Focaccia Bread
Soft, airy Italian flatbread with a crispy golden crust, infused with olive oil and aromatic rosemary—perfect as a side or snack.
Ingredients
- 3½ cups all-purpose flour (about 440 g)
- 1½ cups warm water (360 ml)
- ¼ cup extra virgin olive oil (60 ml)
- 2 tsp dry yeast
- 1¼ tsp salt
- 1 tsp dried rosemary
- extra olive oil for topping
- fresh rosemary and flaky salt for topping
Instructions
Activate yeast:
- In a large bowl, mix warm water and yeast.
- Let it rest for 5–10 minutes until slightly foamy.
Make the dough:
- Add flour, salt, dried rosemary, and olive oil.
- Mix until a sticky dough forms.
Knead:
- Knead for 8–10 minutes until smooth and soft.
- If sticky, lightly oil your hands instead of adding extra flour.
First rise:
- Cover and let the dough rise in a warm place for 1–1½ hours until doubled in size.
Shape the dough:
- Grease a baking tray with olive oil.
- Transfer the dough and gently spread it using your fingers.
- Cover and rest for another 30 minutes.
Prepare for baking:
- Preheat oven to 200°C.
- Press deep dimples into the dough using your fingers.
- Drizzle generously with olive oil and sprinkle with fresh rosemary and flaky salt.
Bake:
- Bake for 20–25 minutes until golden brown on top.
Serve:
- Let it cool slightly, slice, and serve warm.
Notes
Pro Tips:
✔ Use good quality olive oil for authentic flavor.
✔ Don’t skip dimpling—this gives focaccia its signature texture.
✔ Add toppings like olives, cherry tomatoes, or garlic for variation.
✔ Best enjoyed fresh but can be reheated lightly.
✔ Don’t skip dimpling—this gives focaccia its signature texture.
✔ Add toppings like olives, cherry tomatoes, or garlic for variation.
✔ Best enjoyed fresh but can be reheated lightly.