Name: Homemade Focaccia Bread Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 1 1/2 cups warm water (105-115°F); 1 tsp honey; 7 g instant yeast/rapid rise yeast (1 packet or 2 1/4 tsp); 3 3/4 cups all-purpose flour; 1 1/2 tsp salt; 1 Tbsp extra virgin olive oil (for the dough); 1/4 cup extra virgin olive oil (for the pan); 2 Tbsp extra virgin olive oil; 2 Tbsp water; 2 cloves garlic (minced); 1/2 tsp salt; 1 1/2 tsp fresh rosemary (finely chopped from 2 sprigs); 1 tsp kosher salt or flaky salt (to sprinkle on top)

Ingredients

1 1/2 cups warm water (105-115°F)

1 tsp honey

7 g instant yeast (1 packet or 2 1/4 tsp)

3 3/4 cups all-purpose flour

1 1/2 tsp salt

1 Tbsp extra virgin olive oil (for the dough)

1/4 cup extra virgin olive oil (for the pan)

2 Tbsp extra virgin olive oil

2 Tbsp water

2 cloves garlic, minced

1 1/2 tsp fresh rosemary, finely chopped (from 2 sprigs)

1/2 tsp salt

1 tsp kosher salt or flaky salt (to sprinkle on top)

Instructions

Step 1: Proof the yeast by pouring warm water into a measuring cup and stirring in 1 tsp honey. Add the yeast packet and let it sit for 7-10 minutes, until the surface is foamy.

Step 2: In a large bowl, whisk together the flour and 1 1/2 tsp salt. Pour in the yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough forms. Add 1 Tbsp olive oil and knead it into the dough by hand until fully absorbed. Cover with plastic wrap and rest at room temperature for 30 minutes until puffed.

Step 3: Prepare the topping by combining 2 Tbsp olive oil, 2 Tbsp water, minced garlic, chopped rosemary, and 1/2 tsp salt in a small bowl. Whisk well and set aside.

Step 4: Develop gluten by performing the stretch and fold method: wet your hands to prevent sticking, then gently pull up one corner of the dough and fold it over itself. Rotate the bowl and repeat three more times. Cover and rest 30 minutes. Repeat this stretch and fold process three more times, resting 30 minutes between each. After the final fold, transfer dough to an oiled baking pan.

Step 5: Pour 1/4 cup olive oil into a non-stick 9×13-inch pan to coat the bottom. Place the dough in the pan, turning to coat in oil. Gently stretch to the edges; if resistant, cover and rest 15 minutes before stretching again. Cover and proof for 45-60 minutes until risen and puffy.

Step 6: Dip your fingertips in cold water and create dimples by pressing into the dough quickly, like playing piano keys. Go over the dough a few times to add plenty of dimples. Lift edges gently to release any large air bubbles underneath.

Step 7: Re-whisk the topping if separated, then drizzle evenly over the dough. Sprinkle kosher or flaky salt on top. Bake at 450°F for 22-25 minutes until golden brown, aiming for 25 minutes for crisp edges. Transfer immediately to a wire rack to cool to prevent the bottom from steaming soft. Let rest 10 minutes before slicing into squares or lengthwise for sandwiches.

Tips & Variations

Use room-temperature ingredients to help yeast activate evenly and encourage better rise.

Try adding olives, sun-dried tomatoes, or caramelized onions to the topping for extra flavor.

For a gluten-free version, substitute with a suitable gluten-free flour blend and adjust hydration as needed.

Allow the dough to rest longer after stretching for airier crumb and a lighter texture.

FAQs

Can I make focaccia without yeast?

Yeast is essential for the characteristic rise and texture of focaccia. Without yeast, the bread will be dense and lacking in flavor, so it’s best to stick to this recipe or find one specifically for unleavened bread.

Why is my focaccia dense instead of airy?

Dense focaccia often results from under-proofing or insufficient gluten development. Make sure to allow the dough to rise until puffy and perform the stretch and fold steps carefully. Also, use warm water to activate the yeast properly.