Focaccia Bread Recipe

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

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

Sugar: Feeds the yeast and adds a slight sweetness to the bread.

Salt: Enhances the flavor of the bread and balances the sweetness.

Water: Hydrates the dough and activates the yeast.

Olive oil: Adds richness and helps create a crispy crust.

Fresh rosemary: Provides a fragrant, herbal flavor to the bread.

Coarse sea salt: Adds a crunchy texture and enhances the overall flavor.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the focaccia light and airy. If the dough feels too sticky, sprinkle a bit more flour on your work surface, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture, ideal for focaccia.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and does not need to be activated in water first.

• sugar - Substitute with maple syrup: Maple syrup can add a subtle sweetness and depth of flavor, and it dissolves easily in warm water.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• warm water - Substitute with warm vegetable broth: Vegetable broth can add an extra layer of flavor to the dough.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for drizzling and mixing into the dough.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used if fresh is not available, though it should be used in smaller quantities as it has a more concentrated flavor.

• 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 of the focaccia.

• Allow the focaccia bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil. This will keep it fresh and prevent it from drying out.
• For short-term storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days.
• If you need to store the focaccia for a longer period, consider freezing it. First, wrap the bread tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped focaccia in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When you're ready to enjoy the focaccia, thaw it at room temperature for a few hours or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Unwrap the focaccia and place it on a baking sheet. Warm it in the oven for about 10 minutes or until heated through.
• For a crispier texture, you can drizzle a bit of olive oil on top before reheating. This will help restore some of the original flavor and texture.
• If you prefer, you can also reheat individual slices in a toaster oven or on a stovetop griddle. Just be sure to keep an eye on them to avoid burning.
• Enjoy your focaccia bread with your favorite soups, salads, or as a delicious sandwich base.

• Oven Method: Preheat your oven to 350°F (175°C). Place the focaccia bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through. This method helps retain the bread's crispy crust and soft interior.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the focaccia bread directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking occasionally to ensure it doesn't get too crispy. This is a quick and efficient way to reheat smaller portions.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the focaccia bread in the skillet and cover it with a lid. Heat for about 2-3 minutes on each side until warmed through. This method can give the bread a nice, slightly toasted exterior while keeping the inside soft.

• Microwave Method: Place the focaccia bread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 30-45 seconds. This method is the quickest but may result in a softer, less crispy texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the focaccia bread in the air fryer basket and heat for about 3-5 minutes. This method can help maintain the bread's texture and give it a slight crispiness.

• Steam Oven Method: If you have a steam oven, preheat it to 300°F (150°C) with a low steam setting. Place the focaccia bread on a baking sheet and heat for 5-7 minutes. This method helps keep the bread moist and prevents it from drying out.

• Large mixing bowl: To combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and olive oil.

• Measuring cups: To measure out the flour and warm water accurately.

• Measuring spoons: To measure the sugar, salt, and olive oil precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Floured surface: To knead the dough on, ensuring it doesn't stick.

• Damp cloth: To cover the bowl while the dough rises, keeping it moist.

• Greased baking sheet: To transfer the dough onto for baking.

• Oven: To bake the focaccia at the required temperature.

• Fingers: To dimple the surface of the dough before baking.

• Cooling rack: To let the focaccia cool slightly before slicing and serving.

Prepare ingredients ahead: Measure and chop all ingredients before you start to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading to save time and effort.

Proof in a warm oven: Speed up the rising process by placing the dough in a slightly warm oven.

Preheat oven early: Ensure your oven is ready by preheating it while the dough rises.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.