Crispy on the outside, soft and airy on the inside, and topped with sweet roasted red peppers and peppery arugula—this Focaccia with Roasted Red Pepper & Arugula is an absolute treat! Whether you’re a seasoned baker or trying your hand at homemade bread for the first time, this recipe is as rewarding as it is delicious. Trust me, once you take a bite of this golden, olive oil-kissed bread, you’ll be hooked!
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Why You’ll Love This Recipe
Incredibly Flavorful: The mix of roasted red peppers, arugula, and olive oil gives this focaccia an irresistible taste.
Crispy & Fluffy Texture: The perfect balance between a crispy crust and a light, airy center.
Great for Sharing: Perfect as an appetizer, side dish, or even a light meal on its own.
Easy to Make Ahead: Prep the dough the night before for an effortless baking experience.
Versatile: Enjoy it as-is, or use it for sandwiches, dipping, or alongside soups and salads.
Ingredients
Here’s what makes this focaccia so flavorful and delicious:
Flour: The base of the dough—bread flour gives the best chewy texture, but all-purpose works too.
Yeast: Helps the dough rise and gives it that signature airy texture.
Olive Oil: Infuses the bread with rich flavor and helps achieve that golden, crispy crust.
Salt: Enhances the flavors and gives focaccia its savory taste.
Water: Hydrates the dough, ensuring a light, airy texture.
Roasted Red Peppers: Adds sweetness and depth of flavor to every bite.
Arugula: Brings a peppery, slightly spicy contrast that pairs beautifully with the rich olive oil.
Garlic: A subtle yet essential flavor booster.
Parmesan (Optional): A sprinkle of freshly grated Parmesan takes this focaccia to the next level.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Make the Dough: In a large bowl, combine flour, yeast, salt, water, and olive oil. Mix until a sticky dough forms.
Let It Rise: Cover the bowl and let the dough rise at room temperature for at least 2 hours, or overnight in the fridge for deeper flavor.
Prepare the Pan: Generously grease a baking pan with olive oil, then stretch the dough to fit the pan. Let it rest for another 30 minutes.
Dimple the Dough: Use your fingers to press deep dimples into the surface—this helps create that classic focaccia texture.
Add Toppings: Drizzle olive oil over the dough, then evenly distribute the roasted red peppers and arugula on top. Sprinkle with garlic and Parmesan (if using).
Bake: Place in a preheated oven and bake until golden brown and crisp on the edges.
Cool & Serve: Let the focaccia cool slightly before slicing. Serve warm and enjoy!
How to Serve Focaccia with Roasted Red Pepper & Arugula
As an Appetizer: Slice into squares and serve with a side of olive oil and balsamic vinegar for dipping.
With Soup: A perfect companion to creamy tomato soup, minestrone, or any comforting bowl of goodness.
For Sandwiches: Slice it in half and stuff with fresh mozzarella, tomatoes, and pesto for an irresistible sandwich.
On a Charcuterie Board: Serve alongside cheeses, olives, and cured meats for an elevated snack board.
As a Pizza Base: Use it as a base for a quick flatbread-style pizza—just add extra toppings and bake for a few more minutes.
Additional Tips
Use Good Olive Oil: Since focaccia is all about simple ingredients, high-quality olive oil makes a huge difference.
Don’t Skip the Resting Time: Allowing the dough to rise properly ensures a fluffy, airy texture.
Customize the Toppings: Try adding caramelized onions, sun-dried tomatoes, or goat cheese for extra flavor.
Store Leftovers Properly: Keep in an airtight container at room temperature for up to 2 days or freeze for longer storage.
FAQ Section
Q1: Can I make focaccia dough ahead of time?
A1: Yes! Let it rise overnight in the fridge for even better flavor and texture.
Q2: Can I use jarred roasted red peppers?
A2: Absolutely! Just make sure to drain and pat them dry before using.
Q3: What if I don’t have fresh arugula?
A3: You can swap it for spinach, basil, or even microgreens for a similar flavor profile.
Q4: How do I reheat focaccia?
A4: Warm it in the oven at 350°F (175°C) for a few minutes to bring back the crispiness.
Q5: Can I freeze focaccia?
A5: Yes! Wrap it tightly and freeze for up to 2 months. Reheat in the oven before serving.
Q6: What’s the best way to get a crispy crust?
A6: Make sure to use plenty of olive oil in the pan and bake at a high temperature.
Q7: Can I make this gluten-free?
A7: Yes, but use a gluten-free flour blend designed for yeast baking. The texture will be slightly different.
Q8: What size pan should I use?
A8: A standard 9×13-inch pan works well, but you can also use a cast-iron skillet for a thicker focaccia.
Q9: Can I add cheese to the dough?
A9: Definitely! Mix some grated Parmesan or shredded mozzarella into the dough for extra flavor.
Q10: What’s the best way to slice focaccia?
A10: Use a serrated knife to prevent squishing the soft interior.
Final Thoughts
This Focaccia with Roasted Red Pepper & Arugula is a must-try for any bread lover. It’s flavorful, versatile, and easy to make perfect for any occasion. Give it a try, and let me know how it turns out! Happy baking!
Print
Focaccia with Roasted Red Pepper & Arugula
- Prep Time: 11 hours
- Cook Time: 25 minutes
- Total Time: 11 hours 25 minutes
- Yield: 11 hours 1x
- Category: Bread, Baking
- Method: Baking
- Cuisine: Italian
Description
This homemade focaccia is crispy on the outside, soft and airy inside, and infused with olive oil for the perfect balance of texture and flavor. It’s a versatile bread that’s great on its own, as a sandwich base, or served with soups and salads.
Ingredients
- 5 1/2 cups (1 lb. 9 oz.) unbleached bread flour
- 2 1/2 cups cold water (about 55°F)
- 2 tbsp + 1 tsp granulated sugar (1 oz.)
- 2 tsp table salt or 3 1/2 tsp kosher salt (1/2 oz.)
- 1 packet (1/4 oz.) instant yeast (quick-rise, rapid-rise, or fast-rising yeast)
- 10 tbsp extra-virgin olive oil
- Sea salt or kosher salt, for sprinkling
Instructions
1️⃣ Mix the Dough (Day Before Baking):
- In a stand mixer, combine flour, water, sugar, salt, and yeast using the paddle attachment until a ball forms.
- Switch to the dough hook and mix on medium-low for 3 minutes. Let rest for 5 minutes, then mix again for another 3 minutes until smooth and sticky.
- Coat a large bowl with 1 tbsp olive oil, place dough inside, and rotate to coat.
- Using wet hands, stretch and fold the dough 4 times, rotating the bowl ¼ turn each time.
- Drizzle 1 tbsp olive oil over the dough, cover with plastic wrap, and refrigerate for at least 8-10 hours (overnight).
2️⃣ Shape the Focaccia (3 Hours Before Baking):
- Remove the dough from the fridge.
- Line a 13×18-inch rimmed baking sheet with parchment paper and coat with 2 tbsp olive oil.
- Transfer the dough to the pan. Let it spread naturally. Drizzle 2 tbsp olive oil on top.
- Dimple the dough by pressing fingertips straight down while gently pushing it toward the pan edges. Let rest 20 minutes.
- Drizzle another 2 tbsp olive oil and dimple again, pushing the dough to the pan’s edges.
- Cover loosely with oiled plastic wrap and let rise for 2-3 hours, until puffy and nearly at the pan’s rim.
3️⃣ Bake the Focaccia:
- Preheat oven to 475°F (30 minutes before baking).
- Remove plastic wrap and sprinkle with sea salt or kosher salt.
- Place pan in the oven, reduce temperature to 450°F, and bake 15 minutes. Rotate the pan and bake for another 7-9 minutes, until golden brown on top and bottom.
- Transfer to a cooling rack and pour any leftover oil from the pan over the bread. Let cool 20 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg