A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Also, serve it with balsamic vinegar and olive oil for a great appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread. This Italian classic is as popular as pizza. In fact, I doubt there is anyone who does not know pizza and focaccia. The dough is very similar, yet not the same. Often, we make a focaccia pizza at home using this dough.
Step-by-step: Easy focaccia recipe
Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110 F), yeast, oil, and sugar. Stir and set aside to foam for 3 mins. Dry ingredients – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well. Knead – Transfer to a well-dusted worktop and knead for 4 to 5 minutes. Alternatively, knead in a stand mixer with a hook attachment on medium speed for 3 minutes. Bowl – When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. You can also leave it to rise in the fridge overnight. Shape – Once the dough is double in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips. Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until almost doubles in volume.
Oven – About 30 minutes before baking preheat the oven to 400°F / 200°C / Gas Mark 6. Assemble – Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Drizzle with olive oil. Cast iron pan – I’ve used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan. Rectangle pan or baking sheet – And, I’ve used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan.Pro tip – Coating the herbs and onion slices with oil will prevent them from burning in the oven during baking.
Bake – Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on the top. Then, transfer to a cooling rack for 10 minutes.Pro tip – If necessary, tent the top with aluminum foil to prevent burning. (I did not need to tent) Cool – Transfer to a cooling/wire rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt.
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