Golden Focaccia: Crispy, Airy Perfection!

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Have you ever craved the simple yet exquisite pleasure of perfectly baked focaccia? The kind with a satisfyingly crisp, golden crust yielding to a light, airy interior, all kissed with olive oil and aromatic rosemary? Well, look no further! This Golden Focaccia recipe delivers just that – an authentic taste of Italy that’s surprisingly easy to achieve at home. This focaccia bread recipe is a guaranteed showstopper.

Why You’ll Love This Golden Focaccia

This isn’t just another bread recipe; it’s an experience! Here’s why this golden focaccia will become a staple in your kitchen:

Unbelievably Crispy Crust: The secret’s in the hydration and baking method!
Light and Airy Interior: Say goodbye to dense, heavy focaccia.
Simple Ingredients: You probably have most of them already.
Impressive Presentation: Those dimples filled with olive oil? Stunning!
Versatile: Perfect as an appetizer, side dish, or even a light meal.

Gathering Your Ingredients for Golden Focaccia

Before we embark on this baking adventure, let’s talk ingredients. The beauty of focaccia lies in its simplicity, but choosing the right components will significantly impact the final result. We’re aiming for a delicious canvas of flavor, where olive oil sings and rosemary dances on your tastebuds.

Bread Flour: The backbone of our focaccia. Bread flour has a higher protein content than all-purpose flour, which develops more gluten and gives the focaccia its chewy, airy texture. Don’t substitute all-purpose unless absolutely necessary.
Warm Water: Temperature is key here! We need warm water, about 105-115°F (40-46°C), to activate the yeast properly. Too cold, and the yeast won’t wake up; too hot, and you’ll kill it. Think lukewarm bathwater.
Active Dry Yeast: The magic ingredient that makes our focaccia rise. Make sure your yeast isn’t expired! If you’re unsure, proof it in the warm water with a pinch of sugar. It should become foamy within 5-10 minutes.
Salt: Essential for flavor and for controlling the yeast activity. Don’t skip it!
Olive Oil: We’re not shy with the olive oil here, and you shouldn’t be either! Use a good quality extra virgin olive oil for the best flavor. We’ll use it in the dough, for greasing the pan, and for drizzling on top. The olive oil not only adds flavor but also contributes to the crispy crust.
Fresh Rosemary Sprigs: The classic focaccia herb. Fresh rosemary adds a wonderful aroma and flavor. If you don’t have fresh, you can use dried, but use it sparingly (about 1 teaspoon) as dried rosemary is more potent.
Flaky Sea Salt: The finishing touch. Flaky sea salt adds a burst of salty goodness and a delightful textural contrast. Don’t substitute regular table salt; the flaky texture is important.

Crafting Your Golden Focaccia: Step-by-Step

Now for the fun part: bringing all these wonderful ingredients together to create our golden masterpiece! Don’t be intimidated by working with yeast; this recipe is very forgiving. The key is to be patient and trust the process. Let’s get baking!

Bloom the Yeast: In a large bowl, combine the warm water and active dry yeast. Let it stand for about 5 minutes, or until the mixture becomes foamy. This step ensures that your yeast is alive and active, ready to work its magic. Think of it as waking up the yeast with a warm bath!
Create the Dough: Add the bread flour and salt to the yeast mixture. Mix everything together until a shaggy dough forms. Don’t worry if it looks a bit rough at this stage; we’ll smooth it out later. A stand mixer with a dough hook makes this step easier, but you can definitely do it by hand.
Incorporate the Olive Oil: Gradually add 30ml of olive oil to the dough, mixing continuously until the dough comes together into a smooth ball. This might take a few minutes, so be patient. The dough will be very wet and sticky – that’s exactly what we want! That high hydration is crucial for creating a light and airy focaccia.
First Rise (Bulk Fermentation): Cover the bowl with plastic wrap (or a damp kitchen towel) and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size. This is where the yeast does its thing, creating all those lovely air bubbles that will give our focaccia its signature texture. A warm spot helps speed up the process; you can even place the bowl in a slightly warmed oven (turned off!).
Prepare the Baking Sheet: Generously grease a 9×13 inch baking sheet with olive oil. Don’t skimp on the oil here; it will prevent the focaccia from sticking and contribute to that crispy bottom crust.
Shape the Dough: Gently deflate the dough (punching it down releases the built-up gas) and transfer it to the prepared baking sheet. Use your oiled fingers to gently stretch the dough to fill the pan. Again, don’t be afraid to use plenty of olive oil on your hands to prevent sticking.
Dimple the Dough: This is the most fun part! Use your fingertips to dimple the dough all over. These dimples are not just for looks; they create those characteristic focaccia wells that hold pools of delicious olive oil and prevent the dough from rising too much. Press firmly but gently.
Add Toppings: Drizzle the dough generously with the remaining 20ml of olive oil. Then, sprinkle with fresh rosemary sprigs and flaky sea salt. The aroma at this stage is simply divine!
Second Rise (Proofing): Let the dough rest for another 30 minutes. This allows the dough to relax and rise slightly, resulting in a lighter, more tender focaccia.
Bake to Golden Perfection: Preheat your oven to 450°F (232°C). Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped. Keep a close eye on it towards the end of baking to prevent burning.
Cool and Enjoy: Let the focaccia cool slightly on the baking sheet before slicing and serving. This allows the structure to set and prevents it from being too soft.

Tips for Perfect Golden Focaccia Every Time

Want to ensure your focaccia is a resounding success? Here are a few extra tips and tricks:

Don’t Overmix the Dough: Overmixing develops too much gluten, resulting in a tough focaccia. Mix just until the dough comes together.
Use a Scale for Accurate Measurements: Baking is a science, and accurate measurements are crucial, especially when working with yeast. A kitchen scale is your best friend.
Adjust Baking Time as Needed: Ovens vary, so adjust the baking time accordingly. If your focaccia is browning too quickly, tent it with foil.
Experiment with Toppings: While rosemary and sea salt are classic, feel free to experiment with other toppings like sun-dried tomatoes, olives, or other herbs.
For an even crispier bottom: Place a baking stone or pizza steel in your oven while preheating. This will provide a super-hot surface for the focaccia to bake on.

Serving Suggestions for Your Golden Focaccia

This focaccia is incredibly versatile! Enjoy it as a simple appetizer dipped in olive oil and balsamic vinegar, or serve it alongside a hearty soup or salad. It also makes a fantastic base for sandwiches. For a delightful appetizer, consider pairing your focaccia with our classic hummus with toasted chickpeas. The creamy, savory dip complements the focaccia’s flavors beautifully.

Your Golden Focaccia Questions Answered (FAQ)

Can I use all-purpose flour instead of bread flour?

While bread flour is recommended for its higher protein content, which creates a chewier texture, you can use all-purpose flour in a pinch. The focaccia might be slightly less chewy, but still delicious. If using all-purpose flour, you might want to reduce the water by a tablespoon or two, as it absorbs less liquid.

Can I make the dough ahead of time?

Yes, you can! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let the dough come to room temperature for about 30 minutes before shaping and baking.

How do I store leftover focaccia?

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months. To refresh frozen focaccia, thaw it completely and then warm it in a 350°F (175°C) oven for a few minutes.

Why is my focaccia not rising?

There could be a few reasons. First, make sure your yeast is fresh and active. Second, the water temperature is crucial; it should be warm, not hot. Third, the dough needs a warm environment to rise properly. If your kitchen is cold, try placing the bowl in a slightly warmed oven (turned off).

Can I add other toppings?

Absolutely! Feel free to get creative with your toppings. Olives, sun-dried tomatoes, caramelized onions, roasted garlic, and various herbs all make delicious additions. Just be sure not to overload the dough, as this can prevent it from rising properly.

Enjoy Your Homemade Golden Focaccia!

There you have it – a recipe for golden focaccia that’s guaranteed to impress! With its crispy crust, airy interior, and simple ingredients, this is a bread that’s both satisfying to make and a joy to eat. So, gather your ingredients, preheat your oven, and get ready to experience the magic of homemade focaccia. Don’t forget to leave a comment below and let us know how your focaccia turned out! We love hearing from you.

Golden Focaccia (Perfectly Crispy Crust)

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Ingredients

500 grams bread flour
400 grams warm water (about 105-115°F)
10 grams active dry yeast
10 grams salt
50 ml olive oil, plus more for drizzling
Fresh rosemary sprigs
Flaky sea salt, for topping

Directions

In a large bowl, combine warm water and yeast. Let stand for 5 minutes until foamy.
Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
Gradually add 30ml olive oil and continue mixing until the dough comes together into a smooth ball. The dough will be very wet and sticky, which is key to a light and airy focaccia.
Cover the bowl with plastic wrap and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Generously grease a 9×13 inch baking sheet with olive oil.
Gently deflate the dough and transfer it to the prepared baking sheet. Use your oiled fingers to gently stretch the dough to fill the pan.
Dimple the dough all over with your fingertips. This is important for creating those characteristic focaccia wells and preventing the dough from rising too much.
Drizzle generously with the remaining 20ml olive oil.
Sprinkle with fresh rosemary sprigs and flaky sea salt.
Let the dough rest for another 30 minutes.
Preheat oven to 450°F (232°C).
Bake for 20-25 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped.
Let cool slightly before slicing and serving.