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Homemade Olive Oil Focaccia

Fresh baked focaccia bread is the best! Fluffy, savory and super delicious, focaccia is surprisingly easy to make (we consider it the gateway bread). This recipe is pretty traditional, using a moderate to robust extra virgin olive oil (Italian in origin, if you’d like to be ultra-traditional).
Homemade Olive Oil Focaccia
Homemade Olive Oil Focaccia
Sep. 11, 2020
Patterson Watkins

Focaccia is an oven baked Italian flat­bread, quite rem­i­nis­cent of pizza dough. Being used for all man­ner of bready jobs; dip­ping, sop­ping and sand­wich­ing. We even use this recipe when mak­ing our Roman-style piz­zas by the slice. Focaccia bread needs a lot of EVOO. The oil is not only respon­si­ble for the puffed inte­rior but also nec­es­sary for the golden brown, slightly crispy, exte­rior too.

homemade-olive-oil-focaccia-olive-oil-times-homemade-olive-oil-focaccia

Homemade Olive Oil Focaccia

5 from 3 votes
Course: Sides, BreadCuisine: Italian
Makes

1

large sheet
Prep time

1

hour 
Cooking time

35

min­utes

Fear not when using extra vir­gin olive oil in your bread bak­ing, cen­turies of folk have been incor­po­rat­ing these oils into their baked goods. Sturdy, deli­cious and ver­sa­tile, olive oil has what it takes to make deli­cious bread. 

Ingredients

  • 1 1/3 cup warm water

  • 2 table­spoons honey

  • 1 packet packet dry active yeast or 2 1/4 teaspoons

  • 3 1/2 cups all pur­pose flour 

  • 1/4 cup medium-robust inten­sity extra vir­gin olive oil (plus extra for driz­zling over the focaccia)

  • 2 tea­spoons salt (plus extra for sprin­kling on top of the focaccia)

  • fresh rose­mary sprigs

Directions

  • Combine warm water, honey and yeast in a large bowl, stir to com­bine. Let the mix­ture rest for 5 min­utes, or until the yeast is bubbly.
  • Place flour in the bowl of an elec­tric mixer, fit­ted with the dough hook attach­ment. Add oil, salt and yeast-water mix­ture and blend on low until dough forms.
  • Place dough in a lightly oiled bowl, cover, and let rise for 45 – 60 min­utes (pick a warm spot in your kitchen), or until dou­bled in size.
  • Remove dough from the bowl and place in a lightly oiled casse­role dish (13x9 inch), cover and let rise again for another 30 minutes.
  • Preheat oven to 400°F. Using your fin­gers, press deep inden­ta­tions into the dough. Drizzle with addi­tional olive oil (about 2 table­spoons) and sea­son with a healthy sprin­kling of salt and rosemary.
  • Bake for 25 – 35 min­utes or until golden brown and cooked through. Let rest for 5 – 10 min­utes (cool enough for you to han­dle) before slic­ing and serving. 

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