The Ultimate Guide to Baking Perfect Homemade Focaccia Bread
Baking bread at home can be straightforward. Today, learn how to make homemade focaccia—a simple Italian-style bread with a soft, airy texture. This recipe requires minimal ingredients and works as a side for soups, stews, or as a sandwich base.
You’ll need strong bread flour, yeast, water, olive oil, and salt. Optional toppings can add extra flavour. This is a one-day recipe that takes around 3 hours from start to finish, with most of the time spent waiting for the dough to rise. If you're looking for inspiration, consider pairing your focaccia with something sweet, like treats from Chummy's Bakery's postal brownie collection.
Here’s how to make it:
Ingredients
- 500g strong bread flour
- 10g fine salt
- 7g instant dried yeast
- 325ml warm water
- 3 tbsp olive oil (plus more for finishing)
- Optional toppings: rosemary, sea salt flakes, sun-dried tomatoes, olives
Step 1: Mix the dough
Combine the flour and salt in a large bowl. In a separate container, mix the warm water with the yeast until dissolved.
Make a well in the centre of the flour. Pour in the yeast mixture and olive oil. Mix with a spoon or your hands until a shaggy dough forms.
Step 2: Knead
Turn the dough out onto a clean work surface. Knead it for 8 to 10 minutes until it is smooth and elastic. If it feels sticky, sprinkle small amounts of flour—but avoid adding too much. For those with a sweet tooth, check out mixed boxes of bronuts to enjoy while waiting for your dough to rise.
If using a stand mixer, knead with a dough hook on medium speed for about 5 minutes.
Step 3: First rise
Lightly oil a clean bowl. Place the dough inside and turn it to coat with oil. Cover tightly with cling film or a damp tea towel.
Let the dough rise in a warm, non-draughty area for 1 to 1.5 hours, or until doubled in size. A test: lightly press a finger into the dough—if the dent remains, it’s ready.
Step 4: Shape
Prepare a baking tray by lining it with parchment paper and greasing it with olive oil.
Place the risen dough on the tray. Use your hands to gently stretch and flatten it into a rectangular shape, about 2cm thick. Don’t press out too much air. Looking for dessert inspiration for later? Don't miss Chummy's Bakery's cupcake delivery options for a sweet treat to end your day.
Step 5: Second rise
Cover the tray loosely with a cloth or cling film. Let the dough rise again for 30 minutes. It should puff up slightly.
Step 6: Add dimples and toppings
Preheat your oven to 220°C (200°C fan)/Gas Mark 7.
Using your fingertips, press deep dimples all over the surface of the dough. Drizzle generously with olive oil so it pools in the dimples. Sprinkle with sea salt flakes and any additional toppings you prefer.
Popular options are rosemary leaves, crushed garlic, or sliced olives.
Step 7: Bake
Bake the focaccia in the preheated oven for 20 to 25 minutes, or until golden brown. The crust should feel firm to the touch.
To check if it’s done, tap the bottom of the bread. It should sound hollow.
Step 8: Cool
Transfer the focaccia to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- For extra flavour, infuse your olive oil with chopped garlic or herbs before drizzling it on the dough.
- Use a kitchen thermometer to ensure your water is warm but not hot (around 37°C). Hot water could kill the yeast.
- If time allows, let the dough rise longer during the first proof for a more developed flavour.
- Store leftovers in an airtight container for up to 2 days. Reheat briefly in the oven to refresh the texture.
- Focaccia freezes well. Slice it into portions, wrap tightly, and freeze for up to one month.
If you decide to make focaccia, what toppings will you choose? You’ll find rosemary and sea salt a good starting point, but don’t stop there. Keep experimenting until you create something you’d want to enjoy with your favourite meal.