Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
No Knead Focaccia Bread is the authentic way to make this classic Italian bread with a chewy and light airy texture. Sprinkle on fresh rosemary, kosher salt, and olive oil before baking for a flavorful finish.
This easy focaccia recipe will yield a perfectly baked bread with a golden crisp crust and a soft, airy crumb.You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.
Come make delicious and easy sourdough focaccia bread with this step-by-step tutorial. Dress it up or down with toppings of your choice! The finished bread is fluffy, moist, naturally-leavened, with a lightly oiled-golden crisp crust.
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
Learn how to make focaccia bread! This easy recipe is great for beginners and seasoned bakers alike. The focaccia is soft and airy inside with crisp, golden edges. I love to top it with sea salt and rosemary, but other toppings are delicious here too. Find suggestions in the blog post above.
Decorate this easy-to-make focaccia with your favorite veggies for a delicious side to your dinner, or serve with olive oil for an appetizer or snack.
This squishy focaccia is such a crowd pleaser! It's the perfect bread to impress your guests at any gathering: it's great served alongside a cheeseboard, a salad or of course when used to make sandwiches. You need this recipe in your repertoire! The secret to this focaccia recipe is time - you don’t spend much time actually mixing/handling the dough, but the dough does spend a considerable amount of time (24-48 hours) slowing rising in the fridge. This adds to the flavour and the structure (bubbles) of the focaccia and I promise it’s worth the planning ahead!
This Rosemary Garlic Focaccia Recipe is perfect for beginner bakers! The dough is very easy to make, just just add your favourite toppings!
Our authentic Italian focaccia comes straight from an Italian friend when we lived in Europe. That is why it is quite possibly the best focaccia bread you’ll ever taste. Light and airy with a savory topping, this focaccia is perfect on its own, as a base for pizza, or to hold your favorite sandwich toppings.
Classic focaccia, an Italian flatbread known for its crispy exterior and airy crumb, is almost always seasoned with olive oil, flaked sea salt and fresh herbs. This version also includes fresh raspberries, warm honey, lemon zest and creamy Italian cheese. Lemon-Rosemary Focaccia with Raspberries and Taleggio Note: For best results, fresh raspberries are recommended.
No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.
You may have seen Garden Focaccia, the bread art decorated with colorful vegetables. But did you know it was inspired by art history?
Dive into the wonderful world of freshly baked goodness with our Same Day Focaccia Bread recipe that’s as easy as it is delicious. No need to plan ahead or wait for tomorrow – we’re talking about bread satisfaction on the same day you decide, “Yep, I need some homemade focaccia in my life!” Picture this: […]
If you love all things Italian and yearn for the taste of freshly baked Italian bread, you're in luck! I'm thrilled to share with you my vegan focaccia recipe. Not only is it straightforward to make, but the texture is really something special: soft and fluffy on the inside and crispy crust on the outside. And the best part is? You won't have to wait long to get your teeth into this delicious bread. I added juicy Italian San Marzano tomatoes to the traditional focaccia recipe to elevate the flavor (you can use any tomatoes you like). Sweet tomatoes go well with herbs like rosemary and basil and add a nice burst of flavor to every bite. Trust me, the smell of this focaccia alone will have your family and friends drooling and asking for more. The dough is made with simple ingredients like flour, yeast, water, and olive oil, and it is flavored with herbs like rosemary and basil. The key to making perfect focaccia is to let the dough rise for 1 1/2 hours in total. This gives the bread a nice structure and a great texture. Also, when you're shaping the dough, use your fingers to make little dimples. This will let the olive oil seep in and make a delicious crust. Once it comes out of the oven, the smell of rosemary, basil, and tomatoes will fill your kitchen, making you feel like you've been teleported right to Italy. The focaccia bread can be used to make delicious sandwiches or eaten by itself as a snack. And the best part is that traditional focaccia is originally vegan, so it's a great choice for people on a plant-based diet or anyone looking for a delicious meal. So, roll up your sleeves, and let's start making this delicious vegan focaccia bread. What Makes This Focaccia so Good Focaccia is a traditional Italian bread that is great for people who are just starting out in baking and want to learn more. This recipe is meant to be simple and easy, with little time needed for proofing. In fact, the dough only needs to rise twice, each time for 45 minutes, just like in Gennaro Contaldo's version. In comparison to many other bread recipes, you don't need any special tools or tricky shaping techniques to make focaccia. To make the signature dimples in the dough, you only need a 9x13-inch baking pan and your fingers. Focaccia is traditionally made with high-quality extra virgin olive oil. This is one reason why it tastes so good. This gives the bread a subtle, irresistible flavor that you can eat on its own or with your favorite toppings. Once it's cooked to a perfect golden brown, this soft, pillowy bread is great as a snack, a side dish, or even as a base for sandwiches. Vegan Focaccia Recipe Made with fresh basil, juicy San Marzano tomatoes, and aromatic rosemary, this dish is a flavor explosion just waiting to occur. And the best part is? It's all plant-based! So, whether you're a pro at vegan cooking or just want to try something new, this recipe is sure to be a hit. So, heat up your oven, and let's start baking because this focaccia is about to jazz up your world! Ingredients For vegan focaccia dough preparation, Warm water 1 ½ cups Maple syrup 1 tsp (for yeast activation) Instant yeast 7g 4 cups of flour mix (2 cups bread flour and 2 cups cake flour) (You can also use All-purpose flour) (500g) 2 tsp of Salt 2 Tbsp of Extra virgin olive oil For focaccia topping, ¼ cup of water combined with 1 tsp of salt 2 Tbsp of Extra virgin olive oil, plus 2 Tbsp after the focaccia is baked ½ tsp of flaky sea salt Rosemary, to your liking Basil, to your liking San Marzano tomatoes or other variety you prefer Instructions Start by heating the water to 98 degrees Fahrenheit. This is the perfect temperature for the yeast to activate. Mix the warm water with the maple syrup (or agave syrup) or cane sugar in a bowl. Then, add 1 package of instant yeast to the mixture and combine. Let it sit for a few minutes or until a foamy layer forms on top. This means that the yeast is working and ready to be used. Combine two flours and add salt and olive oil. Then add the yeast mixture and stir until a sticky ball of dough is formed. The dough should be too hard to handle with a spoon or spatula, and that's when you need to move on to kneading. Knead the dough for about 10 minutes on a floured surface. This helps the gluten in the flour grow, which is what gives focaccia its unique texture. Make a ball of the dough and wrap it in plastic wrap. Let it sit and rise at room temperature for 45 minutes. When the dough is done, it should have puffed up and grown twice as big. Make the water and oil toppings while the dough is rising. Mix the salt and water in one bowl. Add olive oil to a separate bowl. After 45 minutes, place the dough in a baking pan that has been greased and dusted with flour, and press it out to fit the pan. Then, pour the mixture of water and oil over the dough, cover it with a towel soaked in warm water and let it sit for 45 more minutes. Make dimples in the dough by pressing deep with your fingers. This will let the oil and water soak into the dough and give focaccia its unique texture. Add basil first by inserting it deep into the dough with sliced tomatoes on top of the basil and spread rosemary evenly. Sprinkle some flaky sea salt. Turn the oven to 400°F and bake the dough for 20-25 minutes. The crust of the focaccia should be golden brown and crunchy. Wait 10 minutes before cutting and serving the focaccia. Enjoy delicious and authentic focaccia bread with basil, tomato, and rosemary. Video Recipe https://www.youtube.com/watch?v=zYvK5oeJCj0&ab_channel=Veganiac Don't keep this delicious focaccia all to yourself! Share the love by pinning the image below on your Pinterest board so that all your friends can see it. They will always be grateful to you, and they might even end up owing you a slice or two! :) Tips For the best results, it's important to weigh all of the ingredients when making dough. You can use measuring cups instead of a kitchen scale if you don't have one. Before adding the 4 cups of flour, make sure to scrape off any extra flour and put it in a cup. Mix water, olive oil, and salt to make a simple and tasty topping for your bread. Dip your hands in cold water before you work with the dough so that it doesn't stick to them. Be careful not to tear the gluten strands when you stretch and fold them. This will make sure that the texture of the final product is good. Cover the dough with a wet, warm towel and set it aside for 45 minutes. This will give the dough a chance to relax, making it easier to stretch without ripping. It's important to take the focaccia bread out of the pan as soon as it's done. This will keep the bottom of the bread from getting steamy and losing its crisp crust. FAQs How to store focaccia bread? You can store the leftover slices of focaccia in plastic wrap for up to days. You can also freeze your bread for about 1 month. How to defrost focaccia bread? If your bread is frozen, thaw it first. Then drizzle some drops of water on the bread. Bake it for about 7 to 8 minutes at 375 degrees Celsius. The sooner you freeze your bread after baking, the fresh it will be after defrosting. How to store the focaccia bread dough in the refrigerator? The dough can be stored in the refrigerator for up to 48 hours. For this, you must make the dough into a ball shape and cover it with plastic wrap. Then place the dough in the refrigerator. Take out 30 to 60 minutes before use, let it rest, shape it and use it to make perfect focaccia. Nutrition Serving: 12g Calories: 220kcal Carbohydrates: 35g Sugar: 6g Fiber: 1g Protein: 4g Fat: 8g Saturated Fat: 1g Sodium: 209mg Potassium: 108mg Conclusion The vegan focaccia recipe is easy to make. All you have to do is follow all the directions vigilantly. Make sure to accurately weigh all the ingredients because the accurate measurement is key to baking the best vegan focaccia bread. Like, comment, and share with others!
Try this traditional Focaccia from Genoa. It's soft and slightly chewy with a delicious olive oil crust on top and on the bottom.
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt. See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.
aantal personen: 6 voorbereidingstijd: 15 MINUTEN bereidingstijd: 30 MINUTEN wachttijd: 1 UUR 10 MINUTEN totale
With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
This Keto Focaccia Bread is soft and chewy. There is no scarcity of ketogenic bread ideas. Total Servings – 12 Prep Time – 10 minutes Cooking
If someone asks me what inspires me to cook, I would say it depends on the feedback of a man and a boy – my hubby and son. When the bigger one goes for seconds, sometimes thirds, I know he tr…
An easy, no-knead focaccia bread that makes a pan of soft, fluffy bread. This Italian focaccia bread is thick enough to cut large squares and slice in half for sandwiches. This recipe is a keeper!
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
With a sweet, cinnamon-laced dough, lots of plump raisins and a crisp sugar topping this EASY Cinnamon Raisin Focaccia requires no kneading and takes less than 10 minutes of hands-on time!
No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.
Making this Pizza Dough Focaccia Bread will change your mind about baking bread! So simple and easy, you can turn everyday pizza dough into a soft on the inside and crunchy on the outside baked treat.
This bubbly overnight focaccia is salty, fluffy, and will become your go-to bread.
Bubbly, crusty & so delicious! This Overnight Focaccia Bread recipe is super simple and so delicious!
With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
Enjoy a delicious and easy-to-make focaccia bread with garlic herb oil recipe! This crispy bread is perfect as a snack, appetizer, or side dish for any meal. The dough is made with all-purpose flour, yeast, and olive oil, while the garlic herb oil adds a flavorful and aromatic touch to every bite.
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.