Name: Easy Focaccia Bread Recipe
Prep time: 15 min
Cook time: PT-489573H7M30S
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 4 cups (500g) bread flour or all-purpose flour; 2 1/4 teaspoons (7g) active dry yeast or instant yeast; 2 teaspoons (10g) salt; 1 3/4 cups (415ml) warm water; 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling and greasing; 2 tablespoons fresh rosemary leaves; Coarse sea salt for sprinkling

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Introduction

Focaccia is a simple Italian flatbread known for its airy texture and deliciously crispy crust. This easy focaccia recipe uses basic ingredients to create a versatile bread perfect for sandwiches, dipping, or enjoying on its own.

A square focaccia bread cut into nine equal pieces with a golden, crispy top layer showing bubbly and slightly browned patches. The surface is sprinkled with coarse salt and small green rosemary leaves spread unevenly across the top. The texture of the bread looks soft and airy underneath the crispy top, with small dimples visible on the surface. The focaccia rests on a wooden board set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500g) bread flour or all-purpose flour
2 1/4 teaspoons (7g) active dry yeast or instant yeast
2 teaspoons (10g) salt
1 3/4 cups (415ml) warm water
1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
2 tablespoons fresh rosemary leaves
Coarse sea salt for sprinkling

Instructions

Step 1: In a large bowl, combine the flour, salt, and yeast. Add the warm water and olive oil, then mix until a shaggy dough forms.
Step 2: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Step 3: Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, until doubled in size.
Step 4: Grease a baking sheet with olive oil. Gently stretch the risen dough to fit the pan.
Step 5: Use your fingertips to create dimples all over the surface of the dough.
Step 6: Cover the dough again and let it rise for about 30 minutes.
Step 7: Preheat your oven to 425°F (220°C). Drizzle olive oil over the dough, then sprinkle with coarse sea salt and fresh rosemary leaves.
Step 8: Bake the focaccia for 20-25 minutes until it turns golden brown and crisp on top.

Tips & Variations

For extra flavor, add thinly sliced garlic or cherry tomatoes on top before baking.
Substitute rosemary with thyme or oregano for a different herb twist.
Use a stand mixer with a dough hook to knead the dough if preferred.
To get a crispier crust, bake the focaccia on a preheated baking stone or steel.

Storage

Store focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days. To reheat, warm slices in a preheated oven at 350°F (175°C) for 5-10 minutes to restore crispness. You can also freeze focaccia wrapped tightly in plastic wrap and foil for up to 1 month; thaw before reheating.

How to Serve

The image shows two thick slices of golden focaccia bread stacked on each other against a white marbled background. The bread has a shiny, slightly crispy crust sprinkled with coarse salt and some small seeds, while the inside is soft and fluffy with large air pockets visible throughout. A sprig of fresh green rosemary rests on the top slice, adding a touch of color to the warm, toasted brown tones of the bread's surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well in this recipe, though bread flour will give a chewier texture due to its higher protein content.

Do I need to use fresh rosemary?

Fresh rosemary provides the best aroma and flavor, but dried rosemary can be used in a pinch—use about one-third of the quantity stated for fresh herbs.