Easy Focaccia
Discover the joy of baking with this Easy Focaccia recipe, a no-fuss introduction to the art of homemade bread. With a tender, airy crumb and a golden crust infused with olive oil, this Italian classic is perfect for both novice bakers and seasoned pros. Requiring just a handful of pantry staples like all-purpose flour, instant yeast, and a touch of sugar, this recipe comes together with minimal effort and maximum flavor. The irresistible dimpled surface is elevated by a sprinkle of flaky sea salt and optional fresh rosemary for a fragrant, herby twist. Ready in under 45 minutes of active time, this focaccia is ideal for serving as a side dish, snack, or the base for your favorite sandwich. Whether enjoyed warm from the oven or at room temperature, this homemade focaccia promises to be the star of your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 60 milliliters Olive oil
- 7 grams Instant yeast
- 10 grams Salt
- 5 grams Sugar
- 4 sprigs Fresh rosemary (optional)
- 5 grams Flaky sea salt
Instructions
In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes foamy.
Add 30 milliliters of olive oil, salt, and about half of the all-purpose flour to the yeast mixture. Stir until combined.
Gradually add the remaining flour, mixing until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Coat a large bowl with a thin layer of olive oil. Place the dough in the bowl, turning it to coat in oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 220°C (430°F). Drizzle the remaining olive oil into a 9x13-inch baking pan or similar-sized dish, ensuring the base and sides are well-coated.
Punch down the risen dough and transfer it to the prepared pan. Gently press and stretch the dough to fit the pan. Use your fingers to create dimples across the surface of the dough.
If using rosemary, strip the leaves from the sprigs and scatter them over the dough. Sprinkle flaky sea salt evenly on top.
Cover the pan lightly with a cloth and let the dough rise again for 20-30 minutes.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 64 mg | 1% | |
*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.
