Focaccia Bread Recipe

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

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps the dough rise.

Active dry yeast: Leavens the dough, making it light and airy.

Water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and moisture to the bread.

Fresh rosemary: Provides a fragrant, herbal flavor.

Coarse sea salt: Adds a crunchy, salty finish to the bread.

When making focaccia bread, ensure that you use warm water to dissolve the yeast. The temperature should be around 110°F (43°C). If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving a good rise and a light, airy texture in your bread.

• 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 more nutrients, though it may make the bread denser.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor similarly.

• sugar - Substitute with honey: Honey adds a slight floral sweetness and helps with yeast activation.

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

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

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

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities as it has a more concentrated flavor.

• fresh rosemary - Substitute with thyme: Thyme offers a different but complementary herbal note.

• coarse sea salt - Substitute with flaky sea salt: Flaky sea salt provides a similar texture and burst of salty flavor.

• Allow the focaccia bread to cool completely before storing to prevent condensation and sogginess.
• Store the focaccia in an airtight container or wrap it tightly in plastic wrap to maintain its freshness.
• For short-term storage, keep the bread at room temperature for up to 2 days. Ensure it is kept in a cool, dry place away from direct sunlight.
• To extend its shelf life, refrigerate the focaccia in an airtight container. This will keep it fresh for up to a week.
• For freezing, wrap the focaccia bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label the wrapped bread with the date before placing it in the freezer. This will help you keep track of its freshness.
• When ready to use, thaw the focaccia at room temperature while still wrapped to avoid condensation.
• To reheat, preheat your oven to 180°C (350°F). Place the bread 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 warm and slightly crispy.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Wrap the focaccia bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, unwrap the focaccia for the last 2-3 minutes of reheating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the focaccia bread in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until the bread is warmed through and the crust is crispy.

• Microwave Method:

  1. Place a damp paper towel over the focaccia bread to keep it from drying out.
  2. Microwave on medium power for 20-30 seconds.
  3. Check if the bread is warm enough; if not, continue to heat in 10-second intervals.

• Toaster Oven Method:

  1. Preheat the toaster oven to 180°C (350°F).
  2. Place the focaccia bread on a baking tray.
  3. Heat for about 5-10 minutes, or until the bread is warmed through and the crust is crispy.

• Steam Method:

  1. Place a steaming rack in a pot with a small amount of water.
  2. Bring the water to a simmer.
  3. Place the focaccia bread on the steaming rack and cover the pot.
  4. Steam for about 5 minutes, or until the bread is warmed through.

• Mixing bowl: A large container used to combine the flour, salt, and sugar, and later to mix the dough.

• Measuring spoons: Used to measure out the salt, sugar, and yeast accurately.

• Measuring cup: Used to measure the warm water and olive oil.

• Wooden spoon: Useful for mixing the yeast mixture and olive oil into the flour mixture.

• Floured surface: A clean, flat area dusted with flour where you will knead the dough.

• Damp cloth: Used to cover the bowl while the dough rises.

• Oven: Preheated to 220°C (425°F) for baking the focaccia.

• Baking sheet: Greased and used to shape and bake the dough.

• Fingers: Used to make dimples in the dough before baking.

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

Pre-measure ingredients: Measure all ingredients before starting to save time during preparation.

Use a stand mixer: A stand mixer can knead the dough more efficiently than by hand.

Warm environment: Let the dough rise in a slightly warm oven to speed up the rising process.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

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