Foccacia- love all of it - the Flavor, the Fragrance, and the Fancy Name

The very first time I tasted focaccia was at an Italian restaurant—and oh my, it was love at first bite! The aroma, the soft yet chewy texture, the rich flavor… everything about this bread won me over instantly. And I’ll admit, even the way it’s pronounced had its charm.

Of course, the next thought that popped into my head was: how do I make this at home? That curiosity led me straight online, exploring recipes and following food bloggers to learn the secrets of baking focaccia in a home kitchen. To my delight, I discovered it’s not complicated at all—it fits perfectly into my category of easy, joyful cooking.

But first, let’s talk about what focaccia actually is. Focaccia is a traditional Italian flatbread baked in the oven, known for its soft, airy texture and golden crust. It’s often brushed with olive oil and topped with herbs, cheese, onions, or even meats. You can also add vegetables for extra flavor, making it one of the most versatile breads to enjoy at home.

Most historians believe Focaccia originated with either the Etruscans of North Central Italy prior to the Roman Empire forming, or in Ancient Greece at the beginning of the first millennium BC, though flat unleavened bread has been made throughout the Middle East so identifying a specific culture responsible for the first focaccia loaves is almost impossible. That said, focaccia is slightly different.... in that the loaf does rise slightly so is not a traditional unleavened bread, and the focaccia recipe is mostly unknown in the Middle East, yet has a history of being prepared in Turkey, Greece, Italy, France, and Spain.

In the recipe that I'm sharing here, I've topped it with black olives, red peppers and dried basil. So here it is. 

Ingredients:

3/4 cups warm water

2 tsp active dry yeast

1 tbsp sugar

3 cups all-purpose flour, plus additional for kneading

1/2 tbsp salt

1 cup extra-virgin olive oil

Method:
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl combine the flour, 1 tablespoon of salt, 1/2 cup olive oil and the yeast mixture. Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a baking pan with the remaining 1/2 cup olive oil. (Now, this may seem excessive, but that’s the secret—focaccia is meant to have that rich, golden, oily crust. And honestly, that’s exactly what makes it so irresistibly delicious!).

Put the dough onto the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes.... or as I'd like to call it, dimples, all the way through the dough. (This will create the characteristic craggy looking focaccia when it rises again.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 220°C. 

Lightly drizzle a little oil on top of the focaccia. Add the toppings at this time. Like mentioned earlier, I used black olives, red peppers and dried basil. Bake the dough until the top of the loaf is golden brown.... about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

And there.... it's done!!

Here are other ideas for toppings on the focaccia. Rosemary, cheese, mushrooms, onions, bacon, sausages, tomatoes, parsley.... the list is endless. I'd suggest not to have more than 3 toppings, else, it might turn out to be a nice thick crusted pizza.

Have your focaccia with soup/salad or make sandwiches with it or turn it into a pizza.... or just have it as it is. It's absolutely a delicious bread.


So, what are you waiting for? Go on.... Knead & Bake!!!