Rustic Focaccia
Experience the timeless charm of homemade bread with this Rustic Focaccia recipe—a golden, crusty creation infused with the earthy aroma of fresh rosemary and the luxurious flavor of olive oil. Perfectly soft and airy on the inside with a crisp, dimpled exterior, this Italian flatbread is remarkably easy to make and uses pantry staples like all-purpose flour, active dry yeast, and flaky sea salt. With just 20 minutes of hands-on prep time, you'll be rewarded with bakery-style focaccia that's ideal for serving alongside soups, salads, or as a stand-alone snack. Whether you’re hosting a dinner party or indulging in a cozy meal at home, this focaccia will bring a taste of rustic Italy to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 60 milliliters Olive oil
- 2 tablespoons Fresh rosemary
- 1 teaspoon Flaky sea salt
Instructions
In a large bowl, combine 350 milliliters of warm water with the packet of active dry yeast and 1 teaspoon of sugar. Stir gently and let sit for 5-10 minutes, until the mixture becomes frothy.
Add the salt and 2 tablespoons of olive oil to the yeast mixture and mix to combine.
Gradually add the all-purpose flour, 1 cup at a time, mixing until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5-7 minutes on medium speed.
Lightly oil a large, clean bowl and place the dough inside, turning it to coat in the oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 220°C (425°F). Lightly oil a 9x13 inch baking pan.
Punch down the risen dough and transfer it to the prepared baking pan. Spread it out with your fingers, pressing it evenly into the edges of the pan.
Using your fingertips, press into the dough all over to create dimples. Drizzle the remaining olive oil over the surface of the dough, letting it pool in the dimples.
Sprinkle fresh rosemary leaves and flaky sea salt evenly over the dough.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp at the edges.
Remove from the oven and let cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 389.0 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 | 687 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.
