Foccacia
Dive into the art of bread-making with this classic homemade focaccia, a golden, olive oil-infused Italian flatbread that's as easy to make as it is irresistible. Crafted with simple pantry staples like all-purpose flour, warm water, and instant yeast, this recipe offers a soft, airy texture with a satisfyingly crisp crust. The dough is generously drizzled with rich olive oil, dimpled by hand for its signature rustic look, and topped with flaky sea salt and aromatic fresh rosemary for a burst of flavor. Ready in under 2 hours, including rise time, this versatile bread is perfect as a savory side dish, a base for sandwiches, or an appetizer paired with your favorite dipping oil. Whether you’re a beginner or a seasoned baker, this focaccia recipe will bring authentic Italian aromas straight to your kitchen!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 milliliters Warm water
- 7 grams Instant yeast
- 10 grams Salt
- 75 milliliters Olive oil
- 2 sprigs Fresh rosemary (optional)
- 2 teaspoons Flaky sea salt (for topping)
Instructions
In a large mixing bowl, combine the warm water and instant yeast. Allow it to sit for 5 minutes until the yeast begins to bubble and activate.
Add the all-purpose flour and salt to the yeast mixture. Mix the ingredients until a shaggy dough forms.
Pour in 50 milliliters of olive oil and knead the dough in the bowl for about 5-7 minutes until it becomes smooth and slightly sticky.
Grease another large bowl with 10 milliliters of olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, prepare a 9x13-inch baking pan by coating it generously with olive oil to prevent sticking.
Gently transfer the dough to the baking pan, stretching it out to fit the pan. Be careful not to deflate the dough too much. Cover the pan and let the dough rest for another 20-30 minutes.
Preheat your oven to 220°C (425°F).
Using your fingers, press dimples all over the surface of the dough. Drizzle the remaining olive oil (15 milliliters) evenly over the top.
Sprinkle the dough with flaky sea salt and chopped fresh rosemary (if using) for extra flavor.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
Remove from the oven and let it cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely or serve warm.
Slice into squares or strips and enjoy your homemade focaccia!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7845 mg | 341% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 620 mg | 13% | |
*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.
