Focaccia Bread Recipe

Flour: The base of the bread, providing structure and texture.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps with browning.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

Water: Hydrates the dough and activates the yeast.

Olive oil: Adds richness and moisture to the bread.

Fresh rosemary: Provides a fragrant, herbal flavor.

When making focaccia bread, ensure that the water used to dissolve the yeast is warm, but not too hot. The ideal temperature is around 110°F (43°C). If the water is too hot, it can kill the yeast, preventing the dough from rising properly. Additionally, when dimpling the surface of the dough before baking, use your fingertips to create deep indentations. This helps to trap the olive oil and rosemary, enhancing the flavor and texture of the bread.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• sugar - Substitute with honey: Honey adds a slight floral note and helps with browning.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients without needing to be activated in water first.

• warm water - Substitute with milk: Milk can make the bread slightly richer and softer.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• olive oil - Substitute with butter: Butter adds a rich, creamy flavor to the bread.

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities as it has a more concentrated flavor.

• chopped fresh rosemary - Substitute with thyme: Thyme provides a different but complementary herbal note.

• To keep your focaccia bread fresh, store it in an airtight container at room temperature. It will stay good for up to 2 days.
• If you want to extend its shelf life, wrap the bread tightly in plastic wrap and then place it in a resealable plastic bag. Store it in the refrigerator for up to a week.
• For freezing, first let the focaccia cool completely. Cut it into individual portions to make it easier to thaw and use later.
• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date so you can keep track of how long it has been stored. Focaccia can be frozen for up to 3 months.
• When you're ready to enjoy your focaccia bread, remove the desired portions from the freezer and let them thaw at room temperature for a few hours.
• To refresh the bread, preheat your oven to 180°C (350°F). Place the thawed focaccia on a baking sheet and warm it in the oven for about 10 minutes.
• For an extra touch, drizzle a bit of olive oil and sprinkle some fresh rosemary on top before reheating to revive its delightful aroma and flavor.

• Preheat your oven to 180°C (350°F). Wrap the focaccia bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quick reheat, use a toaster oven. Set it to 180°C (350°F) and place the focaccia bread directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-crisping.

• If you prefer a softer texture, you can use the microwave. Place the focaccia bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as it can become chewy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the focaccia bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 160°C (320°F). Place the focaccia bread in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• Mixing bowl: A large bowl used to combine the flour, salt, and sugar, and later to mix in the yeast mixture and olive oil.

• Measuring spoons: Used to measure out the salt, sugar, and yeast accurately.

• Measuring cup: Used to measure the warm water and olive oil.

• Wooden spoon: Useful for mixing the dough before kneading.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the dough while it rises to keep it moist.

• Greased bowl: A bowl lightly coated with oil to hold the dough as it rises.

• Baking sheet: A flat sheet used to bake the focaccia in the oven.

• Oven: Preheated to 220°C (425°F) for baking the focaccia.

• Fingers: Used to dimple the surface of the dough before baking.

• Knife: For slicing the focaccia once it has cooled slightly.

• Pastry brush: Optional, for drizzling olive oil evenly over the dough.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Proof in a warm oven: Speed up the rising process by placing the dough in an oven set to its lowest temperature, then turning it off.

Pre-measure ingredients: Measure all ingredients beforehand to streamline the mixing process.

Use parchment paper: Line the baking sheet with parchment paper for easy transfer and cleanup.

Instant yeast: Substitute active dry yeast with instant yeast to skip the dissolving step.