Focaccia

Even if you’ve never baked a loaf of bread in your life, Italian Focaccia Bread is an easy, forgiving, and extremely delicious way to dabble. The famous flatbread is spongy on the inside, yet delightfully salty-crusty on the outside.

Course Bread

Cuisine American, Italian

Cook Time 1 50

Total Time 1 50

Servings slices

Calories 266kcal

Author Meggan Hill

Ingredients

12 ounces warm water (110 degrees)
1 packet active dry yeast (0.75 ounces or 2 1/4 teaspoons, see note 1)
2 teaspoons granulated sugar (see note 2)
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup olive oil divided
2 tablespoons fresh rosemary crushed (see note 3)
flaked sea salt to taste, such as Maldon (see note 4)

US Customary - Metric

Instructions

In the bowl of a standing mixer fit with the dough attachment, add warm water, yeast, and sugar. Stir to dissolve yeast and let sit until foamy, about 5 to 10 minutes.
Meanwhile, whisk together flour and salt. Turn the mixer speed to medium, then add the flour in batches, 1/2 cup at a time. Continue kneading until the dough is smooth, about 6 to 10 minutes.
Coat a large bowl with nonstick spray or olive oil. Turn out the dough, shape into a ball, and place in prepared bowl. Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) until doubled in volume, about 1 hour.
Line a baking sheet (at least 13 inches long and wide) with parchment paper or coat generously with olive oil. Punch down the dough, then form in to a 12-inch circle (no more than 1 inch thick).
Brush the top of the dough with 2 tablespoons olive oil. Let rise in a warm place (80 degrees to 85 degrees, see notes) until doubled in volume, about 15 minutes.
Preheat oven to 400 degrees. Dimple the surface of the dough with your fingertips, then brush the remaining 2 tablespoons olive oil over the dough. Sprinkle with rosemary and flaked sea salt to taste.
Bake until lightly browned, about 20 minutes. Cool at least 5 minutes, then cut into wedges.

Notes

Active dry yeast: Sold in small packets or jars at the store in the baking aisle. If you already have some, make sure it’s active and hasn’t expired. If you buy the jar, store it indefinitely in the freezer after opening.
Sugar: a little sugar (or honey) feeds the yeast.
Rosemary: Or any other fresh herb such as thyme, basil, or chives. Or try a seasoning blend like Italian seasoning or Za'atar spice.
Salt: Flaked sea salt by Maldon or or finishing salt Jacobsen, or substitute kosher salt.
Yield: This recipe makes one 12-inch circle of Focaccia, enough for 8 hearty slices (more or less depending on how you slice it).
Storage: Store leftover focaccia in an airtight container at room temperature for up to a week (do not refrigerate; refrigeration will just dry the bread out).
Make ahead: The dough can be made a day in advance and refrigerated. Bring it to room temperature before proceeding with the first rise, and go from there.
Freezer: Wrap focaccia tightly in plastic wrap or a freezer-safe bag, label, date, and freeze for up 2 months. Thaw at room temperature. Reheat in a 325-degree oven for about 5 minutes if desired.

Nutrition