Focaccia is a popular type of Italian flatbread. It was introduced to American cuisine by Italian immigrants during the early 20th century. The word focaccia derives from the Roman words panis focacius meaning “fireplace bread” or “center bread.” This refers to how the bread was cooked over the ashes of a fireplace in the center of early homes. Focaccia was originally unleavened but today many recipes include yeast. Possibly the precursor to pizza dough, focaccia has a similar texture. It is commonly used to make sandwiches or served as a side dish, appetizer, or snack. Focaccia can be plain but commonly includes herbs and savory ingredients like garlic, onion, and cheese. Sweet versions of the bread may include honey, sugar, cinnamon, and fruit.
Recipe Servings: 15
+ 1 hour 30 minutes resting
Ingredients
- ½ cup extra-virgin olive oil
- 2 garlic cloves, minced (optional)
- 1 Tbsp fresh thyme, chopped, or 1 tsp dried thyme (optional)
- 1 Tbsp fresh rosemary, chopped, or 1 tsp dried rosemary (optional)
- ¼ tsp fresh ground black pepper (optional)
- 1 cup water, warm
- 1 packet (¼ oz) active dry yeast
- ¼ tsp honey
- 2½ cups all-purpose flour, divided
- 1 tsp kosher salt
Directions
- Combine olive oil, garlic, thyme, rosemary, and black pepper in a medium skillet and place it over medium heat.
- Cook mixture for 5–10 minutes, stirring occasionally. Remove from the heat when it becomes aromatic, but before garlic browns.
- Combine warm water, yeast, and honey in a large bowl. Stir a few times and then let it rest 5 minutes.
- Add 1 cup of flour and a ¼ cup of the oil mixture to the bowl. Stir 3–4 times until the flour has moistened and then let it rest 5 minutes.
- Stir in the remaining 1½ cups of flour and the salt. When the dough comes together transfer it to a floured surface and knead it 10–15 times or until smooth.
- Transfer the dough to a large greased bowl, cover it with a warm damp towel, and let it rest for 60 minutes in a warm, draft-free place.
- Preheat oven to 450°F.
- Grease a 9 x 13-inch rimmed baking sheet or dish using 2 tablespoons of the oil mixture.
- Transfer the dough to the baking sheet and press it into the pan. Use your fingers to dimple the dough.
- Drizzle the remaining oil mixture over the dough and then let it rest 20 minutes. The dough will puff slightly.
- Bake the dough for 15–20 minutes or until golden brown.
- Remove the focaccia from the oven and let it cool on a wire rack.
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