Description
This homemade focaccia bread recipe yields a soft, aromatic, and perfectly golden Italian flatbread with a crispy crust. Infused with olive oil and fresh rosemary, it is ideal as a side dish, appetizer, or sandwich base. With a simple yeast dough and an easy topping of garlic and coarse sea salt, it offers authentic Mediterranean flavors and a satisfying texture.
Ingredients
Scale
For the Dough
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F/45°C)
- 1 tbsp sugar
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 1/4 cup olive oil
For the Topping
- Extra olive oil for drizzling
- 1 tbsp fresh rosemary (optional)
- 1 tsp garlic powder (optional)
- Coarse sea salt (optional, for topping)
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast, warm water at about 110°F (45°C), and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and 1/4 cup olive oil. Mix with a wooden spoon or your hands until a rough dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
- First rise: Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
- Prepare the baking pan: Grease a 9×13-inch baking pan with olive oil. Punch down the risen dough and transfer it into the pan. Use your fingers to gently stretch and press the dough to fill the pan evenly and create dimples all over the surface.
- Second rise: Cover the dough again and let it rise for another 20-30 minutes until puffed up slightly.
- Add toppings: Drizzle more olive oil over the dough surface, sprinkle fresh rosemary, garlic powder, and coarse sea salt evenly.
- Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until it turns golden brown and sounds hollow when tapped.
- Cool and serve: Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool slightly before slicing and serving.
Notes
- For a chewier texture, you can substitute part of the all-purpose flour with bread flour.
- Experiment with toppings such as cherry tomatoes, olives, or caramelized onions for additional flavor.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Use room temperature olive oil to ensure even absorption into the dough.
