Focaccia

This homemade focaccia is truly what gluten dreams are made of! This fluffy yet crispy bread is surprisingly pretty easy to make and it’s absolutely delicious on it’s own or even to make a sandwich with. The olive oil and herbs in this recipe pack so much flavor – you are truly in for a treat with this Italian bread!

The Dough

The dough is pretty easy to make for focaccia and comes together quickly! The only thing is the dough is very tired and needs a lot of rest so there is a lot of down time. The best way to make this recipe is prepare the dough the day before and bake the next day.

To a large mixing bowl, add the following ingredients:

• all purpose flour
• salt
• instant yeast
• lukewarm water
• sugar
• olive oil

Bring the dough together using a hook attachment on a stand mixer or use a wooden spoon/rubber spatula. Avoid kneading it by hand because the dough is a lot more sticky than other breads. Mix together until you have a soft and elastic dough. It should be a bit sticky but not too difficult to handle.

To a bowl, add a generous amount of olive oil, transfer the dough, cover, and pop in the fridge to rest overnight or at least 24 hours. This resting time will allow the gluten to arrange itself into a structure that will make the dough easier for you to stretch around and be very bubbly. It ain’t focaccia without those large bubbles!

The Chili and Herb Oil

Focaccia is already delicious on its own with just olive oil and sea salt – simplicity at its finest. But why not take the flavor to a whole another level and infuse the oil with herbs, chili, and garlic! Here are the ingredients you will need:

• extra virgin olive oil
• red pepper flakes
• garlic cloves
• rosemary
• thyme
• salt

To a small pan over medium heat, add all the ingredients and saute for 2 to 3 minutes. Transfer to a jar or small bowl and allow it to meld all together overnight while the dough rests as well. The more it sits together, the more strong the flavor.

The next day, you can strain the oil and it should have a deep orange color now. If you want an even more rich flavor, you can cut the amount of olive oil in half and replace the other half with butter! It’s absolutely delicious.

Baking the Focaccia

The next day, about 3 to 4 hours before baking the focaccia, take out the dough and allow it to come to room temperature. To a 9×13 deep baking pan, add half of the infused oil to the bottom. Transfer the dough to the pan and start to dimple the dough deeply all across to stretch out the dough and create little dips. Make sure your hands are oiled well so the dough doesn’t stick to your fingers. Drizzle the chili and fresh herb oil on the top.

Pop in the oven to bake at 425°F for about 20 to 30 minutes or until golden and crispy on top and along the edges.

Once out of the oven, take out of the baking pan and allow it to cool for a few minutes. Then slice into squares. Garnish with freshly grated parmesan on top and serve warm to enjoy!

If you have any leftovers, transfer to an airtight container and you can reheat it in the oven or air fryer the next day to crisp it back up. It’ll taste fresh just like the first day!

Other Bread Recipes Like This to Try

• Garlic Naan
• Cheese-Stuffed Garlic Naan
• Msammen
• Homemade Bagels

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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