Focaccia Bread Recipe - FoodByMaria Recipes

Vegan Appetizers

Focaccia Bread Recipe

Prep

1 hour

Cook

20 minutes

Yield

10

This focaccia bread recipe takes the delicious flavors of olives, sundried tomatoes, garlic, and rosemary and bakes them all up into a delightful bread recipe that is perfect as an appetizer or snack. This bread pairs nicely with your favorite pasta dish, or can be enjoyed on its own. It’s also incredibly versatile as you can swap out the herbs, or toppings.

Focaccia Bread Recipe on a cutting board

Why you’ll love this focaccia bread recipe: 

  • Versatile: Swap out the ingredients to get creative with this recipe and make different flavor variations
  • Easy: Although this recipe takes some time for the dough to rise, the recipe itself is super easy
  • Delicious: I’m not joking, the olives, garlic, and rosemary in this make it so delicious 

Ingredients: 

Here are the ingredients you’ll need for this focaccia bread recipe:

Fresh ingredients in a bowl for Focaccia Bread Recipe

Ingredient Notes: 

Olives: I used green olives but you can use whatever you want here. If you’re not a big olive person, you can also skip this completely or replace it with another veggie of your choice.

Garlic: OMG the garlic adds so much to this recipe. You cannot leave it out. I mean you can, but you’ll be disappointed. Use fresh or roasted garlic here for the best flavor.

Sundried Tomatoes: You can also swap this for fresh tomatoes for a different flavor profile or swap it for something like artichokes in a jar.

How do you make focaccia bread?

1. In a small bowl, whisk together the yeast, sugar, and lukewarm water. Set aside for 5-10 minutes.

2. In a large bowl, combine the bread flour & salt. Push the flour to the sides, creating a small well in the middle of the bowl.

3. Once the yeast, sugar, and water mixture begins to foam, slowly pour it into the well.

4. Fold in by hand or with a wooden spoon until it comes together. As soon as it does, move the dough to a lightly floured surface, kneading vigorously for 8-10 minutes. 

5. You should have a soft, springy, and slightly smooth dough.

6. Form the dough into a round. 

7. In a new large bowl, use a small amount of olive oil to gently cover the sides. Place the dough in the bowl, lightly oiling the top OR dusting with a little extra flour. Cover with a tea towel or cloth, and place the bowl in a warm place to rise for 30-40 minutes, until doubled in size.

8. Preheat the oven to 425F and line a baking sheet with parchment paper. 

9. As the dough rises and the oven preheats, prepare your toppings. 

10. Measure ¼- 1/3 cup of olive oil into a bowl and set aside. For the olives, cut them into circles width-wise. With the sundried tomatoes, cut into strips length-wise. Leave the garlic in whole pieces. Remove pieces of rosemary from the branch. Set all toppings aside.

Dough being spread out for Focaccia Bread Recipe

11. Once the dough has doubled in size, remove it from the bowl onto the baking sheet. Gently pound and form into a rectangle or oval, leaving the dough approximately 12×8 inches in size and 1 ½ inch thick. Note that the thickness is more important than the shape. 

Finger prints in dough for Focaccia Bread Recipe

12. Using the measured olive oil, dip your fingers in and begin pressing down on the top of the dough, making small wells & dips over the whole thing. This will look similar to playing the piano. Add extra olive oil as needed to fill some of the dips in the dough.

Ingredients laid on dough for Focaccia Bread Recipe

13. Next, evenly disperse all of the prepared toppings onto the dough. 

14. Cover the baking sheet with a tea towel or cloth, and set the focaccia in a warm place to rise for another 20-25 minutes.

15. Add flaky salt on top of the focaccia and extra olive oil if desired. 

16. Bake for 20 minutes, until golden on top. Serve with olive oil and balsamic vinegar.

Cooked Focaccia Bread Recipe on cutting board

Expert Tips & FAQ: 

What other toppings can I use? For simple focaccia, use only flaky salt and rosemary as your toppings. If you want to try other ingredients, try fresh tomatoes instead of sun-dried, adding red onion or small pieces of cheese. Be creative and let me know your fav combinations. Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. 

Can I use my stand mixer? Yes, you can use a stand mixer with a dough hook. If so, knead on low speed until ingredients come together, then increase to medium speed for 3-5 minutes until a soft, springy, and smooth dough has formed.

How do you storage focaccia bread? Wrap in tinfoil, store in a tightly sealed container at room temperature for 5 days.

Can I freeze this bread? Cool completely, wrap in parchment, then place into an air-tight container in the freezer for 2 months. To reheat, simply place in the oven till warm. Then same instructions as the storage rules above.
    Focaccia Bread Recipe on cutting board

Focaccia Bread Recipe on cutting board  

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Focaccia Bread Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 1 hour
  • Proofing: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Vegan Appetizers
  • Cuisine: Baked Goods
  • Diet: Vegan

Description

Full of flavor and the perfect fall appetizer or snack. This focaccia bread recipe is so delicious. The best part is you can get creative with the toppings!


Ingredients

Scale

3 ¼ cups bread flour

½ tbsp salt

1 tbsp / 1 packet dry yeast

½ tbsp sugar

1 ½ cup lukewarm water

olive oil

¼ cup olives

¼ cup fresh or roasted garlic

1/8 cup sundried tomatoes (in oil)

½ sprig rosemary

flaky salt


Instructions

In a small bowl, whisk together the yeast, sugar, and lukewarm water. Set aside for 5-10 minutes.

In a large bowl, combine the bread flour & salt. Push the flour to the sides, creating a small well in the middle of the bowl.

Once the yeast, sugar, and water mixture begins to foam, slowly pour it into the well.

Fold in by hand or with a wooden spoon until it comes together. As soon as it does, move the dough to a lightly floured surface, kneading vigorously for 8-10 minutes. 

You should have a soft, springy, and slightly smooth dough.

Form the dough into a round. 

In a new large bowl, use a small amount of olive oil to gently cover the sides. Place the dough in the bowl, lightly oiling the top OR dusting with a little extra flour. Cover with a tea towel or cloth, and place the bowl in a warm place to rise for 30-40 minutes, until doubled in size.

Preheat the oven to 425F and line a baking sheet with parchment paper. 

As the dough rises and the oven preheats, prepare your toppings. 

Measure ¼- 1/3 cup of olive oil into a bowl and set aside. For the olives, cut them into circles width-wise. With the sundried tomatoes, cut into strips length-wise. Leave the garlic in whole pieces. Remove pieces of rosemary from the branch. Set all toppings aside.

Once the dough has doubled in size, remove it from the bowl onto the baking sheet. Gently pound and form into a rectangle or oval, leaving the dough approximately 12×8 inches in size and 1 ½ inch thick. Note that the thickness is more important than the shape. 

Using the measured olive oil, dip your fingers in and begin pressing down on the top of the dough, making small wells & dips over the whole thing. This will look similar to playing the piano. Add extra olive oil as needed to fill some of the dips in the dough.

Next, evenly disperse all of the prepared toppings onto the dough. 

Cover the baking sheet with a tea towel or cloth, and set the focaccia in a warm place to rise for another 20-25 minutes.

Add flaky salt on top of the focaccia and extra olive oil if desired. 

Bake for 20 minutes, until golden on top.

Serve with olive oil and balsamic vinegar.


Notes

For simple focaccia, use only flaky salt and rosemary as your toppings.

Replace any toppings with ones of your choice. Example: fresh tomatoes instead of sun-dried, adding red onion or small pieces of cheese. Be creative!!!

Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. 

You can use a stand mixer with a dough hook. If so, knead on low speed until ingredients come together, then increase to medium speed for 3-5 minutes until a soft, springy, and smooth dough has formed.

This recipe is vegan-friendly.


Nutrition

  • Serving Size: 10
  • Calories: 187
  • Sugar: 0.8g
  • Sodium: 510.6mg
  • Fat: 2.5g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 34.9g
  • Fiber: 1.6g
  • Protein: 6.1g
  • Cholesterol: 0mg

Keywords: best, garlic, rosemary

Michelle

Amazing flavour and texture! Will become a staple in my household! This will definitely be a crowd pleaser.

Maria Koutsogiannis

thank you!! glad you loved this!

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