Sandra This golden Focaccia is a bakery-style showstopper as well as being surprisingly fun to make! Dimpling the dough with olive oil makes the crust go crisp and salty, which along with the soft, airy crumb adds a delightful texture to this bread that is so perfect for dipping in balsamic vinegar.
Joanna Gaines Focaccia Recipe Ingredients
- The Dough:
- 1 3/4 cups warm water (105° to 115°F)
- 2 teaspoons cane sugar (or honey)
- 1 packet (2 1/4 tsp) active dry yeast
- 500 grams all-purpose flour (approx. 4 cups)
- 2 teaspoons sea salt
- The Oil & Topping:
- 6 tablespoons extra-virgin olive oil (divided use)
- Flaky sea salt (like Maldon) for sprinkling
- Chopped fresh rosemary (optional)
How To Make Joanna Gaines Focaccia Recipe
- Bloom the yeast: In the bowl of a stand mixer fitted with the dough hook, stir together the warm water and sugar. Sprinkle the yeast on top and stir gently. Let it sit for 5 minutes until the mixture is foamy and smells like bread.
- Mix the dough: Add the flour and sea salt. Mix on low speed just until a shaggy dough forms. Increase the speed to medium and mix for 5 full minutes. The dough will be very sticky and elastic, pulling away slightly from the sides but sticking to the bottom. Do not add more flour.
- First rise: Pour 2 tablespoons of olive oil into a large, clean bowl. Scrape the sticky dough into the bowl (use a spatula, it’s too sticky for hands). Turn the dough to coat it in the oil. Cover with plastic wrap and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Prep the pan: Pour another 2 tablespoons of olive oil into a 9×13-inch baking dish. (Note: If your pan isn’t non-stick, rub it with butter first, then add the oil to prevent sticking).
- Transfer: Uncover the dough. Rub your hands with oil. Gently slide your hands under the dough and fold it onto itself to deflate it slightly and form a rough ball. Lift it into the prepared baking pan.
- Second rise: Press the dough gently towards the edges of the pan. It might spring back; that’s okay. Cover and let it rest for 45 minutes. (Preheat oven to 425°F halfway through this rise).
- Dimple: Remove the cover. Drizzle the final 2 tablespoons of olive oil over the puffy dough. Rub your hands with oil. Using your fingers, press straight down into the dough to create deep dimples all over the surface (touch the bottom of the pan!).
- Bake: Sprinkle generously with flaky sea salt and rosemary. Bake for 20 to 30 minutes until deep golden brown and crisp.
Recipe Tips!
- Sticky Business: This is a high-hydration dough. It is supposed to be sticky! Resist the urge to add more flour, or you will end up with a dry loaf. Rely on the olive oil to handle the dough without it sticking to you.
- The Dimple: Don’t be shy when dimpling! You want to press your fingers all the way down to the metal pan. These holes trap the olive oil and create those signature pockets of flavor.
- Pan Prep: Focaccia loves to stick. Joanna recommends buttering the pan before adding the olive oil if you aren’t using a non-stick pan. This creates a double barrier and a tastier bottom crust.
- Warmth: Yeast loves warmth. If your kitchen is cold, let the dough rise inside your oven (turned off) with just the light on.
What To Serve With Joanna Gaines Focaccia Recipe?
This Joanna Gaines Focaccia Recipe is a carb-lover’s dream! It is the ultimate bread for a charcuterie board, pairing perfectly with Prosciutto, olives, and soft cheeses. For a light lunch, slice it horizontally and use it for Italian Sandwiches loaded with pesto and mozzarella! Or, keep it simple and serve warm squares with a saucer of high-quality Olive Oil and Balsamic Vinegar for dipping.
How To Store Joanna Gaines Focaccia Recipe
- Room Temp: Store leftover focaccia wrapped in foil or in a bread bag at room temperature for up to 2 days. Plastic bags will soften the crispy crust.
- Reheat: Focaccia stales quickly. To revive it, place slices in a 350°F oven or toaster oven for 5 minutes. The oil will sizzle again, and the crust will crunch up.
- Freeze: Wrap the cooled bread tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw on the counter and reheat in the oven.
Joanna Gaines Focaccia Recipe Nutrition Facts
- Calories: 210 kcal
- Fat: 8g
- Carbohydrates: 30g
- Protein: 4g
Nutrition information is estimated per square (12 servings).
FAQs
Because this dough is so sticky, a mixer is easiest. If you don’t have one, use the “stretch and fold” method: stir ingredients in a bowl, wait 30 mins, then wet your hands and fold the dough over itself 4 times. Repeat 3 times over an hour.
Yes! Bread flour has more protein and will give the focaccia a chewier, more artisanal texture. All-purpose flour makes it softer and fluffier.
Absolutely! Cherry tomatoes, pitted olives, caramelized onions, or even thinly sliced potatoes can be pressed into the dimples before baking.
Try More Recipes:
Joanna Gaines Focaccia Recipe
Description
An authentic, bubbly, olive-oil-soaked Italian bread. The high hydration dough creates massive air pockets and a crispy, fried bottom crust.
Ingredients
Instructions
- Bloom yeast in water and sugar.
- Mix with flour and salt for 5 mins (sticky!).
- Rise in oiled bowl for 1.5 hours.
- Transfer to oiled 9×13 pan.
- Rise 45 mins; dimple with fingers.
- Top with oil, salt, rosemary.
- Bake at 425°F for 20-30 mins.
Notes
- The dough should be sticky—use oil, not flour!
- Press fingers deep to create air pockets.
- Butter the pan first for extra insurance.
