Description
A classic homemade focaccia recipe featuring a tender, flavorful Italian flatbread, rich with olive oil and fragrant rosemary. This easy-to-follow recipe guides you through blooming yeast, kneading, proofing, and baking to achieve a golden crust and soft interior perfect for snacking or serving alongside meals.
Ingredients
Scale
Dough
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 3 teaspoons salt
- 3 tablespoons olive oil (for dough mixing)
Topping & Finishing
- 1 tablespoon extra virgin olive oil (for greasing pan)
- 3 tablespoons water
- ½ teaspoon salt (optional flaky salt for sprinkling)
- 3 pinches rosemary (optional)
Instructions
- Bloom the yeast: In a bowl, mix 1¾ cups lukewarm water with 2 teaspoons instant dry yeast and 2 teaspoons sugar. Let this sit for about 30 seconds to activate the yeast until slightly foamy.
- Mix dry ingredients: In a large bowl, combine 4 cups all-purpose flour and 3 teaspoons salt, creating an even base for the dough.
- Combine dough ingredients: Pour the yeast mixture into the flour and salt mixture, stirring continuously until a sticky dough forms.
- Incorporate olive oil: Add 3 tablespoons of extra virgin olive oil to the dough and mix thoroughly until fully incorporated and the dough feels soft and elastic.
- Proof the dough: Cover the bowl with a damp cloth or plastic wrap. Choose your preferred proofing method: either let the dough rise in a warm place for 1.5-2 hours (quick proof) or refrigerate for 8-24 hours for slow proofing to develop flavor.
- Fold and tighten dough: After proofing, fold the dough multiple times to tighten its structure, preparing it for shaping.
- Prepare pan and second rise: Grease a baking pan generously with olive oil (about 1 tablespoon). Spread the dough evenly into the pan and allow it to rise again for approximately 45 minutes until puffy.
- Create dimples and add toppings: Use your fingers to dimple the dough all over, then drizzle a mixture of 3 tablespoons water and remaining olive oil over the surface. Optionally sprinkle rosemary and flaky salt on top for added flavor and texture.
- Bake the focaccia: Preheat your oven to 450°F (230°C). Bake the dough for 20-25 minutes until the crust turns golden brown and the bread sounds hollow when tapped.
- Cool and serve: Remove focaccia from the oven and let it cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
- For a more savory focaccia, add sliced olives, cherry tomatoes, or caramelized onions before baking.
- Slow proofing in the fridge improves flavor complexity but requires planning ahead.
- Ensure water is lukewarm to activate yeast effectively; too hot or cold water can kill or inhibit yeast.
- Using flaky salt provides a delightful crunch and burst of salty flavor on top.
- You can substitute fresh rosemary with dried if fresh is unavailable, but use sparingly.
