Description
This Simple Focaccia Bread recipe guides you through making a classic Italian flatbread with a crispy golden crust and a soft, airy interior. Flavored with aromatic rosemary and flaky sea salt, this homemade focaccia is perfect as a snack, side dish, or for sandwiches. With easy-to-follow steps including kneading, rising, and baking, this bread yields a deliciously fresh and satisfying result every time.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (500g; spooned and levelled)
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons sugar
- 2 teaspoons salt
Wet Ingredients
- 1 ¾ cups warm water (around 110°F)
- 6 tablespoons extra virgin olive oil (plus more for your hands and greasing)
For Garnish
- Flaky sea salt
- Fresh or dried rosemary
Instructions
- Mix and Knead Dough: In a stand mixer bowl, combine the flour, instant yeast, sugar, and salt. Add the warm water and mix using a dough hook on medium speed for 5-7 minutes, or knead by hand. The dough will be sticky, so mechanical kneading is preferred for ease.
- First Rise: Grease a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl, cover it tightly with plastic wrap, and place it in a warm spot. Let it rise until it doubles in size, approximately 1 to 2 hours.
- Prepare Pan and Second Rise: Grease a 9×13-inch baking pan with 2 tablespoons of olive oil. Gently scrape the risen dough into the pan and use your hands to stretch and press it evenly to the edges. If the dough resists stretching, allow it to rest for 10 minutes, then stretch again. Cover and let it rise until puffy, about 45 minutes.
- Add Olive Oil and Garnish: Drizzle the remaining 2 tablespoons of olive oil over the dough. Rub oil on your hands and press fingertips into the dough to create characteristic dimples. Sprinkle the top with flaky sea salt and rosemary according to your preference.
- Optional Rest: You can bake the focaccia immediately, or let it rest covered for up to 4 additional hours to develop a lighter, airier texture.
- Bake: Preheat your oven to 425°F (220°C) for at least 15 minutes to ensure even heat. Bake the focaccia for 20 to 25 minutes until it turns golden brown and crispy on top. Let it cool slightly in the pan before slicing and serving.
Notes
- For best results, use a stand mixer with a dough hook for kneading, but hand kneading is also fine.
- Warming the water to about 110°F helps activate the yeast properly.
- Allowing the dough to rest longer before baking improves airiness and flavor.
- Feel free to add toppings like olives, cherry tomatoes, or grated cheese for variations.
- Store baked focaccia in an airtight container or wrapped in foil; it stays fresh for up to 2 days.
- Reheat focaccia in the oven to restore crispness before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
