Simple homemade focaccia
I usually make focaccia when I crave something warm but quick, or if I have guests and want to put something simple to share on the table. It’s not complicated and doesn’t require rare ingredients. Typically, I use two small trays or one large one, depending on what I have on hand, but the recipe can also be divided into three, as it was originally intended.
Quick Info
Total time: approx. 45 minutes
Preparation time: 20 minutes
Rising time: 15 minutes
Baking time: 10 minutes
Servings: 3 small trays or 1 large tray, equivalent to 3 servings
Difficulty: easy
Recipe type: leavened dough focaccia, suitable for snacks or as table bread
Ingredients
250 ml lukewarm water
500 g flour
1 packet (7 g) dry yeast
4 tablespoons olive oil
1 tablespoon salt
1 tablespoon sugar
additional olive oil for greasing
grated cheese (optional)
a little water for greasing
dried oregano (for sprinkling on top)
Preparation method
1. Place the dry yeast, sugar, salt, and 4 tablespoons of olive oil in a large bowl. Pour the lukewarm water over them. Mix well to dissolve the yeast and salt as much as possible.
2. Add all the flour at once and start kneading. The dough shouldn’t be very soft, but not hard either. If it needs a bit more flour or water, you can adjust, but usually, it turns out well the first time.
3. When the dough is combined and doesn’t stick too much to your hands, leave it in the bowl and cover it with a towel. Let it rest for 15 minutes to rise.
4. After it has risen slightly (it doesn’t need to double in size), divide the dough into 3 equal parts. Roll each piece by hand or with a rolling pin in a tray lined with baking paper or greased with a little oil. If you want to make it in one large tray, roll it all out at once.
5. Brush each sheet of dough with a layer of olive oil and a very little water. It shouldn’t be a lot, just enough to prevent it from drying out on the surface.
6. You can grate cheese on top if you like, or leave it plain.
7. Place the trays in the preheated oven at medium to high temperature (200°C works best). Bake the focaccia for about 10 minutes, or until it is lightly browned at the edges and the cheese, if added, starts to color.
8. Remove from the oven and sprinkle oregano on top while it is still hot.
Why I make this recipe often
It’s quick, requires few ingredients, and I can adapt it based on what I have in the fridge. It doesn’t require a long rising time, and I can control how thick or thin it should be. It works as a warm snack, a base for sandwiches, or even as a substitute for bread alongside a meal.
Tips and variations
Tips
If the dough seems too sticky, sprinkle a little flour on the table while kneading. If it’s too hard, drizzle in a tablespoon of water. For a fluffier focaccia, you can let it rise for 20 minutes. However, with the time in the recipe, it turns out fine.
Substitutions
You can use any type of regular white flour. Sugar can be brown as well; it works the same. Instead of cheese, any hard cheese that can be grated will do.
Variations
You can add olives, sun-dried tomatoes, or green onions on top if you want to change the flavor. Spices can be adjusted — basil, rosemary, or black pepper work well at the end.
Serving ideas
Focaccia is best warm, freshly out of the oven. It can be torn by hand alongside a soup, used for sandwiches, or simply eaten as a snack with yogurt or tomatoes.
Frequently asked questions
1. Can I use fresh yeast instead of dry?
Yes, 25 g of fresh yeast is enough for this amount. It dissolves in water the same way, before adding the flour.
2. Can I let the dough rise longer?
Yes, if you want it to be fluffier, you can let it rise for up to 30 minutes. If you rush the process, it will still turn out fine, just more compact.
3. Can I freeze the dough or the baked focaccia?
I haven’t frozen the dough, but baked focaccia holds up well in the freezer and can be reheated. The taste and texture remain quite good, especially if consumed within the same week.
4. What type of tray should I use?
Any tray with low edges or even a pizza tray. If the dough is too thick, you might need to extend the baking time by a few minutes.
5. Can I omit the oil?
Without oil, the texture won’t be as pleasant, but technically the recipe can be made that way, especially if you don’t want a very crispy crust.
Nutritional values
Estimation for one serving (1/3 of the recipe, without cheese):
Approx. 350-400 kcal, 9-11 g protein, 65-70 g carbohydrates, 7-9 g fat (mostly from olive oil). If you add cheese or other toppings, the calories and proteins will increase. These are just approximate values and depend on the type of flour and cheese used.
Storage and reheating
Focaccia keeps well for a day or two at room temperature, wrapped in a towel or foil. For longer storage, keep it in the fridge, but it will harden a bit. To reheat, place it in the oven or on a skillet for a few minutes, not in the microwave, to avoid it becoming rubbery. Ideally, consume it as fresh as possible.
I usually make focaccia when I crave something warm but quick, or if I have guests and want to put something simple to share on the table. It’s not complicated and doesn’t require rare ingredients. Typically, I use two small trays or one large one, depending on what I have on hand, but the recipe can also be divided into three, as it was originally intended.
Quick Info
Total time: approx. 45 minutes
Preparation time: 20 minutes
Rising time: 15 minutes
Baking time: 10 minutes
Servings: 3 small trays or 1 large tray, equivalent to 3 servings
Difficulty: easy
Recipe type: leavened dough focaccia, suitable for snacks or as table bread
Ingredients
250 ml lukewarm water
500 g flour
1 packet (7 g) dry yeast
4 tablespoons olive oil
1 tablespoon salt
1 tablespoon sugar
additional olive oil for greasing
grated cheese (optional)
a little water for greasing
dried oregano (for sprinkling on top)
Preparation method
1. Place the dry yeast, sugar, salt, and 4 tablespoons of olive oil in a large bowl. Pour the lukewarm water over them. Mix well to dissolve the yeast and salt as much as possible.
2. Add all the flour at once and start kneading. The dough shouldn’t be very soft, but not hard either. If it needs a bit more flour or water, you can adjust, but usually, it turns out well the first time.
3. When the dough is combined and doesn’t stick too much to your hands, leave it in the bowl and cover it with a towel. Let it rest for 15 minutes to rise.
4. After it has risen slightly (it doesn’t need to double in size), divide the dough into 3 equal parts. Roll each piece by hand or with a rolling pin in a tray lined with baking paper or greased with a little oil. If you want to make it in one large tray, roll it all out at once.
5. Brush each sheet of dough with a layer of olive oil and a very little water. It shouldn’t be a lot, just enough to prevent it from drying out on the surface.
6. You can grate cheese on top if you like, or leave it plain.
7. Place the trays in the preheated oven at medium to high temperature (200°C works best). Bake the focaccia for about 10 minutes, or until it is lightly browned at the edges and the cheese, if added, starts to color.
8. Remove from the oven and sprinkle oregano on top while it is still hot.
Why I make this recipe often
It’s quick, requires few ingredients, and I can adapt it based on what I have in the fridge. It doesn’t require a long rising time, and I can control how thick or thin it should be. It works as a warm snack, a base for sandwiches, or even as a substitute for bread alongside a meal.
Tips and variations
Tips
If the dough seems too sticky, sprinkle a little flour on the table while kneading. If it’s too hard, drizzle in a tablespoon of water. For a fluffier focaccia, you can let it rise for 20 minutes. However, with the time in the recipe, it turns out fine.
Substitutions
You can use any type of regular white flour. Sugar can be brown as well; it works the same. Instead of cheese, any hard cheese that can be grated will do.
Variations
You can add olives, sun-dried tomatoes, or green onions on top if you want to change the flavor. Spices can be adjusted — basil, rosemary, or black pepper work well at the end.
Serving ideas
Focaccia is best warm, freshly out of the oven. It can be torn by hand alongside a soup, used for sandwiches, or simply eaten as a snack with yogurt or tomatoes.
Frequently asked questions
1. Can I use fresh yeast instead of dry?
Yes, 25 g of fresh yeast is enough for this amount. It dissolves in water the same way, before adding the flour.
2. Can I let the dough rise longer?
Yes, if you want it to be fluffier, you can let it rise for up to 30 minutes. If you rush the process, it will still turn out fine, just more compact.
3. Can I freeze the dough or the baked focaccia?
I haven’t frozen the dough, but baked focaccia holds up well in the freezer and can be reheated. The taste and texture remain quite good, especially if consumed within the same week.
4. What type of tray should I use?
Any tray with low edges or even a pizza tray. If the dough is too thick, you might need to extend the baking time by a few minutes.
5. Can I omit the oil?
Without oil, the texture won’t be as pleasant, but technically the recipe can be made that way, especially if you don’t want a very crispy crust.
Nutritional values
Estimation for one serving (1/3 of the recipe, without cheese):
Approx. 350-400 kcal, 9-11 g protein, 65-70 g carbohydrates, 7-9 g fat (mostly from olive oil). If you add cheese or other toppings, the calories and proteins will increase. These are just approximate values and depend on the type of flour and cheese used.
Storage and reheating
Focaccia keeps well for a day or two at room temperature, wrapped in a towel or foil. For longer storage, keep it in the fridge, but it will harden a bit. To reheat, place it in the oven or on a skillet for a few minutes, not in the microwave, to avoid it becoming rubbery. Ideally, consume it as fresh as possible.