This Easy Homemade Focaccia Bread recipe is simple enough for the novice bread baker without kneading and a short rise time. Added pesto gives this classic a delicious twist!
Baking yeast bread has been on my bucket list forever. I’ve talked about it, I’ve made comments about it, I’ve joked about it, I’ve threatened to do it! But…never have. Until now.
Apparently, the only way to actually get me to conquer my fear of yeast, is if Fleischmann’s® Yeast mails me some and says “make something!”
So I did.
I know for all you regular bread bakers, this is like “Pfftt, what’s the big deal?” But for me, it was stepping outside my comfort zone.
You guys. I loved it!
I got my toes wet with this classic Beginner’s focaccia, but put my own little spin on it with some pesto. It was incredibly easy and not complicated at all. Honestly, the hardest part was waiting. Because, you know, me and patience? No.
But this focaccia incorporates Fleischmann’s® RapidRise® Yeast, so I only had to occupy myself for 30 minutes – like fold a load of laundry (just kidding. I totally shopped for holiday gifts online.)
What is Focaccia Bread
Focaccia is a simple flat oven-baked Italian bread, usually topped with extra-virgin olive oil, Kosher salt, and fresh herbs. Depending on the herbs used, you can have a different flavor every time. Or do what I do and add a thin layer of pesto and Parmesan before baking. Either way, the texture is slightly chewy and always wonderful.
Needless to say, it was the best tasting homemade bread ever. (Partly because it just is. And partly because I made it! Ha.)
Next time I might get a little bit more ambitious and make something that requires kneading and shaping. Hold my hand?
How to serve Focaccia Bread
Focaccia is definitely best served the same day it’s made, and cut with a serrated knife. It can be used as a side to many meals, as sandwich bread, as a snack, or day old bread can be cut up into cubes, baked at 375 degrees F for about 10 minutes, and used as croutons.
How to store Focaccia Bread
- For Focaccia dough: Place the dough in a large plastic bag and refrigerate it for up to 2 days or freeze for no more than 1 month. The dough does not need to rise before refrigerating or freezing. Frozen dough should be thawed overnight in the refrigerator, or for a few hours on your counter – time will vary depending on altitude and the temperature of your kitchen. Keep in mind that frozen dough, once thawed, won’t rise to the usual puffiness – it will be more dense and even a little wet, but will work.
- For baked Focaccia bread: baked focaccia will keep at room temperature, wrapped tightly with plastic wrap and then in foil, for 2 days. To freeze baked focaccia, cut it in pieces, wrap each piece in plastic wrap, place in a resealable plastic freezer bag, and freeze for up to 1 month. Allow to defrost at room temperature then refresh in a 350 degrees F oven until warmed through and crispy again, about 10 minutes.
More Homemade Bread Recipes you might like!
Watch the video for Focaccia
How To Make This Focaccia Bread Recipe
Easy Homemade Focaccia Bread
- 3-1/4 cups all-purpose flour
- 2 1/4 teaspoons yeast (1 packet Fleischmann's® RapidRise)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups water
- 3 tablespoons extra virgin olive oil , divided
- 2 tablespoons pesto
- 1 tablespoon shredded Parmesan cheese
- Coat a 13x9 baking pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.
- In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). (It took me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.
- Spread the dough into the greased pan. Cover with a towel; let rise in a warm place until doubled in size, about 30 minutes.
- Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese.
- Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
- Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.
recipe adapted from Fleischmann’s