Focaccia Bread Recipe

Flour: The base of the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become airy.

Water: Used to activate the yeast and hydrate the dough.

Salt: Enhances the flavor of the bread.

Olive oil: Adds richness and moisture to the dough, also used for drizzling on top.

Rosemary: Fresh herb that adds a fragrant, earthy flavor.

Coarse sea salt: Sprinkled on top for a burst of salty flavor and a bit of crunch.

When making focaccia bread, ensure that the water used to activate the yeast is at the right temperature, around 110°F (45°C). If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving a good rise in your dough. Additionally, when creating the dimples in the dough, press down firmly but gently to avoid tearing the dough. These dimples help to hold the olive oil and seasonings, giving the focaccia its characteristic texture and flavor.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and doesn't need to be dissolved in water first.

• warm water - Substitute with milk: Using milk can add a richer flavor and softer texture to the bread.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor of the focaccia similarly to regular salt.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for drizzling and baking.

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, but use about half the amount since dried herbs are more concentrated.

• coarse sea salt - Substitute with flaky sea salt: Flaky sea salt can provide a similar texture and burst of salty flavor when sprinkled on top.

• To keep your focaccia bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
• For longer storage, place the wrapped focaccia in a resealable plastic bag and refrigerate. It will stay fresh for up to a week.
• If you want to freeze your focaccia bread, first let it cool completely. Cut it into portions if desired, then wrap each piece tightly in plastic wrap.
• Place the wrapped pieces in a resealable freezer bag, squeezing out as much air as possible. Label the bag with the date and freeze for up to 3 months.
• When you're ready to enjoy your frozen focaccia, thaw it at room temperature for a few hours or overnight in the refrigerator.
• To refresh the texture, preheat your oven to 350°F (175°C). Place the thawed focaccia bread on a baking sheet and bake for about 10 minutes or until warmed through.
• For an extra burst of flavor, drizzle a bit of olive oil over the top before reheating, and sprinkle with additional rosemary or sea salt if desired.

• Preheat your oven to 350°F (175°C). Wrap the focaccia bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quick reheat, use a toaster oven. Set it to 350°F (175°C) and place the focaccia bread directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-crisping.

• If you have a microwave, wrap the focaccia bread in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for 20-30 seconds. This method helps retain moisture but be cautious not to overheat, as it can become chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the focaccia bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the focaccia bread in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• Large mixing bowl: Used to combine the warm water and yeast, and later to mix the dough ingredients together.

• Measuring cups: Essential for accurately measuring the flour, water, and olive oil.

• Measuring spoons: Used to measure the salt, yeast, and chopped rosemary.

• Plastic wrap: Covers the dough while it rises to prevent it from drying out.

• Greased bowl: Holds the dough during the rising process.

• Floured surface: Provides a non-stick area for kneading the dough.

• Baking sheet: The surface on which the dough is stretched out and baked.

• Oven: Preheated to 450°F (230°C) for baking the focaccia.

• Fingers: Used to create dimples in the dough before baking.

• Cooling rack: Allows the focaccia to cool slightly before serving.

Prepare ingredients in advance: Measure and prepare all ingredients before starting to save time during the process.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save effort and time.

Warm place for rising: Use an oven with the light on or a warm spot to speed up the dough rising process.

Preheat the oven early: Start preheating the oven while the dough is rising to ensure it's ready when you need it.

Double batch: Make a double batch and freeze half for future use, saving time on your next baking session.