Focaccia Made Easy
Master the art of homemade bread with "Focaccia Made Easy," a beginner-friendly recipe that delivers bakery-quality results. This Italian classic features a delightfully soft and airy texture, a golden crust kissed by olive oil, and the savory punch of flaky sea salt. With just a handful of pantry staples like all-purpose flour, instant yeast, and warm water, this recipe comes together effortlessly in under two hours, including rising time. Optional fresh rosemary adds a fragrant, herbaceous touch, making it perfect for serving alongside soups, salads, or as a stand-alone snack. Whether you're kneading by hand or using a stand mixer, this no-fuss focaccia will fill your kitchen with irresistible aromas and impress any guest. Perfect for novice bakers and seasoned pros alike, this recipe proves that making fresh bread at home can be simple and satisfying.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water (around 105°F/40°C)
- 60 milliliters Olive oil
- 10 grams Salt
- 5 grams Sugar
- 7 grams Instant yeast
- 2 sprigs Fresh rosemary (optional)
- 2 teaspoons Flaky sea salt
Instructions
In a large mixing bowl, combine warm water and sugar, then sprinkle the instant yeast over the top. Let it sit for 5–10 minutes until the surface turns foamy (this means the yeast is activated).
Add 2 tablespoons (30 milliliters) of olive oil, the salt, and the flour to the bowl. Mix until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5–7 minutes.
Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 230°C (450°F).
Drizzle 2 tablespoons (30 milliliters) of olive oil over a rectangular baking pan or sheet. Spread the oil evenly to coat the surface.
Punch down the risen dough and transfer it to the prepared pan. Gently stretch the dough to fill the pan, then use your fingers to press dimples into the surface of the dough.
Drizzle the remaining 2 tablespoons (30 milliliters) of olive oil over the top, and sprinkle with fresh rosemary leaves (if using) and flaky sea salt.
Let the dough rest for 20–30 minutes to puff up slightly.
Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown on top.
Remove from the oven, let it cool slightly, then slice and serve. Enjoy your freshly made focaccia!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 50.3 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 | 9 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 63 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.
