Description
Focaccia bread is a delightful Italian classic that fills your kitchen with an irresistible aroma and offers a perfect balance of crispy crust and fluffy interior. Ideal for any occasion, this homemade focaccia can be enjoyed as a side dish, sandwich base, or simply dipped in olive oil. With fresh herbs and a touch of sea salt, each bite bursts with flavor, making it a beloved staple for family gatherings or cozy nights at home.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 ½ cups warm water (100°F to 110°F)
- 2 tsp active dry yeast
- ¼ cup extra virgin olive oil + extra for drizzling
- 2 tsp sea salt
- 2 tbsp fresh rosemary or thyme (or a mix)
- Coarse sea salt (for topping)
Instructions
- 1. Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let sit until frothy (5-10 minutes).
- 2. Mix the Dough: In a large bowl, whisk together flour and sea salt. Create a well in the center, then add the yeast mixture and olive oil. Stir until shaggy dough forms.
- 3. Knead the Dough: Transfer to a floured surface, knead for 8-10 minutes until smooth and elastic.
- 4. First Rise: Place dough in an oiled bowl, cover, and let rise in a warm area until doubled (1-1.5 hours).
- 5. Punch Down: Once risen, punch down the dough gently and transfer to an oiled baking pan, stretching to fill corners.
- 6. Add Toppings & Second Rise: Drizzle with olive oil, create dimples with fingers, sprinkle herbs and coarse sea salt. Let rise again for 30 minutes.
- 7. Bake: Preheat oven to 425°F (220°C). Bake for 20-25 minutes until golden brown. Cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Use high-quality olive oil for enhanced flavor. Feel free to experiment with toppings like olives or sun-dried tomatoes. For longer storage, keep leftover focaccia in an airtight container at room temperature.