Italian Pan Bread Aka Focaccia
Discover the ultimate recipe for Italian Pan Bread, also known as Focaccia—a golden, olive oil-infused delight that brings the essence of Italian bakeries straight to your kitchen. Made with simple pantry staples like all-purpose flour, active dry yeast, and warm water, this airy yet chewy bread is elevated with aromatic fresh rosemary and a sprinkle of sea salt flakes for a rustic, bakery-style finish. Perfectly dimpled to hold pools of rich olive oil, this focaccia is easy to prepare with just two rises and minimal effort. Whether served as an appetizer, a side dish to hearty pasta, or the base for gourmet sandwiches, this versatile bread is a timeless favorite. With its crispy edges and soft, flavorful interior, this recipe is an irresistible crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 milliliters Warm water
- 7 grams Active dry yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 60 milliliters Olive oil
- 2 tablespoons Fresh rosemary (optional)
- 1 teaspoon Sea salt flakes (for topping)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add the olive oil, salt, and half of the flour (250 grams) to the bowl. Mix well using a wooden spoon or your hands.
Gradually add the remaining flour and knead the dough on a lightly floured surface for about 8-10 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm area for 1 hour, or until it doubles in size.
Preheat your oven to 220°C (430°F). Grease a 9x13-inch rectangular baking dish or a similar-sized pan with olive oil.
Punch down the risen dough and transfer it to the prepared baking dish. Spread the dough evenly using your fingers, pressing it into the corners of the pan.
Create dimples all over the surface of the dough by pressing down with your fingertips.
Drizzle olive oil generously over the surface of the dough and sprinkle fresh rosemary (if using) and sea salt flakes on top.
Let the dough rest in the pan for 20-30 minutes for a second rise.
Bake in the preheated oven for 20-25 minutes, or until the focaccia turns golden brown and the edges are crispy.
Remove from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6683 mg | 291% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 684 mg | 15% | |
*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.
