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.
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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.
Servings: 12 slices