Description
This easy homemade focaccia bread recipe yields a golden, aromatic Italian flatbread with a crispy crust and soft, airy interior, perfect for dipping, sandwiches, or as a side to your favorite meals. Infused with fresh rosemary and coarse sea salt, it’s simple to make and perfect for bakers of all levels.
Ingredients
Scale
Dough Ingredients
- 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, stirring until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
- First Rise: Place the kneaded dough into an oiled bowl. Cover tightly with plastic wrap and leave it in a warm spot to rise for 1 to 2 hours until it doubles in size.
- Shape and Dimple: Preheat your oven to 425°F (220°C). Grease a baking sheet generously with olive oil. Stretch and press the dough out to fit the baking pan. Use your fingertips to gently press deep dimples all over the surface of the dough.
- Second Rise: Cover the dough again and let it rise for an additional 30 minutes, allowing it to puff up slightly.
- Add Toppings & Bake: Lightly drizzle extra olive oil over the dough, then sprinkle with fresh rosemary leaves and a generous pinch of coarse sea salt. Bake the focaccia in the preheated oven for 25 to 30 minutes until the top is golden brown and crispy.
- Cool & Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a slightly lighter crumb.
- Ensure the water is warm (not hot) to activate the yeast properly without killing it.
- For a more pronounced rosemary flavor, lightly crush the rosemary leaves before sprinkling.
- This focaccia can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Reheat in the oven or toaster oven to restore crispness before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
