Focaccia is a soft and airy, flat oven-baked Italian bread that’s infused with rich olive oil. It makes great sandwich bread or as an accompaniment to any dish. Learn how to make artisan style focaccia bread from scratch right in your own home! (Jump to Recipe)
Is there anything better than the smell of fresh bread in your own home? Or getting to rip off a fluffy, warm piece of focaccia and indulging it minutes after it comes out of the oven. I think not.
Next, add flour, salt, and olive oil and knead the dough with a standing mixer and a fitted dough hook or mix all the ingredients in a bowl with a wooden spoon and knead the dough by hand. Since I’ve baked about 30 loaves last year, I was up for the challenge and kneaded it by hand.
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Place the ready dough in an oiled bowl, cover with a kitchen towel, and place in a warm spot for one hour. It should double in size.
When the first rise is finished, spread a little olive oil in a baking sheet and turn the dough over into the baking sheet. Begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with olive oil and continue to stretch it until it reaches the sides and corners of the pan. Make holes with your fingers and cover with plastic wrap. Put the dough in a warm place once more until it has doubled in size.
When the second rise is finished, then drizzle it with a little more olive oil, sprinkle it with sea salt, and bake for 25 minutes. Use this artisan style bread to slice in half and use for sandwiches, eat alongside a bowl of soup, or simply enjoy it as is, warm, straight from the oven.
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If you make this Focaccia Bread Recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @ with your creation.
Focaccia is a soft and airy, flat oven-baked Italian bread that’s infused with rich olive oil. It makes great sandwich bread or as an accompaniment to any dish. Learn how to make artisan style focaccia bread from scratch right in your own home!
Instead, combine the flour, 1 tablespoon of salt, 1/2 cup olive oil and the yeast mixture in a large bowl and mix with a wooden spoon. Once the dough starts to look shaggy, turn it over on a well floured surface and knead the dough until it is no longer sticky, about 10 minutes, incorporating 1 tbsp increments of flour as needed.Have you guys ever seen a banana tree in real life? They’re kind of freaky looking. I think I’ve seen them before when I was a kid visiting Thailand with my parents, but I must have put them out of my mind because of how strange they look. I saw a bunch of banana trees recently in Hawaii, and even here in LA and they’re just as scary as my five-year-old self thought they were.
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I can’t imagine who saw bananas and thought they would be good to eat. I’m guessing we can thanks our monkey friends for figuring that one out. Speaking of monkeys, do you know that they like to peel them from the “bottom” end – opposite the stem? I forgot who taught me how to do that, but it’s the only way I open bananas now. I like the built in handle that you can hold on to and when you open them from the “bottom” end, which is actually the top, if you’ve ever seen a banana tree, the fruit inside doesn’t end up mushy or bruised.
Then again, sometimes all you want are mushy old bananas. Especially when you’re going to make banana bread. I’ve written quite a few posts about banana bread – apparently I’m pretty passionate about it – and if you’ve read any of them you know that I’m on a quest for the ultimate banana bread.
I’m forever asking people what their favorite banana breads are so I can test them out. Alana gave me a heads up for this recipe and I couldn’t wait to give it a go. I thought it would make a sweet gift for one of my close friends – she’s a banana sweets fiend (her fave is banana cheesecake from The Cheesecake Factory) and she just had an adorable baby boy named Oliver.
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This loaf was almost everything I dreamed. The flavor was intensely banana-y and the crumb was small, tender and moist. The only thing missing was a domed top. To me, flat top loaves just don’t have that same appeal. If I could figure a way out to dome this baby it would be the ultimate. In any case, it’s still my current top banana bread and that’s saying a lot, coming from me!
PS – Fun fact and also a little bit of insight into my crazy brain: another friend had gifted a loaf of banana bread and I couldn’t resist asking Amy which bread was better. She very sweetly said “yours, of course.” I’m not sure if I believe her though…
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Basics & How To Boo BasketsSo when I saw boo baskets trending on TikTok, I knew I had to make one for my boo!Let's do itOne great aspect about having to be stuck at home is that I finally had the time to own a sourdough. I’ve been wanting to own one for a very long time, but we traveled pretty often and most of the time for more than a week, so sourdough couldn’t really fit in our schedule.
Last year a friend of ours gifted us a few grams of his dried sourdough, which is a century old and originally from Karelia. Rehydrating it was quite straightforward and of course my foremost goal was to bake bread.
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Now, I’ve been baking bread with sourdough every week for many months and tried several techniques. I started with the most common sourdough bread recipes, which all require a lot of folding and many different steps. The result was good, nothing to complain about, but also nothing amazing if weight in balance with the amount of work it required. I also tried different flours, different ratios between the flours and different hydration percentages. I’ve tried storing it in the refrigerator and keeping it at room temperature for different amounts of hours. I tried to carve the bread and not carve before it would go into the oven. I tried different temperatures. All of this, behind the scenes. I had a couple of friends that started this same sourdough process around the same time as me with whom I would talk to and we’d exchange recipes (and failures!).
During this learning process I only had to throw one bread away. I’m telling you this not to brag, but to show you that
. Then one day I just realized, why don’t I just try to adapt the Effortless Bread Recipe and substitute the yeast with sourdough? So that’s what I did. What I want to share now with you is the recipe I’ve now stuck with for the past 10 breads or so and has always yielded to a bread loaf that satisfied all the characteristics above mentioned.
The Easiest Bread Recipe You'll Ever Bake
Do you remember our Effortless Bread? We published it at the early stage of the pandemic and it’s a recipe Klaus has made countless times over the years and perfected it along the way. Many of you have found the way to that recipe and have recreated it in your homes and in your ovens and we couldn’t be happier about it. So, if you own a sourdough, I strongly recommend you to try this version.
So, without further ado, following you will find probably the easiest recipe for a sourdough bread. Hope you’ll enjoy it and please let us know how it will turn out by commenting this post or tagging @ #adagiorecipes in Instagram!
*If you want to add any seeds/oat flakes on top of the bread, place them at the bottom of the floured bowl.
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Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com
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