Meal Prep · Italian
Focaccia
Experience the airy, olive oil-rich delight of homemade Italian Focaccia.
Ingredients
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Step-by-step- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy, indicating the yeast is active.
- Add flour and 1 tsp fine sea salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Drizzle in 2 tbsp extra virgin olive oil and mix until just combined.
- Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for 1.5 to 2 hours, or until doubled in size and bubbly.
- Preheat your oven to 425°F (220°C). Generously drizzle a 9×13 inch baking pan with the remaining 2 tbsp extra virgin olive oil, ensuring the bottom and sides are well coated.
- Gently transfer the risen dough to the oiled pan, being careful not to deflate it too much. Drizzle with a little more olive oil and, with oiled fingers, gently dimple the dough all over, pushing down to create characteristic indentations.
- Arrange your desired toppings (rosemary, tomatoes, olives) evenly over the dough. Sprinkle generously with flaky sea salt for added flavor and crunch.
- Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. Let cool slightly in the pan before slicing and serving warm.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Fat | 15 g |
| Carbohydrates | 38 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled focaccia in an airtight container or wrapped tightly in foil to prevent it from drying out.
Freezer Up to 3 months
Wrap individual slices or the whole focaccia tightly in plastic wrap, then in aluminum foil. Thaw at room temperature before reheating.
Reheat Oven/Toaster Oven
For best results, reheat slices in a preheated oven or toaster oven at 350°F (175°C) for 5-7 minutes, or until warm and slightly crispy. Microwave reheating is not recommended as it can make the focaccia tough.
Chef’s Corner
- Don’t skimp on the olive oil! It’s crucial for focaccia’s characteristic flavor, moist crumb, and crispy crust.
- For a more complex flavor, consider cold-proofing the dough. After the first rise, place the covered bowl in the refrigerator overnight (8-12 hours). Let it come to room temperature for 30-60 minutes before proceeding with dimpling and baking.
- Experiment with different toppings! Caramelized onions, roasted garlic, thinly sliced potatoes, or various cheeses can elevate your focaccia.
- A generous sprinkle of flaky sea salt before baking is essential for that perfect salty crunch that complements the rich olive oil.
