Homemade Focaccia Bread
A soft and savory Italian flatbread, perfect for dipping, sandwiches, or as a tasty side dish.
Ingredients
For the Base
- 4 cups bread flour Can substitute with all-purpose flour but expect a softer crumb.
- 2 tsp active dry yeast For instant yeast, use the same amount and add directly to the flour.
- 2 tsp salt Can reduce to 1 1/2 tsp for lower sodium.
For the Dough
- 1.5 cups warm water Approx 105–115°F / 40–46°C.
- 1/4 cup olive oil Plus more for drizzling.
For the Topping
- 1 tbsp fresh rosemary Chopped or lightly torn.
- Extra olive oil For drizzling.
Instructions
Preparation
- In a large bowl, pour 1 1/2 cups warm water and sprinkle 2 tsp active dry yeast over the surface. Let sit for 5 minutes until frothy.
- Stir in 1/4 cup olive oil and 2 tsp salt.
- Gradually add 4 cups bread flour to the wet mix, stirring until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning to coat and cover with a cloth. Let rise in a warm area for about 2 hours or until doubled in size.
Baking
- Preheat the oven to 425°F (220°C). Punch down the dough, spread onto a greased baking sheet, dimple the surface with your fingers, drizzle with extra olive oil, and sprinkle with fresh rosemary.
- Allow the dough to rise for another 30 minutes.
- Bake for about 25 minutes until the top is golden brown and the bottom is crisp.
- Cool slightly before slicing.
Notes
Best served warm. Can be used for sandwiches or as a side for soups. For different flavors, consider adding garlic, tomatoes, or cheese.