeast is "sleepy" or slow due to both of those elements and less likely to overproof.
Transfer the dough to the baking sheet: Place a sheet of parchment paper in the bottom of a baking sheet for thinner focaccia or a 9x13 cake pan for thicker focaccia.
The longer you allow the dough to rise, the more air and spongy the bread will be. Overnight Dough: Proofing the dough for 9-14 hours overnight in the fridge is my preferred method, because of the slower fermentation. This process yields a better focaccia texture and taste.
When you pair prebiotic bread with probiotic KeVita, something beautiful happens. Follow the recipe to bake a focaccia loaf that is topped with delicious prebiotic ingredients that help feed the good bacteria in your gut.
Is focaccia high in carbs? Conventional focaccia is made with wheat flour and has about 20g of carbs per serving. But this keto focaccia bread is completely grain free and has only 5g of carbs and 2.5g of fiber.
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Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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