Homemade Focaccia: Easy Italian Bread Recipe
This easy, homemade focaccia recipe is a must-try, and the perfect recipe to accompany a picnic spread with olives, cheese, fresh fruit (try cantaloupe and prosciutto!), and charcuterie.
- Prep Time: 10 minutes active, 3 1/2 hours inactive
- Cook Time: 15
- Total Time: About 4 hours (3 1/2 inactive)
- Yield: 1 loaf 1x
Ingredients
Units Scale
- 3 cups flour
- 1 1/2 tsp instant or rapid rise yeast
- 1 tsp white sugar
- 2 tsp salt
- 1 Tbsp extra virgin olive oil (EVOO)
- 1 1/2 cups lukewarm water
- Rosemary, to garnish
- Coarse salt, such as Burlap & Barrel’s Pearl Salt
Instructions
- In a large bowl, combine 3 cups of flour and 1 1⁄2 tsp of instant or rapid rise yeast. Mix well. Add 2 tsp of salt and 1 tsp of white sugar to the flour mixture and stir to combine.
- Add 1 Tbsp of EVOO and 1 1⁄2 cups of lukewarm water. Mix vigorously with a fork for 1-2 minutes until the dough is wet and sticky.
- Grease the inside of a clean bowl with olive oil. Using your hands, loosely form the dough into a bowl and transfer to the bowl. Cover the bowl with a damp, clean tea towel, then let the dough rest for 2.5-3 hours in a warm place like a sunny window, near a stovetop that’s on, or near a radiator, until it has doubled in size.
- Preheat your oven to 500°F (260°C). Line a baking tray with parchment paper and coat it generously with oil.
- Lightly stretch the dough on the parchment paper with your hands to cover most or all of the tray. Use your fingertips to gently prod the surface of the dough to spread it; be gentle and avoid tearing or ripping the dough. Then, let it rest for another 30-45 minutes in a warm place. You should see subtle, large bubbles forming in the dough, and the dough to rise slightly.
- Using your fingers, create indentations all over the dough by pressing down firmly. Drizzle EVOO generously over the dough – don’t skimp! It gives the focaccia its crispy texture. Sprinkle with rosemary and coarse salt.
- Place the tray in the middle rack of the oven and bake for 15 minutes. Check the focaccia, and if needed, bake for a few more minutes until it’s golden brown. Remove the focaccia from the oven and cover it with a kitchen towel for 20 minutes before serving.
- Serve warm or cold. Store leftovers in a brown paper bag or ziplock bag.
Notes
Use fresh yeast: Check the expiration date and ensure your yeast is fresh for the best rise.
Additions: Experiment with your own flavors! You can add olives to the dough, Za’atar seasoning, or other herbs and spices.
