Description
This easy homemade focaccia bread recipe produces a soft, fluffy, and flavorful Italian flatbread perfect as a side dish or for sandwiches. With its crispy golden crust, fragrant rosemary, and coarse sea salt topping, this focaccia is deliciously aromatic and simple to make using basic ingredients.
Ingredients
Scale
Focaccia Dough
- 4 cups (500g) bread flour or all-purpose flour
- 2¼ teaspoons (7g) active dry yeast or instant yeast
- 2 teaspoons (10g) salt
- 1¾ cups (415ml) warm water
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
Toppings
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast with warm water. Stir gently to dissolve and let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and ¼ cup olive oil. Stir until the dough comes together and is shaggy.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes.
- First rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Shape and second rise: Transfer the risen dough to a generously oiled baking pan (9×13 inch or similar). Gently stretch and press the dough to fit the pan. Cover and let it rise again for about 30 minutes until puffy.
- Prepare and bake: Preheat the oven to 425°F (220°C). Use your fingers to dimple the dough deeply all over. Drizzle with extra olive oil, sprinkle with fresh rosemary leaves and coarse sea salt. Bake for 20-25 minutes until golden brown and cooked through. Remove from the oven and let cool slightly before slicing and serving.
Notes
- Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.
- Ensure water is warm (around 100-110°F or 38-43°C) to properly activate the yeast without killing it.
- Do not skip the dimpling step; it helps absorb olive oil and creates focaccia’s characteristic texture.
- Allow the dough to rise properly for light, airy bread with good flavor.
- Store leftover focaccia wrapped at room temperature for up to 2 days or freeze for longer storage.
