Description
This Easy Homemade Focaccia Bread recipe guides you through creating a soft, golden, and aromatic Italian flatbread with fresh rosemary and coarse sea salt. Perfect for snacking or serving alongside your favorite meals, this focaccia features a tender crumb and crispy edges achieved through simple ingredients and straightforward techniques.
Ingredients
Scale
Dry Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 2¼ teaspoons (7g) active dry yeast or instant yeast
- 2 teaspoons (10g) salt
Wet Ingredients
- 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, and mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into an oiled bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free area 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 generously with olive oil. Stretch the risen dough out to fit the baking sheet. Use your fingertips to press deep dimples all over the surface of the dough, which will create its characteristic texture.
- Second Rise: Cover the shaped dough with a clean kitchen towel or plastic wrap and let it rise again for about 30 minutes to develop flavor and texture.
- Add Toppings & Bake: Drizzle additional olive oil over the surface of the dough. Sprinkle the 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 bread turns a deep golden brown color.
- Cool & Serve: Remove the focaccia from the oven and allow it to cool slightly on a wire rack. Slice and serve warm or at room temperature, perfect on its own or alongside dips and meals.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- Warm water should be around 100°F (38°C) to properly activate the yeast without killing it.
- Dimples are essential as they help hold the olive oil and toppings and create focaccia’s signature texture.
- Rosemary can be substituted with other herbs like thyme or oregano according to preference.
- For a gluten-free version, consider using a suitable gluten-free flour blend and yeast designed for gluten-free baking.
