Homemade Italian Herb Focaccia

This golden, aromatic focaccia bread transforms any meal into a special occasion with its crispy exterior and pillowy interior. After perfecting this recipe over dozens of attempts, I'm convinced it's the simplest yet most impressive bread you can make at home, requiring minimal hands-on time while delivering restaurant-quality results.

I first made this focaccia for an impromptu dinner party when I realized I had no bread to serve. My guests were so impressed they thought I'd spent the entire day baking, and now it's my signature contribution to every gathering.

Ingredients

• All purpose flour: Provides the perfect texture without requiring specialty bread flour
• Instant yeast: Speeds up the rising process no proofing required
• Olive oil: Creates that authentic crispy bottom and adds rich flavor use the best quality you can afford
• Warm water: Activates the yeast properly aim for the temperature of a warm bath
• Sea salt flakes: For topping creates those delightful crunchy bites that make focaccia memorable
• Fresh herbs: Like rosemary and oregano infuse the bread with Mediterranean flavors use fresh whenever possible
• Garlic: Adds aromatic depth that develops while baking use fresh cloves rather than pre minced

Step-by-Step Instructions

Prepare the pan:

Drizzle olive oil generously across the entire surface of your 9x13 baking pan. This creates the signature crispy bottom that distinguishes great focaccia. Make sure to spread it evenly across the entire surface for consistent results.

Mix the dough:

Combine water, olive oil, salt, flour, and yeast in a large bowl. Beat with an electric mixer at high speed for a full 60 seconds. The dough will look more like a thick batter than traditional bread dough quite sticky and wet. This high hydration is the secret to those beautiful air pockets.

First rise:

Transfer the sticky dough to your oiled pan, spreading it gently toward the edges. Cover with plastic wrap or a damp kitchen towel and let rise for 60 minutes at room temperature. The dough should puff up significantly and nearly double in size.

Create dimples:

After rising, use your fingertips to press down into the dough, creating the signature focaccia dimples. Press firmly all the way to the bottom of the pan but be gentle enough not to deflate the dough completely. These indentations will hold olive oil and toppings.

Add toppings:

Drizzle additional olive oil over the dimpled surface, allowing it to pool in the indentations. Sprinkle with sea salt flakes, minced garlic, chopped rosemary, and oregano, distributing them evenly across the entire surface.

Bake to perfection:

Bake in a preheated 375°F oven for about 30 minutes until deeply golden brown on top and crispy around the edges. The bottom should sound hollow when tapped. Allow to rest in the pan for 5 minutes before turning out onto a cooling rack.

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The olive oil is truly the star ingredient here. After years of making this bread, I discovered that using a high quality extra virgin olive oil makes a remarkable difference in the final flavor. My family now knows when I've splurged on the good stuff just by tasting the bread.

Make-Ahead Options

This focaccia dough can be prepared and placed in the refrigerator for up to 24 hours before baking. The slow, cold fermentation actually improves the flavor dramatically, developing a more complex taste. Simply remove from the refrigerator about 30 minutes before you want to add toppings and bake. I often prepare the dough in the morning, refrigerate it all day, then bake it right before dinner for that fresh from the oven experience.

Creative Topping Variations

While the classic herb topping is delicious, focaccia becomes a canvas for seasonal creativity. In summer, try halved cherry tomatoes pressed into the dimples with thin slices of lemon and thyme. Fall calls for caramelized onions and thinly sliced pears with blue cheese crumbles. Winter focaccia shines with roasted garlic cloves and rosemary. Spring brings opportunities for fresh peas, mint, and crumbled feta. The possibilities are endless, and I often make two different variations when entertaining.

Serving Suggestions

Focaccia is incredibly versatile. Serve warm slices alongside soups or stews to soak up the broth. Use it as the base for extraordinary sandwiches my personal favorite is with prosciutto, arugula, and a drizzle of balsamic glaze. Cut into small squares for an appetizer with a side of quality olive oil for dipping. Leftover focaccia makes incredible croutons or breadcrumbs that elevate any dish they touch.

Cultural Background

Focaccia originated in Liguria, Italy, particularly in Genoa, where the classic version is called Focaccia Genovese. Traditionally, it was baked in communal ovens when making regular bread as a way to test the oven temperature before adding the main bread. The name comes from the Latin word "focus" meaning hearth or fireplace. Regional Italian variations include Focaccia di Recco filled with cheese and Focaccia Barese topped with tomatoes and olives. This recipe draws on these traditions while making the technique accessible for modern home kitchens.

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Frequently Asked Questions

→ Can I use different herbs for this focaccia?

Absolutely! While rosemary and oregano are traditional, you can substitute or add thyme, sage, basil, or other herbs you enjoy. Fresh herbs provide the best flavor, but dried herbs work well too - just use about one-third the amount.

→ Why do you poke holes in the focaccia dough?

The signature dimples serve multiple purposes - they prevent the dough from rising too much during baking, create pockets to hold the olive oil and toppings, and contribute to the classic focaccia texture and appearance.

→ Can I prepare the dough ahead of time?

Yes! You can refrigerate the dough after the first rise for up to 24 hours. This slow fermentation actually enhances flavor. Allow the dough to come to room temperature before dimpling and adding toppings.

→ What's the best way to store leftover focaccia?

Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced focaccia in freezer bags for up to 1 month. Reheat in a 350°F oven for 5-10 minutes.

→ Can I add other toppings to this focaccia?

Definitely! Try cherry tomatoes, olives, thinly sliced onions, grated cheese, or sliced vegetables. Add these before baking, pressing them gently into the dimpled dough.

→ Why is my focaccia not fluffy inside?

This could be due to insufficient rising time, water that's too hot (which kills yeast), or old yeast. Ensure your water is warm (110-115°F), your yeast is fresh, and you've allowed adequate time for rising in a warm environment.