Description
This Focaccia Bread Recipe delivers soft, airy, and flavorful Italian flatbread with a crispy golden crust. Made with simple ingredients like flour, olive oil, and fresh rosemary, it features an easy yeast-proofing process, stretch and fold technique to develop gluten, and a flavorful garlic-rosemary olive oil topping. Perfect as a snack, appetizer, or sandwich base, this homemade focaccia offers a delicious Mediterranean touch to any meal.
Ingredients
Scale
Dough 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)
Topping Ingredients
- 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)
Instructions
- Proof the Yeast: In a measuring cup, combine 1 1/2 cups warm water (105-115°F) with 1 tsp honey. Stir in 1 packet of instant yeast and let it proof for 7-10 minutes until the surface becomes foamy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, whisk together 3 3/4 cups all-purpose flour and 1 1/2 tsp salt. Pour in the yeast mixture and stir with a wooden spoon until a sticky dough forms and no dry flour remains. Add 1 Tbsp olive oil and knead it into the dough by hand until fully absorbed. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes until it visibly puffs up.
- Prepare the Topping: In a small bowl, vigorously whisk together 2 Tbsp extra virgin olive oil, 2 Tbsp water, minced 2 garlic cloves, 1 1/2 tsp finely chopped fresh rosemary, and 1/2 tsp salt. Set this mixture aside to allow flavors to meld.
- Develop Gluten with Stretch and Folds: After resting, use wet hands to prevent sticking. Perform four stretch and fold motions on the dough: gently pull a dough corner without tearing and fold it over itself, then rotate and repeat. Cover with plastic wrap and rest for 30 minutes. Repeat this stretch and fold process three more times, allowing 30-minute rests in between. After the final fold, transfer the dough to a well-oiled baking pan.
- Mold the Dough to the Pan: Pour 1/4 cup extra virgin olive oil into a non-stick 9×13 inch baking pan to coat the bottom. Transfer the dough and turn it in the oil to coat. Gently stretch the dough to cover the pan edges. If it resists stretching, cover and let it rest for 15 minutes, then continue shaping. Cover and proof for 45-60 minutes until the dough is well risen and puffy.
- Create Dimples on the Dough: Dip your fingers in cold water to keep them wet, then swiftly press your fingertips into the dough to create deep dimples all over. Repeat a few times for a generous dimple pattern. Lift dough edges gently to release any trapped large air bubbles underneath.
- Add Toppings and Bake: Re-whisk the garlic-rosemary topping if separated, then evenly drizzle it over the dimpled dough. Sprinkle 1 tsp kosher or flaky sea salt on top. Bake in a preheated oven at 450°F for 22-25 minutes until golden brown, preferably 25 minutes for crisp edges. Immediately transfer the focaccia to a wire rack to cool and prevent a soggy bottom. Let rest for 10 minutes before cutting into squares or slicing lengthwise for sandwiches.
Notes
- Use warm water between 105-115°F for optimal yeast activation; too hot water may kill the yeast.
- Stretch and fold technique develops gluten without heavy kneading, creating an airy crumb.
- Resting the dough between stretches allows gluten to relax and makes shaping easier.
- Wet your fingers before making dimples to prevent sticking and achieve deeper indentations.
- Proofing in a warm, draft-free area helps with yeast fermentation and dough rise.
- Baking on a wire rack after removal prevents the bottom from becoming soggy by allowing air circulation.
- Fresh rosemary can be substituted with dried rosemary, but use about 1 tsp dried instead.
- For a more intense garlic flavor, increase garlic quantity in the topping.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Focaccia, Italian bread, rosemary focaccia, homemade bread, garlic bread, olive oil bread
