Classic Focaccia
Discover the allure of homemade bread with this **Classic Focaccia** recipe, a golden, olive oil-kissed Italian flatbread that’s soft and airy on the inside yet perfectly crisp on the outside. Infused with the aromatic flavors of fresh rosemary and a hint of coarse sea salt, this recipe combines simple pantry staples—like all-purpose flour, active dry yeast, and warm water—into a dough that’s effortlessly kneaded and twice risen to create the perfect texture. The signature dimples, formed with your fingertips, beautifully cradle a drizzle of extra virgin olive oil, enhancing every bite with rich, savory goodness. With just 2 hours of prep time and a quick 25-minute bake, you'll have a bakery-quality focaccia that’s ideal for serving as a side, sandwich base, or savory snack. This authentic, no-fail recipe is your go-to for impressing guests or indulging in a slice of artisanal heaven, straight from your own kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 10 grams Salt
- 75 milliliters Olive oil
- 2 tablespoons Coarse sea salt
- 2 tablespoons Fresh rosemary, chopped
Instructions
In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 50 ml of olive oil.
Mix the ingredients with a wooden spoon or your hands until a soft, sticky dough forms.
Turn the dough onto a floured surface and knead for about 5-10 minutes until the dough is smooth and elastic.
Place the dough in a large, lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F).
Once the dough has risen, punch it down to release the air, then transfer it to a greased 9x13 inch baking pan.
Spread the dough evenly in the pan and use your fingers to create dimples across the surface.
Cover the pan with a damp cloth and let it rise again for about 20-30 minutes.
Drizzle the remaining 25 ml of olive oil over the top of the dough, sprinkle with coarse sea salt and rosemary.
Bake in the preheated oven for about 20-25 minutes, or until the focaccia is golden brown and the top sounds hollow when tapped.
Remove from the oven and allow it to cool in the pan for a few minutes before transferring to a wire rack.
Serve warm or at room temperature, and enjoy your homemade focaccia!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15587 mg | 678% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
