Tuscan Focaccia Bread

Tuscan Focaccia Bread

The Spruce / Christine Ma

Prep: 20 mins
Cook: 35 mins
Proving Time: 2 hrs
Total: 2 hrs 55 mins
Servings: 8 to 12 Servings

Focaccia is a soft olive oil-soaked bread that comes from Italy and more commonly, from Tuscany in the northwest part of the country, where it is also known as schiacciata. There are many variations of the focaccia—some puffed up like a sponge cake, others as flat as pancakes. A traditional loaf should be light and airy with a soft crumb. It should never be dense and will rarely rise when cooked beyond 2 to 3 inches.

The classic topping for focaccia is a heavy drizzle of good quality olive oil and a sprinkling of sea salt. However, in recent times there have been more and more different flavored toppings.

Focaccia is best eaten on the day it is made. At a few days old, it can be used in recipes such as panzanella (a Tuscan summer salad, but good at any time of year) or used for bruschetta.

Ingredients

  • 2 3/4 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil (divided)
  • 1 cup warm water
  • 2 teaspoons sea salt flakes

Steps to Make It

  1. Gather the ingredients.

    Tuscan Focaccia Bread ingredients

    The Spruce / Christine Ma

  2. Place the flour, salt, yeast, 1 tablespoon of the olive oil, and the water into a stand mixer with a dough hook.

    place ingredients in stand mixer with dough hook

    The Spruce / Christine Ma

  3. Slowly mix the ingredients to form a sticky dough. Continue to mix for 4 to 5 minutes, adding more water if the dough feels dry.

    focaccia dough in a stand mixer

    The Spruce / Christine Ma

  4. Sprinkle the dough with 1 tablespoon of oil and mix for another few minutes to create a smooth, glossy dough.

    Dough in mixing bowl

    The Spruce / Christine Ma

  5. Cover and let rise in a warm, but not hot, place until doubled in size.

    dough doubles in size after rising

    The Spruce / Christine Ma

  6. Remove the dough from the bowl. Lay onto a baking sheet lined with parchment paper and lightly flatten into a rectangle, which is the traditional shape. You can also make your focaccia round if you wish. Leave to prove in a warm, but not hot, place for another hour.

    focaccia on a parchment lined baking sheet

    The Spruce / Christine Ma

  7. Preheat the oven to 425 F. Lightly press your fingertips into the dough, then drizzle with 1/2 cup olive oil, making sure the indentations are filled. Sprinkle all over with the sea salt.

    focaccia on baking sheet drizzled with oil

    The Spruce / Christine Ma

  8. Bake for 25 to 35 minutes. The bread is cooked when golden brown, risen, and hollow when gently tapped on the base.

    focaccia bread on a baking sheet

    The Spruce / Christine Ma

  9. Leave to cool on a rack. Serve and enjoy.

    Tuscan Focaccia Bread on a cooling rack

    The Spruce / Christine Ma

Tip

  • Wrap tightly in greaseproof paper and pop the bread into an airtight box if not eating immediately.

Recipe Variations

  • Rosemary: Sprinkle roughly chopped rosemary needles—do not use the woody stalk—along with the olive oil.
  • Sage: Lay finely-shredded fresh sage leaves onto the bread and sprinkle with olive oil.
  • Blue Cheese: Crumble the cheese (Gorgonzola is traditional) over the risen dough. Sprinkle with the oil then bake.
  • Black Olive: Place pitted black olives into the indentations (if the olives are too big, then cut in half). Sprinkle with oil, then bake.
  • Onion: This is a delicious topping that's traditional, but well worth a try. Thinly slice 2 medium onions. Place them in a bowl of cold, lightly-salted water and leave to stand while you make the dough. Heat 2 tablespoons of olive oil in a frying pan. Drain the onions and dry thoroughly on kitchen paper, then gently sauté until the onions are cooked but not too soft. Place the risen dough on a baking sheet, make the indentations and then spread the cooked onion mixture. Brush with the oil and bake as directed.