Description
This easy Focaccia Bread recipe delivers a soft, airy, and flavorful Italian flatbread, perfect as an appetizer or side dish. With a simple dough enriched with olive oil and fresh rosemary, this homemade focaccia boasts a crispy golden crust and signature dimples, making it ideal for any meal or snack.
Ingredients
Scale
Dry Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast or instant yeast
- 2 teaspoons (10g) salt
Wet Ingredients
- 1 ¾ cups (415ml) warm water
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling and greasing
Topping
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
- Mixing and Kneading the Dough: In a large bowl, combine 4 cups of flour, 2 teaspoons of salt, and 2 ¼ teaspoons of yeast. Add 1 ¾ cups of warm water and ¼ cup of olive oil. Stir together until a shaggy dough forms. Transfer to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- First Rise: Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1-2 hours, or until the dough has doubled in size.
- Shaping and Dimpling the Focaccia: Grease a large baking sheet with olive oil. Gently stretch and press the risen dough to fit the pan. Using your fingertips, create deep dimples all over the surface of the dough without tearing it. This step is key for that classic focaccia texture.
- Second Rise: Cover the dough loosely again and let it rest for about 30 minutes to puff up slightly before baking.
- Topping and Baking: Preheat your oven to 425°F (220°C). Drizzle the focaccia generously with olive oil, then sprinkle with coarse sea salt and fresh rosemary leaves. Place in the oven and bake for 20-25 minutes until the bread is golden brown and crisp on the outside.
Notes
- Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.
- Ensure the water is warm but not hot (around 100-110°F/38-43°C) to activate the yeast properly.
- Fresh rosemary enhances flavor, but dried rosemary can be used in a pinch—use about 1 tablespoon.
- After baking, let the focaccia cool slightly before slicing to preserve its texture.
- This focaccia breads well freezes—slice before freezing and toast slices when ready to eat.
- Top variations include olives, cherry tomatoes, caramelized onions, or garlic for extra flavor.
- Remember the dimpling step to avoid large air bubbles and to hold the olive oil and toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: focaccia bread, Italian bread, rosemary focaccia, easy homemade bread, flatbread recipe, olive oil bread
