Homemade Focaccia Bread

Homemade Focaccia Bread

I spent most of Sunday afternoon in the kitchen trying new recipes and making homemade spaghetti. I finally took on the challenge of bread making. I tried a recipe for homemade Focaccia bread and it turned out really good for a first try. I may need to do it again… and again…. and again…

This dimpled Italian flat bread is slightly crisp on the outside and soft and chewy on the inside and flavored with olive oil, garlic, and herbs.

Here’s how I made it:

Homemade Focaccia Bread is a dimpled, slightly crisp, soft and chewy Italian flat bread seasoned with olive oil and Italian herbs. Italian yumminess! | TheMountainKitchen.com

Combine warm water, sugar, and yeast in a glass or bowl; let stand for 5 minutes.

Combine flour and salt in a food processor and pulse several times to combine.
With processor running, add the yeast mixture and 1 tablespoon oil through the opening at the top. Keep the food processor running until mixture is combined and forms a ball, then turn it off.

Lightly flour your workspace. Turn out the dough ball and knead for about 5 minutes.

After 5 minutes, place the dough into a bowl coated with olive oil. Turn the dough to coat.

Cover and let rise in a draft-free warm place (85 degrees F is ideal. I ran a warm shallow water bath in the sink and placed the bowl into the water), for 1 hour or until the size of the dough is doubled.

Homemade Focaccia Bread is a dimpled, slightly crisp, soft and chewy Italian flat bread seasoned with olive oil and Italian herbs. Italian yumminess! | TheMountainKitchen.com

Homemade Focaccia Bread is a dimpled, slightly crisp, soft and chewy Italian flat bread seasoned with olive oil and Italian herbs. Italian yumminess! | TheMountainKitchen.com

Preheat oven to 400 degrees F. Grease a baking sheet with 1 tablespoon olive oil.

Remove the cover from the dough and punch it down inside the bowl. Knead lightly 4 or 5 times. Press dough into a rough 8 ½ by 10 ½-inch rectangle (it doesn’t have to be perfect) onto the prepared baking sheet.

Using the handle of a wooden spoon, press into the dough to make indentations at about 1-inch intervals.

Brush the riveted dough with remaining olive oil.

Sprinkle with garlic, oregano, salt, and parsley and lightly press the toppings into dough.

Bake for 15 to 20 minutes or until lightly browned.

Homemade Focaccia Bread is a dimpled, slightly crisp, soft and chewy Italian flat bread seasoned with olive oil and Italian herbs. Italian yumminess! | TheMountainKitchen.com

Homemade Focaccia Bread is a dimpled, slightly crisp, soft and chewy Italian flat bread seasoned with olive oil and Italian herbs. Italian yumminess! | TheMountainKitchen.com

I have put off making my own bread for a long time. I think part of the reason why I haven’t made any before now is the fact that I love bread so much. I try to shy away from it as much as possible.

Good grief was this good Focaccia !! If you have never tried Focaccia Bread with a splash of balsamic vinegar, you really are missing out.

Oh boy, I think I’m in trouble…

Homemade Focaccia Bread

Homemade Focaccia Bread is a dimpled, slightly crisp, soft and chewy Italian flatbread seasoned with olive oil and Italian herbs. Italian yumminess!
Course Side Dish
Cuisine American, Italian
Keyword bread, Focaccia, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 267kcal

Ingredients

  • 1 ¼ cups warm water (105 degrees F to 115 degrees F)
  • 2 teaspoons sugar
  • ¼ ounce envelope active dry yeast
  • 3 ¾ cups all-purpose flour
  • 1 ¼ teaspoons salt
  • 3 tablespoons extra virgin olive oil divided
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon coarse kosher salt
  • 1 tablespoon fresh parsley chopped

Instructions

  • Combine warm water, sugar, and yeast in a glass or bowl; let stand for 5 minutes.
  • Combine flour and salt in a food processor and pulse several times to combine.
  • With processor running, add the yeast mixture and 1 tablespoon oil through the opening at the top. Keep the food processor running until mixture is combined and forms a ball, then turn it off.
  • Lightly flour your workspace. Turn out the dough ball and knead for about 5 minutes.
  • After 5 minutes, place the dough into a bowl coated with olive oil. Turn the dough to coat.
  • Cover and let rise in a draft-free warm place (85 degrees F is ideal. I ran a warm shallow water bath in the sink and placed the bowl into the water), for 1 hour or until the size of the dough is doubled.
  • Preheat oven to 400 degrees F. Grease a baking sheet with draft-free tablespoon olive oil.
  • Remove the cover from the dough and punch it down inside the bowl. Knead lightly 4 or 5 times. Press dough into a rough 8 ½ x 10 ½ inch rectangle (it doesn't have to be perfect) onto the prepared baking sheet. Using the handle of a wooden spoon, press into the dough to make indentations at about 1-inch intervals. Brush the riveted dough with remaining olive oil. Sprinkle with garlic, oregano, salt, and parsley and lightly press the toppings into dough. Bake for 15 to 20 minutes or until lightly browned.

Nutrition

Calories: 267kcal | Carbohydrates: 46g | Protein: 6g | Fat: 5g | Sodium: 440mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 11mg | Iron: 2.8mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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