What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 best homemade focaccia bread recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Best Homemade Focaccia Bread Recipe
Shockingly Easy No-Knead Focaccia
The Best, Easiest Focaccia Bread Recipe
Rosemary Focaccia Bread
Easy Rosemary Garlic Focaccia Bread
Focaccia Bread Recipe
Homemade Focaccia Bread
Focaccia Bread
Ridiculously Easy Focaccia Bread
Homemade Focaccia Bread Recipe
Focaccia bread recipe
The Easiest Homemade Focaccia Bread
Rosemary Focaccia Bread
One Hour Focaccia Bread
What are two tips to making a good focaccia bread?
Brining and salting your focaccia for the best flavor. To make plain focaccia, add salt, water, and oil to create a salty brine and brush liberally over the dough before baking. Another option is to brush with extra virgin olive oil and Maldon sea salt. After baking brush one more time with more extra virgin olive oil.
What is special about focaccia bread?
Just like pizza dough, ACE Bakery® focaccia is made with flour, oil, water, yeast and salt. But, focaccia is made with more yeast than pizza dough, which allows it to rise more and become a fluffier and more bread-like loaf. Focaccias are also usually punctured before baking, which preserves more moisture.
How does Gordon Ramsay make focaccia?
Why is my focaccia not fluffy?
Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn’t foam after a few minutes, pour it out and start with fresh yeast. It may seem like a lot of olive oil in the pan and poured over the dough, but never fear!
Why is my focaccia so dense?
Not enough water: This can leave you with dense, dry focaccia. For accuracy, measure out your ingredients using weight instead of cups to ensure you have the right ratio of ingredients. 2. Not proved enough: Depending on the temperature, focaccia dough can take anywhere between 1-3 hours to proof.
Should focaccia be thick or thin?
As a general rule of thumb, a classic Italian-style pizza crust will be less than half an inch thick while most focaccia will be at least three quarters of an inch thick. Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted.
Are ciabatta and focaccia the same?
Texture: Focaccia has a lightweight, cake-like consistency that is similar to pizza dough. On the other hand, ciabatta has a dense consistency and a chewy texture. Baking: Focaccia is baked as a flatbread, while Ciabatta is baked as loaves.
How wet should focaccia dough be?
This dough will be very, very wet – almost like cake mix. If you can, wet your hands (to stop them sticking) and fold the dough over a little, just to see what a dough of this wetness (or ‘hydration’) feels like.
How do you keep focaccia crispy?
The key to keeping your focaccia fresh is making sure it’s well-sealed so that it doesn’t dry out. The easiest way to do that is to place it in a ziplock bag. You then squeeze out all the excess air before sealing the bag to slow down the drying process. Another option is to cover the focaccia bread in plastic wrap.