Focaccia Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise and become airy.

Warm water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and moisture to the bread.

Fresh rosemary: Provides a fragrant, herbal note.

Coarse sea salt: Adds a crunchy texture and enhances flavor when sprinkled on top.

When making focaccia, ensure that your yeast is fresh and active. To test this, dissolve it in warm water with a pinch of sugar. If it becomes frothy within 5 minutes, it's good to use. This step is crucial for achieving a well-risen, airy dough. Additionally, when creating the dimples in the dough, press firmly but gently to avoid tearing. These dimples help to hold the olive oil and rosemary, infusing the bread with flavor and ensuring a crispy, golden crust.

• 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 fiber, though it may make the bread denser.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor similarly.

• 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 dough.

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

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

• chopped fresh rosemary - Substitute with thyme: Thyme offers a different but complementary herbaceous flavor.

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

• Allow the focaccia to cool completely at room temperature. This ensures that any residual heat doesn't create condensation, which can make the bread soggy.

• Wrap the focaccia tightly in plastic wrap or aluminum foil. This helps to keep the bread fresh and prevents it from drying out.

• For short-term storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days.

• If you plan to keep the focaccia longer, freezing is a great option. Wrap the bread in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped focaccia in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When you're ready to enjoy the focaccia, thaw it at room temperature. This can take a few hours, so plan accordingly.

• To revive the focaccia's texture, preheat your oven to 180°C (350°F). Place the bread directly on the oven rack or on a baking sheet and heat for about 10 minutes.

• If you prefer a softer focaccia, wrap it in aluminum foil before reheating. This will help retain moisture.

• For added flavor, drizzle a bit of olive oil and sprinkle some fresh rosemary or sea salt on top before reheating. This will enhance the bread's aroma and taste.

• Enjoy your focaccia with a variety of soups, salads, or as a side to your favorite meat or vegetable dishes.

• Preheat your oven to 180°C (350°F). Place the leftover focaccia on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, use a toaster oven. Set it to 180°C (350°F) and place the focaccia directly on the rack. Heat for 5-7 minutes, keeping an eye on it to ensure it doesn’t get too crispy.

• If you prefer using a microwave, place the focaccia on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds. Be cautious, as microwaving can sometimes make bread a bit chewy.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the focaccia in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 160°C (320°F). Place the focaccia in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• Large mixing bowl: Used to combine the flour and salt, and later to mix the dough ingredients together.

• Separate bowl: Necessary for dissolving the yeast in warm water.

• Measuring spoons: Essential for accurately measuring the salt, yeast, and olive oil.

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

• Wooden spoon: Handy for mixing the dough before kneading.

• Floured surface: Provides a workspace for kneading the dough.

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

• Oven: Preheated to 220°C (430°F) for baking the focaccia.

• Greased baking sheet: Where the dough is stretched out and baked.

• Fingers: Used to create dimples in the dough.

• Cooling rack: Allows the focaccia to cool slightly before serving.

Prepare ingredients in advance: Measure and organize all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can knead the dough for you, saving time and effort.

Proof in a warm oven: Speed up the rising process by placing the dough in a slightly warm oven.

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

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