Easy Focaccia Bread Recipe

Introduction

Focaccia is a classic Italian flatbread known for its crispy crust and soft, airy interior. This easy focaccia recipe uses simple ingredients and straightforward steps to create a flavorful bread perfect for dipping, sandwiches, or enjoying on its own.

Ingredients

• 4 cups (500g) bread flour or all-purpose flour
• 2 1/4 teaspoons (7g) active dry yeast or instant yeast
• 2 teaspoons (10g) salt
• 1 3/4 cups (415ml) warm water
• 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary leaves
• Coarse sea salt (for sprinkling)

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and yeast. Add the warm water and olive oil, then mix until a shaggy dough forms.
2. Step 2: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
3. Step 3: Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Step 4: Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan, then use your fingertips to create dimples all over the surface.
5. Step 5: Cover the dough again and let it rise for about 30 minutes.
6. Step 6: 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.
7. Step 7: Bake for 20-25 minutes, until the bread is golden brown and cooked through.

Tips & Variations

• For added flavor, try topping your focaccia with sliced olives, cherry tomatoes, or caramelized onions before baking.
• Use a mixture of bread flour and whole wheat flour for a nuttier taste and denser texture.
• If you prefer a softer crust, cover the baked focaccia with a clean kitchen towel as it cools.

Storage

Store finished focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, wrap well and freeze for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to refresh the crust and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Instant yeast can be mixed directly with the dry ingredients without needing to be dissolved in water first.

How do I know if the dough has risen enough?

The dough should roughly double in size and look puffy and airy. Pressing gently with a fingertip will leave an indentation that slowly fills back in.

Easy Focaccia Bread Recipe

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★★★★★

4.9 from 70 reviews

• Author: Charlotte
• Total Time: 2 hours 45 minutes (including rising times)
• Yield: 1 focaccia bread (approximately 8 servings) 1x

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Description

This Easy Focaccia Bread Recipe yields a soft, golden, and aromatic Italian flatbread topped with fresh rosemary and coarse sea salt. Perfect as a side dish, appetizer, or for sandwiches, this recipe guides you through creating a fluffy focaccia with a delightfully crispy crust using basic pantry ingredients and simple techniques.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups (500g) bread flour or all-purpose flour
• 2 1/4 teaspoons (7g) active dry yeast or instant yeast
• 2 teaspoons (10g) salt

Wet Ingredients

• 1 3/4 cups (415ml) warm water
• 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling and greasing

Toppings

• 2 tablespoons fresh rosemary leaves
• Coarse sea salt (for sprinkling)

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Instructions

1. Mixing and kneading the dough: In a large bowl, combine the flour, salt, and yeast. Add warm water and olive oil, mixing until a shaggy dough forms. Knead the dough by hand for about 10 minutes until it becomes smooth and elastic, which develops the gluten for structure.
2. First rise: Place the kneaded dough into an oiled bowl, cover it tightly with plastic wrap or a damp towel, and leave it in a warm, draft-free spot to rise for 1 to 2 hours, until it doubles in size, indicating the yeast is active and the dough is well aerated.
3. Shaping and dimpling the focaccia: Lightly grease a baking sheet with olive oil. Transfer the risen dough onto the sheet and gently stretch it out to fit the pan’s dimensions without deflating it. Use your fingertips to press and create characteristic dimples all over the dough surface, which will hold the oil and toppings while baking.
4. Second rise: Cover the shaped dough loosely and allow it to rise again for about 30 minutes. This second proofing helps achieve a light, airy texture inside the bread.
5. Topping and baking: Preheat your oven to 425°F (220°C). Drizzle the focaccia generously with olive oil, then evenly sprinkle coarse sea salt and fresh rosemary leaves over the top. Bake for 20 to 25 minutes until the crust is golden brown and crispy. Remove from the oven and let cool slightly before slicing and serving.

Notes

• Ensure your water is warm but not hot to avoid killing the yeast; ideally about 100-110°F (37-43°C).
• Use high-quality extra virgin olive oil for the best flavor and texture.
• For extra flavor, consider adding other toppings such as thinly sliced garlic, cherry tomatoes, or olives.
• The dough can be prepared a day in advance and refrigerated after the first rise for enhanced flavor development; bring it back to room temperature before shaping.
• Use bread flour for a chewier texture, or all-purpose flour for a softer loaf.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: focaccia bread, Italian bread, easy focaccia recipe, rosemary focaccia, homemade bread, flatbread, yeast bread