Focaccia Bread Recipe
Focaccia is a classic Italian flatbread with a fluffy interior and crispy crust, topped with olive oil and fresh herbs. Ready in just 2 hours, this bread is perfect as a side dish or appetizer.
Equipment
- Large mixing bowl
- Baking sheet
- Measuring cups
- Wooden spoon
Ingredients
For the Focaccia Bread:
- 3 1/2 cups all-purpose flour
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup extra virgin olive oil plus extra for drizzling
- 1 teaspoon salt
- 1 tablespoon fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5 minutes until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon until a dough forms.
Knead and Let Rise:
- Turn the dough onto a lightly floured surface and knead for 5-6 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape and Dimple the Dough:
- Preheat your oven to 400°F (200°C).
- Transfer the dough to a baking sheet lined with parchment paper. Spread it out to form a rectangle or oval, about 1-inch thick.
- Use your fingers to create dimples all over the dough.
Add Toppings and Bake:
- Drizzle the dough generously with olive oil.
- Sprinkle with fresh rosemary leaves and coarse sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
Serve:
- Allow the Focaccia to cool slightly before cutting into squares.
- Serve warm or at room temperature.
Notes
- Variation: You can add toppings like sliced cherry tomatoes, olives, or caramelized onions for extra flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh the crispy texture.
- Serving Tip: Serve with a side of olive oil and balsamic vinegar for dipping.
