Description
Homemade focaccia bread is a delightful Italian treat, characterized by its golden crust and airy, soft interior. Infused with fragrant rosemary and drizzled with rich olive oil, this easy-to-make recipe fills your kitchen with an irresistible aroma. Perfect for family gatherings or as a tasty snack, focaccia invites creativity with various customizable toppings. Whether enjoyed on its own, paired with dips, or used as a sandwich base, this bread will impress everyone at your table.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1¾ cups warm water (110°F/43°C)
- ¼ cup extra virgin olive oil (divided)
- 2 tsp sea salt
- 2 tbsp fresh rosemary (or herbs of choice)
Instructions
- 1. Activate the yeast: In a small bowl, combine warm water and yeast; let sit for 5 minutes until frothy.
- 2. Mix the dough: In a large bowl, mix flour and salt. Add the yeast mixture and half of the olive oil; stir until shaggy.
- 3. Knead the dough: Transfer to a floured surface and knead for about 5 minutes until smooth.
- 4. First rise: Place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
- 5. Shape it: Punch down the dough and transfer to an oiled baking sheet; stretch into shape (rectangle or circle).
- 6. Second rise & toppings: Cover again for 30 minutes while preheating oven to 425°F (220°C). Dimple the surface, drizzle with remaining olive oil, and sprinkle rosemary.
- 7. Bake & enjoy: Bake for about 25 minutes until golden brown. Cool slightly before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize your focaccia by adding toppings like olives or cherry tomatoes before baking. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.