Focaccia Bread Recipe

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

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise and gives it a light, airy texture.

Water: Hydrates the dough and activates the yeast.

Olive oil: Adds richness and helps create a crispy crust.

Fresh rosemary: Provides a fragrant, herbal flavor that complements the bread.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the bread more elastic and giving it a better texture.

• 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 kosher salt: Kosher salt has a coarser grain and can enhance the flavor profile of the focaccia.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and may reduce rising time.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

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

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a mild flavor that works well in 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 offers a different but complementary herbal note to the focaccia.

• Allow the focaccia bread to cool completely at room temperature. This helps prevent condensation, which can make the bread soggy.

• Wrap the focaccia tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep the bread fresh and prevent it from drying out.

• For short-term storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days.

• For longer storage, consider freezing the focaccia. Wrap it in an additional layer of aluminum foil or place it in a freezer-safe bag to protect it from freezer burn.

• Label the package with the date to keep track of its freshness. Focaccia can be frozen for up to 3 months.

• When ready to enjoy, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.

• To refresh the texture, preheat your oven to 180°C (350°F). Place the thawed focaccia on a baking sheet and warm it for about 10 minutes. This will help restore its crispy exterior and soft interior.

• If you prefer, you can also reheat individual slices in a toaster oven for a quick and convenient option.

• For added flavor, drizzle a bit of olive oil and sprinkle some fresh rosemary on top before reheating. This will enhance the aroma and taste, making it feel freshly baked.

• Enjoy your focaccia bread as a delightful accompaniment to soups, salads, or simply on its own as a tasty snack.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Wrap the focaccia bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, open the foil for the last 2-3 minutes of reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the focaccia bread directly in the skillet.
  3. Cover the skillet with a lid to trap the steam and heat for about 2-3 minutes on each side, or until the bread is warmed through and slightly crispy.

• Microwave Method:

  1. Place the focaccia bread on a microwave-safe plate.
  2. Cover it with a damp paper towel to maintain moisture.
  3. Microwave on medium power for 30-45 seconds. Check and add more time in 10-second increments if needed.

• Toaster Oven Method:

  1. Preheat the toaster oven to 180°C (350°F).
  2. Place the focaccia bread directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-7 minutes, or until the bread is warmed through and the edges are slightly crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 160°C (320°F).
  2. Place the focaccia bread in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway to ensure it doesn't get too crispy.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix the dough.

• Separate bowl: A smaller bowl to dissolve the yeast in warm water.

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

• Measuring spoons: Used to measure the salt and chopped fresh rosemary.

• Wooden spoon: Useful for mixing the yeast mixture and olive oil into the flour mixture.

• Clean surface: A flat, clean surface for kneading the dough.

• Kitchen towel: Used to cover the dough while it rises.

• Baking sheet: A flat sheet to transfer the dough onto for baking.

• Oven: Preheated to 220°c (425°f) for baking the focaccia.

• Olive oil brush: For drizzling olive oil over the dough before baking.

• Cooling rack: To let the focaccia cool slightly before serving.

Prepare ingredients in advance: Measure and set aside flour, salt, and olive oil before starting. This will streamline the process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. It saves time and effort compared to kneading by hand.

Quick rise method: Place the dough in a warm oven (around 30°C or 85°F) to speed up the rising process.

Preheat the oven early: Turn on the oven while the dough is rising to ensure it's ready when you need it.