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Traditional Focaccia

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Traditional Focaccia is a great bread that can stand alone or goes great with a meat and cheese tray or a big bowl of pasta

Focaccia BreadI often have the urge to bake when the weather is gloomy or cold. I guess it’s like nesting or storing up carbs for a self-imposed hibernation?

That isn’t the case with baking bread. We love home baked bread. It tastes so much better than store-bought, and I started baking more bread when I had a loaf of store-bought that never molded. I have a real problem with preservatives. I don’t think that they can be good for us. I wish it worked as a preservative for youth but it seems to do the opposite.

Focaccia BreadI used to participate in baking challenges that issued monthly challenges to its members. I liked the vast experience of the group and it forced me out of my comfort zone. Members were from all over the world so the challenges were often for things I’d never made and sometimes never heard of. The challenge that inspired this recipe was Italian inspired bread. I had to try Focaccia.

Focaccia BreadFocaccia is a type of flat Italian bread. The term focaccia is derived from the latin Panis focacius which means bread that is baked in the ashes. Focaccia can be topped with a variety of toppings ranging from rosemary and sea salt to different types of cheese, herbs, vegetables, and even fruit. I love focaccia and have made it several times. The thing I like about this bread is that it makes a great addition to a meal but I love serving it as an appetizer with a cheese and fruit plate.

There are so many variations to focaccia, but I love the traditional version with rosemary and Parmigiano Reggiano. I didn’t make any changes to the recipe that was originally featured on allRecipes.com.Focaccia bread

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Loaf of Focaccia bread with slices in back ground
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Traditional Focaccia

Traditional Focaccia is a great bread that can stand alone or goes great with a meat and cheese tray or a big bowl of pasta.
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Servings 18
Author Hostess At Heart

Ingredients

  • 2-3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp active dry yeast
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 pinch ground black pepper
  • 1 tbsp vegetable oil
  • Olive oil
  • 1-1/4 cup milk
  • Parmigiano Reggiano

Instructions

  • In a small bowl or cup, combine milk, yeast, and sugar. Allow to sit until it becomes foamy (5 to 10 minutes)
  • In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, and black pepper.
  • Mix in the vegetable oil and then add the milk-yeast mixture.
  • Stir with a wooden spoon until the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  • Place the dough in a lightly oiled large bowl, turning once to coat both sides. Cover with a damp cloth and let rise until it doubles in size (1 to 1-1/2 hours).
  • Punch down dough and place on a well greased rimmed baking sheet. Pat into a 1/2 inch thick rectangle or any shape to your liking. To give the dough the dimples effect, use your fingertips, pushing gently all over the surface of the dough.
  • Brush generously with olive oil. Sprinkle with cheese, rosemary and kosher or sea salt. Allow dough to rest for 10 to 15 minutes.
  • Bake for 15 minutes or until golden brown in a preheated 450 degree F oven with the rack set to the middle position.

Notes

Recipe adapted from All recipies.com
Prep time includes non-active raising time.

Nutrition

Serving: 18g | Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 7mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Here are a few of my favorite bread recipes.

Cuban Medianoche Bread

Cuban Medianoche Bread

Soft and Buttery Brioche Bun Recipe

Soft and Buttery Brioche Bun Recipe

6 Ingredient Simple Classic Italian Bread recipe

Classic Italian Bread

These groups really helped inspire my love for bread baking. Are you a bread baker? What is your favorite go-to bread recipe?

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Comments

    • Julie Menghini says

      Easy peasy Anna! It is delicious and I’ve even taken it as an appetizer with olive oil and parm dipping sauce. If you try it let me know how it turns out or let me know if you have any questions.

      Reply

      • Anna says

        Sounds wonderful! Thank you so much, Julie! 🙂 You know, it would be so fun to go to cooking classes together in Italy! We could make homemade pastas to go with the breads! 😉

        Reply

        • Julie Menghini says

          Oh Anna, I just made some a couple weeks ago. I have a recipe that my husbands grandmother brought from Italy. I made ravioli that my Father-in-law had as a child. He’s 91 now so I can only imagine how old it is! He just loved that I made it for him.

          Reply

  2. Loretta says

    I’ve never tried making focaccia, but it sure looks yummy. The soft delicate inside, and the lovely exterior with rosemary…..it will definitely satisfy any appetite. Great job Julie, you are creating some wonderful baked goods in your kitchen, you will now be dubbed as “The Baking Queen” by me. 🙂

    Reply

    • Julie Menghini says

      Thank you Loretta, you are such a sweetie! Baking is definitely something I enjoy! I’ll have to get a sign declaring my title and post it in my kitchen!

      Reply

  3. cookingwithauntjuju.com says

    I still have not made focaccia since I took a class at Zingerman’s Bakery 2 years ago. Maybe your recipe is the inspiration I need. Love it for dipping 🙂

    Reply

    • Julie is Hostess At Heart says

      It’s probably the easiest bread to make. So forgiving and very versatile. I would love to take classes like that but there isn’t much offered around here.

      Reply

    • Julie is Hostess At Heart says

      Thank you Tracey! I love baking bread and want to try some more artisan recipes. That is where it gets difficult!

      Reply

  5. annainternational says

    Julie this looks divine! I used to live in Florence (hence my similarly Italian recipe at Fiesta Friday) and I loved that you could get fresh foccaccia on every corner there. I ate far too much of it! I have never once tried to make my own though, which is crazy! You have given me the push I needed. My boyfriend absolutely loves it too, so I’m going to make some for him tomorrow. And happily my rosemary is doing very well at the moment! Phew! Thanks for sharing at Fiesta Friday!

    Reply

  7. treats-and-travel says

    This looks delicious Julie! I will be trying this soon. I know what you mean about baking at certain times. I always make a batch of scones when my husband is feeling under par – even though he is not that keen on scones! It makes me feel better though!
    Just popped over to The Daring Kitchen – how interesting!

    Reply

    • Julie is Hostess At Heart says

      It is an easy one that I would love to share with you! It great for dipping in a mix of olive oil and parmesan cheese!

      Reply

  10. Garden Walk Garden Talk says

    We have a great Italian family bakery here and I doubt I could beat their Focaccia even with your wonderful recipe. I just don’t have a great bake oven, but wish I did.

    Reply

    • Julie is Hostess At Heart says

      I got a great oven about 7 years ago and wish I would have had it 20 years ago. It does make a difference.

      Reply

  12. Freda @ Aromatic essence says

    Hi Julie! the Focaccia looks lovely 🙂 so true about the preservatives, I bake breads at home, just the basic sandwich loaves and dinner rolls, trying to explore more of bread baking.

    Reply

  13. Lili says

    Lovely focaccia Julie and it’s interesting to see all the herbs that go in the dough… must be very tasty! 🙂

    Reply

  15. Lisa @ Wine & Glue says

    I love focaccia so much!! I’ve never tried making it at home, but I totally should! Thanks for this recipe!

    Reply

    • Julie is Hostess At Heart says

      Lisa it is such an unfussy bread to make and it’s perfect for dipping into good olive oil and parmesan. Thanks for stopping by!

      Reply

  17. Liz @ spades, spatulas, and spoons says

    Great texture with that crisp crust and soft center. I like the traditional version. Delicious!

    Sounds like an interesting blogging group.

    Reply

    • Julie is Hostess At Heart says

      I enjoy it Liz. They have two categories, baking and cooking and it’s only once a month. You can read up on them. Thanks for stopping by!

      Reply

  23. tinywhitecottage says

    You really achieved a gorgeous brown crust. I love focaccia and used to frequent a charming little cafe that served it sliced open with the most delicious ripe tomatoes and basil. Lovely post.

    Reply

    • Julie is Hostess At Heart says

      That would be delicious and why I like this bread. It’s a great snack or side to a meal.

      Reply

    • Julie is Hostess At Heart says

      Thank you Juliana! Your focaccia came out beautifully too. They are quick and easy to do and I think the are popular in many countries. Thank you for commenting!

      Reply

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