Homemade Focaccia Bread:
Updated: Apr 6
Focaccia is an Italian flatbread, traditionally topped with fresh herbs, such as rosemary, basil, etc. I always picked up this bread at the bread shops but now in quarantine time When I made this focaccia bread, I was in for a surprise it’s the easiest bread recipe. Generally, bread-making needs some practice but it requires no skill of baking and tastes wonderful just out of the oven. It can be served as sandwich bread, dipping bread, or serve it as a side bread with any Italian food. I had half maida and half whole wheat flour and the result was wonderful.
1 Cups Maida
1 cup Wheat flour
1 Teaspoon Kosher Salt
1 Cup Warm Water
2 Teaspoon Instant Yeast
1/2 Teaspoon Granulated Sugar
1 Tb spoon basil leaves
How to Make-
In a glass bowl, add the flour and salt. Mix to combine.
Warm the water in a bowl. Dissolve the sugar in the water. Add the active dry yeast and stir. Allow this mixture to sit at room temperature for 10 to 12 minutes or till the mixture becomes frothy and bubbles up.
Add flour, salt, and oil in the bowl.
Mix, add yeast solution and mix again.
knead the dough till its smooth, elastic, soft and slightly sticky. coat the dough with olive oil.
Keep the dough in a greased big bowl. Cover the bowl with plastic wrap.
Allow the dough for 2 hours.
When the dough is doubled, remove from the bowl.
Grease the pan with olive oil. Flatten the dough lightly and place it on the pan.
With your fingers, indent the flour in regular intervals, and fill olive oil in it. Add herbs and some salt.
Cover and allow to leaven again for 30-40 minutes.
Preheat the oven to at least 20 minutes on 200 degrees c.
bake the bread for 20 minutes or till the surface has become golden.
Remove from the pan and allow the bread to cool on wired racks.
The dough should be smooth, flexible and elastic.
I kneaded my dough with hand but you can be kneed with a hand mixer or in a food processor.
I have used fresh basil and olives in this bread. If you do not have basil, then use any fresh herbs like coriander and mint which are easily available or any dry herbs.
Because of the high olive oil content in the dough, it will last for 4-5 days at room temperature.
If you want to freeze your homemade focaccia, wrap it in plastic wrap and then store it in a zip-top bag.