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Focaccia Bread

Linda M. Harris
Focaccia bread is a classic Italian flatbread known for its crispy, golden crust and soft, airy interior.
Made with simple pantry staples, this homemade focaccia is easy to prepare and perfect for dipping, sandwiches, or as a side dish.
With its signature dimples that soak up rich olive oil and seasonings, this flavorful bread is both versatile and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, bread, Side Dish
Cuisine Italian
Servings 10 Servings
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon or silicone spatula
  • 1 measuring cup
  • 1 Set of Measuring Spoons
  • 1 baking sheet (9x13-inch)
  • 1 pastry brush (optional, for oiling)
  • 1 Wire cooling rack

Ingredients
  

Dough:

  • 3 ½ cups 440g all-purpose flour or bread flour
  • 2 teaspoons salt
  • 1 packet 2 ¼ teaspoons instant or active dry yeast
  • 1 ⅓ cups 320ml warm water (about 110°F/45°C)
  • ¼ cup 60ml extra virgin olive oil

Toppings:

  • 2 tablespoons olive oil for drizzling
  • 1 teaspoon flaky sea salt
  • 1 tablespoon fresh rosemary leaves or dried rosemary

Instructions
 

Step 1: Activate the Yeast

  • In a large mixing bowl, combine warm water and yeast.
  • Let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.

Step 2: Mix the Dough

  • Add flour, salt, and olive oil to the yeast mixture.
  • Stir with a wooden spoon or spatula until a sticky dough forms.

Step 3: First Rise

  • Cover the bowl with a clean kitchen towel or plastic wrap.
  • Let the dough rise at room temperature for 1 to 2 hours, or until it doubles in size.
  • For enhanced flavor, refrigerate overnight and allow a slow fermentation.

Step 4: Prepare the Baking Sheet

  • Drizzle olive oil onto a 9x13-inch baking sheet, ensuring the surface is well coated.
  • Transfer the risen dough onto the oiled sheet.

Step 5: Shape and Dimple the Dough

  • Gently stretch the dough to fit the pan, being careful not to deflate it too much.
  • Use your fingers to press deep dimples across the surface.

Step 6: Second Rise

  • Cover and let the dough rest for 30 to 45 minutes to allow additional rising.
  • Meanwhile, preheat the oven to 425°F (220°C).

Step 7: Add Toppings and Bake

  • Drizzle olive oil over the dough and sprinkle with sea salt and rosemary.
  • Bake for 20 to 25 minutes until golden brown and crispy on the edges.

Step 8: Cool and Serve

  • Transfer the focaccia to a wire rack and let it cool slightly before slicing.
  • Enjoy warm with olive oil, balsamic vinegar, or as a side dish.

Notes

  • For extra crispy focaccia: Bake on the lowest oven rack or preheat a pizza stone before placing the baking sheet on top.
  • For a fluffier texture: Allow the dough to rise for a longer time, especially during the first proof.
  • Storage: Store at room temperature in an airtight container for up to 2 days. Reheat in the oven for best results.
  • Freezing: Wrap cooled focaccia in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in a 350°F (175°C) oven for 10-15 minutes.
  • Flavor variations: Try adding sun-dried tomatoes, olives, or caramelized onions for unique flavor twists.
Keyword Focaccia Bread