Description
This easy homemade focaccia bread recipe yields a beautifully golden, aromatic Italian flatbread with a crispy crust and soft, airy interior. Infused with fresh rosemary and coarse sea salt, this versatile bread is perfect as a snack, side dish, or base for sandwiches.
Ingredients
Scale
For the 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 and greasing
Toppings
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
- Mix and Knead the Dough: In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and ¼ cup of olive oil, then mix until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
- Shape and Dimple: Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil. Stretch the dough to fit the pan evenly. Use your fingertips to press dimples all over the surface of the dough, which helps create focaccia’s signature texture.
- Second Rise: Cover the dough once again and let it rise for another 30 minutes to increase its volume and improve texture.
- Add Toppings & Bake: Drizzle the surface of the dough with additional olive oil, then sprinkle fresh rosemary leaves and coarse sea salt evenly over the top. Bake the focaccia in the preheated oven for 25 to 30 minutes, or until the crust is golden brown.
- Cool & Serve: Remove the focaccia from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- You can substitute bread flour with all-purpose flour, but bread flour will give a chewier texture.
- Make sure the water is warm, not hot, to properly activate the yeast.
- For added flavor, try including garlic or olives as toppings.
- Focaccia is best enjoyed fresh but can be reheated in the oven for crispness.
- To make the dough easier to handle, lightly oil your hands during shaping instead of flour.
