Focaccia Bread
This homemade focaccia is a classic Italian flatbread with a crispy crust, airy interior, and rich olive oil flavor. Infused with rosemary and sea salt, it’s perfect as a side dish, appetizer, or sandwich base. With simple ingredients and easy steps, this recipe is great for beginners and experienced bakers alike.
- Prep Time: 2 hours 30 minutes (including rise times)
- Cook Time: 25min
- Total Time: 3hours
- Yield: 8servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast or instant yeast
- 2 teaspoons (10g) salt
- 1 ¾ cups (415ml) warm water
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
1. Mix and Knead the Dough:
- In a large bowl, combine flour, salt, and yeast.
- Add warm water and olive oil.
- Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.
2. First Rise:
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1-2 hours, or until doubled.
3. Shape and Dimple the Dough:
- Grease a baking sheet with olive oil.
- Stretch dough to fit the pan.
- Use fingertips to create dimples on the surface.
4. Second Rise:
- Cover and let rise again for 30 minutes.
5. Top and Bake:
- Preheat oven to 425°F (220°C).
- Drizzle with olive oil, sprinkle with rosemary and sea salt.
- Bake for 20-25 minutes, until golden brown.
6. Cool and Serve:
- Let cool slightly before slicing and serving.
Notes
- For best texture, use bread flour instead of all-purpose flour.
- Make-ahead option: Let the dough rise overnight in the fridge and bring to room temperature before baking.
- Storage: Keep at room temperature for 2 days in an airtight container. Freeze for up to 3 months.
- Reheating: Warm in a 375°F (190°C) oven for 5-10 minutes.
Find it online: https://thefamilycooking.com/focaccia-bread/
