Buttermilk and fennel seed focaccia is a flavorful, aromatic variation of the beloved Italian flatbread that brings together the tang of cultured dairy with the sweet, anise-like warmth of fennel. Soft, chewy, and beautifully golden on top, this focaccia is just as good on its own as it is paired with soups, cheeses, or hearty spreads.
Focaccia is known for its pillowy texture, olive oil richness, and crisp crust. In this version, buttermilk steps in as the liquid component, replacing some or all of the water or milk typically used. This gives the bread a subtle tang and extra tenderness. It also helps the dough rise beautifully and bake into a light, airy interior with a golden, crusty edge.
Fennel seeds, scattered generously over the top (and optionally mixed into the dough), add a bold layer of flavor. When baked, the seeds release their aromatic oils, infusing the bread with a savory sweetness that complements the tanginess of the buttermilk. The combination is surprisingly complex for such a simple bread—earthy, slightly sweet, and deeply comforting.
As with traditional focaccia, the top gets a generous drizzle of olive oil and a sprinkle of flaky sea salt before baking. You can press your fingers into the dough to make those signature dimples, which catch the oil and create crisp little pockets of flavor. The result is a rustic, golden slab of bread that’s beautiful to look at and even better to eat.
This focaccia makes a great addition to any bread basket and is especially good alongside roasted meats, grilled vegetables, or dipped into olive oil and balsamic vinegar. It also works well sliced horizontally for sandwiches or toasted and topped with soft cheeses.
Ingredients
- 500 grams all-purpose flour
- 10 grams salt
- 1 packet active dry yeast 7 grams or 2 1/4 teaspoons
- 350 ml buttermilk room temperature
- 2 tablespoons olive oil plus extra for drizzling
- 1 tablespoon fennel seeds
- 1 teaspoon sugar to activate yeast
- 150 ml warm water to activate yeast
Instructions
- In a small bowl, combine the warm water and sugar, then sprinkle the yeast on top. Allow it to sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour, salt, and fennel seeds.
- Make a well in the center of the dry ingredients and pour in the buttermilk, olive oil, and the activated yeast mixture.
- Mix until a sticky dough forms, then turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 220°C (428°F).
- Turn the dough out onto a baking tray lined with parchment paper and gently stretch it to fit the tray.
- Use your fingers to make dimples all over the surface of the dough, then drizzle with additional olive oil and sprinkle with a bit of sea salt.
- Bake for about 25 minutes or until golden brown and cooked through.
- Allow to cool slightly before slicing and serving.