Beautiful Focaccia Bread Made With Fresh Milled Flour

This Focaccia Bread Made With Fresh Milled Flour is truly a real treat! I make it with my pizza dough recipe, which you already know if you have been following my blog for any amount of time, is a hit. Focaccia is that forgotten underrated bread, that is so easy to make, and delicious with it’s perfectly browned, crispy outer crust, and a pillowy soft, airy inside crumb. Although, this focaccia is made with yeast, I still recommend an overnight ferment in the fridge for best results! Well, you can even let it sit for up to 3 days in the fridge for maximum goodness!

What I love most, is this Focaccia recipe is completely customizable to your taste. You can make a nice thick focaccia bread with this recipe, or you can divide it in half and make a thin focaccia, you decide! Not only can you customize the size, and thickness, but you can also customize the flavors, toppings, and even dips! Or just keep it simple, and it is just as delicious!

Focaccia Bread Art

Speaking of different flavors, and dips, and toppings. You can even choose to decorate or not. I have seen some BEAUTIFUL focaccia art online! Today, I chose to make a festive Christmas tree with Rosemary, and different color cherry tomatoes. You can really use your imagination here, and decorate for the seasons, different holidays, or personalize it how you like it!

What Toppings Are Good To Use On Fresh Milled Flour Focaccia Bread?

Fresh milled flour focaccia bread is a wonderful canvas for a variety of toppings! Here are some delicious options:

1. Herbs: Fresh rosemary, thyme, oregano, or basil are classic choices. Chop them finely and sprinkle generously over the dough before baking. Or Decorate with them!
2. Sea Salt: A sprinkle of flaky sea salt on top of the dough not only adds a burst of flavor but also a nice crunch.
3. Cheese: Grated Parmesan, Pecorino Romano, or crumbled feta can be scattered on top for a savory kick. They’ll melt beautifully into the bread as it bakes.
4. Caramelized Onions: Sautéed or caramelized onions add a sweet and savory element to the focaccia. Spread them evenly over the dough before baking.
5. Cherry Tomatoes: Halved cherry tomatoes not only look beautiful but also burst with flavor when baked. Press them gently into the dough before baking.
6. Olives: Sliced or whole olives like Kalamata or Castelvetrano can be pressed into the dough. They infuse the bread with a tangy, briny flavor.
7. Roasted Garlic: Roasted garlic cloves can be pressed into the dough for bursts of sweet garlic flavor.
8. Nuts: Sliced almonds, pine nuts, or chopped walnuts add a delightful crunch. Sprinkle them over the dough before baking.
9. Peppers: Sliced bell peppers or roasted red peppers can add color and flavor. Arrange them on top of the dough before baking.

Feel free to mix and match these toppings to create your own unique focaccia masterpiece!

How To Keep Your Focaccia Topping From Burning While Baking

If you have ever made Focaccia Bread before, you know that you need to bake it for a long time at a pretty high heat. So, this can cause the toppings to burn while baking. The trick to keep your toppings from burning is to coat them in olive oil before putting them on the focaccia bread.

Focaccia Dough Flavor Options

If you love bold flavors, but don’t love the toppings, then this is the section of my blog post that is for you! Yes, you can flavor the actual Focaccia dough rather than just add toppings. Focaccia is incredibly versatile, so here are some delightful options:

1. Classic Herb Focaccia: Use a combination of fresh herbs like rosemary, thyme, and oregano. Infuse the dough with these herbs or sprinkle them generously on top before baking.
2. Garlic and Herb: Combine minced garlic with your favorite herbs like parsley, basil, and chives. Mix them into the dough or spread the garlic-herb mixture on top before baking.
3. Sundried Tomato and Basil: Chop sundried tomatoes finely and mix them into the dough along with chopped fresh basil. You can also place slices of sundried tomatoes on top before baking.
4. Cheese Lover’s Focaccia: Mix grated Parmesan, mozzarella, or a blend of your favorite cheeses into the dough. Sprinkle more cheese on top before baking for a gooey, savory treat.
5. Everything Bagel Focaccia: Top the dough with a blend of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt for a savory, everything-bagel-inspired twist.
6. Dessert Focaccia: Sprinkle with cinnamon and sugar, giving a sweet twist to a traditional focaccia. Make a quick sugar icing or glaze for when it comes out of the oven, yum!

Experimenting with flavors is part of the fun when making focaccia, so feel free to combine different ingredients and create your own unique combinations!

Dipping Options For Focaccia

If I haven’t already covered all the flavor combos and options to show how versatile this fresh milled flour focaccia bread recipe is, there is still one more option to mix it up a bit! Dipping sauces!

1. Dipping Oil: A classic and simple choice. Checkout my favorite Dipping Oil Recipe HERE.
2. Herbed Butter: Mix softened butter with finely chopped fresh herbs like parsley, basil, chives, or thyme. Add a pinch of salt and spread it on the warm focaccia slices.
3. Hummus: Creamy and flavorful, hummus complements the soft texture of focaccia. Choose your favorite variety—classic, roasted red pepper, or olive tapenade—to dip the bread in.
4. Marinara or Tomato Sauce: Warm marinara or tomato sauce makes a great accompaniment, especially if your focaccia has savory toppings like cheese or herbs.
5. Pesto: A vibrant and aromatic option, pesto made from basil, pine nuts, Parmesan cheese, garlic, and olive oil is fantastic for dipping.

Dessert Focaccia

Oh ya, and don’t forget that delicious dessert Focaccia idea I mentioned earlier in the post. Here are some great dessert focaccia dipping options.

1. Chocolate Sauce or Ganache: A rich and decadent choice, either warm or at room temperature. You can make it with melted chocolate and cream for a luxurious dip.
2. Fruit Compote or Jam: Choose your favorite fruit flavors—berry compotes, apple cinnamon, or citrusy marmalades—to add a fruity sweetness to the dessert focaccia.
3. Nutella or Peanut Butter: These creamy, nutty spreads offer a deliciously indulgent dip for dessert focaccia. They’re especially delightful when slightly warmed.
4. Caramel Sauce: Whether store-bought or homemade, a rich caramel sauce adds a buttery sweetness that complements the bread’s flavors.
5. Fruit Yogurt: Opt for a creamy fruit-flavored yogurt as a lighter dipping option. Choose flavors like strawberry, peach, or vanilla to pair with the focaccia.
6. Cream Cheese Frosting: Whipped cream cheese blended with powdered sugar and a touch of vanilla makes for a creamy, slightly tangy dip.

Ingredients To Make Fresh Milled Flour Focaccia Bread

• 1&1/2 cup warm water 354g
• 1 TBSP sugar or honey
• 2 TBSP Extra Virgin Olive Oil (You will need more for topping, this is just the amount for in the dough)
• 1&1/2 tsp salt
• 3&1/2-4 cups fresh milled flour 460g (I mill 340g of Hard White Wheat and 120g of Kamut (Khorasan Wheat))
• 2 tsp instant yeast.
• Desired Toppings or flavors

Instructions To Make Focaccia Bread With Fresh Milled Flour

Focaccia Bread Dough

1. Firstly, mill the flour. I like to weigh my wheat berries that way I know I am getting the right amount of flour.
2. Warm the water to around 90*F.
3. Then, in a stand mixer add the warm water, salt, sugar or honey, and olive oil. Mix to combine.
4. Add in the freshly milled flour to the wet ingredients, and mix to incorporate all the dry flour. Cover, and let sit at room temperature for at least 15 minutes. This will allow the fresh milled flour to soften and start absorbing the liquids.
5. After this first rest period, then add in the yeast, and start the kneading process. (see video if any questions about the texture of the dough.) The kneading process may only take 8 minutes, but most likely will take somewhere around 20-25 minutes. Try to resist adding any extra flour, you don’t want it to be a dough ball, it needs to be loose and wet.
6. I like to knead until the dough becomes very stretchy without breaking, keep checking it every few minutes, as to not over-knead the dough.
7. Once the dough is nice and stretchy, without tearing. decide if you want a thicker focaccia, or a thin style focaccia. *(For thick style- use one 9×13 pan or Two 8×8 pans. For Thin Style (picture in my photos)- use two 9×13 pans, or save half the dough for later.)
8. Once you decide which baking sheet you will use, line it with parchment paper, and pour a decent amount of olive oil on the parchment paper, making sure to spread it around even up the sides of the pan.
9. Then, place the dough on the chosen oiled & lined pan. Gently spread the dough without tearing in the pan. It is ok, if the dough doesn’t reach the corners and edges all the way.
10. Spray the dough with some cooking spray, cover with plastic wrap and place in the fridge for at least overnight. (Although, you could make this the same day, this overnight ferment allows for better flavor, texture, and overall better focaccia, trust me.) You can leave the dough covered in the fridge for up to 3 days, the longer the better, really!

Finishing The Focaccia Bread

1. When you are ready to bake the Focaccia, remove from fridge, keep covered, and let it sit on the counter to come to room temperature. This may take 1-2 hours.
2. After the dough is room temperature, it should be very loose.
3. Drizzle the Focaccia Bread with some good extra virgin olive oil heavily! I know this seems like a lot, but hey olive oil is good for you, right! Also, this helps create a nice browned crust!
4. Lightly oil your fingers, and gently press your finger tips into the focaccia dough about every 1 to 2 inches. You should feel the airiness of the dough as you dimple it. This is the fun part!
5. Coat your topping with olive oil to prevent them from burning.
6. Decorate and season to your taste! I used some fresh rosemary, garlic olive oil & colored cherry tomatoes. See blog for flavor ideas & combinations.
7. Let rise for 1 more hour. Just until it looks puffy & airy. \
8. Preheat your oven at the end of this rise to 425*F. Put Rack towards the bottom half of your oven.
9. Bake the focaccia until the bottom is brown & slightly crispy. This will take anywhere from 16-20 mins-Thin Style. OR 25-35 minutes-Thick Style. More importantly to check the bottom of the dough than the time on the clock!
10. Let cool for 5-10 minutes, then enjoy! Best enjoyed warm!

Watch me make Pizza with this recipe! HERE

How To Store Fresh Milled Flour Focaccia Bread

To Store this focaccia bread, let cool, then cover, and place in the fridge for 3-4 days. For longer storage, let the focaccia dough cool completely, then place in a freezer bag or container and freeze for up to 3 months. 

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Focaccia Bread Made With Fresh Milled Flour Printable Recipe

Focaccia Bread Made With Fresh Milled Flour

Focaccia is that forgotten underrated bread, that is so easy to make, and delicious with it's perfectly browned, crispy outer crust, and a pillowy soft, airy inside crumb. Although, this focaccia is made with yeast, I still recommend an overnight ferment in the fridge for best results! Well, you can even let it sit for up to 3 days in the fridge for maximum goodness!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rise Time & Ferment Time 14 hours hrs 30 minutes mins

Total Time 15 hours hrs 25 minutes mins

Course Appetizer, bread, Main Course, Side Dish, Snack

Cuisine American, Italian

Servings 1 Large Thick Style Focaccia (Or 2 thinner focaccia breads)

Equipment

• 1 Baking tray of your choice Thick Style – Two 8×8, or One 9×13. Thin Style- Two 9×13

Ingredients

  

• 1&1/2 cup warm water 354g
• 1 TBSP sugar or honey
• 2 TBSP Extra Virgin Olive Oil You will need more olive oil for topping, this is just the amount for in the dough
• 1&1/2 tsp salt
• 3&1/2-4 cups fresh milled flour 460g I mill 340g of Hard White Wheat and 120g of Kamut (Khorasan Wheat)
• 2 tsp instant yeast
• Desired Toppings or flavors

Instructions

 

• Firstly, mill the flour. I like to weigh my wheat berries that way I know I am getting the right amount of flour.
• Warm the water to around 90*F.
• Then, in a stand mixer add the warm water, salt, sugar or honey, and olive oil. Mix to combine.
• Add in the freshly milled flour to the wet ingredients, and mix to incorporate all the dry flour. Cover, and let sit at room temperature for at least 15 minutes. This will allow the fresh milled flour to soften and start absorbing the liquids.
• After this first rest period, then add in the yeast, and start the kneading process. (see video if any questions about the texture of the dough.) The kneading process may only take 8 minutes, but most likely will take somewhere around 20-25 minutes. Try to resist adding any extra flour, you don’t want it to be a dough ball, it needs to be loose and wet.
• I like to knead until the dough becomes very stretchy without breaking, keep checking it every few minutes, as to not over-knead the dough.
  
• Once the dough is nice and stretchy, without tearing. decide if you want a thicker focaccia, or a thin style focaccia. *(For thick style- use one 9×13 pan or Two 8×8 pans. For Thin Style (picture in my photos)- use two 9×13 pans, or save half the dough for later.)
• Once you decide which baking sheet you will use, line it with parchment paper, and pour a decent amount of olive oil on the parchment paper, making sure to spread it around even up the sides of the pan.
• Then, place the dough on the chosen oiled & lined pan. Gently spread the dough without tearing in the pan. It is ok, if the dough doesn’t reach the corners and edges all the way.
• Spray the dough with some cooking spray, cover with plastic wrap and place in the fridge for at least overnight. (Although, you could make this the same day, this overnight ferment allows for better flavor, texture, and overall better focaccia, trust me.) You can leave the dough covered in the fridge for up to 3 days, the longer the better, really!
• When you are ready to bake the Focaccia, remove from fridge, keep covered, and let it sit on the counter to come to room temperature. This may take 1-2 hours.
• After the dough is room temperature, it should be very loose.
• Drizzle the Focaccia Bread with some good extra virgin olive oil heavily! I know this seems like a lot, but hey olive oil is good for you, right! Also, this helps create a nice browned crust!
• Lightly oil your fingers, and gently press your finger tips into the focaccia dough about every 1 to 2 inches. You should feel the airiness of the dough as you dimple it. This is the fun part!
  
• Coat your topping with olive oil to prevent them from burning.
  
• Decorate and season to your taste! I used some fresh rosemary, garlic olive oil & colored cherry tomatoes. See blog for flavor ideas & combinations.
  
• Let rise for 1 more hour. Just until it looks puffy & airy.
• Preheat your oven at the end of this rise to 425*F. Put Rack towards the bottom half of your oven.
• Bake the focaccia until the bottom is brown & slightly crispy. This will take anywhere from 16-20 mins-Thin Style. OR 25-35 minutes-Thick Style. More importantly to check the bottom of the dough than the time on the clock!
  
• Let cool for 5-10 minutes, then enjoy! Best enjoyed warm!
  

Video

Notes

*You can use all Hard white wheat or all Hard Red Wheat for this recipe. Flour amounts may vary from person to person. Pay more attention to the dough texture, this is a wet sticky dough. See the video for more details.

To Store this focaccia bread, let cool, then cover, and place in the fridge for 3-4 days. For longer storage, let the focaccia dough cool completely, then place in a freezer bag or container and freeze for up to 3 months. 

Keyword focaccia, focaccia bread, foccacia, fresh milled flour, fresh milled flour focaccia, freshly milled flour, whole grain, whole wheat

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