Yummy focaccia recipe and instructions for focaccia, the Italian bread recipe with olives, tomatoes or peppers. Lots of olive oil and tasty spices, salt, flour and yeast.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Focaccia recipes for baking bread are some of the tastiest and easiest recipes I know. You don’t need many ingredients for a focaccia recipe and you can prepare a lot before it’s evening or the guests are there. Delicious and fresh bread hardly anyone can resist and belongs for me to a perfect dinner.
Focaccia is the Italian bread that belongs on a dinner table rather than in a sandwich. Thick, oil-rich and soft, it is closer to a flatbread than to a loaf, and it is one of the very few yeast breads that genuinely improves when you use more oil than seems sensible.
Do not skip the pan oil. A generous pour before the dough goes in means the base essentially shallow-fries as it bakes, producing a crisp golden underside against a soft, open crumb. Salt it with flaky salt right before baking, not earlier, or the salt draws moisture and dissolves. Rosemary, garlic or thinly sliced onion all work; restraint is the only real rule.
Mix dry yeast with flour, then add warm water. Add salt and oil, and spices. The dough should be smooth and spread-tender, otherwise add a little more flour.
Cover and let rise for at least 30 minutes in a warm place, so that no drafts get to the dough. The dough has now expanded and is "fluffier". Start 30 minutes timer here
Depending on your preference, you can line a baking sheet with baking paper, or choose a loaf pan (or springform pan) if you want higher edges. Drizzle baking paper or loaf pan with plenty of olive oil and pour dough over it.
Now press small indentations into the dough with your fingers or a wooden spoon stick and press in olives, tomatoes or peppers as desired. Drizzle the dough with oil and add herbs or salt and cheese as desired.
After a short further resting period, the dough can be placed in the preheated oven at 200 °C °C or 175 °C °C. Now, after 10-15 minutes, you should determine the desired degree of browning and then take the bread out. If desired, the bread can be drizzled with oil again. Leave the focaccia to cool for about an hour and then enjoy. Start 10 minutes timer here
Nutrition per serving
110kcal
1 gFat
22 gCarbs
3 gProtein
1 gSugar
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Focaccia recipe for focaccia bread
Mix 300ml warm water with 450g flour, then add yeast. Then add 1 tsp salt and 4 tbsp oil, and spices. The dough should be smooth and soft to the touch, otherwise add a little more flour.
Let rise for at least 30 minutes in a warm place, covered so that there is no draft. The dough has now expanded and is “fluffier”.
Depending on your preference, you can line a baking sheet with parchment paper, or choose a loaf pan (springform, if you like) if you want higher edges. Drizzle baking paper or loaf pan with olive oil and pour dough over it.
Now press small indentations into the dough with your fingers or a wooden spoon and press in olives, tomatoes or peppers as desired. Drizzle the dough with 6-8 tablespoons of oil and add herbs or salt and cheese as desired.
After a short rest the dough can be put into the preheated oven. Now after 10-15 minutes you should determine the desired degree of browning and then take the bread out. If desired, the bread can be drizzled with oil again. Leave the focaccia to cool for about an hour and then enjoy.
Focaccia is one of the most delicious breads for me and it’s not the only thing why I love Italian food so much. The mixture of freshly baked white bread and the fresh spices is just always right. Add some butter, oil or basil or even ricotta to this focaccia recipe and I’m happy.
I’ve had the delicious focaccia bread as a fluffy soft bread, though I’ve also had it as a flat pizza version. I like the soft bread variety better though, which is why I would like to share with you the best focaccia recipe and tips for the chewy Italian bread.
Who would have thought that I get the opportunity from the guest to sit at dinner and shortly thereafter to stand in the kitchen of the restaurant itself. I prefer the behind-the-scenes look, so I was able to fully engage with the team in the kitchen. Who has probably more experience than a kitchen team that bakes every day again and again fresh delicious focaccia.
Already I was personally spontaneously in the hotel kitchen of Ralf Lampe on the way and could my Focaccia for the evening itself occupy and bake. Even though I didn’t get the original recipe from the chef, I still want to pass on a recipe to you that is quite similar to the focaccia from the restaurant.
Tips for homemade focaccia recipe
For bread dough, use the dough hook. Of course, the firmer the dough, the more you’ll be happy to have a Kitchen-Aid machine or similar kitchen aid.
You can cut the focaccia bread into small cubes when you serve it and gladly still offer oil bowls. It is also popular to mix olive oil with balsamic vinegar and add salt and pepper.
The Italian bread is also very tasty with various soups, such as our lobster soup.
Have fun trying out this focaccia recipe and bon appétit!
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
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