The perfect recipe to start your bread baking journey!

With a piece of this delicious focaccia bread, you'll be teleported to the Italian countryside. This bread has a salty crunch on the outside and a moist inside that will have you baking and re-baking it in no time. And, given you're probably already sitting on all of the ingredients in your kitchen and pantry, the question is: how quickly can we get started?

Baking is both fun and therapeutic, but have you ever been in the mood to bake but not for your sweet tooth? This focaccia bread is perfect for days when you're craving something salty, warm, and fresh out of the oven.

Why is focaccia a good bread baking choice for beginners?

Focaccia is, indeed, a great place to start for amateur bakers because it doesn't require any special equipment or baking experience. For example, focaccia does not require a starter and can be prepared in a regular pan or cake tray. Furthermore, in this recipe, the dough needs to be stretched out to fit the pan, leaving out the hassle of dough shaping.

We like to share recipes we feel everyone can enjoy, and this recipe ticks the box. Because whether it's your first or tenth time making focaccia, the experience should be fun and the result a treat for your mouth!

What are the key ingredients of focaccia?

Flour is, of course, one of the main ingredients. Our focaccia was made using all-purpose flour, but bread flour is also a suitable choice for focaccia. Next, a generous amount of olive oil is used for the recipe, which gives the focaccia a nice moistness. Using a high-quality olive oil for this recipe is also crucial, as it's used generously and gives the bread a distinct taste, aroma, and flavour, with a fruity and spicy undertone.

Finally, we used a lot of toppings to give the focaccia a variety of flavours, and now it's your turn to play around with your favourite toppings. Don't be scared to pile on as many toppings as you want; getting a variety of toppings in every bite of focaccia is a treat!

Is this recipe time consuming?

While we wouldn't say this a time-consuming recipe, it's important to consider the dough's proofing times when planning your baking. When making focaccia, it's a good idea to have some time on hand because this recipe calls for two dough proofs, each lasting 45 minutes.

Many recipes call for proofing the dough overnight in the refrigerator, but we've found that kneading the dough and proofing it at room temperature for a shorter duration saves time without compromising the final result.

Preparation 30 min
Dough rise – 90 min
Bake time – 30 min
Total 2h 30min

5 persons

Ingredients

600g All-purpose flour
10g Yeast
480g Lukewarm water
60 ml Vassae Multivarietal extra virgin olive oil
2 tsp Salt
1 tsp Sugar
Kosher salt

Toppings:

Tomatoes
Bell peppers
Kalamata olives
Rosemary

Give your bread a distinct taste, aroma, and flavour, with a fruity and spicy EVOO.

Preparation

Step 1. In a large mixing bowl, combine flour, salt, and yeast. Whisk together to combine.

Step 2. Next, add the lukewarm water and stir with a rubber spatula to combine. After that, add 2 tbsp olive oil to the flour. And then fold in the flour and water until the dough starts to come together into a ball.

Step 3. Knead the dough for at least 10 minutes on a lightly floured surface.

Step 4. Place the dough ball in a mixing bowl. Cover the dough with a kitchen towel and lightly grease it with olive oil. Allow the dough to rise in a warm place in your kitchen for 45-50 minutes.

Step 5. Using 1-2 tbsp of olive oil, coat your baking trey. Also, lightly oil your hands. Transfer the dough from the bowl to the tray and stretch it out with your hands as slowly as possible. To avoid ripping the dough, make sure to stretch it gently.