Focaccia Bread Recipe
Focaccia is a pillowy Italian flatbread with a crispy, dimpled exterior and tender crumb within. This authentic recipe produces a golden-brown focaccia topped with rosemary, garlic, and coarse sea salt. Perfect as an appetizer, side dish, or base for sandwiches.
Ingredients
- 500g (3¾ cups) all-purpose flour
- 350ml (1⅖ cups) warm water
- 7g (2¼ teaspoons) instant yeast
- 10g (2 teaspoons) fine sea salt
- 60ml (¼ cup) extra virgin olive oil, divided
- 4 cloves garlic, minced
- 15g (½ ounce) fresh rosemary, chopped
- 8g (1½ teaspoons) coarse sea salt for topping
- 5ml (1 teaspoon) fleur de sel or finishing salt
Instructions
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Combine 500g flour, 350ml warm water, 7g instant yeast, and 10g fine sea salt in a large bowl. Mix with a wooden spoon until a shaggy dough forms with no dry flour visible.
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Cover the bowl with plastic wrap and let the dough rest at room temperature for 90 minutes until doubled in volume and bubbly.
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Pour 30ml olive oil into a 30 x 40cm (12 x 16 inch) rimmed baking sheet. Stretch and press the dough into the sheet, working from the center outward until it covers the surface evenly.
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Cover with plastic wrap and let proof for 45 minutes until the dough puffs and rises slightly above the pan edges.
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Preheat oven to 220°C (425°F). Using your fingertips, dimple the entire surface of the dough, creating characteristic deep impressions.
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In a small bowl, combine 30ml olive oil with minced garlic and chopped rosemary. Brush mixture evenly over the dimpled dough, then sprinkle coarse sea salt over the surface.
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Bake for 22-25 minutes until the top is deep golden brown and the edges are crispy. The focaccia should sound hollow when tapped on the bottom.
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Transfer the focaccia to a wire rack and brush lightly with additional olive oil while still warm. Sprinkle with fleur de sel if desired and let cool for 10 minutes before serving.
Substitutions
- Replace rosemary with fresh thyme or oregano for variation
- Substitute all-purpose flour with 250g bread flour and 250g all-purpose flour for a chewier texture
- Use half whole wheat flour and half white flour for earthier flavor and added fiber
- Omit garlic and add 100g pitted olives or sun-dried tomatoes mixed into the dough
Tips
- For a crisper crust, place a pan of hot water on the lower oven rack during baking to create steam
- Work the dough gently when dimpling—aggressive pressing can deflate the fermented bubbles
- Focaccia is best eaten the day it is made but keeps well wrapped for 2 days; refresh by warming in a 160°C oven for 5 minutes
- Ensure water temperature is between 38-42°C to activate yeast without killing it
Focaccia originated in Liguria in northwestern Italy and has been documented since the Roman Empire. It is traditionally served as an aperitivo before meals or eaten plain with coffee for breakfast throughout the Mediterranean region.
Frequently Asked Questions
How long does Focaccia Bread Recipe take to make?
Focaccia Bread Recipe takes about 145 minutes total — 120 minutes of prep and 25 minutes of cooking — and makes 8 servings.
What can I substitute in Focaccia Bread Recipe?
You can adapt it easily: Replace rosemary with fresh thyme or oregano for variation; Substitute all-purpose flour with 250g bread flour and 250g all-purpose flour for a chewier texture; Use half whole wheat flour and half white flour for earthier flavor and added fiber.
How should I store leftover Focaccia Bread Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Focaccia Bread Recipe?
Each serving of Focaccia Bread Recipe has about 9g of protein and 380 calories.
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