Foccacia Bread
Golden, aromatic, and irresistibly fluffy, this homemade focaccia bread is the perfect showcase of Italian baking at its finest. Made with a simple combination of all-purpose flour, fragrant olive oil, and a touch of fresh rosemary, this recipe delivers a richly flavored bread with a crispy crust and pillowy interior. The signature dimples, created by pressing your fingers into the dough, trap pools of olive oil for extra indulgence, while flaky sea salt adds a delightful crunch in every bite. With just 20 minutes of prep and a rise time that fills your kitchen with the comforting aroma of yeast, this focaccia is ideal for beginners and seasoned bakers alike. Serve it warm as an appetizer, alongside hearty soups, or as the base for artisanal sandwiches. This recipe is your ticket to transforming simple pantry staples into a bakery-quality bread that’s bursting with rustic charm.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 80 milliliters Olive oil
- 7 grams Instant yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Fresh rosemary
- 1 teaspoon Flaky sea salt
Instructions
In a large mixing bowl, combine the warm water, instant yeast, and sugar. Let sit for 5-10 minutes, or until the mixture is foamy.
Add the all-purpose flour and salt to the bowl. Gradually stir to combine, forming a sticky dough.
Add 2 tablespoons of olive oil to the dough. Knead the dough in the bowl or on a floured surface for 8-10 minutes, until smooth and elastic.
Lightly oil a clean bowl and place the dough inside. Cover with a damp towel or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Once the dough has risen, grease a 9x13-inch baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan and press it out to fill the edges.
Cover the dough lightly and let it rise again for 30-40 minutes until puffy.
Preheat the oven to 200°C (400°F).
Using your fingers, press dimples into the surface of the dough. Drizzle the remaining olive oil over the dough, making sure the dimples fill with oil.
Sprinkle the rosemary leaves and flaky sea salt evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden and the edges are crisp.
Remove from the oven and let cool slightly before slicing and serving. Enjoy your homemade focaccia bread!
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 397.7 g | 145% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 625 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.
