We can’t get enough of the pillowy texture and savory flavor of Biaggi’s Focaccia Bread. This Italian classic is known for its soft interior and slightly crisp crust. We love how it pairs with soups or salads.
Inspired by timeless bread-making traditions we created a recipe that brings out the best in fresh herbs and quality ingredients. It’s a simple yet impressive treat that makes our gatherings feel special. We appreciate how a little olive oil and flaky salt can elevate every bite.
We’ll guide you through shaping the dough so it rises to perfection. The result is a golden fragrant focaccia that’s perfect for dipping or sharing with family and friends.
Biaggi’s Focaccia Bread Recipe
Ingredients
- 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 cup warm water (100°F to 110°F)
- 3 cups all-purpose flour
- 2 teaspoons salt
- ⅓ cup extra-virgin olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- Flaky salt for topping
- In a large bowl we combine warm water sugar and yeast. We let it rest for 5 minutes or until it becomes bubbly.
- We add flour and salt to the bowl. We knead the mixture until the dough is soft and elastic.
- We drizzle half of the olive oil over the dough. We knead for 8 minutes until the dough feels smooth.
- We place the dough in a greased bowl. We cover and let it rise in a warm spot until doubled in size.
- We punch the dough down. We shape it into a shallow baking pan coated with a thin layer of olive oil.
| Rise Steps | Time Estimate |
|---|---|
| First Rise | 45 minutes |
| Second Rise | 20 minutes |
- We press fresh rosemary into the dough. We drizzle more olive oil on top. We let the dough rise again until puffy.
- We sprinkle flaky salt. We bake at 400°F for 18 to 22 minutes or until the crust turns golden. We slice and serve warm.
Tools And Equipment
| Tool / Equipment | Purpose |
|---|---|
| Stand Mixer | Speeds up kneading for a smooth dough |
| Mixing Bowl | Contains and mixes dough ingredients |
| Measuring Cups/Spoons | Ensures accurate ingredient measurements |
| Pastry Brush | Applies olive oil across the dough’s surface |
| 9×13-inch Baking Pan | Holds and shapes dough for proper rising |
| Plastic Wrap/Towel | Protects dough during proofing |
| Wire Rack | Cools baked focaccia evenly with airflow |
Ingredients
We gather a handful of staple components to craft our Biaggi’s Focaccia Bread. Each item ensures a soft and fragrant loaf that is perfect for casual dinners or special gatherings.
Dry Ingredients
- All-purpose flour (3 cups plus extra for dusting)
- Active dry yeast (2¼ teaspoons)
- Sugar (1 teaspoon)
- Salt (2 teaspoons)
- Fresh rosemary (2 tablespoons chopped)
Wet Ingredients
- Warm water (1 cup at about 110°F)
- Extra-virgin olive oil (¼ cup plus 1 tablespoon)
Directions
Here is how we craft our savory Biaggi’s Focaccia Bread. We follow these steps to develop a soft loaf with a golden crust.
Prep
We combine the warm water, sugar, and active dry yeast in a mixing bowl. We let it sit for about 5 minutes until the yeast looks foamy. We measure the all-purpose flour, salt, and fresh rosemary in separate bowls for quick additions. We lightly coat our 9×13-inch baking pan with olive oil.
Kneading
We mix the proofed yeast mixture with the flour and salt. We knead by hand or set our stand mixer to medium speed for about 8 minutes until the dough is smooth and elastic. If it feels sticky we add a small amount of flour.
First Rise
We transfer the dough to a lightly greased bowl. We cover it with plastic wrap or a towel to maintain moisture. We let it rise at room temperature for about 45 minutes or until doubled in size.
Shaping And Second Rise
We gently punch down the dough to release trapped air. We place it in our prepared baking pan and use our fingertips to press it into the corners. We cover it again and let it rise for about 20 minutes.
Baking
We preheat our oven to 400°F. We create small dimples in the dough using our fingertips. We drizzle extra-virgin olive oil on top and sprinkle it with fresh rosemary plus flaky salt. We bake for 15 to 20 minutes or until the crust turns golden.
| Step | Duration |
|---|---|
| Kneading | About 8 minutes |
| First Rise | About 45 minutes |
| Second Rise | About 20 minutes |
| Baking | 15 to 20 minutes |
Make-Ahead And Storage
We can prepare our Biaggi’s Focaccia Bread dough ahead to fit a busy schedule. After the first proof we wrap the dough with plastic wrap and place it in the refrigerator for up to 24 hours. This allows us to bake it fresh when needed and still enjoy its soft crumb and golden crust.
When we remove the dough from the fridge we let it rest at room temperature for about 30 minutes. We then continue with shaping and baking as the recipe directs. If we have leftover bread we store it in an airtight container for up to 2 days at room temperature. We can reheat slices in a 300°F oven or toaster oven until warm.
We can also freeze fully baked focaccia. We let the bread cool completely and wrap it in plastic wrap then seal it inside a freezer-safe bag. We keep it frozen for up to 1 month. To enjoy it again we thaw it in the fridge overnight or at room temperature and warm briefly in the oven.
| Storage Method | Time | Condition |
|---|---|---|
| Dough in Refrigerator | 24 hours max | Wrapped in plastic wrap |
| Baked Bread (Room Temp) | 2 days | Airtight container |
| Baked Bread (Frozen) | 1 month | Plastic wrap + freezer-safe bag |
Serving Suggestions
We love to slice our Biaggi’s Focaccia Bread into squares for handheld bites. We enjoy this bread warm with herb-infused olive oil or tangy balsamic vinegar for a bold taste. We often top each piece with fresh mozzarella or sun-dried tomatoes for a savory variation. We place it alongside a crisp Caesar salad or hearty minestrone soup for a satisfying meal. We also transform this bread into a base for open-faced sandwiches or bruschetta for a quick lunch or appetizer.
| Pairing | Preparation Tips |
|---|---|
| Roasted Vegetables | Drizzle zucchini, eggplant, or bell peppers with olive oil. Roast until tender. |
| Olive Tapenade | Spread a thin layer on each slice for a tangy salty finish. |
| Garlic Butter Spread | Melt butter with minced garlic. Brush on each piece for added richness. |
Conclusion
We hope you share every warm slice of this classic focaccia with loved ones. It’s a crowd pleaser that suits both weeknight meals and special occasions. Though it’s simple to prepare it brings comforting flavors and a wonderful aroma to the table.
We’re excited to see your unique variations in every batch. Whether you add sun dried tomatoes or fresh mozzarella each round will reflect your personal style. Gather friends around your table and enjoy every savory bite of Biaggi’s Focaccia Bread. We can’t wait to hear how it turns out.
Frequently Asked Questions
What makes Biaggi’s Focaccia Bread unique?
Biaggi’s Focaccia Bread stands out for its soft texture, savory flavor, and classic Italian touch. The delicate crumb is achieved through careful dough preparation and two rises, while fresh herbs like rosemary bring extra aroma. A drizzle of olive oil and a sprinkle of flaky salt create a golden crust that’s hard to resist. With its warm, inviting taste, this focaccia is perfect for both cozy family dinners and festive occasions, making it a crowd favorite every time.
Which ingredients do I need?
To make Biaggi’s Focaccia Bread, gather all-purpose flour, active dry yeast, sugar, salt, warm water, extra-virgin olive oil, and fresh rosemary. These basic ingredients work together to produce a tender, flavorful loaf. The yeast and sugar help the dough rise, the flour provides structure, and the salt enhances taste. Olive oil keeps the crumb soft and adds richness, while rosemary offers an aromatic twist. Each component plays a role in creating a classic focaccia that pairs beautifully with soups and salads.
How long does it take to prepare and bake?
The total process typically takes about two hours. First, mix water, sugar, and yeast, then knead the dough for around 8 minutes. Let it rise for about 45 minutes, shape it, and allow a second rise for another 20 minutes. Finally, bake at 400°F for 15 to 20 minutes or until golden. This schedule ensures the dough has enough time to develop flavor and texture, resulting in a fragrant, soft, and perfectly browned loaf ready for serving.
Can I make the dough in advance?
Yes. After the first proof, you can cover the dough tightly and refrigerate it for up to 24 hours. This allows you to work around your schedule. When you’re ready to bake, let the dough return to room temperature before shaping and allowing the second rise. This convenience makes it easy to plan a fresh loaf for special occasions or busy weeknights. Just remember to give yourself enough time for the final proof and baking to ensure the best possible texture.
How do I store leftover focaccia?
For short-term storage, keep leftover focaccia in an airtight container at room temperature for up to 2 days. If you need to store it longer, freeze it for up to 1 month. When you’re ready to enjoy the bread again, thaw at room temperature or warm it gently in the oven. Proper storage and reheating help preserve the soft texture and savory flavor. This way, you can savor every piece without compromising on taste or quality. It’s great for quick snacks or effortless meal sides.
How should I serve Biaggi’s Focaccia Bread?
Enjoy it warm, cut into squares or strips for handheld bites. Dip it in herb-infused olive oil or tangy balsamic vinegar. Layer fresh mozzarella or sun-dried tomatoes for a heartier snack. Pair it with salads like Caesar or soups like minestrone. Alternatively, use it as a sturdy base for open-faced sandwiches or bruschetta. For extra flair, brush roasted vegetables with olive oil, add an olive tapenade, or use melted garlic butter for a richer taste. These simple additions can turn your focaccia into a truly memorable meal.