Saffron Focaccia
Infused with the golden allure of saffron, this Saffron Focaccia is a luxurious twist on the classic Italian bread. The recipe features a perfectly balanced dough enriched with aromatic saffron threads, delicately bloomed to release their vibrant hue and floral essence. A generous drizzle of olive oil ensures a soft, airy crumb, while optional toppings like fresh rosemary and flaky sea salt add gourmet flair and a satisfying crunch to every bite. With a crispy crust and its signature dimples capturing the savory flavors, this bread is perfect for impressing at dinner parties, serving alongside soups, or simply enjoying as a snack. Ready in just a few simple steps, this stunning saffron focaccia combines artisanal quality with approachable technique for a truly standout homemade treat.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Warm water (about 38°C/100°F)
- 60 ml Olive oil
- 7 grams Active dry yeast
- 10 grams Salt
- 10 grams Granulated sugar
- 1 teaspoon Saffron threads
- 2 tablespoons Hot water (to bloom saffron)
- 2 sprigs Fresh rosemary (optional, for topping)
- 1 teaspoon Flaky sea salt (for topping)
Instructions
In a small bowl, bloom the saffron threads by adding 2 tablespoons of hot water. Let it sit for 5-10 minutes until the water turns a deep orange color.
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until the mixture becomes foamy, indicating that the yeast is activated.
Add the bloomed saffron (along with its liquid) and olive oil to the yeast mixture. Stir to combine.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for about 5 minutes.
Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free location for 1 hour, or until doubled in size.
Preheat your oven to 200°C (400°F). Lightly oil a 9x13-inch baking pan or line it with parchment paper.
Once the dough has risen, punch it down to release the air and transfer it to the prepared pan. Gently stretch the dough to fill the pan. Use your fingertips to press dimples into the surface of the dough.
Optional: If using rosemary, strip the leaves from the sprigs and press them gently into the dough. Sprinkle the top with flaky sea salt.
Drizzle a little olive oil over the top and bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and has a crispy crust.
Remove from the oven and let cool slightly before slicing and serving. Serve warm or at room temperature for best flavor.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 71 mg | 2% | |
*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.
