Traditional Italian Focaccia is a classic bread that combines the simplicity of a few ingredients with the rich flavor of olive oil and rosemary. It's perfect for any occasion—from a casual dinner to a festive gathering. This recipe will guide you through crafting a delightful homemade focaccia, bringing a taste of Italy to your table.
All-purpose flour is the base of our dough, providing structure and chewiness. Salt balances the flavors and enhances the taste of the bread. The active dry yeast ensures our bread rises beautifully, creating that light, airy texture we love. Warm water activates the yeast, while the olive oil adds richness and moisture to the dough. Sugar feeds the yeast to kick off the fermentation process. For the topping, coarse sea salt adds a delightful crunch, and fresh rosemary infuses the bread with its signature aroma. Finally, more olive oil is used to coat the dough, adding flavor and helping achieve a crispy crust.
This focaccia pairs wonderfully with a variety of dishes. Try serving it alongside a hearty soup or a fresh salad. It's also fantastic as a sandwich base—just slice it horizontally and fill with your favorite ingredients like mozzarella, tomatoes, and basil for a delicious Italian twist.
First, let's get the yeast going. In a small bowl, combine the sugar and yeast with your warm water. Give it a gentle stir and let it sit for about five minutes. You'll know it's ready when it looks foamy and slightly bubbly on top—this means the yeast is alive and kicking.
In a large bowl, mix flour and salt. Pour in the yeast mixture and add 1/4 cup olive oil. Stir until a dough starts to form. Once it's a bit too tough to continue mixing with a spoon, turn it out onto a lightly floured surface.
Knead the dough with your hands for about 8-10 minutes. You'll want it to feel smooth and elastic under your palms. This step is like a mini-workout, but it's worth it for the texture you'll achieve.
Coat another large bowl with a bit of olive oil, place your dough inside, and cover it with a damp cloth. Let it sit in a warm spot until it doubles in size—this should take about an hour. Meanwhile, preheat your oven to 475°F (245°C).
Once risen, punch down the dough gently to deflate it. Transfer it to a greased baking sheet and flatten it out into a rectangle about 1/2 inch thick. Use your fingers to dimple the surface—this is where all those delicious toppings will settle. Drizzle generously with olive oil and sprinkle rosemary and coarse sea salt over the top.
Bake in your preheated oven for 15-20 minutes. You'll know it's done when it's a beautiful golden brown. Let it cool slightly on a wire rack before slicing and serving.
Share