Focaccia
A soft, airy focaccia bread with fragrant herbs and a crispy crust, perfect for sharing as an appetizer or alongside meals. Its savory flavor appeals to all bread lovers.
Ingredients
Instructions
- In a 1-cup measure, combine yeast, 1/4 cup warm water, and the sugar.
- Stir and let stand for 5 minutes.
- Transfer to a bowl with remaining 1 1/4 cups warm water, 1 1/2 teaspoons salt, and 2 tablespoons olive oil.
- Add 2 cups of flour and stir until smooth.
- Gradually add 1 more cup of flour and herbs, stirring until well combined.
- On a floured surface, knead dough until smooth and elastic, at least 10 minutes, adding remaining 1 cup of flour as needed.
- Place the dough in an oiled bowl.
- Cover and let rise until doubled.
Tips & Substitutions
For a fluffier focaccia, ensure your yeast is fresh and that the water is warm (not hot), ideally around 110°F. You can substitute the fresh herbs with dried herbs if fresh ones aren't available; use about one-third of the amount. Adding a sprinkle of sea salt on top before baking enhances the flavor. For a unique twist, try incorporating roasted garlic into the dough.
Serving Suggestions
Focaccia is delightful served warm with a drizzle of olive oil and a sprinkle of sea salt. It pairs beautifully with Mediterranean recipes such as Goat Cheese Tartletts With Sun Dried Tomatoes or as a side for Rosemary-Grilled Lamb Chops. Slice it for sandwiches or serve it with a fresh Feta Cheese Salad for a light meal.
Storage & Reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To revive the bread, reheat it in a preheated oven at 350°F for about 10 minutes until warmed through and slightly crisp. For longer storage, freeze the focaccia wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Focaccia contains roughly 135 calories, with 9g protein, 18g carbohydrates, and 3g fat. It is a good source of protein (18% of the Daily Value), potassium (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1017mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour. Start with half whole wheat and half all-purpose for the best texture. Whole wheat flour will give the focaccia a denser texture and a nuttier flavor.
What can I add to the focaccia for extra flavor?
You can incorporate ingredients like olives, sun-dried tomatoes, or caramelized onions into the dough for added flavor. Sprinkling coarse sea salt and fresh herbs on top before baking also enhances the taste and presentation.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1 to 2 hours depending on the temperature of your kitchen. To test, gently press your finger into the dough; if the indentation remains, it's ready to be shaped and baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).