Foccacia Bread

Foccacia Bread is a soft, and olive oil–infused flat bread that has been baked until golden brown before being decorated with olives, cherry tomatoes, garlic and rosemary. You’ll mix a yeast dough (it’s simple and rests overnight so you can make it before bed), let it rise in the morning, dimple it, add toppings and then bake it until crisp on the outside and soft within.

This is the sort of bread that seems impressive, but is really quite manageable at home. The dough is soft and stretchy, and the olive oil yields that tender crumb with a gently crisp top.

Once it has been dimpled and topped, the oven takes it from there. It’s great for dipping, to accompany soup or to be transformed into an easy sandwich base.

Why You’ll Love This Recipe

• Golden crispy top with fluffy soft interior
• You probably already have these ingredients.
• Simple ways to top it (I mean, use what you love)
• Good for sharing (and reheat it well)
• Enjoy in dips, soups, salads or straight out of the bag

Ingredients

Candy base

Dough

1 1/3 cups warm water (320 ml)

2 tsp yeast (6 g) (presumption: active dry yeast)

1 1/4 teaspoon granulated sugar (5 g)

3 1/3 cups all purpose flour, (400 g)

1 1/4 tsp salt (7 g)

1 tablespoon + 1 teaspoon olive oil (20 ml)

Finish

For the pan + topping

GreasySides Olive oil, for greasing and drizzling

Cherry tomatoes (amount as desired)

Green olives (amount as desired)

2 garlic cloves

Rosemary (fresh sprigs or leaves)

Ingredient Notes & Substitutions

Water temperature: Yeast responds favorably to warm water. Try warm (not hot) to the touch. (Assumption: about 105–110°F / 40–43°C.)

Yeast: You can add instant yeast directly to the dry ingredients, but your timing for the rise may be a little different.

All-purpose flour (bread flour will give it a little chewier bite). If a swap is made, you might find you need a tiny splash more water.

Salt: A teaspoon of salt is used unless you try to use kosher salt, and then it depends on the brand as to what a teaspoon may weigh. Weight is most accurate.

Toppings: Substitute sliced tomatoes for cherry tomatoes, include a handful of caramelized onions or replace the green olives with black.

How to Make (steps 1–8)

1) Mix water, yeast, and sugar

In a big bowl mix together the warm water, yeast and sugar. Stir to dissolve.

2) Whisk in flour, salt and oil

Stir in the flour, salt and measured olive oil. Stir until it becomes a sticky dough and there are no pockets of dry flour.

3) First rise

Cover the bowl tightly (use plastic wrap or a lid) and let rise until puffy and doubled. (Assume: 60- to 90-minutes, depending on room temperate.)

4) Oil the baking dish

Rub the bottom and sides of a 9×9-inch (I think!) square baking dish generously with olive oil.

5) Transfer dough to the dish

Pour/scrape the dough into oiled dish. Use oiled hands to stretch it gently toward the corners.

6) Second rise

Cover the dish, and allow the dough to rise again, until it looks puffy. (Assumption: 30–45 minutes.)

7) Dimple the dough

Use oiled fingertips to press deep dimples all over the surface.

8) Add toppings + olive oil. Bake. Cool and slice

Drizzle the top with olive oil, then press in green olives, cherry tomatoes, thinly sliced/halved garlic and rosemary.

Bake. Bake until quite golden on top. (Assuming: 425°F (220°C) for 20–25 minutes.)

Cool and slice. Cool 10–15 minutes, then slice and serve warm.

Expert Tips

• If you can, use weight for the flour; weight maintains the texture of the dough.
• Sticky dough is appropriate for this style — just oil your hands instead of adding more flour.
• Generously oil the pan so that the bottom will fry lightly and release easily.
• Press in deep dimples to trap the olive oil and toppings.
• Do not hurry the rise: the dough should be quite puffy before baking.
• Press toppings in so that they don’t roll off once baked.
• Bake until golden, not pale — color equals flavor.
• Cool a few moments before slicing so the crumb sets and does not gum.

Storage & Freezing

Room temp: Keep in an airtight container for up to 2 days.

Fridge: Less ideal (drying out), but it’s doable for up to 4 days — reheat before serving.

Freezer: Bundle slices securely and freeze for up to 2 months.

To thaw + reheat: Defrost at room temp and then warm in a 350°F (175°C) oven for 8–12 minutes (or toast slices).

Variations

• Garlic rosemary only: Omit olives/tomatoes and heavy hand the garlic + rosemary.
• Cheesy: Top with shredded mozzarella or parmesan cheese for last 5 minutes of baking.
• Spicy: Stir in crushed red pepper flakes or slices of jalapeños.
• Onion focaccia: Press with thinly sliced onion (raw or caramelized).
• Herb mix: Add thyme, oregano or basil to the rosemary.

FAQs

Can I make the dough ahead?

Yes. Once combined, cover and refrigerate for up to 12 hours (guessing). Let come to room temp, then pan rise.

Why is my dough not rising?

Water was too hot/cold, yeast is old or room temperature is cool. Relocate to a warmer location and wait longer.

Can I use instant yeast instead of active dry?

Yes. In the same quantity, and you can mix it in with the dry ingredients (and rise time might be a touch faster).

What pan size should I use?

Your photos show a square tray (presumably 9×9-inch). This is much too large a pan for this bread it makes thin bread and may bake in an hour.

How do I keep toppings in?

Press them in to the dough after dimpling, and drizzle oil over the top of them after adding your toppings so they “stick” a bit better.

How can I tell when it’s done baking?

The top should be golden brown, and set around the edges. If you tap the bottom (gently), it should sound hollow.