Looking for a simple bread recipe the whole family will enjoy? This focaccia bread recipe is easy to make, budget-friendly, and a real winner with both adults and children.
We’ve used a strong white flour for this recipe as it gives the best texture, but you can use a cheaper or plain flour if that’s what you have — it will result in a slightly denser loaf, but it will still be perfectly edible.
Serves 4 hungry adults.
Simple Focaccia Bread Recipe
Ingredients:
- 250g strong white flour
- 1 teaspoon dried yeast
- 1/2 teaspoon salt
- 20ml olive oil (plus more for the top of the focaccia)
- 100ml water
- Dried herbs of your choice
Method:
- Put the flour, yeast and salt into a large bowl and stir loosely with a fork.
- Add the olive oil and mix in well until you get a very loose breadcrumb texture. Add 75ml of water (cold or room temperature — don’t use warm) and mix into the flour. You’re aiming for a loose, wet dough. If you have a stand mixer, make the most of the dough hook. If not, rub a little oil on your hands before mixing so the dough doesn’t stick. Add the remaining water bit by bit. The dough will be very loose and slack. Knead it well until smooth — this takes about 20 minutes by hand, or 10 minutes with a stand mixer.
- Grease a large bowl with some oil and put the dough inside, then cover the top with cling film.
- Leave the dough in a dark spot, not too warm, to rise for about 3 hours. It nearly needs to over-prove to get those irregular air bubbles when it bakes.
- Take a ceramic baking dish (a 20cm square dish works well), lightly oil it and dust with a little flour. Preheat a fan oven to 200 degrees Celsius.
- Gently turn the dough out of the bowl directly into the dish and use your knuckles to push it into the corners — the knuckle marks give it that classic lumpy surface.
- Sprinkle the top with dried herbs of your choice (rosemary, thyme and a little dried garlic work well), then spoon a little olive oil over the herbs so it pools in the shallow parts of the dough.
- Bake for 25-30 minutes until golden brown.
This recipe, and more, is available on Wholesome Ireland.
Frequently Asked Questions
Can I make focaccia dough ahead of time?
Yes — this dough is quite forgiving. You can prepare it earlier in the day and let it rise slowly in a cool spot, or pop the covered bowl in the fridge overnight for a slower, longer rise. Just let it come back to room temperature before shaping and baking.
Can I freeze focaccia bread?
Focaccia freezes well once baked and cooled. Wrap it tightly and freeze for up to a couple of months. Defrost at room temperature and warm through in the oven for a few minutes to bring back that fresh-baked texture.
What can I use instead of strong white flour?
Plain flour will work in a pinch, though the texture will be a little denser and less chewy than with strong white (bread) flour. If you’d like to experiment, a wholemeal blend also gives a lovely nutty flavour.
Why didn’t my focaccia rise properly?
The most common culprits are yeast that’s past its best, water that was too hot (which can kill the yeast), or not leaving enough rising time. A warm-ish, draught-free spot and a bit of patience usually does the trick.
You May Also Enjoy
If you liked this focaccia recipe, take a look at our Healthy Carrot Muffins for another family baking favourite, or try our Quick and Easy Traditional Soda Bread Recipe if you’re in the mood for more homemade bread.
Have you tried this focaccia bread recipe? Leave a comment below and let us know — we’d love to hear from you!
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