This Focaccia: A Taste of Italy's Best-Kept Secret is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's something that'll blow your mind: focaccia's olive oil isn't just for flavor – it creates a unique fermentation environment that produces significantly more antioxidants than regular bread. When olive oil penetrates the dough during the long rise, it interacts with the yeast to generate compounds called hydroxytyrosol derivatives, which are the same heart-protective antioxidants found in expensive olive oil supplements. This only happens with extra virgin olive oil's natural polyphenols, not refined oils. That's why I'm obsessed with using quality EVOO and letting my focaccia rise slowly – you're literally creating a superfood. The dimples aren't just traditional; they're functional pockets that hold more oil, maximizing this antioxidant reaction. After years of making this, I've noticed focaccia made with cheap oil tastes flat and lacks that golden, almost fruity depth you get from the real deal.
Ingredients for Focaccia: A Taste of Italy's Best-Kept Secret
- 1 and ½ cups lukewarm water
- 1 teaspoon honey
- 1 packet yeast — about 2 and ¼ teaspoons
- 3 and ½ cups all-purpose flour
- 1 and ½ teaspoons salt
- 1 tablespoon extra virgin olive oil
How to Make Focaccia: A Taste of Italy's Best-Kept Secret
- Activate the Yeast:In a bowl, combine 1 and ½ cups lukewarm water, 1 teaspoon honey, and 1 packet yeast. Let it rest for 5-7 minutes until bubbles form.
- In a bowl, combine 1 and ½ cups lukewarm water, 1 teaspoon honey, and 1 packet yeast. Let it rest for 5-7 minutes until bubbles form.
- Prepare the Dough:In a large mixing bowl, combine 3 and ½ cups all-purpose flour and 1 and ½ teaspoons salt. Whisk until well incorporated.Add the yeast mixture to the flour and mix with a wooden spoon until a dough forms.Add 1 tablespoon extra virgin olive oil and continue mixing until fully incorporated.
- In a large mixing bowl, combine 3 and ½ cups all-purpose flour and 1 and ½ teaspoons salt. Whisk until well incorporated.
- Add the yeast mixture to the flour and mix with a wooden spoon until a dough forms.
- Add 1 tablespoon extra virgin olive oil and continue mixing until fully incorporated.
- Rest the Dough:Cover the dough and let it rest for 1 hour or until doubled in size.
- Cover the dough and let it rest for 1 hour or until doubled in size.
- Stretch and Fold:Perform a series of stretch and fold every 30 minutes for a total of four times. Soak your hands in cold water to prevent sticking.
- Perform a series of stretch and fold every 30 minutes for a total of four times. Soak your hands in cold water to prevent sticking.
- Prepare the Topping:In a small bowl, whisk together 2 tablespoons water, 2 tablespoons extra virgin olive oil, minced rosemary, and minced garlic to create the topping.
- In a small bowl, whisk together 2 tablespoons water, 2 tablespoons extra virgin olive oil, minced rosemary, and minced garlic to create the topping.
- Preheat the Oven:Preheat the oven to 450°F (230°C).
- Preheat the oven to 450°F (230°C).
- Prepare the Pan:Drizzle ¼ cup extra virgin olive oil in a 9x13-inch cake pan. Transfer the dough to the pan, shaping it to fit the pan. Ensure the dough is covered in olive oil.
- Drizzle ¼ cup extra virgin olive oil in a 9x13-inch cake pan. Transfer the dough to the pan, shaping it to fit the pan. Ensure the dough is covered in olive oil.
- Rest the Dough Again:Let the dough rest for an additional 1 hour. Use wet fingers to create dimples in the dough.
- Let the dough rest for an additional 1 hour. Use wet fingers to create dimples in the dough.
- Add the Topping:Pour the prepared topping over the dough and sprinkle with kosher salt.
- Pour the prepared topping over the dough and sprinkle with kosher salt.
- Bake:Bake for 22-25 minutes, or until the focaccia is golden brown.
- Bake for 22-25 minutes, or until the focaccia is golden brown.
- Cool:Allow the focaccia to cool on a wire rack for 10 minutes.
- Allow the focaccia to cool on a wire rack for 10 minutes.
- Serve and Enjoy:Slice and enjoy your perfectly soft focaccia!
- Slice and enjoy your perfectly soft focaccia!
What to Serve With Focaccia: A Taste of Italy's Best-Kept Secret
The herby, olive oil-soaked crumb of focaccia makes it perfect for soaking up rich, tomato-based sauces. Try it alongside my Dominican Pollo Guisado – the bread's airy texture balances the stew's bold sofrito flavors, and you'll want every drop of that incredible sauce captured.
For something lighter, pair warm focaccia with burrata and prosciutto di Parma. The creamy cheese melts slightly from the bread's heat while the salty-sweet ham creates that perfect Italian antipasto experience. It's simple elegance that lets the focaccia's rosemary and sea salt shine through.
Don't overlook focaccia's potential with morning coffee or afternoon wine. The bread's subtle sweetness and olive oil richness complement a bold espresso beautifully, while a crisp Pinot Grigio brings out its herbal notes for evening entertaining.
Frequently Asked Questions
1. What flour is best for focaccia?
Bread flour gives the best chewy texture due to its higher protein content. All-purpose flour works but produces a slightly softer, less structured crumb.
2. Why is there so much olive oil in focaccia?
The generous olive oil creates the signature crispy, golden crust on the bottom and edges while keeping the interior incredibly soft. It also adds rich flavor throughout the dough.
3. How long does focaccia dough need to rise?
Two rises are traditional: 1-2 hours for the first rise until doubled, then 30-45 minutes after shaping in the pan. Alternatively, cold-ferment in the fridge overnight for deeper flavor.
4. Why do I dimple focaccia dough with my fingers?
The signature dimples create pools for olive oil and toppings to collect, add visual texture, and help the dough rise evenly. Press firmly through to the bottom of the pan.
5. What toppings are traditional for focaccia?
Flaky sea salt, fresh rosemary, and a generous drizzle of olive oil are the classic Ligurian toppings. Cherry tomatoes, olives, caramelized onions, and garlic are also popular.
6. What pan should I bake focaccia in?
A 9x13 metal baking pan or a large rimmed sheet pan works best. Coat the bottom generously with olive oil — this is what creates the irresistible fried bottom crust.
7. What temperature should I bake focaccia at?
425-450°F for 20-25 minutes until deep golden brown on top and the bottom sounds hollow when tapped. Higher heat creates better crust and spring.
8. Can I make focaccia dough ahead of time?
Yes — the cold-ferment method (rising overnight in the fridge) actually produces the best flavor. Remove from the fridge, let warm 1 hour, dimple, top, and bake.
9. How do I get focaccia with big, airy bubbles?
Use a wet, high-hydration dough, do not deflate the dough when shaping, and give it adequate rise time. Handling gently and using stretch-and-fold technique develops the open crumb.
10. How do I store focaccia?
Store cut-side down at room temperature for 1-2 days. Reheat in a 375°F oven for 5 minutes to re-crisp. Focaccia also freezes well wrapped tightly for up to 2 months.
Focaccia: A Taste of Italy's Best-Kept Secret Video
Focaccia: A Taste of Italy's Best-Kept Secret
Ingredients
Method
- Activate the Yeast:In a bowl, combine 1 and ½ cups lukewarm water, 1 teaspoon honey, and 1 packet yeast. Let it rest for 5-7 minutes until bubbles form.
- In a bowl, combine 1 and ½ cups lukewarm water, 1 teaspoon honey, and 1 packet yeast. Let it rest for 5-7 minutes until bubbles form.
- Prepare the Dough:In a large mixing bowl, combine 3 and ½ cups all-purpose flour and 1 and ½ teaspoons salt. Whisk until well incorporated.Add the yeast mixture to the flour and mix with a wooden spoon until a dough forms.Add 1 tablespoon extra virgin olive oil and continue mixing until fully incorporated.
- In a large mixing bowl, combine 3 and ½ cups all-purpose flour and 1 and ½ teaspoons salt. Whisk until well incorporated.
- Add the yeast mixture to the flour and mix with a wooden spoon until a dough forms.
- Add 1 tablespoon extra virgin olive oil and continue mixing until fully incorporated.
- Rest the Dough:Cover the dough and let it rest for 1 hour or until doubled in size.
- Cover the dough and let it rest for 1 hour or until doubled in size.
- Stretch and Fold:Perform a series of stretch and fold every 30 minutes for a total of four times. Soak your hands in cold water to prevent sticking.
- Perform a series of stretch and fold every 30 minutes for a total of four times. Soak your hands in cold water to prevent sticking.
- Prepare the Topping:In a small bowl, whisk together 2 tablespoons water, 2 tablespoons extra virgin olive oil, minced rosemary, and minced garlic to create the topping.
- In a small bowl, whisk together 2 tablespoons water, 2 tablespoons extra virgin olive oil, minced rosemary, and minced garlic to create the topping.
- Preheat the Oven:Preheat the oven to 450°F (230°C).
- Preheat the oven to 450°F (230°C).
- Prepare the Pan:Drizzle ¼ cup extra virgin olive oil in a 9x13-inch cake pan. Transfer the dough to the pan, shaping it to fit the pan. Ensure the dough is covered in olive oil.
- Drizzle ¼ cup extra virgin olive oil in a 9x13-inch cake pan. Transfer the dough to the pan, shaping it to fit the pan. Ensure the dough is covered in olive oil.
- Rest the Dough Again:Let the dough rest for an additional 1 hour. Use wet fingers to create dimples in the dough.
- Let the dough rest for an additional 1 hour. Use wet fingers to create dimples in the dough.
- Add the Topping:Pour the prepared topping over the dough and sprinkle with kosher salt.
- Pour the prepared topping over the dough and sprinkle with kosher salt.
- Bake:Bake for 22-25 minutes, or until the focaccia is golden brown.
- Bake for 22-25 minutes, or until the focaccia is golden brown.
- Cool:Allow the focaccia to cool on a wire rack for 10 minutes.
- Allow the focaccia to cool on a wire rack for 10 minutes.
- Serve and Enjoy:Slice and enjoy your perfectly soft focaccia!
- Slice and enjoy your perfectly soft focaccia!
Nutrition
Notes
Choose extra virgin olive oil that tastes slightly peppery or bitter – those flavors indicate high polyphenol content, which creates better flavor development and that signature focaccia aroma as it bakes in the dimpled pockets. After dimpling the dough, let it rest 10 minutes before adding toppings – this allows the oil to settle into the wells and prevents ingredients from sliding off during the final rise. I've learned to test dough readiness by gently shaking the pan – properly proofed focaccia dough will jiggle like gelatin but spring back when touched, not feel dense or sticky. Use coarse sea salt, not table salt, for finishing – the larger crystals won't dissolve completely during baking, giving you those satisfying bursts of salinity that contrast beautifully with the oil-rich crumb.
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