Focaccia Bread
Discover the art of making luscious homemade focaccia bread with this easy-to-follow recipe that delivers a perfectly golden, airy, and flavorful loaf every time. Infused with the savory richness of olive oil and enhanced by the delightful crunch of coarse sea salt, this Italian classic is elevated to new heights with optional fresh rosemary for a fragrant finish. With just a handful of pantry staples like all-purpose flour, honey, and active dry yeast, this recipe transforms humble ingredients into a show-stopping centerpiece. The signature dimples across its surface not only lock in flavor but also create an irresistible texture, ideal for pairing with soups, salads, or your favorite dips. Perfect for beginners yet impressive enough for entertaining, this focaccia bread is a must-try that will bring the warm, rustic flavors of Italy straight to your kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 milliliters Water
- 50 milliliters Olive oil
- 7 grams Active dry yeast
- 10 grams Salt
- 15 milliliters Honey
- 10 grams Fresh rosemary (optional)
- 5 grams Coarse sea salt (for topping)
Instructions
In a large mixing bowl, combine 375 milliliters of warm water (about 38-43°C) with the active dry yeast and honey. Stir and allow the mixture to sit for 5-10 minutes until frothy, indicating the yeast is activated.
Add the flour, 25 milliliters of olive oil, and salt to the bowl with the yeast mixture. Stir with a spoon or use a stand mixer with a dough hook attachment until the dough comes together.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, or use the stand mixer on medium speed for 5-6 minutes, until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm area for about 1 hour, or until it doubles in size.
Preheat your oven to 220°C (430°F). Grease a 9x13-inch baking pan with olive oil, ensuring the sides are coated as well.
Once the dough has risen, punch it down gently and transfer it to the prepared pan. Stretch and press the dough out evenly to fit the pan. Use your fingertips to create dimples across the surface of the dough.
Drizzle the remaining 25 milliliters of olive oil over the top of the dough, letting it pool in the dimples. Sprinkle the coarse sea salt and optional fresh rosemary leaves evenly over the surface.
Let the dough rest in the pan for about 15-20 minutes while the oven continues to preheat.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown on the top and crisp around the edges.
Remove the focaccia from the oven and allow it to cool slightly in the pan before transferring it to a wire rack. Slice into squares or strips and serve warm or at room temperature.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 76 mg | 2% | |
*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.
