This is my easy focaccia recipe and I’m going to be showing you three topping ideas that are out of this world delicious. We’ve got the classic easy focaccia recipe, then our topping ideas include a pepperoni and hot honey pizza focaccia, peanut butter jelly focaccia, and cheesy chimichurri focaccia. I adore these recipes so I really hope you enjoy them too!
Whether you’re a seasoned focaccia baker, or you’ve never touched a ball of dough before, this recipe is for you!
If you’re experimenting with various bread recipes, I think you’ll love my gözleme Turkish flatbread recipe stuffed with goats cheese and caramelised onion, caprese flatbreads which are a favourite for summertime, and my viral feta spring flatbreads that are totally addictive!
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Easy Focaccia recipe (3 ways). I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: fluffy, airy, chewy, crunchy on the outside…honestly just fantastic.
Taste: the basic focaccia recipe is seasoned to perfection topped with rosemary and salt. The pepperoni and hot honey is cheesy, spicy, and slightly sweet with a tangy tomato sauce…it’s SO good. The peanut butter jelly focaccia is not too sweet, which I love. It’s literally like a peanut butter jelly donut (inspired by one I had in New York City!!), and it’s incredible. The cheesy chimichurri focaccia is a really really good appetiser option. It’s herby, slightly spicy, garlicky, and cheesy.
Ease: compared to overnight focaccia, this is very simple. The time and effort is only needed because you have to leave the focaccia to rest for a couple of hours.
Top Tips: 1. make sure your instant yeast isn’t out of date! 2. turn on the oven light to create the perfect environment to let your dough proof. 3. it freezes wonderfully.
Would I make this again? I’ve made focaccia 4 times in the past week. So, yes, I would make any of these recipes again and again and again.
Ingredients and Substitutions
For the easy focaccia recipe
Warm water: to get to the perfect temperature, I combine 200ml boiling water with 200ml cold water.
7g maple syrup: you can also use sugar or honey.
7g instant yeast: this is the kind that can be combined with all the ingredients and doesn’t need to be dissolved in water (the version that needs to be dissolved in water is called active dry yeast). Make sure your yeast is not past it’s use-by date!
7g salt: I have used both table salt and flaky salt…I’d recommend table salt so that it’s well spread out and infused, but it tastes great either way.
1 tablespoon EVOO: extra virgin olive oil. We’ll need it for the bread dough recipe itself and for baking.
500g bread flour: we’re using white extra strong bread flour. The main difference between bread flour and plain flour is the protein content. The higher the protein content, the higher the gluten content. So to give you some figures, bread flour has between 12-15% protein content, vs normal white flour which has 9-11% depending on the brand. The more protein the flour has, the more strength and elasticity the dough has.
For the pepperoni and hot honey version
Tomato sauce:
2 shallots: finely chopped
3 garlic cloves: finely minced
200ml passata: tomato sauce that is strong in its tomato flavour. You can use tinned tomatoes but it won’t be as flavourful.
2 teaspoon dried oregano: or fresh.
½ tablespoon balsamic vinegar: or you could use red wine vinegar.
½ teaspoon sugar: you could also use maple syrup.
For the topping:
150g grated mozzarella: you can either grate it yourself or buy it pre-grated.
9-15 pepperoni slices: or chorizo slices.
Jalapeños: I love the spice of these! I just use them from a jar but fresh ones would be great too.
For the peanut butter jelly version
Okay so for this sweet treat, we’re using the same basic focaccia recipe but we’re upping the maple syrup content from 7g to 10g.
3 tablespoon peanut butter: crunchy or smooth!
3 tablespoon raspberry jam: or whatever jam you’d like! I like raspberry jam because it’s got that tartness to it that balances out the flavours in the dough.
For the sugar glaze:
150g powdered sugar: this is our base ingredient.
½ teaspoon vanilla: I’ve used vanilla essence as opposed to paste.
3 tablespoon milk: I’ve used dairy here but you can use plant-based if need be!
For the cheesy chimichurri version
For the filling:
5 garlic cloves: the fresh kind, finely minced.
2 tablespoon butter: you could use a plant-based version.
10g parsley: finely chopped.
½ teaspoon chilli flakes: any kind that you love!
75g mozzarella: grated.
For the topping:
75ml olive oil: this adds a lovely nutty flavour.
10g coriander/cilantro: finely chopped. If you hate coriander, feel free to leave this out!
10g parsley: finely chopped.
1 shallot: you can also use ½ white onion, but I think shallots are sweeter and nicer.
1 large garlic clove: fresh garlic clove, finely minced. You can also use garlic granules.
1 red chilli: finely chopped. You can also use chilli flakes.
½ teaspoon sugar: for sweetness, adjust based on your preferences.
1 tablespoon red wine vinegar: adds a lovely tang to our chimichurri topping.
Step by step instructions with photos
The following instructions are for the easy focaccia recipe. Below those instructions are recipes for the individual toppings.
Step 1: Add 400ml of warm water to your mixing bowl. To get the right temperature, I tend to combine 200ml boiling water with 200ml cold water. To that, we’ll add 7g maple syrup or sugar, 7g instant yeast, 7g salt, 1 tablespoon olive oil, and 500g of bread flour. Now, I want to flag this because it’s caught me out so many times. Make sure your yeast has not gone past its use-by date. It goes off surprisingly quickly so make sure it’s fresh and ready to do its thang. To combine the dough, I’m actually using my lakeland mixer which I adore, it’s got a dough hook as an attachment which just makes life so easy. For those of you who don’t have a mixer, grab a fork and gently stir the dough in a clockwise motion for about 1 minute or until a dough has formed. Place a tea towel over the top and into the oven with the light turned on but no temperature (this creates a great room-temp setting to proof the dough). Leave that to rise for 10 minutes.
Step 2: Remove from the oven and wet your hands slightly. Fold the dough by lifting up a section and folding it over itself. Turn the bowl and repeat. Do around 8 folds. Then place it back into the oven with the tea towel over the top for another 10 minutes.
Step 3: Bring it out of the oven, do the folding method, place it back into the oven for another 10 minutes, then bring it out again, do the folding method one more time. The dough should increase in size every time. You should have done the folding method three times in total.
Step 4: After the third time folding, get your baking tray and drizzle with olive oil. I’m using a 13×9 inch baking dish but you could also use a metal tray with edges that around one or two inches tall. Add the focaccia dough into the dish and spread it out. You now want to cover it with the tea towel and leave to rise in the oven for 2 hours.
Step 5: Once the 2 hours is up, remove the dish from the oven and make sure to preheat the oven to 180C fan / 400 Fahrenheit. While your oven is heating, drizzle your focaccia dough with more olive oil and then using your fingers, dimple down into the dough. You want to try and create air bubbles. Drizzle with more olive oil and then sprinkle with rosemary and flaky salt. Place in the pre-heated oven for 30 minutes.
Step 6: Remove from the oven when it’s golden, slightly crunchy, and super fluffy, and leave to cool. I really hope you enjoy the recipe!! See below for the easy focaccia variations.
For the pepperoni and hot honey pizza focaccia:
While the dough is rising for 2 hours in the lit oven, it’s time to make our pizza sauce.
1. Get yourself a small-ish saucepan and add in a drizzle of olive oil. Place on medium heat, then add in 2 sliced shallots. Add in 3 finely chopped garlic cloves. Give everything a good stir and leave to fry for 5-10 minutes until softened and slightly caramelised.
2. Time to add in the passata, we’re using 200ml here. Add in 2 teaspoon dried oregano and give everything a good stir. Next up, pour in ½ tablespoon balsamic vinegar, ½ teaspoon sugar, salt, and pepper.
3. Now once that sauce comes to the boil, reduce it down to low heat and leave to simmer for 20-30 minutes. Make sure to taste and season according to your preferences. Then just turn off the heat and leave to cool.
Once your dough has proofed, dimple down the dough using your fingers, creating little air bubbles…
4. Sprinkle half the mozzarella cheese over the dough, then top with the tomato sauce. Spread it all over the dough, then top with the rest of the grated mozzarella.
5. Place down your pepperoni or chorizo slices and then top with jalapeños. Place in the oven for 30 minutes.
6. After 30 minutes, remove the focaccia from the oven.
7. While you’re leaving it to cool, make your hot honey by combining 1 tbsp honey and ½ tsp chilli flakes. Place that in the microwave for 30 seconds to just infuse, then drizzle it all over your focaccia. Time to slice up the focaccia. It should be soft, squidgy chewy, and airy all at the same time. And the flavours should be out of this world. I really can’t wait for you to try this one and let me know in the comments if you give it a go.
For the peanut butter jelly:
As I mentioned further up this blog, in the dough recipe, you want to increase the maple syrup content from 7g to 10g. Follow all of the easy focaccia recipe steps, and cook the focaccia.
1. While your focaccia is cooking, prepare your glaze. You want to combine 150g powdered sugar in a bowl, with ½ teaspoon vanilla essence and 3 tablespoon milk. Give it all a very good whisk until there are no lumps. You can also sift the powdered sugar to remove any lumps. It should be silky smooth. Feel free to taste it and adjust to your liking.
2. Once your easy focaccia is cooked to perfection, remove it from the oven, and transfer it to a chopping board or clean surface. Get a chopstick or metal straw and make around 24 holes in the focaccia that go to around ¾ of the way through the focaccia but not all the way to the other side.
3. Next up, get yourself a piping bag or just use a regular sandwich bag and add in around 3 tablespoon peanut butter. I would highly recommend using a nozzle for this but if you don’t have one, then just open up the focaccia and squeeze in the peanut butter. Now, make sure to squeeze in only halfway, as we’re going to fill the rest of the hole with the jam.
4. So, as we did with the peanut butter, fill a piping bag with 3 tablespoon raspberry jam. Fill the holes with the raspberry jam until they’re full to the brim It should mean that in each bite, you have both peanut butter and jam.
5. Lastly, drizzle over the sweet glaze until the whole focaccia is covered. Brush the glaze so it’s covering the sides, edges, holes, everything. We’re then leaving this to cool in the fridge until hardened.
6. The end result will give you this perfect focaccia glazed peanut butter jelly situation. The dough is chewy, fluffy and packed with peanut butter and raspberry jam with a vanilla glaze on top and it’s simply delicious.
For the cheesy chimichurri focaccia:
Once you’ve made the focaccia dough and done the three rounds of folding…
1. Leave the dough to rest for 1 hour in the bowl with the tea towel over the top.
2. Meanwhile, we want to make our garlic butter. So in a bowl, combine 2 tablespoon salted butter with 5 cloves of minced garlic, 10g parsley finely chopped, and ½ teaspoon chilli flakes. Place in the microwave for 30 seconds, then give everything a mix. It should smell incredible.
3. Once the dough has rested for an hour, get your baking dish and drizzle with olive oil. Transfer the dough into the dish and spread it out to the edge of the dish.
4. Sprinkle half the mozzarella cheese onto the focaccia and then top with spicy garlic parsley butter. Now, fold either end into the centre overlapping each other and same goes for the corners, making a little parcel, then fold it all over. Spread the dough into the corners once again, then leave to rise for another hour.
5. Once it’s rested for another hour in the oven, preheat the oven to 180C fan / 400F. I’ve chosen to cook the focaccia in this dish without any baking paper, but if you’re nervous your dish isn’t non-stick then place a piece of parchment paper underneath the focaccia so that you can remove it easily once cooked.
6. Drizzle some olive oil onto your hands and make dimples in the focaccia. Wash your hands, then sprinkle the remaining mozzarella onto the focaccia and bake in the oven for 30 minutes.
7. Meanwhile, make your chimichurri sauce by combining finely chopped parsley, finely chopped coriander, minced garlic, finely chopped shallots, finely chopped chili, olive oil, red wine vinegar, salt, and sugar. So once it’s well combined, give it a taste and see what you fancy adding!
8. Now that your focaccia is out of the oven and the cheese is lovely and melted. Place it onto a chopping board and top it with your chimichurri. The flavour of this one is to die for!!
What to do with leftovers
Storage: Once cooled, you can either slice the focaccia into pieces and store it in airtight containers, or wrap the focaccia in plastic wrap and tinned foil. Store in a dry cool place for up to 3 days. Or for the pizza focaccia, store in the fridge for up to 3 days.
Freezing: Leave to cool, then wrap or store in airtight containers. Label with contents and date, then freeze for up to 3 months. Leave to defrost in the fridge overnight and then reheat.
Reheating: To reheat, place in the oven at 160C / 320F for 10 minutes to warm.
FAQs
Around 3 hours, but most of it is waiting time!
I’m afraid I don’t have a gluten free recipe for this but Becky Excell is a fantastic gluten-free cook who has hundreds of recipes!
100% I literally do that all the time!
More recipes you might enjoy!
If you tried this Easy Focaccia Recipe (3 Ways) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Focaccia (3 Ways)
This is my easy focaccia recipe and I’m going to be showing you three topping ideas that are out of this world delicious.
Ingredients
For the easy focaccia recipe
Scroll further up this blog for the ingredients and measurements for the 3 different topping variations.
Instructions
-
Add 400ml of warm water to your mixing bowl. To that, we’ll add 7g maple syrup or sugar, 7g instant yeast, 7g salt, 1 tablespoon olive oil, and 500g of bread flour. Now, I want to flag this because it’s caught me out so many times. Make sure your yeast has not gone past its use-by date. It goes off surprisingly quickly so make sure it’s fresh and ready to do its thang. To combine the dough, I’m actually using my lakeland mixer which I adore, it’s got a dough hook as an attachment which just makes life so easy. For those of you who don’t have a mixer, grab a fork and gently stir the dough in a clockwise motion for about 1 minute or until a dough has formed. Place a tea towel over the top and into the oven with the light turned on but no temperature (this creates a great room-temp setting to proof the dough). Leave that to rise for 10 minutes.
-
Remove from the oven and wet your hands slightly. Fold the dough by lifting up a section and folding it over itself. Turn the bowl and repeat. Do around 8 folds. Then place it back into the oven with the tea towel over the top for another 10 minutes.
-
Bring it out of the oven, do the folding method, place it back into the oven for another 10 minutes, then bring it out again, do the folding method one more time. The dough should increase in size every time. You should have done the folding method three times in total.
-
After the third time folding, get your baking tray and drizzle with olive oil. I’m using a 13×9 inch baking dish but you could also use a metal tray with edges that around one or two inches tall. Add the focaccia dough into the dish and spread it out. I’ve chosen to cook the focaccia in a dish without any baking paper, but if you’re nervous your dish isn’t non-stick then place a piece of parchment paper underneath the focaccia so that you can remove it easily once cooked. You now want to cover it with the tea towel and leave to rise in the oven for 2 hours.
-
Once the 2 hours is up, remove the dish from the oven and make sure to preheat the oven to 180C fan / 400 Fahrenheit. While your oven is heating, drizzle your focaccia dough with more olive oil and then using your fingers, dimple down into the dough. You want to try and create air bubbles. Drizzle with more olive oil and then sprinkle with rosemary and flaky salt. Place in the pre-heated oven and bake for 30 minutes.
-
Remove from the oven when it’s golden, slightly crunchy, and super fluffy, and leave to cool. I really hope you enjoy the recipe!! See further up this blog post for the focaccia topping recipes!
Notes
Storage: Once cooled, you can either slice the focaccia into pieces and store it in airtight containers, or wrap the focaccia in plastic wrap and tinned foil. Store in a dry cool place for up to 3 days.
Freezing: Leave to cool, then wrap or store in airtight containers. Label with contents and date, then freeze for up to 3 months. Leave to defrost in the fridge overnight and then reheat.
Reheating: To reheat, place in the oven at 160C / 320F for 10 minutes to warm
Nutrition
Calories: 246kcalCarbohydrates: 46gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 341mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 0.02mgCalcium: 11mgIron: 1mg
