This recipe makes a light, pillowy Focaccia Bread with a slight crunch at the bottom. Warm and fresh out of the oven, this homemade bread is absolutely heavenly.
- 2 tsp active dry yeast
- 1 1 /4 cups warm water
- 1 tsp sugar
- 3 cups bread flour
- 4 tbsp extra virgin olive oil, divided
- 1 tsp salt
- 10 grape or cherry tomatoes. Multicolored, if available. Sliced in half. (See Note 1 for other topping options)
- 3 tbsp of za'atar
- One dozen olives of your choice, pitted. We use black cured olives, you may use kalamata olives or your favorite green olives.
- In the bowl of a stand-up mixer combine the yeast, water. Mix well and wait 5-10 minutes until small bubbled form on the surface. If no bubbles form, discard the yeast mixture and try with a new pack of yeast.
- Add bread flour, 2 tablespoons of the oil, and salt and knead for 5-7 minutes using the dough hook attachment.
- If you are making the focaccia by hand, follow step one, add flour, oil, and salt and mix the dough in a bowl. Knead of a floured surface for 10 minutes
- Cover the bowl with a clean kitchen towel, and let rise for 30-45 minutes or until the dough doubles in size.
- Once the dough has risen transfer to a floured surface and knead the dough until smooth. If the dough is very sticky add more flour 2 tablespoons at a time. The dough should be soft and easy to work.
- Pre-heat the oven to 400F
- Line a medium-sized baking sheet with parchment paper and oil the surface of the parchment with the remaining 2 tablespoons of olive oil.
- Roll the dough to fit the size of your baking sheet
- Place the dough on the prepared baking sheet
- Sprinkle the za'atar, to cover the entire surface of the focaccia dough.
- Place the tomatoes and olives. Cover with a clean kitchen towel and let it rise again for 20-30 minutes.
- Bake for 20-30 minutes or until the bottom of the focaccia is golden and the dough is cooked. Cooking time will depend on the size of your baking sheet and on the thickness of the dough.
- Other toppings you can choose for your focaccia bread
- Rosemary - it's a very traditional flavor profile
- Grapes - it may sound strange, but they work really well in focaccia providing a tangy and sweet note to the savory dough
- Cheese - your favorite cheese or vegan cheese will work here.
- Oregano - for that pizza like taste
- Pesto - because, in our opinion, everything tastes better with pesto
- Garlic - sink some garlic gloves into the dough or use roasted garlic
- Onions - thinly sliced
- Mushrooms - saute the mushrooms with salt and pepper before placing on the focaccia
- Sun-dried tomatoes - for their wonderfully sweet and tangy flavor
- Category: Breads and doughs
- Method: baking
- Cuisine: Italian
- Serving Size: 1 small square
- Calories: 60
- Sugar: .4
- Sodium: 102
- Fat: .6
- Saturated Fat: .1
- Unsaturated Fat: .5
- Trans Fat: 0
- Carbohydrates: 11.2
- Fiber: .5
- Protein: 1.9
- Cholesterol: 0
Keywords: how to make focaccia, what is focaccia, what is za'atar