Homemade Focaccia Bread
Recipe

Homemade Focaccia Bread

Published on Wednesday, May 03, 2023
by
Lisa Green

Acid Reflux
GERD
IBS
Jump to Recipe

Focaccia Bread is Pizza’s grandfather.  

But there is a difference between pizza-type focaccia and bread-type focaccia. The bread type has a chance to rise one more time, after rolling it out onto the baking sheet. This bread is one of the simplest to make. It's a yeast bread, but the difficulty level is that of a quick bread (much easier!).  

This dough recipe is my basic dough recipe. 

I use it for pizza, rolls, breadsticks, and focaccia. The only difference is the resting and proofing times, to get the desired results. Bread can be finicky. The humidity and the temperature outside (as well as in your kitchen) can impact yeast bread. Yeast is alive and thrives in moist environments at about 99-105℉. The water can’t be too cold or too hot. If it’s too cold, the yeast won’t “wake” up; if it’s too hot, the yeast will die. I recommend using a kitchen thermometer to check the temperature of the water before it’s added to the yeast. Sugar is the yeast's food, whereas salt on the other hand kills yeast. There is salt in this recipe, and is in all bread recipes, to not kill the yeast, the ingredients must be put in the mixer in a specific order.  

This is a great recipe to make to serve at gatherings!

I recommend topping the focaccia bread with parmesan cheese and fresh herbs, but you can put whatever you’d like on it. Bell peppers, mushrooms, basil, spinach, zucchini, olives, and artichokes are good options, but the possibilities are endless. You could even make this a sweet focaccia by adding fruit!

Just make sure that when you add ingredients such as fresh herbs and spinach you are waiting until the bread has cooked at least halfway through to add them, or wait until the bread has finished baking, so they do not burn.

[[ recipeID=recipe-8lfvgu9oq, title=Homemade Focaccia Bread ]]

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Lisa Green

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Homemade Focaccia Bread

Servings: 8

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

  • 1 cup warm water around 100℉ 
  • 1 ½ teaspoons active dry yeast
  • ½ teaspoon salt
  • 1 Tablespoon sugar
  • 3 cups (give or take) bread flour
  • ¼ cup olive oil
  • Optional Toppings: Fresh herbs, Parmesan cheese

Instructions

  1. Preheat the oven to 425℉.  
  2. In a stand mixer add the yeast and then the warm water, preferably 100℉. You don’t want it too much warmer, because it will kill the yeast, nor too much cooler because it won’t activate the yeast. Mix the water with the yeast and let bloom for approximately 5 minutes. 
  3. Once this has completed add the sugar then the flour then the salt on top of the flour, so it doesn’t directly touch the yeast.  
  4. With the dough hook attachment turn the mixer on low. Mix for about 7 minutes on low. While it is mixing, you will add the olive oil slowly to the mix. Continue watching the dough to see if it needs more flour or water.  
  5. Now turn the mixer on medium and mix for about 3 minutes. The mixer will start to dance at this point.  
  6. Be sure you have a clear counter space! The dough is finished when it forms a ball and the bowl is completely clean. 
  7. Now put a warm wet towel over the dough ball and let it rest for 20 minutes. 
  8. Once the dough has had time to rest, (relaxing the gluten, so it’s easier to manipulate) place it on a floured countertop, or wherever rolling out the bread will be the easiest.  
  9. Now roll the dough out with a rolling pin, then put it in a ½ sheet tray, or a medium size baking pan.
  10. Once the bread has sufficient divots (do this with your fingers), top it with olive oil, salt, pepper, and any other toppings you’d like. Save the fresh herbs either ½ through baking or when the focaccia bread is finished. 
  11. Bake for about 12-17 minutes at 425℉. The edges will be slightly brown, and the dough will be cooked thoroughly.  

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 7.6g 11%
Saturated Fat 1.1g 5%
Trans Fat 0g
Sodium 146.5mg 6%
Total Carbohydrate 38.6g 12%
Dietary Fiber 1.2g 4%
Sugars 1.5g
Protein 6.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Difficulty level:4


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking and using equipment)


Optional Ingredients are not included in the Nutrient Analysis.