Pillowy and light, this focaccia is a great accompaniment to breakfast, lunch, or dinner, as well as a tasty anytime snack.
Say the word “focaccia,” and my face instantly lights up. My obsession with it started long before COVID hit, when everybody started baking bread and making “focaccia gardens” during quarantine. Indeed, there’s a good reason why Samin Nosrat’s viral focaccia bread made waves over the Internet, inspiring novice bread bakers to riff on her version—it’s a beginner-friendly bread recipe, it’s a cozy and comforting dish, and it’s incredibly delicious!
Whether it’s loaded with toppings, left plain, laced with cheese, or studded with aromatics, focaccia is a world unto its own. A thick and airy flatbread often served as street food in Italy, it’s usually eaten on the go. Each region in Italy has its own signature focaccia recipe. While they all differ slightly, most of the recipes include a smattering of herbs, whether it’s rosemary, thyme, basil, or oregano.
This recipe is topped simply with dried herbs, flaky salt, and halved cherry tomatoes. As the tomatoes slowly roast in the oven, the heat draws out their juices and innate sweetness, especially in the summertime, when tomatoes are in peak season. The result is a focaccia bread that is soft and light and oh-so-addictive. Don’t believe me? Try it for yourself.
What’s the secret to the perfect focaccia?
Focaccia is the perfect balance between a crisp, crusty exterior and a soft, supple interior. While it’s a fairly simple bread recipe, there are a few tips and tricks that can turn a focaccia from good to great. The first trick is to make sure you let the dough rest and rise multiple times, which allows the dough to develop more flavor and strength. Not to mention, the multiple rises help create the characteristic bubbles and dimples that are prominent in a well-baked, fluffy focaccia. Another tip is to not overknead your dough. Too much kneading can release excess gluten, which can make the bread too dense. Lastly, be sure to oil the bottom of your pan well before placing the dough in it. This will help ensure the bottom of your focaccia gets nice and crispy.
How do I store leftovers?
Storing a focaccia properly is crucial to preventing it from getting stale or dried-out. While it’s best enjoyed on the same day that it is baked, simply allow any leftover focaccia to cool completely, and then wrap it tightly in a layer of plastic wrap followed by a layer of tin foil (or transfer it to an airtight container), and store it on the counter for up to 3 days. For longer-term storage, you can freeze the tightly wrapped focaccia either in a freezer bag or airtight container for up to 3 months. Place it in the fridge overnight to thaw. Reheat either in the oven or toaster oven.
Serving suggestions
In our household, focaccia was always eaten as is, accompanied by a simple herb oil like this Garlic-Infused Olive Oil for dipping. However, you could also pair it alongside a Peach Caprese Salad or Avocado Caprese Salad for a light summer lunch or dinner that can be eaten picnic-style, or top slices of it with this savory Roasted Garlic Butter for a satisfying afternoon snack. For a heartier Italian-inspired dinner, serve it as a starter course followed by this Italian Salad and this Burrata Pasta.
Ingredients
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 1/4 teaspoons granulated sugar
- 2 cups bread flour plus more, if needed
- 2 1/2 tablespoons olive oil plus more for greasing bowl and dough
- 1/2 teaspoon kosher salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried parsley
- Flaky sea salt for sprinkling
- 1 cup cherry tomatoes halved
Instructions
- In a large mixing bowl, combine the warm water with the active dry yeast and sugar. Stir lightly and let sit for 5 minutes until foamy.
- Mix in 1 cup of bread flour. Then, add the olive oil and kosher salt. Gradually mix in 1 additional cup of flour. If the dough feels too wet, keep adding 1 tablespoon of flour at a time, until a shaggy, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth yet still slightly tacky.
- Lightly oil a bowl and place the dough in it. Cover with a clean towel and let it rise until doubled in size, about 1 hour. Transfer the dough to an oiled 8- or 9-inch round pan. Gently stretch it to fill the pan and cover; let rise for another 45 minutes.
- Preheat the oven to 400°F. Press your fingers into the dough to form dimples. Drizzle with a little olive oil, and then sprinkle with dried oregano, thyme, and parsley evenly over the surface. Scatter flaky sea salt and the halved cherry tomatoes on top.
- Bake for 35-40 minutes until the focaccia is golden and crisp. Remove from the oven, let cool on a wire rack for a few minutes, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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