Nutrition and Diet

Focaccia Recipe | Diethood

This fluffy, whole-wheat focaccia with crispy, golden edges will be the star of your dinner menu! Lots of garlic, herby oregano, and fragrant rosemary make it the homemade bread version of Little Italy.

Sliced focaccia on a cutting board.

Why I Love This Easy Focaccia Recipe

You’ll say goodbye to store-bought focaccia after you see how easy this recipe is.

  • Beginner-friendly. There’s barely any kneading involved, which means beginner bakers can nail this bread.
  • Herby. Garlic, oregano, and rosemary are the holy grail of Italian herbs and seasonings.
  • Authentic. The simple ingredients list is just like the one of traditional Italian focaccias.
  • Crispy. You’ll love the crunch around the edges in each bite.

What Is Focaccia?

Focaccia is a traditional, yeasted Italian flatbread. It’s made with flour, water, and olive oil. Herbs like oregano, basil, and rosemary are often added for flavor. The dough is spread out so, once baked, it’s still flat but the inside is light and airy. The edges are also crispy. It’s served as an appetizer with dipping sauces or as a side dish for Italian mains.

Labeled ingredients for focaccia.

Recipe Ingredients

Garlic powder, oregano, rosemary, and olive oil give this simple recipe its Italian flair. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

  • White whole-wheat flour – I prefer King Arthur but use your favorite.
  • All-purpose flour – Bread flour works too, but not cake flour.
  • Salt – Kosher salt is best.
  • Instant dry yeast – Active dry yeast is great as well.
  • Garlic salt – You can make your own with 3 parts garlic powder and 1 part salt.
  • Water – It needs to be hot/warm.
  • Olive oil
  • Garlic powder – Go for finely chopped garlic if you prefer.
  • Oregano – Use Italian oregano for best results.
  • Rosemary – Dried or fresh work.

How to Make Focaccia

This almost-no-knead focaccia recipe is incredibly fluffy if you let the dough rest before shaping. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat the oven to 475˚F. Lightly grease a baking sheet with non-stick spray or butter. Set it aside.
  • Whisk the dry ingredients. Combine flour, salt, yeast, and garlic salt in a bowl.
  • Add water. Pour in 1/4 cup warm water at a time and mix it in. Do this for all of the water until you get a loose dough.
  • Knead it. Place the dough on a lightly-floured surface. Knead it for 1 minute until smooth. Roll it into a ball.
  • Let it rest. Transfer the dough to a lightly-greased bowl. Place it inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest for 30 minutes.
  • Shape it. Remove the dough from the bowl and knead it again 1-2 times. Roll it out into a rectangle, about 1/4″ thick. Place it on the prepared baking sheet. Use your fingers to gently press into the dough, creating dimples.
  • Brush it. Use a pastry brush to coat the dough in olive oil. Sprinkle the garlic powder, oregano, and rosemary on top.
  • Bake it. Pop it into the oven for 10-20 minutes, depending on how crispy you like it.
  • Slice and serve. Remove it from the oven. Use a sharp knife to slice the focaccia into wedges. Serve and enjoy!
Slices of focaccia served on a plate.

You’ll love that focaccia can be kept simple, or you can make it cheesy depending on what you’re craving.

  • Spice it up. Mix 1 teaspoon paprikaonion powder, and red pepper flakes (each) into the dry ingredients for extra flavor.
  • Use dipping sauces. Turn the focaccia into an appetizer by adding your favorite dipping sauces like garlic sauce or cheese sauce.
  • Add cheese. Stir 1/2 cup shredded parmesan cheese or pecorino into the dry ingredients for an extra savory bite.
  • Watch the temperature. Dough takes longer to rise when it’s cold outside. Baking on warm days is always better. If it’s usually cold outside, just let the dough rise until doubled in size.
  • Make mini sandwiches. Slice the leftovers into squares and use them as the bread for your favorite sandwiches like my Freezer Egg Breakfast Sandwiches or Reuben Sandwich.
  • Use the correct kitchen counter. Move the bowl away from cold marble counters or windows because the dough will take longer to rise. If possible, place it over a warm stove or inside the oven (neither should be on).
Dipping a slice of bread in olive oil with herbs.

Serving Suggestions

Focaccia is the perfect bread side for your favorite Italian-inspired mains. I love it with my Italian Dressing Chicken and Creamy Chicken Francaise. For steak, try my Stuffed Flank Steak and Sirloin Tip Roast. If you prefer salmon, go for my Honey Mustard Salmon and Pesto Salmon. Other side ideas include Italian Wedding Soup and Green Goddess Salad.

Proper Storage

  • Counter: Place the focaccia in a paper bag or an airtight container for up to 3 days. Don’t use a bag if the area where you live has a humid climate.
  • Fridge: Store it in an airtight container for up to 7 days. Set it on the counter for 10-15 minutes so it comes down to room temperature before digging in.
  • Freezer: Wrap it in plastic wrap twice. Transfer it to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 30-40 minutes.

More Bread Recipes

Prep Time 30 minutes

Cook Time 20 minutes

Resting Time 10 minutes

Total Time 1 hour

  • Preheat the oven to 475˚F.

  • In a large bowl, combine the flours, salt, yeast, and garlic salt; stir well to combine.

  • Stir in 1/4 cup of warm water, mix, then pour in another 1/4 cup; continue to mix. Pour the rest of the water, if needed, until all of the flour is absorbed.

  • Turn the dough out onto a lightly floured surface and knead for 1 minute.

  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with the oil.

  • Cover with a kitchen towel and let rise in a warm place for about 30 minutes. I always put it on top of my warm stove, and the rise is done within 20 minutes.

  • Take the dough and knead it again, briefly, on a lightly floured surface.

  • Then, roll the dough into a rectangular shape, about 1/4 inch thick, and place it on a lightly greased baking sheet.

  • Dimple the dough with your index finger.

  • Brush the dough with olive oil and sprinkle with garlic powder, oregano and rosemary.

  • Bake it for 10 to 20 minutes, depending on desired crispness.

  • Remove from the oven and let it cool for 10 minutes.

  • With a sharp knife, slice the focaccia into wedges and serve it with garlic sauce, cheese sauce, or any dipping sauce of your choice. You can also cut it into squares and make little bite-sized sandwiches.

  • This focaccia recipe mixes half whole wheat flour and half all-purpose flour. Using only whole wheat flour will make the bread too tough. Mixing in all-purpose flour keeps it softer, avoiding a dense result.
  • Store focaccia on the counter in a paper bag or airtight container for up to 3 days. In the fridge, keep it in an airtight container for up to a week. For longer storage, wrap it in plastic twice and freeze in a bag or container for up to 3 months; thaw overnight in the fridge or on the counter for 30-40 minutes.

Serving: 1 ounce | Calories: 74 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 0.3 g | Saturated Fat: 0.03 g | Polyunsaturated Fat: 0.05 g | Monounsaturated Fat: 0.04 g | Sodium: 194 mg | Potassium: 33 mg | Fiber: 2 g | Sugar: 0.04 g | Vitamin A: 3 IU | Vitamin C: 0.01 mg | Calcium: 11 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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