Description
This authentic Italian focaccia bread recipe delivers bakery-quality results with minimal effort. Crispy on the outside, tender on the inside, and bursting with olive oil and rosemary flavor — you’ll master this Italian classic in just 3 hours.
Ingredients
Scale
- 4 cups (500g) bread flour or all-purpose flour
- 2¼ teaspoons (7g) active dry or instant yeast
- 2 teaspoons (10g) salt
- 1¾ cups (415ml) warm water (105–110°F)
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, mix flour, yeast, and salt. Create a well and add warm water and olive oil. Mix until a sticky dough forms.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise for 1–2 hours until doubled in size.
- Transfer dough to a well-oiled baking pan. Stretch gently to fit the pan.
- Use oiled fingertips to dimple the surface deeply.
- Cover and let rise again for 30 minutes until puffy.
- Preheat oven to 425°F (220°C). Drizzle generously with olive oil, sprinkle with rosemary and coarse salt.
- Bake 20–25 minutes until golden brown and hollow-sounding when tapped.
Notes
For best results, don’t rush the rise times — proper fermentation develops flavor and texture. Store cooled focaccia in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 185
- Sugar: 0g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: focaccia bread, italian bread, olive oil bread, homemade focaccia, rosemary focaccia