Brunch Focaccia Recipe – Italian Special
Brunch Focaccia is a charming Italian bread that’s ideal for a leisurely brunch or as a tasty side dish. This adaptable flatbread boasts a light, chewy texture and is adorned with fragrant herbs, savory cheeses, and other delicious toppings. Baked to a golden, crispy perfection, focaccia is both hearty and versatile, making it a great option for various meals. It can be enjoyed warm, at room temperature, or even as a base for sandwiches.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Brunch Focaccia Recipe Ingredients:
- For the Dough: 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 cups warm water (110°F or 45°C)
- 4 cups all-purpose flour
- 1/4 cup olive oil (plus extra for drizzling)
- 2 tbsp granulated sugar
- 2 tsp salt
- For Topping: 1/4 cup olive oil
- 1-2 tbsp fresh rosemary, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1/4 cup sliced olives (optional)
- Coarse sea salt (for sprinkling)
Prepare the Dough:
Activate Yeast: In a small bowl, dissolve 2 1/4 tsp yeast and 2 tbsp sugar in 1 1/2 cups warm water. Let sit for 5-10 minutes until frothy.
Mix Ingredients: In a large bowl, combine 4 cups flour and 2 tsp salt. Make a well in the center and pour in the yeast mixture and 1/4 cup olive oil.
Knead Dough: Stir to combine, then knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic. Add a bit more flour if needed.
Let Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare for Baking:
Preheat Oven: Set the oven to 425°F (220°C).
Prepare Pan: Grease a baking sheet or line it with parchment paper. If using a baking pan, lightly oil it.
Shape Dough: Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press and stretch the dough out to fit the sheet, creating dimples all over the surface.
Add Toppings: Drizzle 1/4 cup olive oil over the dough. Sprinkle with fresh rosemary, Parmesan cheese, sun-dried tomatoes, olives, and coarse sea salt if desired.
Bake the Focaccia:
Bake: Place the baking sheet in the oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
Cool: Remove from the oven and let cool slightly before slicing.
Serve:
Slice and Enjoy: Cut into squares or wedges and serve warm. It’s perfect for brunch or as an accompaniment to soups and salads.
Recipe Notes:
Yeast Activation: Ensure water is warm but not hot to activate the yeast properly.
Dough Consistency: The dough should be smooth and elastic; add flour if it’s too sticky.
Toppings: Customize with your favorite toppings like garlic, caramelized onions, or different herbs.
Storage: Focaccia is best enjoyed fresh but can be stored in an airtight container for a couple of days.
