Homemade Focaccia Bread

Homemade Focaccia Bread

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I spent most of Sunday afternoon in the kitchen trying new recipes and making homemade spaghetti. However, I found time to try this recipe for homemade Focaccia bread.

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

The recipe turned out really good and I would like to share it with you. Here’s how I made it:

ball of dough on messy kitchen counter

How To Make Homemade Focaccia Bread

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 the mixture is combined and forms a ball, then turn it off.

greased dough ball in bowl

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). It should double in size.

ball of homemade focaccia dough in bowl

First, preheat oven to 400 degrees F. Grease a baking sheet with 1 tablespoon olive oil.

Next, 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.

Homemade Focaccia Bread

Brush the riveted dough with remaining olive oil.

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

Bake for 15 to 20 minutes or until lightly browned.

Homemade Focaccia Bread ready to eat

I have put off making bread for a long time. However, I think part of the reason why I haven’t made any before now is the fact that I love bread so much.

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
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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.

Notes

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.

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
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