Last updated on January 18th, 2015
It’s bitterly-cold here in New York’s Hudson Valley. It’s dang cold in my kitchen, too. To warm my soul, this morning I fired up the oven and baked a great big loaf of focaccia. Who wants to taste this fabulicious flatbread?
As a rule, focaccia is very easy to make. But depending on the recipe you follow, the bread can turn out tough and dry, or thick and heavy. My recipe produces the same focaccia I enjoyed while visiting Italy. It’s delightfully chewy, olive-oily, and salty. In other words, it’s everything focaccia ought to be!
To start, pour some warm (110°F) water into a small bowl or pint measure.
Then add some dry active yeast…
And some sugar.
Whisk up the works. Let the mixture sit until it foams — about 5 minutes.
Meanwhile, say “hello” to the most food-savvy beagle in the world. She is watching our every move.
Now plug in your mixer, and attach the dough hook.
No standing mixer for you? You can mix and knead the dough entirely by hand, just as all bread-makers did prior to 1940.
(Pssst…I just checked, and KitchenAid mixers are about $20 cheaper this month over at Amazon.)
Tip 5 cups all-purpose (or “plain”) flour into the mixing bowl…
And add some kosher salt.
Then add 1/2 cup of good olive oil. Don’t skimp here — a hefty amount of olive oil will give your focaccia a great taste and texture.
Finally, add the yeast mixture.
Blend the works at low speed until the flour disappears — about 1 minute.
No pictures of these next 2 steps: Knead the dough at “medium” speed for 3 minutes. Then turn the machine off, and let the dough rest for 2 minutes.
Then turn the machine on, and knead until the dough loses its stickiness — about 2 minutes.
Scrape the dough onto your work surface (you won’t need to add flour), and knead it by hand a couple of times, just to form a ball.
Then grease a large bowl with olive oil, and add the dough. Flip the dough to make it slick on both sides.
Cover the bowl with plastic wrap, and set it in a warm spot until the dough doubles in volume — about 2 hours. As you can see, my “warm” spot is a common heating pad.
And why do I need a heating pad? Because I live in a very old, very drafty house.
Now grab a rimmed, 12×15-inch baking sheet, and coat it with 1/2 cup good olive oil.
That was not a typo. As I mentioned earlier, plentiful olive oil will result in a better focaccia.
Punch down the dough…
Then drop it onto your oiled baking sheet, and pat it into a rough rectangle.
Then flip the dough over, and violently flatten and stretch it to cover the baking sheet.
Ha ha ha! The dough will mock your stretching-attempts. It will bounce back every time you pat it out.
This next step will put an end to the dough’s elastic ways:
Brutally — and I do mean brutally — pierce the dough all over with your finger tips. Piercing the dough, not merely marking it with your knuckles, as some recipes recommend, will result in the craggy top for which focaccia is famous. The top should resemble the face of a man who does not follow my grooming advice.
The finished dough will look like this. Cover with plastic wrap, and let rise for 30 minutes.
Now is the time to preheat the oven to 425°F.
Before baking, drizzle the top with a little olive oil (yes!) and sprinkle with sea salt. If you hate salt, you can sprinkle the top with minced garlic. Or freshly-chopped rosemary. Or dried Italian seasoning.
You are the boss of your own focaccia topping.
Bake until the top turns golden brown — 25-30 minutes. In my low-end gas oven, the loaf was ready in exactly 25 minutes.
Here’s the only hard part of the recipe: You must not touch the loaf until it has cooled completely. Otherwise, steam will escape, and your focaccia will dry out. Patience is a virtue, baby.
I let my focaccia cool for 3 hours on the baking sheet. Then I transferred the loaf to a large cutting board for easy slicing.
And what a gorgeous loaf it is! The top is craggy, golden, and glistening with sea salt. And the interior, or “crumb,” is moist and fragrant.
Delicious, delicious, delicious.
Here’s a printer-friendly version of the above:
A Better Focaccia
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 12×15-inch loaf
1 3/4 cup warm (110°F) water
2 1/4 teaspoons active dry yeast
1 tablespoon sugar
5 cups all-purpose flour
1 tablespoon kosher salt
1 cup excellent extra virgin olive oil, divided
Toppings: a drizzle of extra virgin olive oil, and a sprinkling of either coarse sea salt, freshly-chopped rosemary, minced garlic, or dried Italian seasoningSpecial Equipment: a standing mixer (or, you can knead the dough by hand); a large bowl, lightly greased with olive oil; a rimmed, 12×15-inch baking sheet
In a small bowl or a 2-cup glass measure, whisk together the water, yeast, and sugar. Let stand until foamy — about 5 minutes.
Tip the flour into the workbowl of a standing mixer. Add the kosher salt, 1/2 cup olive oil, and the yeast mixture. Blend at “low” speed until the flour is fully incorporated into the liquid ingredients. Then turn the mixer to “medium” speed, and knead for 3 minutes. Turn the machine off, and let the dough rest for 2 minutes. Then continue kneading at “medium” until the dough is smooth, elastic, and not sticky — about 2 minutes.
Scrape the dough into the greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in volume.
Pour the remaining 1/2 cup oil onto the baking sheet. Punch down the dough, scoop it onto the baking sheet, and pat it into a rough rectangle. Then flip the dough, and stretch it, as much as you are able, to the edges of the sheet. Using your fingertips, roughly pierce the dough all over. Be brutal here — the piercings will result in the famous “craggy” focaccia top. Cover with plastic wrap, and let rise for 30 minutes.
Meanwhile, adjust the oven rack to the lower-middle position, and preheat the oven to 425°F.
Before baking, top the dough with a drizzle of olive oil, and sprinkling of either sea salt, freshly-chopped rosemary, minced garlic, or dried Italian seasoning.
Bake until golden — 25-30 minutes. To insure the best texture and taste, let the loaf cool completely before slicing.
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates.
More fabulousness from Kevin’s kitchen:
Kale Pesto
Creamy Dreamy Mini Quiches (GF)
Raspberry Pavlova (GF)
AllisonK says
YUM!!! I love foccacia, and have no plans this weekend. I think I’m going to do it!
Tammy says
Well my sub-zero early New Hampshire Saturday morning just got booked solid!
Catharine R. says
This looks similar to the focaccia I tried in Tuscany. You are right — lots of good olive oil is the secret!!! Can’t wait to try!
Marjean says
Absolutely fabulous!! I knew you were cooking up something wonderful – I could smell it baking all the way over here in Oregon. Will have to try this soonest!
Delores Short says
Wow!! Another winner!!! Thank you
Heidi Haas says
Kevin – do you have an olive oil you would recommend?
Norma says
Definitely making this to go with butternut squash soup tomorrow. YUMMY! Thank you!
badger gardener says
Oh, I can’t wait to make this. I have to head off to a meeting this morning but am going to get this started as soon as I get back. I never tried my own focaccia before, but this looks like the easiest bread recipe yet.
I made your snowshoe naan again last week. Yum.
gina says
I have never tried this, you make it look very easy.
Jane Rutkowski says
OMG! This looks SOOOO good. I’m definitely going to make this. It’s gonna smell like an Italian restaurant in my house tomorrow. Yum … mmmn … oh, my. I can’t seem to stop myself :-))
Mary in Iowa says
The King Arhur Flour company sells a so-called Italian flour that’s purported to make better focaccia and pizza crust. I think it may have a lower percentage of protein, thus less gluten to make the dough fight back when being stretched. Is there anything to this claim or is it just a way to market designer flour and charge a heftier price? Ever tried it?
Donna Susan Westberg says
Never made this bread before. It was really easy to make and bake. Now mine just cool and I got to taste it’s amazing flavor. Wow an awesome tasting bread. Yummy 🙂 Thanks for the recipe!
Kevin Lee Jacobs says
Hi Donna – So glad you tried — and liked — the bread!
Barbara Zakrzewski says
Another great recipe to try. Thanks Kevin!
Beverly, zone 6, eastern PA says
My husband made your other Focaccia, the one with Herbes de Provence, and we took it to his family’s Thanksgiving, then he made another batch for my family’s Christmas celebration. A big hit both times. He is just beginning a great Bread Adventure in his retirement and your photo tutorial makes it so easy to follow. Thanks for all you do !!
Sheri says
My oven hit the skids this last week. I have been debating if I should try to live without one, learn new ways to just live with a stove top. Don’t think it’s gonna happen.
sharon weippert says
When you remove the focaccia bread from the oven do you turn it out on to a rack or do you leave it in the pan for the 2-3 hours?
Thanks, love your site.
Sharon
Allisonthebaker says
I’ve made lots of pizza and frequently torn the dough whilst stretching and patting it out. Wondering if your assertive method of “brutally piercing” actually pierces, or makes deep dimples?
I am baking this afternoon….0=;)
Kevin Lee Jacobs says
Hi Sharon – You can turn the focaccia onto a cooling rack, but you certainly don’t have to. I let mine cool directly on the baking sheet.
Joanna says
I am amazed with your pictures! – you always take them at the right moment, so it’s really easy to follow along. Thank you Kevin! 🙂
Jayne says
This looks amazing!! Can’t wait to try it!
Lynn says
Looks delish ! If I lived in your house I would weigh 300 lbs ! How do you guys keep your svelt figures ??? LOL
Trudi Dido says
Ok i will give this one a gluten free try . it can’t be too bad (.Udi’s makes the driest stuff they call bread ,ever . if it does not translate to gluten free I will probably go hang my head. If its awesome I will brag on your recipe
Phillis says
Yep, yep, yep! One more of your recipes that I must try. Your recipes all seem doable — no matter the steps involved — it’s very encouraging to wannabe cooks!
Carol H. says
Can’t wait to try this! In addition to chopped rosemary have you used seedless red grapes (cut in half) on top? It’s delicious.
Strelsi says
Wow. I’ve been baking all kinds of breads for a very long time and thought I did a pretty nice Focaccia. Then I tried your recipe this morning. It is amazing. Tons of flavor and soft and tender inside. I added roasted garlic and rosemary and the sea salt to mine. It really is as easy as your tutorial suggests! Until you come up with an even better one, I have a new Focaccia recipe. Lunch will be Balsamic roasted chicken slices layered with Provolone, Caramelized Onion and Romaine wrapped in thin slices of Focaccia. Thanks so much for taking the time to share this.
Strelsi
Judy Pennington says
Dear Lord, how do you stand to wait for 3 hours all the while smelling the heavenly aroma of freshly baked bread?? You must have the patience of a saint or else you ate something else to satisfy the craving for the bread. 🙂
Laura Pinto-Nguyen says
Yummy! I am gluten free now so I have had to forfeit making focaccia but I used to make mine with a mashed potato and it made it oh so soft inside. I also added some chopped fresh sage in the dough before shaping it into the baking sheet.
Michelle says
My first attempt is on the rise! So far, so good. I think I will top mine with Italian seasoning AND sea salt. I’m not sure I can handle the wait time…
della says
This sounds yummy. How long will it last ? Their is only 1 of me in the house now so it won’t get eaten as fast. Can you freeze it for later use ? LV all the different comments on this. I still want to live close to you. Can’t wait to see what you are going to make next.
cindee w says
That beautiful beagle makes me smile every time. Nothing like a hound.
Kat says
You have the best posts for making just about anything…. I love that you explain all steps in detail, even when it seems…weird.
I am looking forward to trying this recipe.
Tammy says
Kevin, I made the focaccia this weekend. It’s every bit as wonderful as you say. Thank you for sharing this recipe — I can’t imagine why I’d ever buy focaccia again when I can make it so easily.
Carol T. says
Love your recipe for foccicia, Kevin!!! So fun to prepare….now, waiting for it to cool and eat! I adore the way you present your recipes. Thanks!
Tiffany says
For “Mary in Iowa”
ALL European flour(s) have much less gluten than US Flour does. Think the ratio is US 70% (which is about to be upped once again) and European 40%. And….that is why Gluten Intolerant people CAN eat any European bread or pastries they wish (if you’re lucky to be on holiday there), but cannot do the same in the U.S. The European’s mill their flours the old fashioned way (stone mills) and not in factories (like we do) using high speed steel grinding machines which ultimately removes anything of value from the wheat. Hope this helps.
Whenever I make something from American wheat I ferment the dough 24 hrs or more to allow the gluten and phytic acid to dissipate to zero. After that period of time I bake it. Works great and I can eat it without getting sick or having a Rheumatoid Arthritis attack.
Pam says
Thanks for the recipe, Kevin! I enjoy bread making on cold winter days so I made this soon after it posted. It was easy (I don’t have a stand mixer but I used my handy old bread machine to do the mixing and kneading for me). Made the house smell wonderful and we ate it with dinner. The leftovers are being toasted for breakfast each day. yum.
SParran says
This recipe came out great! I even forgot to let it rise the second time so it probably did not get too thick but it looks good and tastes even better. I put grated garlic in the baking pan with the 1/2 cup of oil and then sprinkled my fresh rosemary all over the top. If it came out this good with making mistakes I can only imagine how good it will be the next time. Had the 1st slices with shrimp fra diavalo. I’m so glad I found this site (my sis-in-law sent it to me, thanks Kath). You have perfect instructions and the pictures are a huge plus. Thank you for the post and will be awaiting more!
Terri says
WOW! That looks yummy : )
Norma says
Just made this tonight to go with a beauty seafood chowder. By far the best recipe of yours I have ever used. Such clear and easy to follow instsructions and such a delicious result! Thanks so much Kevin (Only the second bread I’ve ever attempted and I’m 55!)
linda says
I just tasted my first focaccia. I put herbs de provence and sliced red onion on mine. delish. next time I think I will put the seasoning and onions in the dough or maybe roasted garlic. I am going to use it as a bun for my chicken burger tonight! thanks sooo much.
Jean says
I can almost smell this baking.
Barbara Davidge says
I have made this several times, GREAT recipe Kevin 🙂
Sarah says
Ohmagosh. I must make this. Sounds perfect.
Tita says
I’m always looking for a better Focaccia recipe and will try yours. But what I loved most, was that you took the time to make a picture of that beautiful doggie begging for a sample! Thankk you.
Tita