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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
