Homemade Focaccia

One of my favourite breads is definitely Foccacia; served warm with a yummy pasta. Mmm. Homemade Foccacia is super simple, not to mention delicious. Today I'm going to share how I make my Homemade Foccacia with these easy steps. This is not a bread machine bread, this is a handmade, homemade Foccacia.


This recipe will make two eight inch pan loaves. Recipe can be doubled.



PLEASE NOTE: I created this recipe. It is based off of a simple dough recipe, and I made lots of changes to make it more like store bought Foccacia. Please enjoy my recipe!! :)

To make this Homemade Foccacia, you will need these following supplies:

- 2 bowls
- measuring cups
- measuring spoons
- baking pan(s)
- mixing spoon
- tea towel
- thermometer {you will need this in step 3 to make sure your water isn't too hot for the yeast. If you are a experienced chef, you won't need this.}

Less supplies = less dishes [whipeee!]

Here are your ingredients for this recipe:

- 2 Cups Lukewarm Water (between 80-90°F)
- 2 Tablespoons Yeast
- 4 Cups Flour (more may be needed)
- 1 Teaspoon Granulated Sugar
- 2 Tablespoons Olive Oil
- 1½ Teaspoons Salt
- Herbs (see step 8 for more details)
- Coarse Salt (pickling salt will work too, used in step 8.)

To begin, have your bowl, thermometer, yeast, sugar, oil and water, ready.

Pour your 2 cups of lukewarm water {use your thermometer to make sure that  it's between 80-90°F}. Dissolve a teaspoon of sugar into the water. Then, add your 2 tablespoons of yeast. Sprinkle it on top of the water, and don't stir. Let it sit undisturbed for 8-10 minutes, or until foamy.

Add your 2 tablespoons of oil, and stir until evenly mixed. Add your 1½ teaspoons of salt. Gradually add your 4 cups of flour and mix by hand until it forms into a ball. Add more flour if necessary.

Remove your dough from the bowl and place on a floured counter-top. You will now start to knead the dough. Knead forward using the heels of your hands, and then fold the dough over. Repeat this process for about 2 minutes until smooth and elastic.

Like most dough, Focaccia is a dough that needs time to rise. Place your kneaded dough into your second bowl (make sure it greased with a greasing agent, I use Crisco). Take your tea towel, and place over it over your bowl. Place your bowl somewhere draft free and leave it there for one hour, or until doubled.

While your dough is rising, grease AND flour your baking pans. As I said earlier, I use two 8" round pans.
Also, you can use this time to do your dishes, and get started on your dinner!

Now that your dough has risen (I forgot to take a picture of my risen dough :/ ), it's almost time to put it in the oven. First of all, preheat your oven to 425°F. It's now time to place your dough in their pans. Separate your risen dough into two even balls. On your floured counter-top, start making a flat circle shape with each of your balls. Once they are about the size of your pan, lift and place them in each of  your pans. Pat them down and make sure the thickness is even all the way through to avoid burning.

As you see in stores, most Focaccia breads have little holes on the surface. At first I didn't do them, but then I realized that they were there for a reason. They are there so that that herbs won't fall off. So, I strongly suggest you use your finger and create little holes on the surface (as in the picture).

For the herbs, you will need 3 different kinds. I suggest you use the flake kind of herbs, not the ground up kind. You can use different herbs if you like, but I have found that these are the ones used on bought Focaccia.

- Basil
- Oregano
- Rosemary

Now sprinkle your herbs on your Focaccia. After the herbs are evenly sprinkled, add your coarse salt. Don't add to much, but don't add to little. It's what makes your Focaccia complete.

Your Focaccia is ready to go in the oven! Place in the oven, and set your timer for 20 minutes. Check your bread often, because once it starts to brown, it burns quickly. When you think it's done, take them out and tap your knuckle on the surface. If it is hard, it's cooked, then take it out. If it's still soft, put it back in the oven for a few more minutes.

Let your Focaccia cool on a rack until you can pick the bread up out of the pan with your hands. If you tip your Focaccia upside down to get it out of the pan, you're going to loose all of your herbs. Place on a cutting board and cut it with a bread knife. I usually cut it into eight wedges.

Focaccia is a bread that you can freeze. It's always nice to have a loaf of Focaccia to pull out at anytime. Just simply place in a bag, twist tie it, and then place it in the freezer. It'll taste just as good.

Hardest step... Eating. Hahaha, joking. But it is definitely the yummiest step! :)

Do you like dipping bread? I love it. Here is a yummy suggestion:
Combine 8 tablespoons of Balsamic Vinegar and 6 tablespoons Olive Oil in a dish and dip you Focaccia into it. Yummm!

(sorry for the bad image... bad lighting at the table )

I got my wish of Focaccia and Pasta for dinner, you got a yummy recipe. Kinda a win-win situation. But anyways, I hoped you enjoyed my "Instructable."

Enjoy your yummy Focaccia! :)

Ashley