If you ever thought that homemade focaccia was too fancy to make at home, think again! This recipe is surprisingly easy to make by hand in minimal time. We're talking just 10 minutes of actual mixing and shaping time. You don't even need a stand mixer! The result is a nice chewy inside and crispy outside.
This focaccia goes spectacularly with a bowl Potato Leek Soup, Tomato Basil Soupor us Creamy Chicken Soup.
Why our recipe?
- Homemade focaccia is surprisingly easy to make by hand with very minimal hands.
- Perfectly chewy on the inside, crispy on the outside.
- Rosemary, salt and pepper is a classic flavor, but you can use this base to create other flavors as well.
The classic combination of rosemary, sea salt and cracked pepper is just the beginning. This versatile base recipe lets you experiment with countless flavor combinations or even use it to make delicious flatbreads and sandwiches. You can dip it in olive oil and balsamic vinegar, enjoy it plain, or turn it into an absolutely mouth-watering sandwich. Let me tell you right now, this focaccia will quickly become one of those recipes you make over and over again.
Material notes
- Hot water: Make sure the water is between 100-110℉. You don't actually have to measure the temperature. It should be warm to the touch, but not hot, like baby bath water.
- Instant Dry Yeast: This type of yeast doesn't have to sit for 10 minutes, but you can always use active dry yeast as well. It will take a little longer to rise.
- Extra Virgin Olive Oil: You can use regular olive oil if you have it, extra virgin tastes better
- Sugar: A small amount to feed the yeast and help the dough rise.
- Salt: Essential for taste.
- All-Purpose Flour: Provides the right texture and structure. You can also use bread flour for better texture and crumb.
- Rosemary: Dried rosemary works great, but if you have fresh rosemary, use minced fresh rosemary for extra flavor.
- Sea Salt: Above that large grain is desirable and worth keeping on hand.
- Fresh Chillies: As with salt, large grains from fresh ground are highly desirable above. Toppings are all about flavor.
Measurement of flour in bread making
When it comes to making bread, the amount of flour you add is always a guess. The actual amount you need may vary due to several factors, including how accurately you measure your ingredients and the humidity of the air. Don't let that scare you though! As long as you know it's a guess, you'll be ready to feel.
You can always add more flour, but you can't remove a strainer or add more liquid to make too much dough. So, add the last bit of flour slowly and gradually. You're aiming for a dough that's soft and firm to the touch, but shouldn't stick to your fingers or hands.
Making bread by hand – no stand mixer needed!
Don't have a stand mixer? No problem! Making bread like this focaccia by hand is easier than you think. All you need is a large mixing bowl and a sturdy spoon, preferably a wooden spoon. Start by combining your ingredients in a bowl and stir until the mixture is too thick to stir.
When the dough becomes too thick to stir, it's time to knead by hand. Sprinkle a little flour on a clean counter top and drop the small dough ball you made. Using the heel of your hand, push the dough away from you, then fold it over itself. Give the dough a quarter turn and repeat the process. Continue kneading for about 5 minutes until the dough is smooth, elastic and slightly firm to the touch. This process helps the gluten develop, giving your bread the perfect chewy texture. It's a bit of a workout, but it's also quite therapeutic and relaxing.
Storage instructions
If by some miracle you have leftover focaccia, place it in a plastic bag or wrap it tightly in plastic wrap. At room temperature. It will stay fresh for up to 2 days.
To freeze the focaccia, allow to cool completely after baking. Keep it whole and wrap it tightly in plastic wrap. Then, place the wrapped focaccia in a freezer-safe bag or container. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw the focaccia at room temperature.
