Rustic Focaccia Bread Made with Bread Dippers Blend Olive Oil

This rustic focaccia leans into everything people love about warm bread: a tender crumb, a golden crust, and a savory finish that feels right at home with Bread Dipper’s Infused Olive Oil Blend. It’s simple, cozy, and made for tearing apart at the table.

Garden Infuzions

Rustic Focaccia Bread Made with Bread Dippers Blend Olive Oil

This Rustic Focaccia Bread Made with Bread Dippers Blend Olive Oil bakes up golden, airy, and deeply savory with a crisp edge and a soft, dimpled center made for sharing.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 8 pieces

Course: Appetizer, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon instant yeast
• 1 1/2 cups warm water
• 1/4 cup Bread Dipper's Infused Olive Oil Blend plus 2 tablespoons for the pan and topping
• 1 teaspoon honey
• 1 tablespoon fresh rosemary leaves chopped
• 1 teaspoon flaky sea salt
• 1 tablespoon cornmeal for the pan

Equipment

• 1 Large mixing bowl For mixing and rising the dough
• 1 9x13-inch baking pan Greased well with olive oil blend
• 1 set Measuring cups and spoons For accurate portions
• 1 Wooden spoon For mixing the shaggy dough
• 1 Oiled fingertips For dimpling the focaccia
• 1 Oven Preheated to 425°F

Method

 

Instructions

1. 1. In a large bowl, whisk together the flour, kosher salt, and instant yeast.
2. 2. Stir in the warm water, honey, and 1/4 cup of Bread Dipper's Infused Olive Oil Blend until a shaggy dough forms.
3. 3. Cover the bowl and let the dough rest at room temperature for 1 hour.
4. 4. Stretch and fold the dough over itself once or twice in the bowl, then cover and let it rise until puffy and doubled, about 60 to 90 minutes.
5. 5. Brush a 9x13-inch baking pan with the cornmeal and 1 tablespoon of the olive oil blend.
6. 6. Transfer the dough to the pan, gently stretch it toward the corners, and let it rest for 20 minutes if it resists.
7. 7. Dimple the surface with oiled fingertips, then drizzle on the remaining 1 tablespoon olive oil blend.
8. 8. Sprinkle with rosemary and flaky sea salt.
9. 9. Bake at 425°F for 22 to 25 minutes, until deeply golden on top and crisp at the edges.
10. 10. Cool for 10 minutes before slicing and serving warm.

Notes

For a stronger savory finish, brush the top with a little more Bread Dipper's Infused Olive Oil Blend right after baking. If you want a taller focaccia, use a slightly smaller pan and let the dough rise until very airy before baking.

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Recipe Tips

Let the dough rise until it looks puffy and airy, then handle it gently so you keep that light texture. Use plenty of olive oil in the pan and on top for the best crisp edges and a rich finish.

Serving Suggestions

Serve this focaccia warm with soups, salads, roasted vegetables, or a spread of olives and cheese. It also makes a great bread basket centerpiece for dinner parties and casual gatherings.

Storage

Wrap leftover focaccia tightly and keep it at room temperature for up to 2 days. Rewarm slices in a low oven to bring back the crusty edge.

Variations

Try adding sliced cherry tomatoes, thin onion, rosemary, or flaky salt before baking. You can also finish the bread with a little extra blend after it comes out of the oven for a more pronounced savory note.

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