Homemade focaccia: pillowy perfection!
In the realm of fresh bread, few delights rival the sensory ecstasy induced by the pillowy perfection of homemade focaccia. This Italian classic, renowned for its tender crumb and luscious olive oil embrace, is not just a bread. It is a culinary masterpiece, as it invites you to savor the essence of artisanal baking in the comfort of your own kitchen.
Pillow-soft texture and a fragrant herb infusion
The hallmark of a great focaccia is its irresistibly soft and airy texture. Homemade versions, baked with love and care, achieve a perfect balance between a delicate crumb and a golden, crisp crust. Each bite is a journey through layers of heavenly dough that melt in your mouth.
As you can see in the images shown in this article, I made the simplest focaccia. I used only salt as a topping, no herbs. But of course, you can use whichever herbs you want! The aromatic dance of fresh herbs, typically rosemary or thyme, elevates the flavor profile of homemade focaccia. Another plus is that if you like your house to smell like herbs as the focaccia bakes, the herbs release their essential oils. This will infuse the entire kitchen with a tantalizing aroma that foreshadows the culinary delight about to unfold. But let me tell you, even my simple salt focaccia made the house smell so good!
You can further unleash your creativity with toppings like cherry tomatoes, olives, or even a drizzle of balsamic glaze.
Ease in every step for the homemade focaccia
One of the charms of this focaccia lies in its simplicity. Flour, water, yeast, olive oil, and a dash of salt come together to create a dough that requires minimal fuss. Even for those new to bread baking or cooking in general, focaccia serves as a welcoming introduction to the cooking world.
Unlike some bread recipes that demand a vigorous kneading session, focaccia is a beginner’s dream! Our no-knead method allows the dough to develop its bubbliness and airiness over time.
Homemade focaccia: versatility and simplicity
Focaccia really is a perfect companion or a snack on its own! You can serve it as a side to a hearty soup, as a base for gourmet sandwiches, or just snack on it like us and finish it quickly.
Embrace the joy of baking with a homemade focaccia that not only delights the taste buds but also makes the entire process an enjoyable journey. It is really easy and a must-try for anyone seeking the soul-soothing satisfaction of freshly baked bread.
Get your few ingredients ready, and let’s make ourselves some pillowy homemade focaccia! And by the way, if you want, you can use beeswax food wrappers to cover the focaccia dough while it’s proofing.
Homemade focaccia
Course: Main, Breakfast, Brunch, LunchCuisine: EuropeanDifficulty: Easy9
servings20
minutes20
minutes292
kcal40
minutesThe homemade focaccia is a classic Italian bread known for its soft, chewy texture and rich flavor. Made with simple ingredients, including white flour, warm water, yeast, olive oil, salt, and sugar, this versatile bread is easy to prepare at home. Once the dough is mixed and kneaded, it is allowed to rise until doubled in size, then shaped and baked until golden brown. Enjoy it plain or topped with herbs, vegetables, cheese, or meats for a delicious and satisfying treat.
Ingredients
500 grams white flour
400 milliliters warm water
25 grams active yeast
2-3 tablespoons extra virgin olive oil
1 tablespoon salt
1 teaspoon white sugar
Optional: aromatics (rosemary, oregano, basil), toppings (olives, tomatoes, cheese) or other spices (garlic powder, freshly cracked pepper, red chili flakes) that you like
Directions
- In a bowl, combine the active yeast with the warm water (around 40°C or 104°F). Leave it in a warm place to activate for a few minutes.
- In a bowl large enough to fit all the ingredients, add the white flour, salt, and sugar. Mix them well. Then gently add the activated yeast and 1 tablespoon of olive oil and start mixing until the batter is homogeneous. Give it a dash of olive oil on top, cover, and place it in the fridge, ideally overnight or for at least 7-8 hours.
- Once ready, take out the bowl from the fridge and gently spread the dough in a tray lined with parchment paper. Do not stretch the dough at this point, as it will bounce back! Drizzle some more olive oil on it. Cover the tray and, if possible, leave it in a warm place for an additional 60 minutes for the final step of proofing.
- Preheat your oven to 220°C/428°F. Remove the cover from the tray. Oil your hands well, stretch your dough if needed (especially in the corners), and then make dimples with your fingers along the entire focaccia. Sprinkle some salt, drizzle some more olive oil, and add your favorite toppings, aromatics, and/or spices. Bake for about 18–22 minutes, based on the desired crunchiness.
Notes
- Elasticity is very important so white flour with a high protein content (at least 12%) is recommended
- You can also use active dry yeast for your focaccia. You will need 7 grams of dry yeast.
- If you want to use less plastic in the kitchen, I recommend using beeswax food wrappers to cover the dough while it’s proofing.
- Focaccia dough is very sticky. If you want you can add a few drops of olive oil directly on the tray, under the parchment paper, to keep it still while you stretch the dough.
Short video with the recipe:
If you’d like to test out other various recipes of breads, sauces, pickles, or spice mixes, click the Various category or click the Various tag from below.
