Description
This Homemade Focaccia Bread recipe yields a soft, flavorful Italian bread infused with olive oil and topped with flaky sea salt and fresh rosemary. Perfect as a side, sandwich base, or snack, this easy-to-make bread features a golden crust and tender crumb achieved through a simple yeast dough and a two-stage rising process.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/3 cups warm water (about 110°F)
- 1/4 cup olive oil (plus more for drizzling)
Toppings
- 1–2 teaspoons flaky sea salt
- 1 tablespoon fresh rosemary, chopped (optional)
- Nonstick cooking spray or extra olive oil for greasing
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, and kosher salt to evenly distribute the ingredients for the dough base.
- Activate yeast: In a separate small bowl, combine the warm water with the active dry yeast. Allow it to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Form the dough: Pour the yeast mixture and 1/4 cup olive oil into the bowl with the flour mixture. Stir with a spoon or spatula until a shaggy dough forms, ensuring the ingredients are combined.
- Knead dough: Knead the dough either by hand or using a stand mixer fitted with a dough hook for about 5 to 7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Lightly grease a clean bowl with olive oil. Place the kneaded dough inside and cover it with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare for second rise: Once risen, punch down the dough to release air. Transfer it to a greased 9×13-inch baking pan and stretch it gently to fit evenly across the pan. Cover again and let rise for an additional 30 to 45 minutes until puffy.
- Preheat oven: While the dough is rising the second time, preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking.
- Add dimples and toppings: After the second rise, use your fingers to press dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with flaky sea salt and the optional chopped rosemary for flavor and texture.
- Bake: Place the baking pan in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is golden brown on top and cooked through.
- Cool and serve: Remove from the oven and let cool slightly before slicing into 12 pieces. Serve warm or at room temperature as desired.
Notes
- For additional flavor, try topping the focaccia with other herbs, roasted garlic, olives, or halved cherry tomatoes before baking.
- To achieve a crispier bottom crust, bake the focaccia on the lower rack of your oven.
