Cucina Cucina Focaccia Bread
Experience the magic of Italian baking with this Cucina Cucina Focaccia Bread recipe—a showstopper of golden, dimpled perfection that’s irresistibly fragrant and beautifully rustic. Crafted from simple pantry staples like all-purpose flour, warm water, and olive oil, this homemade focaccia is elevated with a scattering of fresh rosemary and a sprinkle of flaky sea salt for a delightful burst of flavor. The dough’s airy texture is achieved through a warm, slow rise, while the signature dimples capture pools of olive oil for a rich, indulgent touch. Perfect as a side for soups and salads, a base for sandwiches, or simply enjoyed on its own, this classic Italian bread is easy to prepare and utterly rewarding. Discover the joy of baking fougasse-style bread with this endlessly versatile and aromatic recipe!
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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
- 80 milliliters Extra virgin olive oil
- 2 sprigs Fresh rosemary
- 1 tablespoon Flaky sea salt
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and 60 milliliters of olive oil. Mix until a shaggy dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it's smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
Preheat the oven to 220°C (425°F). Lightly oil a 9x13-inch baking pan with 10 milliliters of olive oil.
Punch down the risen dough and transfer it to the baking pan. Gently press the dough into the pan, spreading it to the edges. Use your fingers to create dimples across the surface of the dough.
Drizzle the remaining 10 milliliters of olive oil over the surface of the dough. Sprinkle with fresh rosemary leaves and flaky sea salt.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Remove from the oven and let it cool slightly before cutting into slices. Serve warm or at room temperature.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10432 mg | 454% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 683 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.
