Focaccia Recipe

pieces of sliced focaccia bread on platter

Course: Bread

Cuisine: Italian

Prep Time: 15

Cook Time: 55

Rise Time: 1

Total Time: 2 10

Servings: pieces

Calories: 234kcal

Author: Becky Hardin

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Equipment

Ingredients

4 tablespoons olive oil 50 grams, best you can afford, divided
1½ cups hot water 340 grams (12 ounces)
1¼ ounces olive oil 35 grams for the dough
1 tablespoon kosher salt 9 grams
3½ cups bread flour 418 grams (14.75 ounces)
1 tablespoon instant yeast 9 grams
1½ teaspoons Herbs de Provence 5 grams, divided
4 tablespoons unsalted butter 57 grams, melted and divided (½ stick)
Flake sea salt optional, for sprinkling on top

Instructions

Spray a 9x13-inch pan with nonstick spray. Pour 4 tablespoons really good extra virgin olive oil in the bottom of the pan. (The spray keeps the bread from sticking and the olive oil will give the bottom crust and sides great crunch and flavor.)
4 tablespoons olive oil
Combine hot water, 1¼ ounces olive oil, kosher salt, bread flour, instant yeast, and ½ teaspoon Herbs de Provence in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until most of the flour has incorporated, then turn the speed to medium-high. Beat for 1 minute.
1½ cups hot water, 1¼ ounces olive oil, 1 tablespoon kosher salt, 3½ cups bread flour, 1 tablespoon instant yeast, 1½ teaspoons Herbs de Provence
Transfer the dough to the prepared pan. Rub your fingers with olive oil and use them to push the dough to the edges of the pan and to make indentations in the dough. Cover the pan with plastic wrap, place it in a warm, draft-free spot, and let it rise to double its height for 1 hour. The dough should be puffy but stable.
While the dough is rising, preheat oven to 400°F.
After the dough has risen, brush the dough with 2 tablespoon melted butter and sprinkle the top, lightly and evenly, with flaked sea salt and the remaining 1 teaspoon Herbs de Provence. Once again, use your fingers to make indentations across the dough and from the surface of the dough to the bottom.
4 tablespoons unsalted butter
Bake 20 minutes.
Brush the top with the remaining 2 tablespoons melted unsalted butter and very lightly sprinkle the top with flaked sea salt.
Flake sea salt
Rotate the pan front to back and bake another 15-20 minutes or until the bread is golden brown on the bottom and the top.
Transfer to a wire rack and cool 5 minutes. After 5 minutes, turn the bread out of the pan onto the wire rack to finish cooling.

Video

Notes

Use the best quality olive oil for this recipe, one that has a rich flavor.
Be sure to let the dough rise for an hour.
If you don't have an electric mixer, you can mix the dough by hand.
Experiment with lots of different toppings to find your favorite!
Reheat the next day loosely wrapped in aluminum foil at 350°F for about 10-15 minutes.
Nutritional information does not include optional ingredients.

Storage: Store focaccia bread in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month.

Nutrition