Focaccia Bread

      Tessa’s Recipe Rundown

      Taste: Olive oil + fresh rosemary + salt = a rich, savory, and irresistible flavor!

      Texture: Soft and chewy on the inside with delightfully crisp golden edges.

      Ease: No need for kneading or mixers, just time and a bit of patience.

      Why You’ll Love This Recipe: Remarkably forgiving and easy for beginners, yet the results are truly impressive.

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      My focaccia recipe is among the most rewarding low-effort breads you can create at home.

      After viewing Salt Fat Acid Heat on Netflix, I modified my original focaccia bread recipe to decrease the yeast and increase the fermentation time.

      This significantly enhanced the flavor and texture without adding complexity. Actually, this technique now allows for flexibility, enabling you to bake on the same day or refrigerate the dough for several days to develop richer flavor.

      **Sprinkle of Science**

      **Ingredients Notes**

      - Active dry yeast – A small quantity of yeast combined with a long rise time results in a more flavorful bread.

      - All-purpose flour – The base of our focaccia bread, no need to purchase bread flour!

      - Granulated sugar – Just a touch to nourish the yeast during fermentation.

      - Salt – Don’t hold back! It might seem like a lot (with three additions), but trust the process.

      - Fresh rosemary – Provides fragrance and that classic taste. Finely chop it to avoid burning, and fresh is always best.

      - Extra virgin olive oil – Again, don’t skip it. While it may seem like a lot, it contributes to flavor, moisture, and crispiness.

      **How to Make Focaccia Bread (Step by Step)**

      1. **Activate the yeast.** In a large bowl, mix warm water (110-120°F), yeast, and sugar. Let sit until it starts to foam slightly, about 5 minutes. The surface should appear cloudy with small bubbles.

      2. **Mix the dough.** Stir in 2 teaspoons of chopped rosemary, half the flour, and salt. Add ½ cup of olive oil, then gradually incorporate the remaining flour until a rough, slightly sticky dough forms. The dough should look uneven and loose, not smooth.

      3. **First rise (bulk fermentation).** Using wet hands, transfer the dough to a lightly oiled bowl, cover, and allow it to rise at room temperature for 8–10 hours, or until it has doubled in size. Optional: Refrigerate for up to 3 days for enhanced flavor.

      4. **Spread onto pan.** Generously coat a rimmed half-sheet pan with the remaining ½ cup of olive oil. Turn the dough out and gently stretch it to fit the pan. If it springs back, cover and let it rest for 10 minutes, then continue stretching.

      5. **Dimple deeply.** Use your fingertips to create deep dimples all over the dough, reaching down to the bottom of the pan. This adds texture and holds the brine.

      6. **Add the brine.** Dissolve salt in warm water and pour evenly over the dough, letting it pool in the dimples.

      7. **Second rise.** Cover loosely and let rise until visibly puffy, about 45 minutes.

      8. **Bake.** Preheat the oven to 450°F. Sprinkle the dough with flaky salt and the remaining rosemary. Bake on a stone for 25–30 minutes until it's deeply golden with crisp edges.

      To ensure crispy golden edges, I recommend using a pizza stone for baking the pan of focaccia dough. If a pizza stone isn’t available, you can flip a high-quality rimmed baking pan and use it instead.

      **Variations for Homemade Focaccia Bread**

      - **Fresh herbs** – Feel free to incorporate herbs of your choice. Fresh sage is a tasty alternative/addition. Fresh thyme, basil, and chives also work well.

      - **Toppings** – Top the bread with your favorite ingredients. I enjoy shredded cheese (parmesan works well), crumbled feta or goat cheese, torn fresh mozzarella, olives, bell peppers, cherry tomatoes, or even caramelized onions.

      - Homemade everything bagel seasoning adds a fun twist.

      - **Garlic cloves** – Incorporate fresh, finely minced garlic into the dough.

      - **Pizza** – Create a Focaccia Pizza!

      - **Sandwiches** – Slice your cooled bread in half with a serrated knife to make focaccia sandwiches.

      - Dip in your favorite soups!

      **Storage**

      Focaccia bread is best enjoyed the day it’s made. Store leftovers in a plastic bag for up to 1 day or freeze for up to 1 month. Allow it to thaw at room temperature, then warm in a 325°F