Brunch Focaccia Recipe – Italian Special
Brunch Focaccia is a charming Italian flatbread that’s ideal for leisurely mornings or a flavorful side dish. This Brunch Focaccia Recipe features a light, chewy dough infused with olive oil and topped with fragrant herbs, savory cheeses, sun-dried tomatoes, and olives. Baked to golden perfection, this focaccia delivers both aroma and taste, making it perfect warm, at room temperature, or as a base for sandwiches during brunch or alongside soups and salads.
- 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: Use warm (not hot) water to bloom yeast with sugar so the dough rises properly.
Dough Consistency: Knead until smooth and elastic; if it’s sticky, add small amounts of flour.
Toppings Variations: Customize with garlic, caramelized onions, different herbs (like thyme or oregano), or different cheeses.
Baking Tip: Create dimples in the dough before adding toppings and drizzling olive oil for characteristic focaccia texture.
Cooking Time: Bake at high temperature (around 220-425°F / 200-220°C) until golden brown and sounding hollow when tapped if possible.
Serving: Best served fresh; slice into squares or wedges and enjoy warm.
Storage: Store in airtight container for a day or two; reheat in oven to restore crust.
