Authentic Italian Focaccia Bread Recipe
Make perfect Italian focaccia at home—crispy crust, pillowy center, and infused with rosemary, olive oil & sea salt. Easy, no-fail recipe for bread beginners! Great for sandwiches, soups, or snacking.
Servings: 12
Calories: 259kcal
Ingredients
For the dough
- 500 g strong bread flour plus extra for dusting (about 4 cups)
- 7 g dried fast action yeast or 21g fresh yeast 1 packet or about 2 ¼ teaspoons dried yeast
- 2 teaspoon fine sea salt
- 400 ml lukewarm water 1 ¾ cups
- 5 tablespoon olive oil plus extra for the tin and to serve
For the topping
- 4-5 garlic cloves crushed or grated
- 1 teaspoon flaky sea salt
- ¼ small bunch of rosemary sprigs picked
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 5 tablespoon olive oil
- 5 cherry tomatoes halved (optional)
Instructions
- Making the Dough: In a large bowl, combine the warm water, yeast, and 3-4 tablespoons of flour. Stir a few times, then let it sit for 5-10 minutes.400 ml lukewarm water, 7 g dried fast action yeast or 21g fresh yeast
- Add the olive oil, remaining flour, and salt.2 teaspoon fine sea salt, 5 tablespoon olive oil, 500 g strong bread flour
- Knead the dough for 5 minutes until it comes together, becoming soft and less sticky. Transfer the dough to a large oiled bowl, cover with cling film and a clean towel, and let it rise for 1 hour.
- Making the Topping: In the meantime, Add garlic, olive oil, salt, and herbs to a small pan. Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.4-5 garlic cloves crushed or grated, ¼ small bunch of rosemary, 1 tablespoon chopped fresh thyme or 1 teaspoon dried, 5 tablespoon olive oil, 1 teaspoon flaky sea salt
- After the first rise, heat the oven to 220°C/200°C fan/gas 7.
- Use 2 tablespoons of olive oil to grease a 9-inch by 13-inch rimmed baking pan.
- Transfer the dough to the baking pan and press it down gently. Use your fingers to dimple the dough, then drizzle the top with the garlic olive oil mixture. If using, press the tomatoes gently into the dough. Let the dough rise for 20-30 minutes until it puffs slightly.
- Bake until golden brown, 20 to 30 minutes. Cool the baked focaccia bread on a wire rack. Sprinkle some more olive oil if desired.
Video
Notes
- Use warm water to activate the yeast (around 110-115°F or 43-46°C). Too hot or cold water can affect the yeast's activity.
- Knead the dough until it’s smooth, elastic, and a little sticky for the best texture.
- Let the dough rise properly; the first rise should take about 1 hour until it doubles in size. The second rise in the pan should be about 20-30 minutes.
- Preheat the oven to 220°C/200°C fan/gas 7 before baking to ensure it’s ready.
- Before baking, dimple the dough with your fingers and press toppings like garlic oil and tomatoes gently into it.
- Bake for 15-20 minutes, checking towards the end to avoid over-browning.
- Cool the focaccia on a wire rack to keep the bottom crispy.
- For extra flavour, drizzle with more olive oil and sprinkle with sea salt flakes before serving.
Nutrition
Calories: 259kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 585mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
