Airy with a gorgeous crunch, the smell of freshly baked focaccia bread reminds us of Nonna's kitchen. Golden and often wafting the deeply aromatic and nostalgic scent of her Mamma Rose's secret herb blend, she always served it hot from the oven with a dish of fresh olive oil. Her focaccia wasn't just bread, it was the vessel for school lunches, the sauce-catcher for Sunday ragùs, and the canvas for her endless creativity. 

Our classic focaccia bread recipe is simple. Imbued with rich flavor from Bona Furtuna's Everyday Olive Oil, extra virgin olive oil creates a golden crust full of the toasty, nutty flavors of caramelized dough. While this recipe requires some planning, the dough comes together in just 5 minutes. Slice it open for the perfect focaccia bread sandwich, or load it up with your favorite focaccia bread toppings. Cherry tomatoes, feta, olives and green onions are great toppings. 

Once you’ve mastered this recipe, you’ll have the perfect focaccia sandwich bread on hand every week. But don't forget to slice into it hot and dip it into some good olive oil, for Nonna's sake.

EVERYDAY FOCACCIA BREAD RECIPE

Serves 6

INGREDIENTS

▢ 5 tbsp Everyday Olive Oil, plus more to drizzle
▢ 2 cups lukewarm water
▢ 2 tsp salt
▢ 4 cups unbleached bread flour
▢ 2 tsp instant yeast

Your favorite toppings. We've added cherry tomatoes, olives, feta cheese, fresh basil and sea salt to this version.

DIRECTIONS

1. In a large bowl, whisk together the flour, salt and yeast. Add the water and mix with a spatula until the liquid is absorbed and a sticky dough ball forms. Slick the surface with olive oil.

2. Cover the bowl with a tight fitting lid and place in the fridge for 12 hours or up to 3 days.
   
   
3. When you’re ready to bake, line a 9 x 13 inch pan with parchment and grease with olive oil, then add 2 tbs olive oil to the pan. Using two forks, release the dough from the sides of the bowl, pulling the sides toward the center. Rotate the bowl ¼ turn, and continue in this manner to make the dough into a rough ball. Place the dough ball in the pan and roll in the olive oil. Rest for 3-4 hours.
   
   
4. Preheat your oven to 425°F. Drizzle more olive oil onto the dough, and gently press the dough, dimpling as you stretch it to fill the pan. Sprinkle with salt, then bake in the oven for 25-30 minutes, until golden and crisp.
   
   
5. Remove from the oven and cook on a rack for 10 minutes.
   
6. Mangiamo.

FREQUENTLY ASKED QUESTIONS

What is the best way to eat focaccia bread? 

We're partial to eating fresh focaccia bread dipped in high quality olive oil. Sometimes we'll add Pinzimonio Seasoning, Mamma Rose's Herb Blend, or a drizzle of Balsamic Vinegar to the olive oil. Otherwise, we love using focaccia bread for sandwiches or alongside a rich soup or saucy pasta.  

Can you tell me how to store focaccia bread? 

Focaccia bread is best stored in an airtight container as it dries out relatively quickly when left out. If it dries out, we recommend throwing it into your food processor to make homemade breadcrumbs. 

Can I use all purpose flour instead of bread flour? 

Yes you can. However, bread flour will render a lighter, more airy focaccia bread. 

Can I use olive oil for baking?

Yes! Olive Oil adds a savory depth of flavor and moisture when used in baking. Throughout the Mediterranean, olive oil is used to for many bread recipes. It is also excellent in cakes such as a classic olive oil cake.