Focaccia Bread

🕒 Prep: 20 min
🔥 Cook: 25 min
🍽 Serves: 8
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Focaccia bread is a delightful Italian staple that's perfect for any meal. With its fluffy interior and crispy, golden crust, this recipe is simple yet rewarding. Infused with rosemary and drizzled with olive oil, it's a savory delight that you'll want to make again and again.

Ingredients for Focaccia Bread

The backbone of this recipe is all-purpose flour, providing structure and chewiness. Active dry yeast is our leavening agent, making the bread rise and giving it a light texture. Warm water activates the yeast, while olive oil enriches the dough and adds a subtle fruitiness. Sea salt balances the flavors and enhances the taste, while fresh rosemary leaves contribute a delightful aromatic note.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in a turned-off oven with the oven light on. It creates a warm environment perfect for rising.
  • Use fresh rosemary for the best aroma and flavor.
  • Don’t skimp on the olive oil drizzle; it keeps the bread moist and adds flavor.

Serving Suggestions

Focaccia is fantastic as a side with soups or stews. For a simple appetizer, serve it with a selection of cheeses and cured meats. It's also excellent sliced for sandwiches or used as a base for a pizza-inspired dish.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes, you can. Just mix it directly with the flour and skip the initial dissolving in water step.
How do I store leftover focaccia?
Wrap it in foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze it for up to a month.
Can I add other toppings?
Absolutely! Try adding olives, sun-dried tomatoes, or caramelized onions for extra flavor.

Focaccia Bread Recipe Walkthrough

Start by mixing your dry ingredients: combine the flour and sea salt in a large bowl and set it aside. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes foamy. This step ensures your yeast is active and ready to do its magic.

Next, create a well in the center of your flour mixture. Pour in the foamy yeast and olive oil. Mix these ingredients until a sticky dough forms. Don’t worry if it’s a little messy; that’s part of the fun!

Transfer this sticky dough onto a floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. This process develops the gluten, giving the focaccia its characteristic chew.

Once the dough is ready, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot. It needs about an hour to double in size. This is when you can relax and let the yeast work its wonders.

With the dough risen, preheat your oven to 400°F (200°C). Punch down the dough to release excess air, then transfer it to a baking sheet lined with parchment paper. Stretch the dough gently to fit the sheet, then use your fingers to create dimples all over its surface. These dimples will hold the olive oil and rosemary, giving the bread its signature look and flavor.

Drizzle the top with more olive oil, and sprinkle generously with additional sea salt and rosemary leaves. Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown and the aroma fills your kitchen.

Let it cool slightly before slicing. This ensures the bread’s moisture settles and makes the slicing easier.

Why You'll Love This Recipe

  • Easy to make with minimal ingredients and equipment.
  • Perfect texture: soft inside, crisp outside.
  • Infused with fragrant rosemary for a touch of herby goodness.
  • Versatile enough to accompany any meal or stand alone as a snack.

Ingredients

4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water
1/4 cup olive oil, plus more for drizzling
2 teaspoons sea salt, plus extra for topping
2 tablespoons fresh rosemary leaves

Step-by-step Instructions

1. In a large bowl, mix the flour and sea salt. In a separate small bowl, dissolve the yeast in warm water. Allow it to sit for about 5 minutes until it becomes foamy.
2. Create a well in the center of the flour mixture and pour in the foamy yeast and the olive oil. Mix everything together until a sticky dough forms.
3. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to a baking sheet lined with parchment paper. Stretch the dough out to fit the sheet, then use your fingers to dimple the surface of the dough.
6. Drizzle the top with olive oil, sprinkle with additional sea salt and rosemary leaves.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown.
8. Remove from the oven and let cool slightly before slicing and serving.

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