Tuscan Focaccia

This is the BEST bread recipe for beginners, hands-down! You don’t need a mixer and there’s no kneading required. It only takes 5 minutes to stir together and it can sit in the fridge for up to 3 days – it’s ready to bake whenever you are! This focaccia is a Tuscan dream for your tastebuds, perfectly crisped on top with delicious garlic + rosemary infused olive oil. It’s pronounced “foh-kah-chuh” and will have you saying “fab-u-lous!” The thick, spongy texture is perfect for dipping in soup, using for pesto slab sandwiches, serving with pasta, topping like a pizza, or curating your charcutier board. 

There are several variations below to add in rosemary + fresh garlic + black pepper (trust us, you want to try this one ASAP!), tomato herb with cheese, or tomato with caramelized onion.  These can be the perfect side-dish. I also LOVE to serve this with Boursin Garlic Herb Cheese that you can get at most grocery stores.  Just slice cut the focaccia and then your guests can spread the cheese all over the top while it's still warm.  Guys...it just melts in perfectly to the bread!  The moral of the story is that there are a lot of ways to enjoy focaccia and it's a very hands-off recipe making it the perfect addition to any meal.

WHY WE LOVE IT:

• Delicious + easy to make!
  
• No mixer required
• Savory easy side for get togethers over the holidays (or anytime!)

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HANDS-ON: 10 minutes

RISE (fridge): 12 - 36 hours

BAKE:   25 - 30 minutes

YIELD:   9 x 13” pan

 

INGREDIENTS:

2 ½ cups Unsifted® Basic Blend grain

2 tsp salt   (sub: coarse sea salt)

2 tsp instant yeast

2 ⅔ cups water (warm, 90-110F)

4 ½ Tbsp olive oil, divided

2 Tbsp unsalted butter

To taste flaky sea salt

 

INSTRUCTIONS:

1. Mill the fresh flour

• Set WonderMill® dial to 12:00 (clock position)
• Mill 2 ½ cups Unsifted® Basic Blend grain

2. Combine ingredients

Pro Tip: If using active dry yeast, sprinkle the yeast over the warm water, cover and let sit for 10-15 minutes (until foamy) then add.

• In a large bowl, add all the unsifted flour
• Add 2 tsp salt
• Add 2 tsp instant yeast (Instaferm® recommended)
• Stir until well combined
• Add 2 ⅔ cups warm water
• Stir until liquid is absorbed
• Using a spatula, scoop under edge of dough, lift and fold toward center, making sure to mix all the way to the bottom of the bowl. Rotate bowl and repeat for 2-3 minutes (mixture will be very wet and sticky)

3. Refrigerate 12 to 72 hours

Pro Tip: The longer the mixture sits in the fridge the more bubbles will form in your focaccia. We recommend 18-24 hours. Do not go over 72 hours.

• Gently drizzle + spread ½ Tbsp olive oil over mixture
• Cover bowl with plastic wrap or damp towel
• Immediately put bowl in fridge for at least 12 hours

4. Let dough rise at room temperature

Pro Tip: If using USA Pans you can skip the butter step, otherwise generously grease pan with butter to prevent sticking. If using two 8” pie pans, grease with butter and add just 1 Tbsp olive oil per pan.

• Generously grease 9 x 13” baking pan with butter
• Add 2 Tbsp olive oil to bottom of pan (on top of butter)
• Using spatula (or hand), lift edges of dough and gently fold toward center (try to maintain the bubbles)
• Rotate bowl and repeat until rough ball forms
• Gently transfer dough ball to prepared pan
• Let dough rise 3-4 hours, or until it is touching the edges of pan

5. Dimple dough + Bake

Pro Tip: Preheat the oven BEFORE you start dimpling. You want to bake the focaccia IMMEDIATELY after the dimple + drizzle steps.

• Preheat oven to 425F (middle rack)
• Coat fingertips with olive oil
• If necessary, gently stretch the dough to fill the pan
• Dimple dough with fingers (press to bottom of dough)
• Drizzle 2 Tbsp olive oil over top of dough
• Sprinkle flakey sea salt over top of dough (to taste)
• Immediately place pan in preheated oven
• Bake at 425F for 25-30 mins or until golden brown
• Remove from pan; cool 10 min on rack before cutting

 

STORAGE TIPS

Cooled focaccia may be stored at room temperature in an airtight container for up to 2 days or frozen for up to 1 month in a freezer bag.

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SLAB SANDWICHES

Slice the focaccia into squares then split in half to make slabs. For delicious and easy sandwiches, spread with Boursin cheese cheese, and layer with turkey. It’s quick to assemble and works as a satisfying meal, shareable appetizer, or elevated lunch.

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Same-day Quick Rise Method (3 hrs)
• Focaccia Bread Art Method
• Sea Salt + Cracked Pepper Focaccia
• Fresh Garlic + Rosemary Focaccia
• Tomato + Herb Focaccia
• Carnalized Onion + Tomato Focaccia
  

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