If you love soft, fluffy bread with a golden crust, this Joanna Gaines Focaccia Recipe is perfect for you. Focaccia is flavorful, airy and easy to customize with herbs and toppings.
Many people search for the best Joanna Gaines Focaccia Recipe because it is simple, delicious and perfect for dinners, sandwiches or snacks.
If you want to learn how to make Joanna Gaines Focaccia, follow this step-by-step guide for soft, golden and aromatic bread.
The Secret Behind This Delicious
- The secret to soft focaccia is a well-hydrated dough and proper resting time.
- Joanna Gaines is famous for her approachable, home-style recipes and her focaccia is no exception.
- Olive oil brushed on top before baking creates a golden crust and rich flavor.
- Dimpling the dough with fingers allows olive oil and herbs to sink in, giving classic focaccia texture and taste.
Recipe Card info
- Recipe Name: Joanna Gaines Focaccia
- Servings: 8
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 1 hr 15 mins (including resting)
- Course: Bread / Side Dish
- Cuisine: Italian / American
- Calories: 220 kcal per serving
Equipment List
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet or pan
- Kitchen towel or plastic wrap
- Oven
Ingredients You Need for Joanna Gaines Focaccia
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil (plus extra for drizzling)
- 2 teaspoons dried rosemary or fresh herbs
- Sea salt for topping
Instructions
- Activate Yeast
In a bowl, combine warm water, yeast and sugar. Let sit 5–10 minutes until foamy. - Mix Dough
Add flour, salt and 1/4 cup olive oil to yeast mixture. Stir until dough forms. - Knead Dough
Knead on a floured surface for 5–7 minutes until smooth and elastic. - First Rise
Place dough in a greased bowl, cover with towel, and let rise 45 minutes to 1 hour until doubled. - Prepare Pan
Grease a baking sheet or pan with olive oil. - Shape Dough
Press dough into the pan to form a rectangle or oval shape. - Dimple Dough
Use fingers to press dimples into the dough evenly. - Add Toppings
Drizzle olive oil over dough. Sprinkle herbs and sea salt on top. - Second Rise
Cover and let dough rise 20–30 minutes until slightly puffy. - Bake
Preheat oven to 425°F (220°C). Bake focaccia 20–25 minutes until golden brown. - Cool
Remove from oven and let cool slightly before slicing. - Serve
Serve warm as a side, sandwich base or appetizer.
Expert Tips & Variations
- Use fresh rosemary for a stronger flavor
- Add sliced olives, cherry tomatoes, or caramelized onions for variety
- Brush with garlic-infused olive oil for extra aroma
- Use bread flour for a chewier texture
- Serve with dipping oil or balsamic vinegar for added taste
- Store in airtight container to keep soft
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 1 g |
Serving Suggestions
- Serve warm focaccia as a side with pasta, soup or salad.
- Use slices for sandwiches or appetizers with cheese and cured meats.
- Garnish with fresh herbs for an elegant touch.
Storage & Reheating Tips
- Store leftover focaccia in an airtight container for up to 2 days.
- Reheat in oven at 350°F (175°C) for 5–7 minutes to restore freshness.
- Do not refrigerate for long periods as bread may dry out.
Joanna Gaines Focaccia Recipe
Ingredients
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil plus extra for drizzling
- 2 teaspoons dried rosemary or fresh herbs
- Sea salt for topping
Instructions
Activate Yeast
- In a bowl, combine warm water, yeast and sugar. Let sit 5–10 minutes until foamy.
Mix Dough
- Add flour, salt, and 1/4 cup olive oil to yeast mixture. Stir until dough forms.
Knead Dough
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
First Rise
- Place dough in a greased bowl, cover with towel and let rise 45 minutes to 1 hour until doubled.
Prepare Pan
- Grease a baking sheet or pan with olive oil.
Shape Dough
- Press dough into the pan to form a rectangle or oval shape.
Dimple Dough
- Use fingers to press dimples into the dough evenly.
Add Toppings
- Drizzle olive oil over dough. Sprinkle herbs and sea salt on top.
Second Rise
- Cover and let dough rise 20–30 minutes until slightly puffy.
Bake
- Preheat oven to 425°F (220°C). Bake focaccia 20–25 minutes until golden brown.
Cool
- Remove from oven and let cool slightly before slicing.
Serve
- Serve warm as a side, sandwich base or appetizer.
Notes
- Use fresh rosemary for a stronger flavor
- Add sliced olives, cherry tomatoes, or caramelized onions for variety
- Brush with garlic-infused olive oil for extra aroma
- Use bread flour for a chewier texture
- Serve with dipping oil or balsamic vinegar for added taste
- Store in airtight container to keep soft
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FAQs about Joanna Gaines Focaccia
1. Can I make focaccia ahead of time?
Yes, you can prepare dough and refrigerate overnight before baking.
2. Can I use whole wheat flour?
Yes, replace part of all-purpose flour with whole wheat, but dough may be denser.
3. Can I freeze focaccia?
Yes, freeze baked focaccia wrapped in foil. Thaw and reheat before serving.
4. Can I add toppings inside the dough?
Yes, add olives, sun-dried tomatoes or caramelized onions for variety.
5. Can I make it without herbs?
Yes, plain olive oil and sea salt focaccia is delicious too.
Conclusion
This Joanna Gaines Focaccia Recipe is soft, fluffy and full of flavor. It is perfect for sides, sandwiches or appetizers.
Now you know how to make Joanna Gaines Focaccia at home. With simple ingredients and easy steps, anyone can bake this aromatic bread.
Try this recipe today and enjoy warm, golden and delicious focaccia fresh from your oven.
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