This Beer Dough Focaccia is airy, tender, and full of flavor thanks to the unique addition of beer in the dough. The beer adds a subtle maltiness while helping 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 easy recipe delivers bakery-quality bread at home.
What Is Beer Dough?
Beer dough replaces part of the liquid in traditional bread recipes with beer, adding flavor and a slightly different texture. In focaccia, this results in a tender crumb with light yeastiness and mild malt sweetness—aromatic, soft, and satisfying.
Why Everyone Will Love Beer Dough Focaccia
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Unique beer-infused flavor for a twist on classic focaccia
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Soft, fluffy interior with a light, crisp crust
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Perfect base for creative toppings like herbs, olives, or caramelized onions
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Simple ingredients with no special equipment required
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Great served warm at gatherings or sliced for sandwiches
Cooking Tips
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Use a light lager or pilsner for a mild flavor, or a darker beer for richer notes
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Make sure the water is lukewarm to properly activate the yeast
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Don’t over-knead—the dough should remain soft and slightly sticky
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Let the dough rise in a warm, draft-free spot until doubled in size
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Generously coat with olive oil before baking for a golden, flavorful crust
Frequently Asked Questions
Can I use instant yeast instead of fresh?
Yes. Substitute 2 g instant yeast for the fresh yeast.
Does the alcohol cook out?
Yes. Most of the alcohol evaporates during baking, leaving only the flavor.
What toppings work well?
Fresh rosemary, cherry tomatoes, sliced onions, olives, and coarse sea salt are all excellent choices.
Can I make this dough ahead of time?
Yes. Prepare the dough, cover, and refrigerate overnight. Let it come to room temperature before shaping and baking.
Can I use whole wheat flour?
Yes. You can replace up to 30% of the all-purpose flour with whole wheat flour for a more rustic texture.
Storage and Freezing
How to store:
Wrap cooled focaccia in plastic wrap or store in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving.
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.
Ingredients
For the Beer Dough
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¾ cup lukewarm water
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4 g fresh yeast
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¾ cup beer
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¼ cup extra virgin olive oil
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5½ cups all-purpose flour
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1 teaspoon salt
For the Focaccia
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Extra virgin olive oil, for brushing
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Coarse salt, for sprinkling
How to Make Beer Dough Focaccia
Step 1: Activate the Yeast
In a bowl, dissolve the fresh yeast in lukewarm water. Let sit for 5 minutes.
Step 2: Mix, Knead, and Rise
Add the beer, olive oil, flour, and salt to the yeast mixture. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth. Place the dough in an oiled bowl, cover, and let rise for 1–2 hours, or until doubled in size.
Step 3: Shape and Second Rise
Divide the dough into portions for small focaccias or keep whole for one large focaccia. Press gently into a greased baking pan.
Cover and let rise for another 30 minutes.
Step 4: Top and Bake
Preheat the oven to 400°F (200°C). Drizzle the dough generously with olive oil, sprinkle with coarse salt, and add toppings if desired.
Bake for 20–25 minutes, or until golden.
Step 5: Serve
Let cool slightly before slicing. Serve warm or at room temperature.
