Focaccia (Italian, small squares)

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise and become airy.

Warm water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and moisture to the bread.

Fresh rosemary: Provides a fragrant, herbal flavor.

When making focaccia, ensure that the water used to dissolve the yeast is warm but not too hot, ideally around 37°C (98°F). This temperature helps activate the yeast without killing it, ensuring a good rise. Additionally, when kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and rotate. This technique helps develop the gluten, resulting in a bread that is both chewy and airy.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can provide a chewier texture and better rise for the focaccia.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may result in a denser texture.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content and slightly different taste profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and may result in a faster rise.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for drizzling and mixing.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and is rich in healthy fats, suitable for both mixing into the dough and drizzling.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities as it has a more concentrated flavor.

• fresh rosemary - Substitute with thyme: Thyme offers a different but complementary herbaceous flavor that can work well in focaccia.

• Allow the focaccia to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Store the focaccia in an airtight container or wrap it tightly in plastic wrap. This helps maintain its freshness and prevents it from drying out.
• For short-term storage, keep the focaccia at room temperature. It will stay fresh for up to 2 days.
• If you need to store the focaccia for a longer period, place it in the refrigerator. It will keep for up to a week, but be aware that refrigeration can sometimes make the bread a bit tougher.
• To freeze focaccia, cut it into small squares or desired portions. This makes it easier to thaw only what you need.
• Wrap each piece of focaccia tightly in plastic wrap, then place the wrapped pieces in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag.
• Label the bag with the date to keep track of how long the focaccia has been frozen. It can be stored in the freezer for up to 3 months.
• When ready to enjoy, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.
• To reheat, preheat your oven to 180°C (350°F). Place the thawed focaccia on a baking sheet and warm it in the oven for about 10 minutes, or until heated through. This will help restore its crispy exterior and soft interior.
• For a quicker option, you can also reheat individual pieces of focaccia in the microwave. Place a damp paper towel over the bread and microwave on medium power for 20-30 seconds.

• Preheat your oven to 180°C (350°F). Place the focaccia on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10 minutes or until warmed through.

• For a quick reheat, use a toaster oven. Set it to 180°C (350°F) and place the focaccia directly on the rack. Heat for 5-7 minutes, checking frequently to ensure it doesn't get too crispy.

• If you're in a hurry, the microwave can be an option. Place the focaccia on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious, as microwaving can make the bread chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover it with a lid. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 160°C (320°F). Place the focaccia in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior.

• Large mixing bowl: Used to combine the flour and salt, and later to mix in the yeast mixture and olive oil.

• Separate bowl: Needed to dissolve the yeast in warm water.

• Measuring spoons: Essential for accurately measuring the salt and yeast.

• Measuring cups: Used to measure the warm water and olive oil.

• Wooden spoon: Handy for stirring the dough until it forms.

• Floured surface: A work area where you will knead the dough.

• Hands: For kneading the dough until it becomes smooth and elastic.

• Greased bowl: Where the dough will rise for an hour.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rises.

• Oven: Preheated to 220°C (425°F) for baking the focaccia.

• Greased baking sheet: Where the dough will be spread out and baked.

• Fingers: To make dimples in the dough before baking.

• Knife: For cutting the baked focaccia into small squares.

• Cooling rack: To let the focaccia cool slightly before serving.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.

Proof in a warm oven: Speed up the rising process by placing the dough in a slightly warm oven (around 30°C/85°F).

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quick transfer.