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Focaccia Bread Recipes With Olive Oil for Lunch

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

focaccia-bread-recipes-for-lunch

Easy Focaccia Bread Recipe

Ingredients:

Vegetarian

Produce
1 tsp: Rosemary, whole leaves

Baking & spices
4 cups: All-purpose flour or bread flour
2 tsp: Instant yeast
2 tsp: Kosher salt
1: Sea salt, flaky

Oils & vinegars
4 tbsp: Olive oil

Dairy
1: Butter

Liquids
2 cups: Water

Instructions:

  • In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours.
  • Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces.
  • Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece.
  • Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt all over.
  • Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack.
focaccia-bread-recipes-for-lunch

Rosemary Flavored Focaccia Bread Recipe

Ingredients:

Vegan

Produce
1 tsp: Parsley, Fresh
1 tsp: Rosemary, Fresh
1/2 tsp: Thyme, Fresh leaves

Baking & spices
2 cups: Flour
1/2 tsp: Granulated sugar
1 1/8 tsp: Instant yeast
1 tsp: Kosher salt
1: Maldon flaked sea salt

Oils & vinegars
1: Olive oil

Liquids
1 cup: Water

Instructions:

  • Mix together the water, yeast, and sugar. Set aside until frothy.
  • Combine the yeast mixture with the flour and salt.Cover the mixing bowl with plastic wrap and chill in the fridge for 8 hours.
  • Oil a cake pan and place the dough in the middle. Cover with plastic wrap and let rise a second time.
  • Drizzle the focaccia dough with more oil, then use your finger to make indentations on the top.Sprinkle with herbs and sea salt, then bake until golden.

Traditional Focaccia Bread Recipe

Ingredients:

Vegetarian

Produce
2 sprigs: Rosemary, fresh

Condiments
2 tsp: Sugar or honey

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Baking & spices
1 (0.25 ounce) package: Active-dry yeast
3 1/2 cups: All purpose flour
2 tsp: Sea salt, flaky

Oils & vinegars
1/4 cup: Olive oil, extra virgin

Liquids
1 1/3 cup: Water

Instructions:

  • Add warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water.
  • Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
  • Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
  • Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
  • Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  • Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  • Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Easy Rosemary Flavored Recipe

Ingredients:

Vegan

Produce
2 tsp: Rosemary, fresh leaves

Baking & spices
2 cups: All-purpose flour
1 tsp: Instant yeast, dry
1/2 tsp: Salt
1/4 tsp: Sea salt, flaky

Oils & vinegars
4 tbsp: Olive oil, extra-virgin

Liquids
3/4 cup: Water

Instructions:

  • Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine. Add the water and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms.
  • Drizzle 2 teaspoons of the olive oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Place the ball of dough in the oiled bowl and turn it so it's coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at warm room temperature until doubled in size, 2 to 3 hours.
  • Drizzle 1 teaspoon of the olive oil in a 10-inch cast iron or other ovenproof skillet and rub it over the bottom and sides. Punch down the dough and place the dough in the skillet. Using your fingertips, coax and stretch the dough to cover the bottom of the skillet and reach all the way to the edges. Cover with plastic wrap or a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450°F.
  • Use you fingertips to gently dimple the surface of the dough. Drizzle the remaining 1 tablespoon of olive oil over the dough so that it pools in some of the indentations. Sprinkle with the rosemary and flaky salt.
  • Place in the oven and immediately turn the heat down to 400°F. Bake until lightly golden-brown, 20 to 25 minutes.
  • Remove from the oven and cool for at least 15 minutes before slicing and serving.
focaccia-bread-recipes-for-lunch

Focaccia Bread With Cherry Tomato Recipe

Ingredients:

Vegan

Produce
1 cup: Cherry tomato
1 tbsp: Garlic
1 tbsp: Rosemary, fresh

Baking & spices
15 g: Active dry yeast, instant
500 g: All-purpose flour
15 g: Granulated sugar, white
1 tbsp: Salt

Oils & vinegars
4 tbsp: Olive oil, extra virgin

Liquids
220 ml: Water

Instructions:

  • Combine sugar and water. Bring water to boil until sugar is dissolved completely. Allow water to become lukewarm. It should not be burning hot to touch but still warm.
  • Add yeast in water. Mix it nicely to dissolve in water. Set it aside for 5 – 10 minutes to froth. Grease a large, spacious bowl with olive oil. Trasfer the dough to the bowl. Cover it with a tight fitting lid. Keep the bowl in a warm place such as inside the oven or microwave for 30 minutes.
  • After 30 minutes dough will become double in volume. This means it is ready for next stage. If dough is not double in volume, keep it a bit longer for proofing. Transfer the dough to a lightly greased kitchen counter. Knead the dough for 3 – 5 minutes to punch out all the air.
  • Grease a baking tray or a square/rectangular tin with a teaspoon of olive oil. Place the dough on the tray and with greased fingers give it a flat shape. Make dimples in the bread at an equal distance using your finger. Stuck cherry tomato, and rosemary in each dimple. Drizzle olive oil and sprinkle crushed garlic.
  • Leave the bread to proof or rise in volume once again in a warm place for 20 – 30 minutes. Preheat oven at 200 degree celcius for 10 minutes. Bake focaccia for 20 minutes in the middle rack of the oven until golden on top. Transfer to a wire rack to cool down a bit. Brush with olive oil. Cut focaccia into squares.
focaccia-bread-recipes-for-lunch

Focaccia Bread With Olive Oil Recipe

Ingredients:

Vegetarian

Produce
1: Basil and parsley, Fresh
1 cup: Grape tomatoes

Condiments
2 tbsp: Honey

Baking & spices
1 package: Active dry yeast
3 cups: Flour
1 tsp: Kosher salt
1: Maldon flaked sea salt

Oils & vinegars
2 tbsp: Olive oil
1: Olive oil

Dairy
1 1 cup Pearl: Mozzarella cheese

Liquids
1 cup: Water

Instructions:

  • In a mixing bowl or your stand mixer combine the warm water, yeast, and honey. Let stand for 15 minutes until mixture looks foamy and puffed. Add kosher salt and 2 tablespoons of olive oil. Slowly start incorporating the flour, one cup at a time. Mixture will be tacky and elastic looking. If too wet add a touch more flour.
  • Knead dough for 10-15 minutes. Dough should be soft and bouncy.
  • In a separate bowl, drizzle in a little olive oil to coat the inside of the bowl. Place the dough in the bowl and roll in the garlic olive oil to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.
  • Prepare a sheet pan. Drizzle with olive oil to coat the bottom of the pan. Place the dough in the middle and gently stretch the dough to fit the pan. Cover with plastic wrap and let rise in the pan for 20 minutes. Preheat the oven to 425 degrees F.
  • Uncover the dough. Evenly place the grape tomato halves and pearl mozzarella over the top of the dough. Gently push into dough to create divots. Brush the dough with olive oil oil and sprinkle with sea salt. Bake for 15-18 minutes until bread is golden brown. Transfer bread to a wire rack to cool for a few minutes. Garnish with chopped basil and parsley. Slice and serve.

Classic Focaccia Bread Recipe

Ingredients:

Produce
1: Meyer lemon
4 leaves tbsp: Rosemary, fresh

Baking & spices
4 cups: All-purpose or bread flour
1: Kosher or sea salt
2 tsp: Table salt
2 tsp: Yeast, dry

Oils & vinegars
1: Olive oil, extra virgin

Liquids
2 cups: Water

Other
1/2 cup: Pitted oil cured, kalamata, or other flavorful black olives

Instructions:

  • Mix the yeast and the warm water in a large bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
  • Add the remaining 2 cups of flour and mix well, the dough will still be somewhat sticky and shaggy.
  • Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for 40 minutes. I
  • Set the oven to 425F. Turn the risen dough out onto an oiled baking sheet. Press it out gently with floured fingers into a rectangle. Bake the Focaccia and cut in square shapes.

Focaccia Bread Recipe

Ingredients:

Vegan

Produce
1 1/2 cups: Artichoke hearts
1 cup: Red onion
2 tbsp: Thyme, fresh

Condiments
1 1/4 cups: Green and black olives

Baking & spices
3 1/4 cups: All purpose flour
1 tsp: Cornmeal
1 envelope: Quick acting yeast, dried
1/2 tsp: Salt
2 tsp: Sea salt

Oils & vinegars
1/2 cup: Olive oil, extra virgin

Liquids
1 cup: Water

Instructions:

  • Line a baking tray with parchment paper and sprinkle with the cornmeal. In the bowl of a stand mixer with a dough hook attachment, add the 3 cups flour, salt, yeast, 2 tbsp of the olive oil and the water.
  • Mix on low speed until the dough comes together and then add 1/2 cup of chopped olives. Keep mixing for about 6-7 minutes. Form the dough into a ball with your hands.
  • Transfer the dough to a bowl rubbed lightly on the inside with olive oil.
  • Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.
  • Dust your work surface with some of the extra flour and dump the dough out not top of it.
  • Punch the air out of the dough and divide into four evenly sized pieces.
  • Form each piece into a ball and roll out with a rolling pin to about 6 inches wide. Place the circles of dough onto the prepared baking tray. Pour some of the olive oil over each loaf and press into it with your finger tips to form the focaccia dimples.
  • Top each loaf with some red onion slices, more chopped olives, artichoke and fresh thyme. Sprinkle with sea salt and cover loosely with the towel again. Let rest for about another 30-40 minutes.
  • Preheat the oven to 375 degrees. Once the dough has risen slightly, place the loaves into the oven and bake for 25-30 minutes.

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