Name: Homemade Focaccia Recipe
Prep time: 20 min
Cook time: 25 min
Total time: PT-492287H46M3S
Cuisine: Italian
Ingredients: 1¾ cups lukewarm water; 2 teaspoons instant dry yeast; 2 teaspoons sugar; 4 cups all-purpose flour or bread flour; 3 teaspoons salt; 2 tablespoons extra virgin olive oil; 2 tablespoons extra virgin olive oil (to grease the pan); 2 tablespoons extra virgin olive oil; 3 tablespoons water; ½ teaspoon salt; Flaky salt (optional); 3 pinches rosemary (optional, fresh or dried)

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Introduction

Focaccia is a wonderfully soft and flavorful Italian flatbread, perfect as a snack, side, or sandwich base. This recipe guides you through an easy method to create tender, golden focaccia with crisp edges and a fragrant rosemary topping.

The image shows two thick square slices of focaccia bread stacked on a white marbled surface, with the top slice slightly tilted to reveal its airy, light texture full of small holes. The bread has a golden brown crust with a shiny, slightly oily surface that catches the light, topped with scattered sprigs of rosemary. The bottom slice lies flat, showing a soft and fluffy interior with a thin, crisp crust. Fresh rosemary sprigs are placed beside the bread, adding a green accent to the warm, golden tones of the focaccia. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups lukewarm water
2 teaspoons instant dry yeast
2 teaspoons sugar
4 cups all-purpose flour or bread flour
3 teaspoons salt
2 tablespoons extra virgin olive oil + 2 tablespoons to grease the baking pan
3 tablespoons water
½ teaspoon salt + flaky salt (optional)
3 pinches rosemary (optional, fresh or dried)

Instructions

Step 1: Bloom the yeast by whisking lukewarm water, instant dry yeast, and sugar in a small bowl. Let sit for 30 seconds until the yeast fully dissolves. If not dissolved, start over with fresh yeast.
Step 2: In a large mixing bowl, stir together flour and salt. Pour in the yeast-water mixture and stir with a wooden spoon until a wet, sticky dough forms (about 1 minute). Add 2 tablespoons olive oil and stir for another minute to incorporate.
Step 3: Choose your proofing method: For quick proofing, cover the bowl and let the dough rise in a warm oven for 1.5 to 2 hours until doubled. For slow proofing, cover and refrigerate dough for 8 to 24 hours, then let sit at room temperature for 2-3 hours before proceeding.
Step 4: After proofing, fold the dough over itself 20-40 times with a spoon until it tightens, taking about 30-60 seconds.
Step 5: Grease a 9×13-inch baking pan with 2-3 tablespoons olive oil. Drop the dough into the pan and spread it using the back of two spoons. Cover and proof for 45 minutes in a warm spot.
Step 6: Preheat oven to 450°F (230°C). Mix olive oil, 3 tablespoons water, and ½ teaspoon salt in a small bowl. Dip fingers in the mixture and press dimples across the dough. Pour remaining mixture over focaccia and optionally sprinkle with rosemary and flaky salt.
Step 7: Bake on a medium-low rack for 20-25 minutes until golden brown and crisp. Let cool for at least 5 minutes before slicing and serving.

Tips & Variations

Grease the pan well with olive oil or use parchment paper to prevent sticking and ensure easy removal.
Try different pan sizes for varying focaccia thickness and texture: a 9×13-inch pan for medium thickness or a 13×18-inch sheet for thinner, crispier results.
Substitute bread flour or pizza flour for a chewier texture; mix half whole wheat flour for added depth of flavor.
Use fresh yeast instead of dry yeast by tripling the amount. Recommended dry yeast brands include Caputo Dry Yeast, Red Star SAF Instant, and Dr. Oetker Instant.
Customize toppings with olives, cherry tomatoes, or herbs for more flavor variations.

Storage

Store focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped well for up to 3 months. Reheat in a warm oven at 350°F (175°C) for 5–10 minutes to restore crispness.

How to Serve

Two thick slices of focaccia bread are stacked loosely on a white marbled surface. The top slice shows a golden-brown crust with small crispy bumps, sprinkled with green rosemary leaves and coarse salt. The inside of the bread beneath the crust is pale yellow, fluffy, and full of air pockets, giving it a soft, spongy look. A fresh rosemary sprig rests on top as garnish. The scene has a warm, close-up focus emphasizing the texture and color contrast of the bread photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in warm water with sugar first and allow it to proof for 5-10 minutes until foamy before mixing with flour.

What if my dough doesn’t rise properly?

Make sure your water is lukewarm (not hot) and your yeast is fresh. If yeast doesn’t dissolve or foam, start over with new yeast and verify that the environment is warm enough for proofing.