Best 3 The Easiest Bestest Focaccia Bread Ever Recipes
Indulge in the delightful world of focaccia bread, a timeless Italian flatbread that captivates taste buds with its irresistible combination of crispy crust and soft, airy interior. This versatile bread serves as a perfect accompaniment to your favorite dishes or enjoyed on its own as a delectable snack. Embark on a culinary journey as we explore a collection of focaccia bread recipes, each offering unique flavors and variations to tantalize your palate. From the classic rosemary and sea salt focaccia to the savory sun-dried tomato and olive rendition, these recipes cater to every taste preference. Discover the secrets to achieving the perfect focaccia bread, with step-by-step instructions and helpful tips to ensure a successful baking experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards creating an unforgettable focaccia that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
EASIEST FOCACCIA RECIPE
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Provided by MORTICIA_ADDAMS
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g
THE BEST, EASIEST FOCACCIA BREAD RECIPE
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan - do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan - this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
Provided by Alexandra Stafford
Categories Bread
Time 18h30m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
BEST EVER FOCACCIA
We used to go to a restaurant here that has closed down. They made the best focaccia I have ever tasted. It was light and fluffy, not at all like a pizza crust. This is my take on it. I use my Kitchen Aid mixer when making this, I am sure a breadmaker on the dough cycle would work as well. Feel free to use different herbs. I will sprinkle parmesan cheese on top some days. Italian seasoning also works well. Serve chunks of this focaccia with a good quality olive oil & balsamic vinegar to dip it in. There was a bit of a glitch in the system when I was posting this recipe - it posted 4 times! I hope you find your way back here to let me know what you think of this focaccia.
Provided by Demelza
Categories Breads
Time 1h29m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Beat for 2 minutes, dough will form a ball.
- Place dough on a floured surface, dust top with flour (the dough will be very soft & sticky, the dusting of flour will help you handle it).
- Pat & stretch dough into 8" square.
- Place in parchment lined 9 x 9 baking dish.
- Brush with olive oil, sprinkle desired herbs on dough.
- Cover with plastic wrap & let rise for 1 hour.
- Bake at 400° for about 25 minutes.
- Remove from pan & cool on wire rack.
- Serve warm or at room temperature with oil & vinegar to dip.
Nutrition Facts : Calories 124.1, Fat 2.4, SaturatedFat 0.3, Sodium 83.2, Carbohydrate 22.1, Fiber 1.1, Sugar 0.6, Protein 3.4
Tips:
- Use fresh, active yeast. This will ensure that your focaccia bread rises properly.
- Dissolve the yeast in warm water before adding it to the flour. This will help to activate the yeast and make it more effective.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and make the bread chewy.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- Preheat the oven to 450°F (230°C) before baking the bread. This will help to create a crispy crust.
- Bake the bread for 20-25 minutes, or until it is golden brown on top.
- Let the bread cool slightly before slicing and serving.
Conclusion:
This focaccia bread is easy to make and absolutely delicious. It is perfect for any occasion, from a casual lunch to a special dinner. The bread is soft and chewy on the inside with a crispy crust on the outside. It is also very versatile and can be served with a variety of toppings, such as olive oil, herbs, cheese, or vegetables. So next time you are looking for a delicious and easy-to-make bread, give this focaccia recipe a try. You won't be disappointed!
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