Perfectly Rustic Focaccia Bread Recipe
With its golden, crisp crust and tender, airy interior, focaccia bread is topped with fragrant rosemary, making it a delightful herby addition to any meal or a stand-alone snack. Enjoy the comforting embrace of this homemade Italian classic.
Equipment
- Mixing bowl
- Baking sheet or pan (preferably around 12x18 inches)
- Parchment paper
- Plastic wrap or a clean kitchen towel
- Kitchen scale (optional)
Ingredients
For the Dough
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet active dry yeast (2¼ teaspoons)
- 1 ¾ cups warm water (about 110°F)
- ¼ cup olive oil plus more for drizzling
For the Topping
- Fresh rosemary sprigs
- Coarse sea salt
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine warm water and yeast, stirring gently. Let it sit for about 5 minutes until foamy. Add flour, salt, and olive oil, then mix until a shaggy dough forms.
- Tip: Don’t over-knead the dough; it should remain soft and slightly sticky.
Step 2: Rise
- Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Tip: For a quick rise, preheat your oven for a minute, turn it off, and place the dough inside.
Step 3: Shape and Second Rise
- Lightly oil your baking sheet. Pour the dough onto the sheet and gently stretch it to fit, leaving it thick. Dimpling the surface with your fingers.
- Cover again and let it rise for another 20–30 minutes.
Step 4: Preheat and Prepare
- Preheat your oven to 425°F (220°C). Just before baking, use your fingers to create deeper dimples in the dough. Drizzle with olive oil, sprinkle with sea salt, and arrange rosemary sprigs artfully on top.
Step 5: Bake
- Place the pan in the oven and bake for about 20–25 minutes until golden brown.
- Tip: For a crispy base, place a baking stone or an inverted baking sheet in the oven while it heats.
Notes
Pro Tips: Use high-quality olive oil for deeper flavor. Experiment by adding minced garlic or other herbs to the oil. Allow the focaccia to cool slightly before slicing for better structure. Store leftover dough in the fridge for quick bread the next day.