Joanna Gaines Focaccia Recipe​

This easy and delicious focaccia bread is the perfect quick bake for any meal, featuring a soft, fluffy interior and a golden, crispy crust. With simple pantry staples and fresh toppings like garlic, rosemary, or juicy tomatoes, it’s endlessly customizable. Inspired by Joanna Gaines, this recipe brings bakery-quality bread right to your kitchen!

Recipe Ingredients:

Focaccia Dough:

• 1 2/3 cups bread flour
• 4 tsp white sugar
• 1 1/4 tsp salt , kosher/cooking salt
• 1 tsp instant / rapid rise yeast
• 3/4 cup very warm water (~40℃ /104℉)
• 1 1/2 tbsp extra virgin olive oil
• 125g/ 1/2 cup (packed) boiled and mashed potato , around 1/2 large potato; floury variety

For baking:

• 4 tbsp extra virgin olive oil
• 1/4 tsp sea salt flakes

Garlic Rosemary Topping :

• 5 garlic cloves , cut into fine batons
• 3/4 cup extra virgin olive oil
• 2 1/2 tsp finely chopped rosemary leaves (fresh)

Cherry Tomato Topping:

• 12 – 14 cherry tomatoes , red
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)

Black Olive Topping:

• 16 – 18 kalamata olives , pitted
• 3/4 tsp dried oregano leaves

How To Make Focaccia Recipe​?

1. Prepare the mashed potato: Peel the potato and cut it into 2.5cm/1-inch chunks. Boil until tender (10–15 minutes), then drain and mash well until smooth and lump-free. Measure out 125g/1/2 cup and set aside to cool.
2.  Mix dry ingredients: Combine the bread flour, sugar, salt, and yeast in a large mixing bowl. Stir well.
3. Add wet ingredients: Make a well in the center, add the olive oil and warm water, and mix until you can no longer see dry flour. The dough will be sticky.
4.  Incorporate the mashed potato: Add the mashed potato and use a folding motion to mix it into the dough. Shape it roughly into a ball.
5. First rise: Cover the bowl with cling film and place in a warm spot (25°C/77°F) for 30 minutes, or until the dough increases in volume by 50–100%.
6.  Fold the dough: Lightly oil a separate bowl with 2 tsp olive oil. Transfer the dough to this bowl and fold the edges into the center six times. Shape into a ball and cover with cling film.
7.  Second rise: Place the covered bowl in a warm spot for 30 minutes, or until the dough increases in volume by 50–100%.
8.  Prepare the baking pan: Use a non-stick metal pan (26.5x20x5cm/10.5x8x2 inches or a 9-inch/23cm round cake pan). Drizzle with 2 tbsp olive oil, smearing it across the base and sides.
9. Preheat oven: Preheat the oven to 220°C/430°F (200°C fan) and ensure it has preheated for at least 15 minutes.
10. Transfer the dough: Scrape the dough into the prepared pan. Stretch and press it to cover the base, then smooth the surface roughly.
11. Third rise: Cover the pan with cling film and let the dough rise in a warm spot for 40 minutes, until it fills the pan and rises by 25–30%.
12. Prepare for baking: Drizzle 2 tsp olive oil over the dough and spread it lightly with your hands. Poke your fingers into the dough to create dimples across the surface.
13. Add toppings: Add your chosen toppings (garlic rosemary, cherry tomato, or black olive). Drizzle with 2 tbsp olive oil and sprinkle with sea salt flakes.
14. Bake: Bake for 25–30 minutes until the top is deep golden, the sides are crisp, and the bread sounds hollow when tapped.
15. Cool and serve: Turn the focaccia out onto a cooling rack. Rest for at least 10 minutes before slicing. Drizzle with extra olive oil for added flavor, and serve fresh!

Recipe Tips:

• Use Warm Water for Perfect Dough Rise: Ensure the water is warm (around 40°C/104°F) to activate the yeast properly. Too hot or too cold water can ruin the dough.
• Mash the Potato Smoothly: For the best texture, make sure the mashed potato is lump-free. Use a ricer or fine masher to get it perfectly smooth.
• Oil the Pan Generously: Coat the baking pan with enough olive oil to prevent sticking and create a golden, crispy crust.
• Dimple the Dough Deeply: Press your fingers firmly into the dough to make deep dimples. These hold the olive oil and toppings, adding flavor and texture.
• Preheat Your Oven Well: Allow the oven to preheat fully for at least 15 minutes. A hot oven ensures even cooking and a beautifully crisp crust.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover focaccia bread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
• Freeze: Allow the focaccia to cool completely. Wrap it in plastic wrap and then in foil or place it in a freezer-safe bag. Freeze for up to 2 months.
• Reheat: Place a slice of focaccia on a microwave-safe plate, cover it with a damp paper towel, and heat on medium for 20–30 seconds.

Nutrition Facts

• Calories: 142
• Total Fat: 4.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 320mg
• Potassium: 65mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 5g

Check out More Recipes:

• Joanna Gaines Fettuccine Alfredo​
• Joanna Gaines Coleslaw​
• Joanna Gaines Cilantro Lime Rice​
• Joanna Gaines Chicken Cordon Bleu​