Description
Homemade Focaccia Bread is a fluffy, golden Italian flatbread known for its crispy exterior, soft interior, and signature dimpled top. Infused with olive oil and sea salt, it’s perfect on its own, as a sandwich base, or served alongside soups and salads. This easy recipe delivers bakery-quality results with simple pantry staples.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ teaspoons salt
- 1 teaspoon sugar
Wet Ingredients
- 1 ½ cups warm water (110°F/43°C)
- ¼ cup olive oil (plus more for drizzling and greasing)
Toppings (Optional)
- Flaky sea salt (for topping)
- 1 tablespoon chopped fresh rosemary or other herbs
Instructions
- Activate the Yeast: In a large bowl, whisk together warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Make the Dough: Stir in flour, salt, and olive oil until a shaggy dough forms. Knead by hand or with a mixer for about 5–7 minutes until the dough is smooth and elastic.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a damp towel, then let it rise in a warm place for 1 to 1½ hours or until it doubles in size.
- Prepare the Pan and Shape Dough: Grease a 9×13-inch baking pan with olive oil. Punch down the risen dough and press it into the pan, stretching it to the edges. Cover and let rise again for 30–45 minutes.
- Preheat Oven: Preheat your oven to 425°F (218°C) while the dough completes its second rise.
- Add Toppings & Create Dimples: Once risen, drizzle the dough generously with olive oil. Use your fingers to press deep dimples all over the surface, then sprinkle flaky sea salt and rosemary or other preferred herbs evenly on top.
- Bake the Focaccia: Bake in the preheated oven for 20–25 minutes or until golden brown and crispy on top.
- Cool and Serve: Let the focaccia cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
- For extra flavor, top with halved cherry tomatoes, olives, caramelized onions, or roasted garlic before baking.
- Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Focaccia can also be frozen for longer storage; thaw and reheat before serving.
