Festive Focaccia Recipe

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

Salt: Enhances the flavor of the focaccia and helps control yeast activity.

Instant yeast: Leavens the dough, making it rise and become airy.

Water: Hydrates the dough, activating the yeast and helping to form gluten.

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

Fresh rosemary: Provides a fragrant, earthy flavor that complements the bread.

Coarse sea salt: Adds a crunchy texture and bursts of salty flavor on top of the focaccia.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a focaccia that is both airy and chewy. If the dough feels too sticky, lightly dust your hands and the surface with flour, but be cautious not to add too much, as this can make the bread dense.

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the nutritional value, though it may make the bread denser.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a milder flavor, which can be a good alternative in baking.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used if dissolved in warm water first, though it may take longer to rise.

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

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

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, though it is more potent, so use less.

• chopped fresh rosemary - Substitute with thyme: Thyme offers a different but complementary herbal flavor to the focaccia.

• coarse sea salt - Substitute with fleur de sel: Fleur de sel is a delicate, flaky sea salt that can add a gourmet touch to the focaccia.

• coarse sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a unique color and slightly different mineral content, adding a subtle flavor twist.

• Allow the focaccia to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
• Store the wrapped focaccia at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
• To freeze, wrap the focaccia tightly in plastic wrap, then place it in a resealable freezer bag. Label the bag with the date.
• Freeze the focaccia for up to 3 months. When ready to use, thaw it at room temperature or in the refrigerator overnight.
• To reheat, preheat your oven to 180°C (350°F). Place the focaccia on a baking sheet and cover it with aluminum foil. Heat for about 10 minutes or until warmed through.
• For a crispier texture, remove the foil during the last 2-3 minutes of reheating.
• If you prefer, you can also reheat individual slices in a toaster oven or on a skillet over medium heat until warmed and slightly crispy.

• Oven Method: Preheat your oven to 180°C (350°F). Place the focaccia on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until it’s warmed through and the crust is slightly crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover it with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming. This method helps maintain a crispy exterior.

• Microwave Method: Place a damp paper towel over the focaccia and microwave on medium power for about 30-45 seconds. This method is quick but may result in a softer texture.

• Toaster Oven Method: Preheat your toaster oven to 180°C (350°F). Place the focaccia directly on the rack or on a small baking sheet. Heat for about 5-7 minutes until it’s warmed through and slightly crispy.

• Steam Method: If you have a steamer, place the focaccia in the steamer basket and steam for about 3-5 minutes. This method helps retain moisture and keeps the bread soft.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the focaccia in the air fryer basket and heat for about 3-5 minutes. This method ensures a crispy exterior while keeping the inside soft.

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

• Measuring cups: To measure the warm water and olive oil accurately.

• Measuring spoons: To measure the salt, instant yeast, chopped fresh rosemary, and coarse sea salt.

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

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Lightly oiled bowl: To place the dough in for rising.

• Damp cloth: To cover the bowl and allow the dough to rise.

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

• Parchment paper: To line the baking sheet and prevent the dough from sticking.

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

• Fingers: To create dimples in the dough before baking.

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

Prepare ingredients in advance: Measure and set out flour, salt, and yeast before starting.

Use a stand mixer: Save time by kneading the dough with a stand mixer instead of by hand.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat oven early: Ensure the oven is at the right temperature by preheating it while the dough rises.

Use parchment paper: Line the baking sheet with parchment paper for easy transfer and cleanup.