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Focaccia Bread

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This easy, no-knead focaccia bread recipe delivers a deliciously golden, crispy crust with a soft, airy interior. Topped with fresh rosemary and flaky sea salt, it’s a versatile Italian flatbread perfect for serving alongside soups, salads, or as a sandwich base. Whether you’re a novice or an experienced baker, this simple recipe guarantees a flavorful result that everyone will love!

Ingredients

3 cups all-purpose flour

2 tsp active dry yeast

1 ¼ cups warm water

¼ cup olive oil

1 ½ tsp salt

1 tsp sugar (optional)

Fresh rosemary (optional)

Flaky sea salt (optional)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes frothy.

  2. Prepare the Dough: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy, sticky dough forms.

  3. First Rise: Transfer the dough to a clean, oiled bowl. Cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

  4. Shape the Dough: Generously oil a 9×13-inch baking pan. Transfer the risen dough to the pan, turning it to coat both sides with oil. Stretch the dough to fit the pan. If the dough resists, let it rest for a few minutes and try again.

  5. Second Rise: Cover the pan and let the dough rise for another 45 minutes or until it puffs up and fills the pan.

  6. Dimple the Dough: Preheat your oven to 425°F (218°C). Use your fingers to press deep dimples all over the surface of the dough. Drizzle with more olive oil, allowing it to pool in the dimples. Sprinkle with flaky sea salt and rosemary, if desired.

  7. Bake: Place the pan in the oven and bake for 20-30 minutes, or until the focaccia is golden brown and cooked through.

  8. Cool and Serve: Remove the focaccia from the oven and let it cool for a few minutes in the pan. Transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week.

  • Reheating: To reheat, place the focaccia in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

  • Freezing: Focaccia can be frozen for up to a month. Wrap it tightly and reheat in the oven before serving.

Find it online: https://thefamilycooking.com/focaccia-bread-2/