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Freshly baked easy focaccia bread with herbs and olive oil

Easy Focaccia Bread

A delightful Italian flatbread that is fluffy and flavorful, perfect for any occasion, from appetizers to sandwiches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Bread, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups 4 cups (500g) bread flour or all-purpose flour Bread flour preferred for best texture
  • 2 1/4 teaspoons 2 1/4 teaspoons (7g) active dry yeast or instant yeast
  • 2 teaspoons 2 teaspoons (10g) salt
  • 1 3/4 cups 1 3/4 cups (415ml) warm water Must be warm, not hot
  • 1/4 cup 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling Use high-quality olive oil
  • 2 tablespoons 2 tablespoons fresh rosemary leaves Can substitute with other herbs
  • to taste Coarse sea salt (for sprinkling) For topping before baking

Method
 

Mixing and Kneading the Dough
  1. In a large bowl, combine the flour, salt, and yeast.
  2. Add warm water and olive oil. Mix until a shaggy dough forms.
  3. Knead for about 10 minutes until smooth and elastic.
First Rise
  1. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
Shaping and Dimpling the Focaccia
  1. Grease a baking sheet with olive oil.
  2. Gently stretch the dough to fit the pan and use your fingertips to create dimples all over the surface.
Second Rise
  1. Cover the dough and let it rise again for about 30 minutes.
Topping and Baking
  1. Preheat your oven to 425°F (220°C).
  2. Drizzle the focaccia generously with olive oil, sprinkle with sea salt and rosemary.
  3. Bake for 20-25 minutes until golden brown.

Notes

Allowing the dough ample time to rise is essential for light, fluffy focaccia. Store in an airtight container at room temperature for up to 2 days.