10 Delicious Italian Focaccia Recipes That Impress Every Guest

I’m so excited to share my love for Italian baking with you, especially when it comes to making delicious focaccia.

Think about the mouthwatering aroma of rosemary and olive oil filling your kitchen.

Each recipe offers a delightful taste experience that’s perfect for a cozy dinner or a lively gathering.

These focaccias are sure to impress all your guests.

Curious about the ingredients that make these flavors so irresistible?

Classic Rosemary and Olive Oil Focaccia

Focaccia is one of Italy’s most beloved bread, known for its soft, airy structure and rich flavors. This Classic Rosemary and Olive Oil Focaccia recipe is perfect for those who enjoy the fragrant aroma of fresh rosemary combined with the rich taste of high-quality olive oil. This dish isn’t only a staple in Italian households but also a versatile bread that can be enjoyed on its own, as a sandwich base, or as an accompaniment to soups and salads.

The beauty of this focaccia lies in its simplicity and the quality of its ingredients. A good focaccia has a crisp, golden crust with a soft, chewy interior. The addition of rosemary provides an aromatic touch, while the olive oil adds depth and moisture. This recipe serves 4-6 people and is perfect for gatherings or a cozy family meal. The preparation process involves patience as the dough requires time to rise, but the result is a delightful, flavorful bread that will transport you straight to Italy.

Ingredients:

• 500g all-purpose flour
• 325ml warm water
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 sachet (7g) active dry yeast
• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary leaves
• Coarse sea salt for topping

Cooking Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture along with 3 tablespoons of olive oil. Mix until a sticky dough forms.
3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. First Rising: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
5. Prepare the Baking Pan: Grease a 9×13 inch (or similar size) baking pan with a tablespoon of olive oil.
6. Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking pan and spread it out evenly with your fingers. Press your fingertips into the dough to create dimples across the surface.
7. Second Rising: Cover the dough again and let it rest for about 30 minutes to rise slightly.
8. Preheat the Oven: While the dough is resting, preheat your oven to 220°C (430°F).
9. Add Toppings: Once the dough is ready, drizzle the remaining olive oil over the top. Sprinkle the fresh rosemary leaves and coarse sea salt evenly over the dough.
10. Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
11. Cool and Serve: Remove from the oven and let it cool slightly in the pan. Transfer to a wire rack to cool completely before slicing and serving.

Extra Tips:

When making focaccia, the quality of the olive oil can greatly impact the flavor, so choose a high-quality extra virgin olive oil for the best results.

Additionally, if you prefer a crunchier crust, you can bake the focaccia on a pizza stone or preheated baking sheet.

For those who enjoy experimenting with flavors, consider adding other toppings like sliced olives, cherry tomatoes, or caramelized onions before baking.

Enjoy your homemade classic rosemary and olive oil focaccia as part of an Italian feast or simply dipped in balsamic vinegar and more olive oil.

Garlic and Herb Focaccia

Garlic and Herb Focaccia is a classic Italian bread that brings the aromatic flavors of garlic and fresh herbs to your table. This fragrant and savory bread is perfect as a side dish, appetizer, or even as the base for sandwiches. Its fluffy interior and crispy, golden crust make it an irresistible addition to any meal.

With its simple preparation and delightful taste, Garlic and Herb Focaccia is sure to become a favorite in your home. This recipe for Garlic and Herb Focaccia serves 4-6 people, making it ideal for family gatherings or casual dinner parties. The combination of garlic, rosemary, and thyme infuses the bread with a rich, earthy flavor, while a sprinkle of sea salt adds the perfect finishing touch.

Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and yields delicious results.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water (about 110°F)
• 1/4 cup olive oil, plus more for drizzling
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. Add the yeast mixture and olive oil to the flour mixture. Stir until a rough dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for 5-7 minutes.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
4. Prepare the Baking Pan: Once the dough has risen, punch it down and transfer it to a greased baking sheet or a 9×13-inch baking pan. Stretch and press the dough to fit the pan, creating dimples with your fingertips.
5. Add Aromatics: In a small bowl, mix the minced garlic, rosemary, and thyme. Drizzle a generous amount of olive oil over the dough, then evenly scatter the garlic and herb mixture on top. Finish with a sprinkle of coarse sea salt.
6. Second Rise: Cover the pan with a cloth and let the dough rise again for about 30 minutes.
7. Bake the Focaccia: Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing and serving.

Extra Tips:

For the best flavor, use fresh herbs and high-quality olive oil. If you prefer a more intense garlic flavor, you can roast the garlic cloves beforehand.

Additionally, if you like a crispier crust, you can briefly broil the focaccia for 1-2 minutes after baking. Focaccia is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days. Reheat it in the oven to regain some of its original texture.

Sun-Dried Tomato and Basil Focaccia

Sun-Dried Tomato and Basil Focaccia is a delightful Italian bread that combines the robust flavors of sun-dried tomatoes and fresh basil to create a savory and aromatic treat. This focaccia is perfect as an appetizer, a side dish, or even as a sandwich base. The sun-dried tomatoes add a rich, tangy flavor while the basil infuses the bread with a hint of freshness.

Whether you’re a fan of Italian cuisine or just love the taste of freshly baked bread, this focaccia is bound to become a favorite.

Making this Sun-Dried Tomato and Basil Focaccia involves preparing a simple dough, letting it rise, and then infusing it with the vibrant flavors of the add-ins. It’s a versatile recipe, and you can adjust the toppings to suit your taste.

The dough is easy to handle, and the finished focaccia is chewy on the inside with a crispy, golden exterior. With just a few ingredients and some patience, you can enjoy this delicious bread that pairs beautifully with a variety of dishes or can be enjoyed on its own.

Ingredients for 4-6 servings:

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil, plus extra for drizzling
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• Sea salt, for sprinkling

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the yeast begins to foam, indicating it’s active.
2. Mix the Ingredients: Add the flour, salt, and 1/4 cup of olive oil to the yeast mixture. Stir with a wooden spoon until the dough begins to come together.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
5. Preheat the Oven: Preheat your oven to 400°F (200°C).
6. Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to a baking sheet lined with parchment paper. Gently stretch and press the dough into a rectangle or circle, about 1/2-inch thick.
7. Add the Toppings: Drizzle olive oil over the surface of the dough. Evenly distribute the chopped sun-dried tomatoes and basil over the top. Use your fingers to dimple the surface of the dough, pressing some of the toppings into the dough.
8. Second Rise: Cover the focaccia loosely with a cloth and let it rise again for about 20-30 minutes.
9. Bake the Focaccia: Sprinkle sea salt over the top of the focaccia. Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and the edges are crispy.
10. Cool and Serve: Remove from the oven and let it cool slightly on a wire rack before slicing and serving.

Extra Tips:

For the best results, use high-quality sun-dried tomatoes and fresh basil. If you prefer a softer texture, you can brush additional olive oil over the focaccia while it’s still warm.

To enhance the flavor, consider adding a sprinkle of Parmesan cheese or some crushed red pepper flakes before baking. It’s important to let the dough rise properly during both rising phases, so don’t rush the process.

This will guarantee your focaccia is light and airy. Feel free to experiment with other toppings like olives, caramelized onions, or rosemary to customize the flavor to your liking.

Caramelized Onion and Thyme Focaccia

Caramelized Onion and Thyme Focaccia is a delightful and aromatic Italian bread that brings together the sweet flavors of caramelized onions and the earthy freshness of thyme. This focaccia is perfect as a side dish for dinner, a base for sandwiches, or simply as a snack with some olive oil and balsamic vinegar. The combination of soft, fluffy bread with the rich, savory topping is sure to be a hit with your family and friends.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or dinner party. The process involves making a simple yeast dough, allowing it to rise, and then topping it with deliciously sweet onions and fresh thyme before baking to perfection. Let’s explore the ingredients and the step-by-step instructions to create this mouthwatering focaccia.

Ingredients:

• 500g all-purpose flour
• 325ml warm water
• 7g active dry yeast
• 2 teaspoons sugar
• 10g salt
• 3 tablespoons olive oil, plus extra for drizzling
• 3 large onions, thinly sliced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is activated.

2. Mix the Ingredients:

Add the flour and salt into the yeast mixture. Mix until the dough begins to form. Then, add 3 tablespoons of olive oil and continue to mix until the dough is smooth and elastic. This can be done by hand or with a dough hook attachment on a mixer.

3. First Rise:

Transfer the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.

4. Caramelize the Onions:

While the dough is rising, heat a skillet over medium heat and add a drizzle of olive oil. Add the sliced onions and sprinkle with salt. Cook the onions, stirring occasionally, until they’re golden brown and caramelized, about 20-25 minutes. Set aside to cool slightly.

5. Prepare the Focaccia:

Once the dough has risen, preheat your oven to 220°C (428°F). Punch down the dough to release the air and then transfer it to a well-oiled baking sheet. Stretch and press the dough into a rectangular shape, about 1-inch thick.

6. Top the Dough:

Evenly distribute the caramelized onions over the surface of the dough. Sprinkle fresh thyme leaves and season with salt and pepper. Drizzle some additional olive oil over the top.

7. Second Rise:

Let the topped focaccia rest for another 20-30 minutes to allow it to puff up slightly.

8. Bake:

Place the tray in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown and cooked through. The edges should be crispy, and the top should have a slight sheen from the olive oil.

9. Serve:

Allow the focaccia to cool slightly on a wire rack before cutting it into squares or slices. Serve warm or at room temperature.

Extra Tips:

For the best results, make sure the water used to activate the yeast is warm, not hot, to avoid killing the yeast. Additionally, if you prefer a more intense thyme flavor, you can incorporate some thyme into the dough itself.

Always use fresh thyme for the most vibrant flavor, and consider experimenting with additional toppings such as olives or sun-dried tomatoes for variation. Finally, if your kitchen is cold, you can let the dough rise in a slightly warmed oven (turned off) to encourage the yeast activity.

Olive and Cherry Tomato Focaccia

Focaccia is a delightful Italian bread that’s known for its soft texture and rich flavors, making it a perfect accompaniment to any meal or as a standalone snack.

The Olive and Cherry Tomato Focaccia is a variation that enhances the classic focaccia with the addition of juicy cherry tomatoes and briny olives, providing a burst of flavor with every bite. This recipe results in a golden-brown crust with a soft and airy interior that’s beautifully complemented by the savory toppings.

To make this Olive and Cherry Tomato Focaccia, you’ll need to start with a basic focaccia dough, which is easy to prepare and only requires a few simple ingredients.

Once the dough is ready, it’s topped with halved cherry tomatoes and pitted olives, along with a sprinkle of sea salt and a drizzle of extra virgin olive oil. The final result is a focaccia that isn’t only delicious but also visually appealing, perfect for serving at gatherings or as a tasty treat for your family.

Ingredients for 4-6 people:

• 500g all-purpose flour
• 10g salt
• 7g instant yeast
• 325ml warm water
• 3 tablespoons extra virgin olive oil
• 200g cherry tomatoes, halved
• 100g pitted olives, halved
• 1 teaspoon sea salt flakes
• 1 teaspoon dried oregano (optional)
• Fresh basil leaves (optional, for garnish)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the warm water. Make a well in the center of the flour mixture, and pour in the yeast mixture along with 2 tablespoons of olive oil. Mix until a sticky dough forms.
2. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for 5 minutes.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
4. Preheat the Oven: Preheat your oven to 220°C (428°F) and prepare a baking tray by lining it with parchment paper and brushing it with olive oil.
5. Shape the Dough: Once the dough has risen, gently deflate it and transfer it to the prepared baking tray. Use your fingers to stretch and press the dough into a rectangular shape that fits the tray.
6. Add the Toppings: Press the cherry tomato halves and olive halves into the dough, distributing them evenly. Drizzle the remaining olive oil over the top and sprinkle with sea salt flakes and dried oregano, if using.
7. Second Rise: Allow the dough to rise again for about 30 minutes, uncovered, to let the flavors meld and the dough relax.
8. Bake the Focaccia: Place the tray in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
9. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack. Garnish with fresh basil leaves if desired, then slice and serve warm or at room temperature.

Extra Tips:

For an even more flavorful focaccia, consider adding a few crushed garlic cloves to the olive oil before drizzling it over the dough.

This will infuse the bread with a subtle garlic aroma. Additionally, if you prefer a crispier crust, you can bake the focaccia on a preheated pizza stone or a hot baking sheet.

Remember to store any leftovers in an airtight container to keep them fresh, though this focaccia is best enjoyed the day it’s made.

Cheese and Jalapeño Focaccia

Cheese and Jalapeño Focaccia is a delightful twist on the classic Italian flatbread, bringing together the rich, creamy flavors of cheese with the spicy kick of jalapeños. This focaccia is perfect for those who love a bit of heat in their meals, offering a satisfying crunch from the crust with a soft, airy interior.

It’s a versatile dish that can serve as a side, appetizer, or even a main course when paired with a crisp salad or hearty soup.

The process of making Cheese and Jalapeño Focaccia involves creating a simple dough, letting it rise to develop its distinctive texture, and topping it with cheese and jalapeños for an explosion of flavor. The combination of melted cheese and the spicy peppers offers a savory and slightly piquant taste that’s hard to resist.

Whether you’re hosting a gathering or enjoying a cozy meal at home, this focaccia is sure to impress everyone at the table.

Ingredients for 4-6 servings:

• 500g (4 cups) all-purpose flour
• 325ml (1 1/3 cups) warm water
• 10g (2 teaspoons) salt
• 7g (2 1/4 teaspoons) dry yeast
• 60ml (1/4 cup) olive oil, plus extra for drizzling
• 150g (5.3 oz) shredded mozzarella cheese
• 2-3 jalapeños, sliced
• 2 teaspoons coarse sea salt
• Freshly ground black pepper to taste

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, dry yeast, and salt. Gradually add the warm water and olive oil, mixing until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
3. Shape the Focaccia: Once risen, punch down the dough to release air. Transfer the dough to a baking sheet lined with parchment paper. Gently stretch and press the dough into a rectangular shape about 1/2 inch thick.
4. Add Toppings: Drizzle a bit of olive oil over the surface of the dough. Sprinkle the mozzarella cheese evenly over the top, followed by the sliced jalapeños. Season with coarse sea salt and a light dusting of freshly ground black pepper.
5. Second Rise: Cover the dough again with a damp cloth and let it rise for an additional 30 minutes to an hour, allowing it to puff up slightly.
6. Bake the Focaccia: Preheat your oven to 220°C (430°F). Once the oven is ready, bake the focaccia for 20-25 minutes, or until the top is golden brown and the cheese is bubbly and slightly browned.
7. Cool and Serve: Remove the focaccia from the oven and let it cool slightly before cutting into squares or slices. Serve warm or at room temperature.

Extra Tips:

For an extra flavor boost, consider adding some finely chopped garlic to the olive oil before drizzling it over the dough. If you prefer a milder heat, deseed the jalapeños before slicing them.

Additionally, you can experiment with different types of cheese such as cheddar or gouda for a unique flavor profile. Remember, the key to great focaccia is allowing enough time for the dough to rise properly, ensuring a fluffy and airy texture.

Enjoy your homemade Cheese and Jalapeño Focaccia with your favorite dipping sauce for an extra touch of deliciousness!

Zucchini and Parmesan Focaccia

Zucchini and Parmesan Focaccia is a delightful Italian bread that combines the subtle flavors of fresh zucchini with the rich, savory notes of Parmesan cheese. This dish is perfect as an appetizer, a side dish, or even a light meal on its own.

The focaccia dough is infused with olive oil, giving it a tender and flavorful crumb that complements the toppings perfectly. The zucchini slices add a revitalizing taste and a beautiful aesthetic, while the Parmesan cheese provides a salty, nutty flavor that enhances the overall taste of the bread.

Making Zucchini and Parmesan Focaccia requires some patience, as the dough needs time to rise and develop its flavors. However, the process is straightforward and rewarding. Once baked, this focaccia has a golden, crispy crust and a soft, airy interior.

It’s ideal for showcasing fresh, seasonal produce and can be adapted with various toppings to suit your taste. Let’s explore this delicious recipe that serves 4-6 people.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 teaspoon salt
• 1 medium zucchini, thinly sliced
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh rosemary, chopped (optional)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy. Add the flour, 1/4 cup olive oil, and 1 teaspoon salt. Mix until a dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If you have a stand mixer with a dough hook, you can knead the dough on medium speed for about 5 minutes.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
4. Prepare the Pan: Preheat your oven to 425°F (220°C). Generously oil a baking sheet or a large rectangular pan.
5. Shape the Dough: Once the dough has risen, punch it down gently and transfer it to the prepared pan. Use your fingers to stretch and press the dough into a rectangular shape, approximately 1/2 inch thick.
6. Add Toppings: Arrange the zucchini slices evenly over the dough. Sprinkle the grated Parmesan cheese and rosemary (if using) over the top. Drizzle with olive oil and sprinkle with coarse sea salt.
7. Second Rise: Let the focaccia rest for about 20-30 minutes to allow for a second rise.
8. Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbling.
9. Cool and Serve: Allow the focaccia to cool slightly before cutting it into pieces. Serve warm or at room temperature.

Extra Tips: For a more intense flavor, consider marinating the zucchini slices in a little olive oil and lemon juice before arranging them on the dough. If you prefer a fluffier focaccia, allow for a longer second rise.

Always use a sharp knife to slice the focaccia to guarantee clean cuts, and store any leftovers in an airtight container to keep it fresh. Enjoy experimenting with different herbs or spices to add your personal touch to this classic Italian bread.

Roasted Red Pepper and Goat Cheese Focaccia

Roasted Red Pepper and Goat Cheese Focaccia is a delightful Italian flatbread that combines the smoky sweetness of roasted red peppers with the creamy tang of goat cheese. This dish is perfect for serving as an appetizer, a side dish, or even a light meal. The focaccia’s soft, airy texture is enhanced by the rich flavors of the toppings, making it a crowd-pleaser at any gathering.

With a bit of preparation, you can create this delicious dish in your own kitchen, bringing a taste of Italy to your table.

The process of making Roasted Red Pepper and Goat Cheese Focaccia involves creating a basic focaccia dough, which is then topped with roasted red peppers and crumbled goat cheese before baking to golden perfection. The focaccia dough is simple to make and requires just a short rise to achieve its signature airy texture.

The roasted red peppers add a depth of flavor to the focaccia, while the goat cheese provides a creamy contrast. This recipe is designed to serve 4-6 people, making it ideal for sharing with family and friends.

Ingredients (serving size: 4-6 people):

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/4 cup olive oil, plus more for greasing and drizzling
• 2 large red bell peppers
• 6 ounces goat cheese, crumbled
• 2 tablespoons fresh rosemary leaves
• Sea salt, for sprinkling

Cooking Instructions:

1. Prepare the Dough: In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy. Add the flour, salt, and 1/4 cup of olive oil to the yeast mixture. Stir until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
2. Let the Dough Rise: Lightly oil a large bowl, place the dough inside, and cover it with a damp cloth. Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
3. Roast the Red Peppers: While the dough is rising, preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred. Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and slice them into strips.
4. Shape the Focaccia: Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch the dough into a rectangle or oval shape, about 1/2 inch thick. Press your fingertips into the dough to create dimples.
5. Add Toppings: Drizzle the dough with olive oil and evenly distribute the roasted red pepper strips and crumbled goat cheese over the surface. Sprinkle fresh rosemary leaves and a pinch of sea salt on top.
6. Bake the Focaccia: Preheat the oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until the edges are golden and the cheese is melted and bubbly. Remove from the oven and allow it to cool slightly before slicing.

Extra Tips:

For an added depth of flavor, consider marinating the roasted red peppers in a little olive oil, garlic, and balsamic vinegar before placing them on the focaccia.

If you prefer a more robust herb flavor, you can also add thyme or oregano along with the rosemary. To make the focaccia extra crispy on the bottom, sprinkle a little cornmeal on the baking sheet before placing the dough.

Always verify your water is warm, not hot, when activating the yeast to avoid killing it. Enjoy this focaccia warm for the best texture and flavor.

Mushroom and Truffle Oil Focaccia

Focaccia is a classic Italian flatbread that’s versatile and can be topped with a variety of ingredients to suit any palate. One particularly decadent version is the Mushroom and Truffle Oil Focaccia, which combines the earthiness of mushrooms with the luxurious aroma of truffle oil. This recipe serves 4-6 people and creates a soft, fluffy bread with a golden crust and rich toppings that make it perfect for a special occasion or a delightful weeknight treat.

The combination of sautéed mushrooms and truffle oil gives this focaccia a gourmet touch, while the bread itself is infused with aromatic herbs and a hint of garlic. The mushrooms are cooked until tender, bringing out their natural umami flavor, which pairs beautifully with the subtle yet distinct taste of truffle oil. Each bite promises a burst of flavor, making this focaccia a memorable dish that’s sure to impress your family and friends.

Ingredients:

• 500g (about 4 cups) all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (about 110°F or 45°C)
• 1/4 cup olive oil, plus extra for greasing and drizzling
• 1 tsp salt
• 1 tsp sugar
• 2 cups sliced mushrooms (such as cremini or button)
• 1 tbsp truffle oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp black pepper
• Sea salt flakes, for sprinkling

Instructions:

1. Prepare the Dough: In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy. Add the flour, salt, and 1/4 cup of olive oil to the yeast mixture. Mix until a dough forms. Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.
2. First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
3. Prepare the Toppings: While the dough is rising, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sliced mushrooms. Sauté for about 5-7 minutes until the mushrooms are tender and any liquid has evaporated. Season with salt, pepper, and fresh rosemary. Remove from heat and set aside.
4. Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a lined baking pan. Stretch and press the dough gently with your fingers to fit the pan, creating dimples across the surface.
5. Second Rise: Cover the dough again and let it rise for another 20-30 minutes until slightly puffed.
6. Assemble Focaccia: Preheat the oven to 400°F (200°C). Spread the sautéed mushrooms evenly over the dough. Drizzle the truffle oil over the mushrooms and dough. Sprinkle with sea salt flakes for added flavor.
7. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and cooked through.
8. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. Slice and serve warm or at room temperature.

Extra Tips:

For the best results, make sure that the water used to dissolve the yeast isn’t too hot, as this can kill the yeast. If you don’t have fresh rosemary, dried rosemary can be used, but use only half the amount as it’s more potent.

Feel free to experiment with different types of mushrooms or even add a sprinkle of parmesan cheese before baking for an extra layer of flavor. Finally, remember that a generous drizzle of high-quality truffle oil after baking can enhance the aroma and taste of the focaccia remarkably.

Fig and Prosciutto Focaccia

Focaccia is a classic Italian bread known for its chewy texture and versatility, often used as a base for various toppings. Among the numerous variations, Fig and Prosciutto Focaccia stands out for its unique blend of sweet and savory flavors. This dish combines the natural sweetness of figs with the rich, salty taste of prosciutto, all nestled atop a soft, olive oil-infused bread. Perfect as an appetizer or a light meal, this focaccia is bound to delight your taste buds and impress your guests.

Making Fig and Prosciutto Focaccia is a rewarding culinary endeavor that highlights the significance of high-quality ingredients. The dough, enriched with olive oil, creates a tender crumb with a delicate crust. Fresh figs provide bursts of sweetness, while thin slices of prosciutto add a contrasting savory note. Topped with a sprinkle of rosemary and a drizzle of honey, this focaccia offers a complex and satisfying flavor profile. This recipe serves 4-6 people, making it an ideal choice for sharing at gatherings or as a special treat for yourself and loved ones.

Ingredients:

• 500g bread flour
• 1 packet (7g) active dry yeast
• 350ml warm water
• 2 tablespoons olive oil, plus extra for drizzling
• 1 tablespoon sea salt
• 1 tablespoon sugar
• 6 fresh figs, quartered
• 100g thinly sliced prosciutto
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons honey
• Coarse sea salt for topping

Cooking Instructions:

1. Prepare the Dough:
• In a large mixing bowl, combine the bread flour, active dry yeast, and sugar. Gradually add the warm water while mixing, until the dough starts to come together.
• Add 2 tablespoons of olive oil and 1 tablespoon of sea salt to the dough. Knead the mixture on a floured surface for about 10 minutes until smooth and elastic.
• Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Shape the Focaccia:
• Preheat your oven to 220°C (428°F).
• Once the dough has risen, punch it down to release air bubbles. Transfer it to a greased baking sheet and press it out into a rectangular shape, approximately 1-2 cm thick.
• Use your fingers to create dimples across the surface of the dough, which will help hold the toppings.
3. Add Toppings:
• Arrange the quartered figs and prosciutto slices evenly over the dough. Sprinkle the chopped rosemary on top.
• Drizzle a little olive oil over the toppings and sprinkle with coarse sea salt for added flavor.
4. Bake the Focaccia:
• Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and cooked through.
• Remove from the oven and immediately drizzle with honey for a touch of sweetness.
5. Serve:
• Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature as an appetizer or alongside a salad.

Extra Tips:

When making Fig and Prosciutto Focaccia, verify your yeast is fresh and active, as this is vital for the dough to rise properly. The choice of figs can greatly impact the flavor, so opt for ripe, juicy figs for the best results. If fresh figs are unavailable, dried figs rehydrated in warm water can be a suitable substitute.

Additionally, adjust the amount of honey based on your preferred level of sweetness. Remember, focaccia is a forgiving bread, so feel free to experiment with additional toppings like goat cheese or arugula to enhance the dish further.