Step-by-step instructions
- In a large bowl, combine warm water and yeast, letting it sit for about 5 minutes until it bubbles up.
- Add the flour, salt, olive oil, and your secret ingredient. Mix until well combined.
- Knead the dough for around 10 minutes until it’s smooth and elastic.
- Transfer the dough to an oiled bowl, cover it, and let it rise until it doubles in size—about 1 hour.
- Preheat your oven to 220°C (425°F).
- Once risen, punch down the dough and spread it onto a greased baking sheet.
- Dimple the surface using your fingers and drizzle with olive oil.
- Allow it to rise again for another 20 minutes.
- Bake for 20-25 minutes until golden brown and fragrant.
- Let it cool slightly before slicing and enjoy!
How to serve Next-Level Focaccia
There are so many delicious ways to enjoy your warm focaccia! Slice it up and serve it alongside a fresh salad or a bowl of hearty soup for a balanced meal. It also pairs wonderfully with dips like hummus, pesto, or a classic balsamic reduction. For a fun appetizer, serve it as a board with assorted cheeses, olives, and charcuterie.
Storage and reheating tips
To keep your focaccia fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers, you can also freeze it! Wrap it tightly in plastic wrap and then place it in a freezer bag. When you’re ready to eat, just thaw it overnight in the fridge before reheating in the oven for a few minutes to restore its delightful crispness.
Helpful cooking tips
Want to ensure bakery-level results? Here are a few pro tips! Always use warm water when activating the yeast—it should feel like a warm bath, not hot! If the dough feels too sticky, sprinkle a little more flour as you knead. For a super flavorful focaccia, consider adding toppings like sea salt or even a sprinkle of Parmesan cheese on the dimples before baking.
Recipe variations
Get creative with your focaccia! Swap out the olive oil for flavored oils, add sun-dried tomatoes to the dough, or experiment with toppings like caramelized onions, fresh herbs, or sliced tomatoes. You can also make a gluten-free version using a 1:1 gluten-free flour blend.
Common questions
Q: How long does it take to make focaccia from start to finish?
A: Overall, including rising times, it takes about 2 hours, but active time is about 30 minutes.
Q: Can I use something other than instant yeast?
A: Yes, you can use active dry yeast, but remember to proof it first in warm water for about 10 minutes before adding to the dry ingredients.
Q: What’s the best way to store focaccia?
A: Store it in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Make sure to wrap it well to prevent freezer burn.
Enjoy the thrill of baking and indulge in the warm, inviting aroma of fresh focaccia right from your own kitchen!
