Focaccia Bread

There’s nothing quite like the aroma of freshly baked focaccia wafting through the kitchen. Golden on the outside, soft and pillowy inside, it’s the kind of bread that feels both rustic and elegant. The magic lies in its simplicity: flour, water, yeast, and olive oil—transformed into something that can stand on its own or become the perfect base for endless toppings. Whether you’re serving it warm with a bowl of soup, slicing it for sandwiches, or simply tearing off pieces to dip into olive oil, focaccia never disappoints. This recipe is forgiving, making it ideal for beginners, but also leaves room for creativity with herbs, garlic, or olives. This is a high-hydration dough, which means it will be very wet and sticky. Don’t be intimidated by this! The high water content is what creates the open, airy crumb and the characteristic chewiness of a good focaccia. Using a stand mixer makes the kneading process easier, but it can also be done by hand with a bit of patience. The dough is enriched with olive oil, which adds flavor and contributes to its soft texture. The final dimpling of the dough before baking is a fun, tactile step that creates little pools to hold more olive oil and toppings, ensuring every bite is flavorful.