Traditional Focaccia Bread
Traditional Focaccia Bread
Soft, airy, and golden-brown, this traditional Italian focaccia is flavored with olive oil, sea salt, and herbs. Perfect as a side for soups, salads, or pasta, or enjoyed on its own as a snack or sandwich bread.
Ingredients
-
4 cups all-purpose flour
-
1 packet (2 1/4 tsp) active dry yeast
-
1 1/2 tsp salt
-
1 1/2 cups warm water (110°F / 43°C)
-
1/4 cup olive oil (plus more for drizzling)
-
1 tsp sugar
-
1–2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
-
Coarse sea salt, for sprinkling
Instructions
-
Activate Yeast:
In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy. -
Make the Dough:
In a large mixing bowl, combine flour and salt. Add yeast mixture and 1/4 cup olive oil. Mix until a sticky dough forms. -
Knead the Dough:
Transfer dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. -
First Rise:
Place dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1–2 hours, until doubled in size. -
Prepare the Pan:
Generously oil a 9×13-inch or similar baking pan. Transfer the risen dough to the pan and gently press it to fit. -
Second Rise and Dimple:
Cover and let the dough rise for another 20–30 minutes. Press fingertips into the dough to create dimples all over the surface. -
Add Toppings:
Drizzle with olive oil, sprinkle with coarse sea salt, and add rosemary evenly over the top. -
Bake:
Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden brown. -
Cool and Serve:
Let cool slightly before slicing. Serve warm or at room temperature.
Equipment
-
Large mixing bowl
-
Small bowl
-
Measuring cups and spoons
-
Stand mixer with dough hook (optional)
-
Baking pan (9×13-inch or similar)
-
Clean kitchen towel or plastic wrap
-
Oven
-
Knife or pizza cutter for slicing
Timing
-
Prep Time: 15 minutes
-
First Rise: 1–2 hours
-
Second Rise: 20–30 minutes
-
Bake Time: 20–25 minutes
-
Total Time: 2–3 hours
Serving Size
Makes 12 slices
Traditional Focaccia Bread
Equipment
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Stand mixer with dough hook (optional)
- Baking pan (9x13-inch or similar)
- Clean kitchen towel or plastic wrap
- Oven
- Knife or pizza cutter for slicing
Ingredients
- 4 cups all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1 1/2 tsp salt
- 1 1/2 cups warm water 110°F / 43°C
- 1/4 cup olive oil plus more for drizzling
- 1 tsp sugar
- 1 –2 tsp fresh rosemary chopped (or 1 tsp dried rosemary)
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast:
- In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
- Make the Dough:
- In a large mixing bowl, combine flour and salt. Add yeast mixture and 1/4 cup olive oil. Mix until a sticky dough forms.
- Knead the Dough:
- Transfer dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise:
- Place dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1–2 hours, until doubled in size.
- Prepare the Pan:
- Generously oil a 9x13-inch or similar baking pan. Transfer the risen dough to the pan and gently press it to fit.
- Second Rise and Dimple:
- Cover and let the dough rise for another 20–30 minutes. Press fingertips into the dough to create dimples all over the surface.
- Add Toppings:
- Drizzle with olive oil, sprinkle with coarse sea salt, and add rosemary evenly over the top.
- Bake:
- Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden brown.
- Cool and Serve:
- Let cool slightly before slicing. Serve warm or at room temperature.
Frequently Asked Questions (FAQs)
Can I use bread flour instead of all-purpose flour?
Yes. Bread flour can be used for a chewier texture and better structure, though all-purpose flour works perfectly well.
Can I make focaccia without yeast?
Traditional focaccia relies on yeast for its airy texture. You could use a quick-bread version with baking powder, but it won’t be as fluffy.
Can I add other toppings?
Yes. Try sliced olives, cherry tomatoes, caramelized onions, garlic, or various herbs.
Do I need to dimple the dough?
Yes. Pressing dimples helps hold olive oil and toppings and prevents large air pockets while baking.
Can I make focaccia ahead of time?
Yes. You can prepare the dough and let it rise, then refrigerate for up to 24 hours before baking.
Can I freeze focaccia dough?
Yes. Wrap the risen dough tightly and freeze for up to 2 months. Thaw in the refrigerator before baking.
Do I have to use olive oil?
Olive oil is traditional and gives great flavor, but other neutral oils can be used in a pinch.
How do I get a crispier crust?
Bake on the lower oven rack and drizzle a little extra olive oil on top before baking.
Can I make mini focaccia breads?
Yes. Divide dough into smaller portions for individual servings or dinner rolls. Adjust baking time to 15–20 minutes.
How can I make it more flavorful?
Add garlic, rosemary, thyme, or other herbs into the dough or drizzle additional olive oil and sprinkle coarse sea salt on top before baking.
How To Store Traditional Focaccia Bread
Room Temperature:
Store in an airtight container or wrapped tightly in plastic wrap for up to 2 days.
Refrigerator:
Wrap in plastic wrap or place in an airtight container for up to 4–5 days. Reheat in the oven for a few minutes before serving to restore crispiness.
Freezer:
Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature, then warm in the oven before serving.
Serving Tips:
Serve warm with olive oil, balsamic vinegar, or as a side for soups, salads, and pasta.
