Homemade focaccia bread is a traditional Italian flatbread known for its soft, chewy texture and savory flavor. It’s typically made from a simple dough consisting of flour, water, yeast, salt, and olive oil. And what’s the best part? It’s easier to make than you think! One thing you need to keep in mind – you’ll need to reserve a little over 4 hours to make the bread from start to finish (most of the time is waiting for the dough to rise). So while you won’t be able to whip this up right before dinner, you can plan ahead and have a wonderful side to go along with your delicious meal!
Ingredients: The basic ingredients for focaccia bread include bread flour, water, active dry yeast (or instant yeast), salt, and extra virgin olive oil. Some recipes may also include additional flavorings such as herbs (like rosemary or thyme), garlic, olives, onions, or even cherry tomatoes.
Preparation: To make homemade focaccia bread, you start by mixing the flour, water, yeast, salt, and olive oil together in a bowl. Once the dough comes together, you knead it until it becomes smooth and elastic. Then, you let it rise in a warm place until it doubles in size.
Shaping: After the dough has risen, you transfer it to a baking sheet or a shallow baking pan greased with olive oil. You gently press and stretch the dough to fit the pan, creating a flat surface.
Toppings: Before baking, you can customize your focaccia with various toppings. Classic options include a drizzle of olive oil, coarse salt, and fresh rosemary sprigs. You can also add sliced olives, cherry tomatoes, onions, garlic, or other herbs and spices.
Baking: The focaccia is baked in a preheated oven until it’s golden brown and cooked through. The baking time typically ranges from 20 to 30 minutes, depending on the thickness of the bread and your oven’s temperature.
Serve: Once baked, homemade focaccia is best enjoyed warm or at room temperature. It’s often served as an appetizer, alongside soups, salads, or as a side dish to pasta dishes. You can also slice it horizontally to make sandwiches or toast it and serve with dips and spreads.
Texture and Flavor: Homemade focaccia bread has a soft, airy crumb with a slightly chewy texture. It’s characterized by its rich olive oil flavor and a subtle hint of salt. The crust is crisp on the outside, while the interior remains tender and moist.
Overall, homemade focaccia bread is a versatile and delicious addition to any meal, perfect for sharing with family and friends.
Roasted Tomato and Basil Focaccia Bread
Ingredients
For the Dough
- 4 cups Bread flour
- 1 tsp Table salt
- 3¾ tsp Instant Rise Yeast
- 2 tbsp Olive oil, plus ¼ cup for oiling pan
- 1½ cup Warm water
For the Topping
- 1 small Shallot, thinly sliced
- 10-12 Grape or cherry tomatoes, cut in half
- 1 tbsp Member's Mark™ Basil
- ½-⅔ cup Member's Mark™ Extra Virgin Olive Oil, for drizzle
- Member's Mark™ Sea Salt Grinder, as desired
Instructions
- Return the mixing bowl to the stand and knead the dough on low for about 2 minutes, and then medium-low for another 5, or until a smooth dough forms.
- Drizzle a large bowl with olive oil, and place the dough into the bowl. Cover with plastic wrap and allow the dough to proof for about 2 hours, or until doubled in size. (We like to place our dough in the microwave...turned off of course!)
- Use remaining 1/4 cup of oil to brush around a 9 x 13" baking dish. Pour dough into the pan, and use fingers to press the dough to the edges and corners. Cover the pan with plastic wrap again and allow the dough to do a second rise for about 90 minutes.
For the Topping
- While the second rise is going, preheat your oven to 450 degrees.
- Remove plastic wrap from the baking dish, and use your fingers create indents and dimples into the dough. Evenly press the onions and tomatoes into the dough.
- Drizzle dough with additional olive oil. Sprinkle with Member's Mark™ Basil and Member's Mark™ Sea Salt Grinder.
- Bake for about 20 minutes, or until golden brown. When the focaccia is removed from the oven, immediately drizzle it with additional olive oil. Move to a wire rack, and allow it to cool.
