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–+ servings
Sliced focaccia on a cutting board.
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5 from 1 vote

Italian Focaccia Recipe

Made from scratch with easy dough, this rustic bread is filled with fresh herbal flavors and made from ingredients you probably already have in your pantry.
Prep Time1 day 2 hours
Cook Time35 minutes
Total Time1 day 2 hours 35 minutes
Course: Appetizer
Cuisine: American, Italian
Diet: Vegetarian
Servings: 12
Author: Rena

Ingredients

  • 2 ¼ teaspoon quick rise yeast 1 packet
  • 1 ½ teaspoon fine kosher salt
  • 1 tablespoon sugar
  • 1 ½ cups lukewarm water
  • 4 cups all-purpose flour
  • ¼ cup extra virgin olive oil

Topping

  • 1 tablespoon flaky salt
  • 1-2 tablespoons chopped rosemary fresh
  • 2-3 garlic cloves minced
  • 2 tablespoons olive oil

Instructions

  • In a small jug, stir the 2 ¼ teaspoon quick rise yeast, 1 ½ teaspoon fine kosher salt, 1 tablespoon sugar, and 1/2 cup of the 1 ½ cups lukewarm water. Allow it to sit for 5 minutes until you see froth on top. If the mixture is not frothy, discard it and start again with yeast from a different sachet.
    a container of activated yeast liquid mixture over a bowl of flour
  • In a large bowl, add the 4 cups all-purpose flour. Make a hole in the middle and pour the remaining lukewarm water and the yeast mixture.
    pouring activated yeast, sugar, salt, and water over a bowl of flour
  • Using a spatula, mix until it all sticks into a dough.
  • Drizzle with 2 tablespoons of the ¼ cup extra virgin olive oil and bring the dough together into a smooth and elastic ball. Make sure you grease the walls of the bowl too.
  • Cover your bowl with the dough with cling film and refrigerate for 24 hours.
    top view of focaccia dough ball in bowl with plastic wrap
  • Once you're ready to bake the focaccia, take it out of the fridge. It should be nicely puffed, about double its initial size. 
  • Generously oil a rectangle baking dish with the remaining 2 tablespoons of oil.
  • With your oily hands, take the dough from one side and fold it through the middle. Turn the bowl and fold again. Repeat this process 6-8 more times.
  • Transfer the dough in a warm pan/baking dish. Cover with cling film and allow it to sit in a warm place for 1-2 hours, until it puffs and spreads through the entire dish.
  • Preheat the oven to 425F.
  • In a small bowl, combine all the topping ingredients (1 tablespoon flaky salt, 1-2 tablespoons chopped rosemary, 2-3 garlic cloves, and 2 tablespoons olive oil). Remove the cling film from the dish and drizzle with the topping mixture.
  • Using the fingers from both hands, gently press into the dough to create dimples.
    making dimples in focaccia bread dough recipe with olive oil and fresh rosemary
  • Bake for 25-35 minutes, or until golden.
  • Allow the focaccia to cool in the pan before slicing.
    freshly baked focaccia bread out of the oven

Notes

    • Allow the baked bread to rest in the pan before slicing.
    • Mix in some freshly minced garlic and rosemary to the dough for extra savoriness.
    • Be sure to not over mix the batter, or else the dough may not rise.
    • Do not use water that is not too hot or cold.
    • Serve warm with butter or more olive oil.
    • Feel free to use fresh thyme with the rosemary.

Nutrition

Calories: 225kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 876mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 2mg