Easy Homemade Focaccia Bread Recipe
This Easy Homemade Focaccia Bread recipe yields a soft, flavorful Italian flatbread with a golden crust, infused with olive oil and fresh rosemary. Perfect as a side dish, sandwich base, or snack, this focaccia features a tender crumb with signature dimples that hold pockets of rich olive oil and sea salt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 9x13-inch focaccia bread (8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dry Ingredients
- 4 cups (500g) all-purpose flour
- 2 teaspoons salt (Maldon Sea Salt Flakes recommended)
- 2 1/4 teaspoons (1 packet) active dry yeast
Wet Ingredients
- 1 3/4 cups (415ml) warm water
- 1 tablespoon honey
- 1/4 cup (60ml) olive oil, plus more for drizzling (California Extra Virgin Olive Oil recommended)
Toppings & Garnish
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary (or dried rosemary)
- Optional: cherry tomatoes, garlic cloves, black olives, or caramelized onion
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit undisturbed for 5–10 minutes until the mixture becomes foamy, signaling that the yeast is active and ready.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center, then pour in the activated yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5–6 minutes to develop the gluten properly.
- First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough inside, cover it with a clean kitchen towel, and leave it in a warm, draft-free spot to rise for 1 to 1.5 hours or until doubled in size.
- Prepare the Baking Pan: Drizzle olive oil generously over a 9×13-inch baking dish or sheet pan. Transfer the risen dough into the pan, gently stretching and pressing it to fit the shape of the pan. Let it rest for an additional 30 minutes to allow the dough to puff slightly.
- Create the Signature Dimples: Preheat your oven to 425°F (220°C). Using your fingers, press deep dimples all over the surface of the dough. These dimples trap olive oil and provide focaccia’s distinctive texture and flavor.
- Add Toppings and Oil: Drizzle 2 tablespoons olive oil over the dough. Sprinkle flaky sea salt and fresh rosemary evenly across the top. Optionally, add cherry tomatoes, garlic cloves, black olives, or caramelized onions as desired.
- Bake: Place the pan in the preheated oven and bake for 20–25 minutes until the focaccia is golden brown and cooked through with a crisp crust.
- Cool and Serve: Remove from oven and let cool slightly on a wire rack. Slice and serve warm or at room temperature.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast; ideal temperature is around 105°F to 110°F (40°C to 43°C).
- For more flavor, try infusing the olive oil with crushed garlic before drizzling over the dough.
- Focaccia dough is versatile: feel free to customize toppings like olives, sun-dried tomatoes, caramelized onions, or different herbs.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat leftover focaccia in a hot oven or toaster oven to restore crispiness.
Keywords: focaccia, homemade bread, Italian bread, rosemary, olive oil bread, easy bread recipe, flatbread
