90 Minute Focaccia Bread
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As we transition into the cozy fall season, there’s nothing quite like the smell of freshly baked bread. That’s why you’ll want to keep this easy 90-minute focaccia bread recipe on hand—it’s the perfect addition to your fall cooking. This recipe is incredibly straightforward, making it a great choice even for any level of baker.
With minimal effort, you’ll have a warm, flavorful bread that’s perfect for pairing with all your fall favorites. The process couldn’t be simpler: mix the ingredients, transfer the dough to a pan, and let it rise undisturbed for 60 minutes. After that, a quick bake in the oven results in a golden, crispy focaccia that’s ready to enjoy.
This 90-minute focaccia bread is a versatile side that pairs beautifully with a variety of dishes. It’s the perfect accompaniment to your favorite pasta recipes, like the easy Penne Rosa I shared earlier this week. The bread’s chewy texture and slightly crisp edges make it an excellent side for hearty soups and stews, adding a comforting touch to any meal.
Focaccia’s sturdy yet soft structure also makes it a fantastic base for sandwiches—slice it horizontally and fill it with your favorite ingredients for a gourmet twist on your typical sandwich. For this recipe, I’ve kept things simple with a classic topping of rosemary and salt, which infuses the bread with a fragrant, savory flavor. However, the beauty of focaccia lies in its adaptability—you can easily customize it to suit your tastes.
Experiment with different herbs, like thyme or oregano, or add a sprinkle of shredded cheese for a richer flavor. You can also try topping the dough with thinly sliced fresh garlic or caramelized onions for a more savory bread. Whether you stick with the classic rosemary or get creative with your toppings, this focaccia bread will become a go-to recipe in your kitchen this fall.
Ingredients to make 90 Minute Focaccia Bread
- ALL-PURPOSE FLOUR
- OLIVE OIL
- SALT
- INSTANT YEAST
- WATER
- COARSE SALT (OPTIONAL)
- DRIED ROSEMARY (OPTIONAL)
How to Make 90 Minute Focaccia Bread
The dough is made by combining flour, olive oil, salt, instant yeast, and water. When using instant yeast, there is no need to place in water before using. You just add it straight into the recipe. It pretty much makes this bread foolproof. You can mix it by hand. However, I mix mine in my Kitchen Aid with the paddle attachment and it only takes a minute to mix up.
Now you are going to spread the dough out into a greased 9 x 13 baking pan. I use a silicone spatula to help get this done. Once you have the dough spread out, cover it with plastic wrap and give it one hour to rise.
Once that dough has risen, you can remove the plastic and you are going to make those finger-sized holes on top. I like to spray my finger with non-stick cooking spray before gently pressing my fingers all over the surface of the bread. Now it’s time to drizzle olive oil over the dough. Then sprinkle with rosemary and coarse salt. I have a salt grinder of pink Himalayan salt that I use.
Now, bake the bread at 375 degrees for about 28-30 minutes until golden brown. Let it cool for about 5 minutes, then cut it into squares. This dense and moist bread will be one you will be making often over the fall and winter seasons.
Frequently Asked Questions
What type of flour is best for focaccia bread?
All-purpose flour works well for this focaccia recipe, providing a good balance of texture and flavor. If you prefer a chewier texture, you can substitute some of the all-purpose flour with bread flour. You can also experiment with whole wheat flour, though the texture will be denser.
Can I make this focaccia bread gluten-free?
Yes, you can make this focaccia gluten-free by using a gluten-free flour blend that’s suitable for baking. Look for a blend that contains xanthan gum or another binding agent to help the dough rise and maintain its structure. Keep in mind that gluten-free dough might have a different texture.
How do I store leftover focaccia bread?
Store leftover focaccia bread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it, but the texture might change slightly. To revive it, warm the focaccia in the oven at 350°F for about 5-10 minutes before serving.
Can I freeze focaccia bread?
Yes, focaccia bread freezes well. Once it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw at room temperature and then warm in the oven.
FOR MORE RECIPES LIKE THIS, TRY:
90 Minute Focaccia Bread
Real Mom Kitchen
Ingredients
- 4 ¾ cups all-purpose flour
- 4 ½ Tbsp olive oil
- 2 tsp table salt
- 1 ½ Tbsp instant yeast
- 2 ¼ cups warm water
- olive oil to drizzle at bake time
- coarse salt optional
- dried rosemary optional
Instructions
- Spray a 9×13-inch baking pan with non-stick oil spray. Set the pan aside.
- In a the bowl of a stand mixer, add the flour, olive oil, salt, yeast and water together and beat with athe paddle attachment for 60 seconds.
- Transfer the the dough into the oiled pan and spread out evenly. Use a silicone spatula f needed. Cover the pan lightly with plastic wrap and allow to rise at room temperature for 1 hour.
- When dough has about 10 minutes of rise time left, preheat oven to 375 degrees.
- Spray your fingers with non-stick cooking spray and gently press dimples in the surface of the dough with your finger. Drizzle olive oil over the top to settle into the dimples. Sprinkle with rosemary and coarse salt, if using.
- Bake at 375 degrees for 28-30 minutes until golden brown. Remove from the oven and allow to cool on a wire rack for 5 minutes. Serve warm or room temperature.
Nutrition
This recipe is adapted from Savor the Best.
