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Homemade Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Homemade Focaccia Bread recipe guides you through creating a soft, fluffy, and aromatic Italian flatbread, perfect as a side dish or for sandwiches. Using simple ingredients like active dry yeast, olive oil, and fresh rosemary, this easy-to-make focaccia offers a golden crust and tender crumb with an irresistible olive oil drizzle and a sprinkle of coarse sea salt.

Ingredients

Dough

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 cups warm water (110°F/45°C)
  • 1 tbsp sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1/4 cup olive oil (plus extra for drizzling)

Seasoning (Optional)

  • 1 tbsp fresh rosemary
  • 1 tsp garlic powder
  • Coarse sea salt (for topping)

Instructions

  1. Activate Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
  2. Prepare Dough: In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup olive oil. Mix until the dough starts to come together.
  3. Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to make it too dry.
  4. First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
  5. Shape Dough: After rising, punch down the dough gently to release air bubbles. Transfer it to an oiled baking sheet or pan, stretching and pressing it out into a 9×13-inch rectangle or desired shape.
  6. Add Toppings and Second Rise: Use your fingers to dimple the surface of the dough evenly. Drizzle generously with olive oil, sprinkle with fresh rosemary, garlic powder, and coarse sea salt if desired. Cover again and let it rise for an additional 20-30 minutes.
  7. Bake Focaccia: Preheat the oven to 425°F (220°C). Bake the focaccia on the middle rack for 20-25 minutes or until the bread is golden brown on top and cooked through.
  8. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. Cut into squares and serve warm or at room temperature. Enjoy as a side or for sandwiches.

Notes

  • The warm water temperature is crucial to activating the yeast properly — it should feel warm to the touch but not hot enough to kill the yeast.
  • You can customize the toppings with olives, cherry tomatoes, or caramelized onions for varied flavors.
  • Focaccia is best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • For a crispier crust, bake the focaccia on a preheated baking stone or steel.

Find it online: https://slsrecipes.com/homemade-focaccia-bread-recipe/