Name: Easy Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 4 cups (500g) bread flour or all-purpose flour; 2 1/4 teaspoons (7g) active dry yeast or instant yeast; 2 teaspoons (10g) salt; 1 3/4 cups (415ml) warm water; 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling and greasing; 2 tablespoons fresh rosemary leaves; Coarse sea salt (for sprinkling)

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Introduction

Focaccia is a classic Italian flatbread known for its crisp crust and soft, airy interior. This easy focaccia bread recipe is perfect for beginners and can be enjoyed on its own or as a base for your favorite toppings.

A square focaccia bread is cut into nine equal pieces, showing a golden-brown top crust with a slightly glossy, textured surface. The bread has a light and fluffy appearance with uneven bubbles and dimples on its top layer. There are scattered small green rosemary leaves and a sprinkling of coarse salt and black pepper across the surface. The focaccia sits on a wooden board, and the overall color is warm with toasted highlights, ranging from light yellow to deeper golden tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500g) bread flour or all-purpose flour
2 1/4 teaspoons (7g) active dry yeast or instant yeast
2 teaspoons (10g) salt
1 3/4 cups (415ml) warm water
1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
2 tablespoons fresh rosemary leaves
Coarse sea salt for sprinkling

Instructions

Step 1: In a large bowl, combine the flour, salt, and yeast. Add the warm water and olive oil, mixing until a shaggy dough forms.
Step 2: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Step 3: Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.
Step 4: Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan, then use your fingertips to create dimples evenly across the surface.
Step 5: Cover the dough again and let it rise for another 30 minutes.
Step 6: Preheat your oven to 425°F (220°C). Drizzle the dough generously with olive oil, sprinkle with coarse sea salt and fresh rosemary leaves.
Step 7: Bake for 20 to 25 minutes until the focaccia is golden brown and cooked through. Remove from oven and let cool slightly before serving.

Tips & Variations

Use a mix of herbs like thyme or oregano instead of rosemary for a different flavor.
For a fluffy focaccia, avoid overworking the dough after the first rise.
Try adding sliced olives, caramelized onions, or cherry tomatoes on top before baking.
Warm the water to about 110°F (43°C) to activate the yeast properly without killing it.

Storage

Store leftover focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze it wrapped tightly for up to 1 month. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.

How to Serve

A freshly baked focaccia bread cut into nine square pieces, showing a golden brown, bubbly crust on top with a soft, pale yellow inside layer visible at the edges. The top crust has a slightly rough texture with dimples and is sprinkled with coarse salt and cracked black pepper, decorated with scattered fresh green rosemary sprigs. The bread is placed directly on a wooden board, but the background has been changed to a white marbled texture. The overall appearance is warm and inviting, highlighting the contrast between the golden crust and the soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works fine, though bread flour will give a slightly chewier texture because of its higher protein content.

How do I know if my yeast is still good?

Proof your yeast by dissolving it in warm water with a pinch of sugar. If it bubbles and foams within 10 minutes, the yeast is active and good to use.