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Beer Dough Focaccia – Light, Fluffy, and Flavorful

Total time: 25 minutes + rising times (2H30)
Difficulty: Low
Serves: 4-6
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beer dough

This Beer Dough Focaccia is airy, tender, and full of flavor thanks to the unique addition of beer in the dough. The beer not only adds subtle maltiness but also helps create a beautiful rise and light texture. Perfect as a side for soups, salads, or pasta—or enjoyed on its own with a drizzle of olive oil—this recipe is easy to make and delivers bakery-quality bread at home.

What Is Beer Dough?

Beer dough replaces part of the liquid in traditional bread recipes with beer, which adds flavor and a slightly different texture. In focaccia, this results in a tender crumb with a light yeastiness and mild malt sweetness—making it both aromatic and satisfying.

Why Everyone Will Love Beer Dough

  • Unique beer-infused flavor for a twist on traditional focaccia.
  • Soft, fluffy inside with a light, crisp crust.
  • Perfect base for creative toppings—herbs, olives, caramelized onions.
  • Simple ingredients and no fancy equipment needed.
  • Great for serving warm at gatherings or slicing for sandwiches.

Cooking Tips

  1. Use a light lager or pilsner for a subtle flavor, or a darker beer for richer notes.
  2. Make sure the water is lukewarm to activate the yeast properly.
  3. Don’t over-knead—this dough should remain slightly soft and sticky.
  4. Let it rise in a warm, draft-free spot until doubled in size.
  5. Generously coat with olive oil before baking for a golden crust.

Frequently Asked Questions

Can I Use Instant Yeast Instead of Fresh?

Yes—substitute 2g instant yeast for the fresh yeast in this recipe.

Does the Alcohol Cook Out?

Yes, most of the alcohol evaporates during baking, leaving only the flavor behind.

What Toppings Work Well?

Fresh rosemary, cherry tomatoes, sliced onions, olives, or coarse sea salt are all excellent choices.

Can I Make This Dough Ahead?

Yes—prepare the dough, cover, and refrigerate overnight. Let it come to room temperature before shaping and baking.

Can I Use Whole Wheat Flour?

You can swap up to 30% of the all-purpose flour for whole wheat for a more rustic texture.

How to Freeze

Wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 1 month. Thaw and reheat in the oven.

How to Store

Wrap cooled focaccia in plastic wrap or store in an airtight container at room temperature for up to 2 days. Warm in the oven before serving.

Ingredients

For the beer dough:
lukewarm water
3/4 cup
fresh yeast
4g
beer
3/4 cup
Extra virgin olive oil
1/4 cup
All purpose flour
5 1/2 cups
salt
1 tsp
For the focaccias:
Extra virgin olive oil
for brushing
Coarse salt
for sprinkling

How To Make Beer Dough Focaccia

Activate the Yeast:
In a bowl, dissolve fresh yeast in lukewarm water. Let sit for 5 minutes.

Mix the Dough:
Add beer, olive oil, flour, and salt to the yeast mixture. Mix until a soft dough forms.

Knead and Rise:
Knead for about 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1–2 hours or until doubled in size.

Shape the Focaccia:
Divide the dough into portions (for small focaccias) or keep whole for one large focaccia. Press gently into a greased baking pan.

Second Rise:
Cover and let rise for another 30 minutes.

Top and Bake:
Preheat oven to 400°F (200°C). Drizzle dough generously with olive oil, sprinkle with coarse sea salt, and add optional toppings if desired. Bake for 20–25 minutes, until golden.

Serve:
Let cool slightly before slicing. Serve warm or at room temperature.

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