Description
This easy homemade focaccia bread recipe brings a taste of Italy right to your kitchen. With a crispy crust, a soft, airy inside, and the perfect touch of olive oil and rosemary, this focaccia makes a delicious appetizer or side dish.
Ingredients
Scale
4 cups (500g) bread flour or all-purpose flour
2 ¼ teaspoons (7g) active dry yeast or instant yeast
2 teaspoons (10g) salt
1 ¾ cups (415ml) warm water
¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
2 tablespoons fresh rosemary leaves
Coarse sea salt, for sprinkling
Instructions
Mixing and Kneading the Dough:
- In a large bowl, combine the flour, salt, and yeast.
- Add warm water and olive oil. Mix until a shaggy dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
First Rise:
- Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
Shaping and Dimpling the Focaccia:
- Grease a baking sheet with olive oil.
- Gently stretch the dough to fit the pan.
- Use your fingertips to create deep dimples all over the surface.
Second Rise:
- Cover the dough and let it rise again for about 30 minutes.
Topping and Baking:
- Preheat your oven to 425°F (220°C).
- Drizzle the focaccia generously with olive oil and sprinkle with sea salt and rosemary.
- Bake for 20-25 minutes until golden brown.
Notes
- Use high-quality olive oil for the best flavor.
- For extra crispiness, bake the focaccia on a preheated pizza stone.
- Try adding garlic, cherry tomatoes, or olives for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg