Easy Homemade Focaccia Bread Recipe
Soft, fluffy, and drizzled with olive oil this Italian classic is perfect for sandwiches, dipping, or serving alongside soup.
Ingredients
- 4 cups all-purpose flour
- 2 tsp salt
- 1 packet 2 ¼ tsp active dry yeast
- 1 ½ cups warm water 110°F / 43°C
- 1 tsp sugar
- 1/4 cup extra-virgin olive oil plus more for drizzling
- Fresh rosemary sprigs optional
- Coarse sea salt for topping
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
- Preheat oven to 425°F (220°C). Lightly oil a baking sheet or pan.
- Punch down the dough and press it into the prepared pan, stretching to fit.
- Use your fingertips to make dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt.
- Bake for 20–25 minutes or until golden brown. Cool slightly before slicing.
Video
Notes
- For extra flavor, top with thinly sliced onions, cherry tomatoes, or olives before baking.
- Serve warm with olive oil and balsamic vinegar for dipping.
- Focaccia can be stored in an airtight container for up to 2 days.