If you’ve never experienced the magic of homemade focaccia, Giuseppe’s focaccia recipe will completely transform your baking game. This incredible Italian bread delivers the perfect combination of crispy, golden exterior and soft, pillowy interior that melts in your mouth with every bite, just like the Jelly Doughnut Focaccia.
Giuseppe’s focaccia recipe stands out because it’s surprisingly simple yet produces bakery-quality results every time. The secret lies in the generous amount of olive oil that essentially fries the dough as it bakes, creating that signature golden crust we all crave.
Whether you’re a beginner baker or seasoned pro, this foolproof recipe will have you creating restaurant-worthy focaccia in your own kitchen. The best part? You can customize it with your favorite toppings to make it uniquely yours.
What Does Giuseppe’s Focaccia Recipe Taste Like?
Giuseppe’s focaccia offers an absolutely divine eating experience that’s hard to describe until you’ve tasted it yourself. The exterior boasts a beautifully golden, crispy crust that’s been kissed by olive oil, creating an almost fried-dough texture that’s incredibly satisfying to bite into.
The interior contrasts beautifully with its airy, moist crumb that practically melts on your tongue. Each bite delivers a perfect balance of herbaceous flavors from fresh thyme and rosemary, while the olive oil adds richness without being greasy.
The overall flavor profile is wonderfully savory with subtle sweetness from the honey used to activate the yeast. When topped with ingredients like cherry tomatoes, feta cheese, and olives, each bite becomes a Mediterranean flavor explosion that’s both comforting and sophisticated.
Ingredients Required for Giuseppe’s Focaccia Recipe
Here’s the list of Ingredients you’ll need to make this Giuseppe’s Focaccia
- 2 cups (480ml) warm water (100-110°F)
- ¼ package active dry yeast
- 1 tablespoon honey
- 5 cups (600g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 4 tablespoons (60ml) olive oil (plus extra for pans and topping)
- Thinly sliced yellow squash
- Halved cherry tomatoes
- Halved and pitted Kalamata olives
- Crumbled feta cheese
- Fresh rosemary
- Red pepper flakes
- Flaked sea salt
Kitchen Utensil You’ll Need
- Large mixing bowl
- Whisk
- Spatula
- 9×13 inch pan OR two 8-inch square pans
- Wire cooling rack
- Clean kitchen towel
Prep Time: 20 minutes
First Rise: 2 hours (or overnight in refrigerator)
Second Rise: 1-2 hours
Baking Time: 20-25 minutes
Total Time: 4-5 hours (active time: 45 minutes)
Copycat of Giuseppe’s Focaccia Recipe
Simply follow the steps given below to make your Giuseppe’s Focaccia Recipe at home
1. Activate the Yeast: Warm 2 cups water to 100-110°F. Pour into a large bowl and add active dry yeast and honey. Mix well and let sit for 5 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Prepare Dry Ingredients: In a separate bowl, whisk together flour, salt, and fresh thyme.
3. Make the Dough: Add the dry ingredients to the foamy yeast mixture. Using a spatula, fold everything together until no dry flour remains.
4. First Rise: Add 4 tablespoons olive oil to your mixing bowl. Transfer dough to the oiled bowl, turning to coat completely. Cover and let rise for 2 hours until doubled in size, or refrigerate overnight.
5. Shape the Dough: Oil your hands and perform 4 turns: lift dough from underneath, fold over, and rotate 90 degrees. Repeat 4 times total.
6. Prepare Pans: Generously oil your baking pan(s). Divide dough in half if using two pans, then stretch to fit pan edges.
7. Second Rise: Let dough rise uncovered for 1-2 hours, stretching to corners every 30 minutes. Preheat oven to 450°F during the last hour.
8. Add Toppings: Drizzle with olive oil and create dimples with oiled fingers. Add your chosen toppings, tossing vegetables in olive oil first.
9. Bake: Bake for 20-25 minutes until golden brown and crispy.
10. Cool Properly: Let cool for 5 minutes, then transfer to a wire rack to maintain crispiness.
Some Tasty Ways To Customize and Serve This Giuseppe’s Focaccia
Over the years of making this focaccia recipe, we’ve discovered some absolutely incredible ways to serve it that transform this already amazing bread into something truly spectacular. Here are our tried-and-true favorites that never fail to impress:
1. The Ultimate Sandwich Foundation
We’ve found that Giuseppe’s focaccia makes the most incredible sandwich bread. Split it horizontally and load it with prosciutto, fresh mozzarella, arugula, and a drizzle of balsamic glaze. The crispy exterior holds up beautifully to all the fillings without getting soggy.
2. Olive Oil and Balsamic Dipping Experience
One of our simplest yet most satisfying ways to enjoy this focaccia is cutting it into generous squares and serving it warm with a mixture of good olive oil, aged balsamic vinegar, and a pinch of sea salt. Guests always go back for seconds.
3. Bruschetta Base That Actually Works
Traditional bruschetta bread often gets soggy, but Giuseppe’s focaccia stays crispy even under heavy toppings. We love topping slices with diced tomatoes, fresh basil, garlic, and a sprinkle of parmesan. It’s become our go-to appetizer for dinner parties.
4. Soup’s Perfect Companion
This focaccia is absolutely magical when served alongside hearty soups. We particularly love it with minestrone, tomato basil soup, or creamy mushroom soup. The bread’s olive oil richness complements the soup’s flavors without competing.
5. Morning Breakfast Transformation
Leftover focaccia makes an incredible breakfast when toasted and topped with scrambled eggs, fresh herbs, and a sprinkle of cheese. We’ve also discovered it’s amazing with avocado, everything bagel seasoning, and a drizzle of hot honey.
6. Cheese Board Centerpiece
Instead of crackers, we now serve squares of Giuseppe’s focaccia on our cheese boards. It pairs beautifully with soft cheeses like brie or goat cheese, and the herbs in the bread complement aged cheddars and gorgonzola perfectly.
7. Grilled Panini Magic
This focaccia creates the most incredible paninis we’ve ever made. The olive oil in the bread helps it crisp up beautifully in a panini press, while the airy interior stays perfectly tender. Our favorite combination is turkey, swiss, and caramelized onions.
8. Garlic Bread Reimagined
We’ve completely replaced traditional garlic bread with Giuseppe’s focaccia. Simply brush slices with garlic butter and broil for 2-3 minutes. The result is far superior to any store-bought garlic bread we’ve tried.
9. Mediterranean Mezze Platter Star
This focaccia has become the star of our Mediterranean mezze platters. We cut it into small squares and serve it alongside hummus, olives, feta, roasted red peppers, and fresh vegetables. The bread’s flavor profile fits perfectly with these Mediterranean elements.
10. Pizza Night Alternative
On busy weeknights, we’ve started using Giuseppe’s focaccia as a quick pizza alternative. Simply top with marinara sauce, mozzarella, and your favorite pizza toppings, then broil until bubbly. It’s ready in minutes and tastes absolutely incredible.
Some Tips on This Giuseppe’s Focaccia Recipe
1. Check Your Water Heat
Use a cooking tool to check water heat. The water should feel warm like a nice bath. Too hot water will kill your yeast. Too cold water won’t wake up your yeast. If you don’t have a tool, put your finger in the water. It should feel nice and warm.
2. Watch for Bubbles
After you mix yeast with warm water, wait 5 minutes. You should see lots of tiny bubbles on top. This means your yeast is happy and working! If you don’t see bubbles, your yeast is old. Start over with new yeast.
3. Use Lots of Olive Oil
Don’t be scared to use lots of olive oil! This is what makes focaccia so good. The oil makes the bottom crispy and golden. It also keeps the bread soft inside. More oil means better bread!
4. Make Finger Holes
Before baking, push your clean fingers into the dough. Make little holes all over. This helps the bread cook the same way everywhere. It also makes cool spots for olive oil and salt to sit.
5. Let It Rise in a Warm Spot
Put your dough somewhere warm to grow bigger. The top of your fridge works great. A sunny window is good too. Cold spots make dough grow very slowly. Warm spots make happy, fluffy dough!
6. Don’t Skip the Second Rise
Your dough needs to rise two times. The first rise makes it fluffy. The second rise makes it extra soft and airy. Be patient! Good bread takes time to grow.
7. Oil Your Hands
Put oil on your hands before you touch the dough. This stops the dough from sticking to you. It makes moving the dough much easier. Clean, oily hands are the best tools for focaccia!
8. Add Salt on Top
Put some big salt flakes on top before baking. This makes each bite taste amazing! The salt makes all the other flavors pop. Don’t forget this step – it’s super important!
9. Take It Out of the Pan Fast
When your focaccia is done baking, take it out of the pan right away. Put it on a wire rack to cool. This keeps the bottom crispy. If you leave it in the pan, the bottom gets soft and wet.
10. Have Fun with Toppings
Try different things on top! Cherry tomatoes are yummy. Cheese tastes great too. You can use herbs, olives, or even fruit! Make it your own special way. There are no wrong choices – just have fun!
How to Store and Reheat Giuseppe’s Focaccia
Store your Giuseppe’s focaccia in a sealed container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm in a 350°F oven for 5-7 minutes to restore crispiness.
Giuseppe’s Focaccia Recipe
Ingredients
- 2 cups 480ml warm water (100-110°F)
- ¼ package active dry yeast
- 1 tablespoon honey
- 5 cups 600g all-purpose flour
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 4 tablespoons 60ml olive oil (plus extra for pans and topping)
- Thinly sliced yellow squash
- Halved cherry tomatoes
- Halved and pitted Kalamata olives
- Crumbled feta cheese
- Fresh rosemary
- Red pepper flakes
- Flaked sea salt
Instructions
- Activate the Yeast: Warm 2 cups water to 100-110°F. Pour into a large bowl and add active dry yeast and honey. Mix well and let sit for 5 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, salt, and fresh thyme.
- Make the Dough: Add the dry ingredients to the foamy yeast mixture. Using a spatula, fold everything together until no dry flour remains.
- First Rise: Add 4 tablespoons olive oil to your mixing bowl. Transfer dough to the oiled bowl, turning to coat completely. Cover and let rise for 2 hours until doubled in size, or refrigerate overnight.
- Shape the Dough: Oil your hands and perform 4 turns: lift dough from underneath, fold over, and rotate 90 degrees. Repeat 4 times total.
- Prepare Pans: Generously oil your baking pan(s). Divide dough in half if using two pans, then stretch to fit pan edges.
- Second Rise: Let dough rise uncovered for 1-2 hours, stretching to corners every 30 minutes. Preheat oven to 450°F during the last hour.
- Add Toppings: Drizzle with olive oil and create dimples with oiled fingers. Add your chosen toppings, tossing vegetables in olive oil first.
- Bake: Bake for 20-25 minutes until golden brown and crispy.
- Cool Properly: Let cool for 5 minutes, then transfer to a wire rack to maintain crispiness.
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Notes
Common Queries on This Giuseppe’s Focaccia Recipe
Here, we’ve got you covered with some common questions about the Giuseppe’s Focaccia Recipe that people often ask.
1. Can I use instant yeast instead of active dry yeast for Giuseppe’s focaccia recipe?
From our experience, we strongly recommend sticking with active dry yeast for this recipe. We’ve tested both, and active dry yeast gives you that perfect airy, fluffy texture that makes this focaccia so special. Instant yeast works too quickly and doesn’t develop the same complex flavors during the rise.
2. What happens if my yeast doesn’t foam after 5 minutes?
We’ve learned this the hard way – if your yeast mixture isn’t foamy and bubbly after 5 minutes, your yeast is dead and you’ll need to start over. We always check our yeast expiration dates now and store them in the refrigerator. Trust us, it’s better to restart than waste hours on bread that won’t rise!
3. Can I make Giuseppe’s focaccia dough the night before?
Absolutely! This is actually one of our favorite techniques. We mix the dough, cover it, and pop it in the fridge for 12-18 hours. The overnight fermentation develops incredible flavor. Just remember to let it come back to room temperature and complete its rise before shaping – usually takes about an hour.
4. Why is my focaccia not crispy on the bottom?
We used to have this problem until we discovered the secret: don’t skip the olive oil in the pan, and always transfer the focaccia to a wire rack immediately after the 5-minute cooling period. Leaving it in the pan creates steam that makes the bottom soggy. That wire rack step is crucial!
5. How much olive oil should I really use for Giuseppe’s focaccia?
Don’t be shy with the olive oil – we use about 4 tablespoons in the dough, plus extra for oiling the pans and drizzling on top. It might seem like a lot, but this is what creates that signature golden, crispy crust. We’ve tried reducing it before, and the results just weren’t the same.
6. Can I customize the toppings on this focaccia recipe?
This is where the recipe really shines! We’ve experimented with countless combinations in our kitchen. Our family favorites include strawberries with balsamic and basil, artichoke hearts with bell peppers, and even just flaked sea salt for a simple version. The key is tossing any vegetables in olive oil first to prevent burning.
7. What’s the best way to stretch the focaccia dough without tearing it?
We’ve found that patience is key here. After the folding technique, if the dough springs back, just let it rest for 15-20 minutes and try again. During the second rise, we gently stretch it toward the corners every 30 minutes. Oiled hands make all the difference – the dough won’t stick and tears less easily.
8. How do I know when my Giuseppe’s focaccia is perfectly baked?
After making this dozens of times, we look for a deep golden-brown color on top and listen for a hollow sound when we tap the bottom. The internal temperature should reach about 200°F if you want to be precise. Usually takes 20-25 minutes at 450°F, but every oven is different.
9. Can I freeze Giuseppe’s focaccia, and how do I reheat it properly?
We freeze focaccia regularly! Wrap it tightly in plastic wrap and then foil – it keeps for up to 2 months. To reheat, we go straight from freezer to a 350°F oven for about 10-12 minutes. Don’t thaw first, as this makes it soggy. For day-old focaccia, just 5-7 minutes in the oven brings back that crispy exterior.
10. What should I do if my focaccia dough seems too sticky to handle?
We’ve been there! The key is using well-oiled hands and working surfaces – never add more flour, as this will make your focaccia dense. If it’s still very sticky after the first rise, give it a few more gentle folds and let it rest. Remember, this is a high-hydration dough, so it’s supposed to be a bit sticky. The oil is your friend here!
Giuseppe’s focaccia recipe proves that incredible homemade bread doesn’t have to be complicated. With its crispy exterior, fluffy interior, and endless topping possibilities, this recipe will become your go-to for impressive yet easy baking. The build-your-own approach makes it perfect for families with different preferences, ensuring everyone gets exactly what they love. Ready to create bakery-quality focaccia at home? Gather your ingredients and start your focaccia journey today!
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