Focaccia
A fluffy and golden-brown Italian bread that's versatile and easy to make at home. Perfect for any occasion!
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 2 teaspoons sea salt
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 3/4 cups warm water (about 110°F/43°C)
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1 tablespoon fresh rosemary (or other herbs, optional)
- to taste coarse sea salt for sprinkling
Instructions
Preparation
- In a mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it’s nice and foamy. Add the olive oil and stir.
- Gradually add the flour and sea salt to the yeast mixture. Stir until a dough forms. It might be a bit sticky, and that’s okay!
- Lightly flour a clean surface and knead the dough for about 5 minutes until it becomes smooth.
- Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once risen, punch down the dough gently and transfer it to a greased baking sheet. Stretch and shape the dough to fit the pan, creating dimples with your fingers.
- Drizzle olive oil over the top and sprinkle on the coarse sea salt and herbs. Let it rise again for about 30 minutes.
- Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown.
- Allow the focaccia to cool slightly before slicing. Enjoy warm or at room temperature!
Notes
Variations include adding toppings such as cherry tomatoes, olives, or caramelized onions before baking. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.