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Homemade Focaccia Bread

This Homemade Focaccia Bread is warm, inviting, and boasts a crispy exterior with a soft, pillow-like interior, making it perfect for any meal or occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Bread, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour Look for unbleached all-purpose flour for the best flavor and texture. You may substitute with bread flour for a chewier result.
  • 1.5 cups warm water (110°F/43°C) Make sure it’s warm but not hot; this helps the yeast bloom effectively.
  • 2.25 teaspoons active dry yeast Freshness matters! Always check the expiration date to ensure your bread rises nicely.
  • 1 teaspoon sugar This feeds the yeast, helping it activate.
  • 0.25 cup olive oil A high-quality extra virgin olive oil enhances the flavor.
  • 1.5 teaspoons salt Salt not only adds flavor but also strengthens the dough.
  • 2 tablespoons fresh rosemary Feel free to substitute with other herbs to suit your palate.
  • to taste sea salt for sprinkling This adds that necessary salty crunch to finish off the focaccia.

Method
 

Preparing the Dough
  1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
  2. Add olive oil, salt, and 2 cups of all-purpose flour to the yeast mixture. Stir well using a wooden spoon or a stand mixer with a dough hook attachment.
  3. Gradually add the remaining 2 cups of flour until the dough comes together and pulls away from the sides of the bowl.
  4. Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
First Rise and Shaping
  1. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
  2. While the dough is rising, preheat your oven to 400°F (200°C) and generously oil a baking sheet.
  3. Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking sheet, gently stretching it to cover the pan.
  4. Cover the dough with a kitchen towel and let it rise for an additional 30 minutes.
Baking
  1. Use your fingers to create dimples all over the dough.
  2. Drizzle olive oil over the top, then generously sprinkle with fresh rosemary and flaky sea salt.
  3. Bake in the preheated oven for 20-25 minutes or until golden brown.
  4. Allow the focaccia to cool slightly before slicing and serving.

Notes

Focaccia is best enjoyed fresh but can be stored at room temperature for up to 2 days. Wrap tightly and freeze for up to 3 months. You can prepare the dough ahead of time and let it rise in the fridge for up to 24 hours.