Easy Focaccia Recipe

An easy focaccia recipe uses simple ingredients like flour, olive oil, yeast, water, and salt. This Italian flatbread bakes up with a light, airy texture and a golden, crispy crust, rich with olive oil flavor. Its name comes from the Latin focus, meaning “hearth,” where it was originally baked.

Ingredients:

• Grab 500g all-purpose flour.
• Pour 325ml warm water.
• Stir in 7g instant yeast.
• Sprinkle 10g sea salt.
• Drizzle 60ml olive oil.
• Scatter flaky salt for topping.
• Toss on fresh rosemary, optional but wonderful.

How To Make Easy Focaccia Recipe

1. In a large mixing basin, add the warm water.
2. Over the water, sprinkle the yeast and give it a gentle swirl.
3. Stir into a rough dough after adding the flour and salt.
4. Pour in half of the olive oil and stir to blend.
5. For two minutes, knead lightly until slightly sticky.
6. For one hour, let it rise by covering it with a moist cloth.
7. Use the remaining olive oil to liberally grease a baking tray.
8. Spread the dough by gently pressing it onto the tray.
9. Allow it to rise once more for half an hour until it is puffed.
10. Using your fingertips, deeply dimple the dough.
11. Sprinkle with flaky salt and drizzle with additional olive oil.
12. If you enjoy a herbaceous touch, add some rosemary leaves.
13. Bake for 20 to 25 minutes, or until golden, at 220°C (428°F).
14. Before slicing, remove and let cool for ten minutes.
15. Warm up and enjoy the salty, crunchy edges!

Easy Focaccia Recipe Tips:

• Herb and Garlic Focaccia. To begin, toast six garlic cloves in olive oil until they are soft and aromatic. After that, grind the cloves into a paste. Before baking, cover your risen dough with this delicious garlicky mixture. Next, garnish with freshly chopped oregano and thyme. The heat from the oven causes the herbs to crisp up wonderfully. Finally, before it bakes to golden perfection, pour some more olive oil over it. This version adds a savory, seductive aroma to your kitchen.
• Basil and Tomato Focaccia. Cut the fresh cherry tomatoes in half to start. Add a little sea salt and olive oil and toss. Press the tomatoes cut-side up into the top of the dough after it has risen. Scatter shredded fresh basil leaves on top. Add extra olive oil for moisture and richness. As it bakes, the tomatoes burst into juicy, sweet pockets. The basil crisps in the meantime, generating strong scents and herbal undertones.
• Caramelized Focaccia with Onions. To begin, sauté two large sliced onions over medium heat in olive oil. Stir from time to time until deeply caramelized. Cool a little once they are golden and soft, then sprinkle them over the dough. Next, carefully dimple the dough, inserting small pieces of onion into each indentation. To help crisp the edges, drizzle some olive oil on top. Bake till aromatic and golden. The crispy, salty crust of the focaccia contrasts wonderfully with the sweet, mellow onions. This rendition has a rustic, flavorful, and cozy vibe.

How To Store & Reheat Leftovers?

1. In The Fridge: Wrap cooled focaccia tightly in plastic wrap. Store at room temperature for up to two days. Avoid refrigeration, as it dries out quickly.
2. In The Freezer: Cut focaccia into squares. Wrap pieces in plastic wrap, then foil. Freeze for up to three months.
3. To Reheat: Place focaccia in a 180°C oven for 8 minutes. It crisps the crust and warms the inside beautifully.

Easy Focaccia Recipe Nutrition Facts

Calories total about 2080 kcal for the whole recipe.
Carbohydrates reach around 360g from the flour and yeast.
Protein content hits approximately 52g from flour alone.
Total fat lands at 96g from the olive oil.
Saturated fat counts about 13g, mostly from olive oil.
Dietary fiber reaches 12g thanks to the flour’s content.
Sodium measures around 5000mg, mainly from sea salt and topping.
Potassium offers roughly 500mg, coming mostly from flour and olive oil.
Calcium totals about 60mg from the sea salt and flour.
Iron provides nearly 19mg, largely from the all-purpose flour.
Vitamin E comes in at 9mg, purely from the olive oil.
Folate hits about 900mcg, supplied by the flour and yeast combo.
Magnesium adds up to 120mg, courtesy of flour and olive oil.
Zinc reaches around 4.5mg, mostly from the flour.

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