Focaccia is a great bread recipe to have on hand. It is crispy on the outside, soft and fluffy on the inside, and can be paired with almost anything, especially Homemade Roasted Tomato Basil Soup!
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Best-Ever Focaccia
This easy focaccia bread recipe with all-purpose flour takes less than 2 hours to make from start to finish, and that includes rising and kneading time too!
Ingredients you likely have on hand like yeast, sugar, all-purpose flour, high-quality olive oil, fresh rosemary, and flaky sea salt come together in this focaccia bread recipe.
FOCACCIA BREAD INGREDIENTS
- Warm water
- Granulated sugar
- Active dry yeast
- All-purpose flour
- Kosher salt
- Extra-virgin olive oil
- Fresh rosemary leaves
- Flaky sea salt
HOW TO MAKE FOCACCIA BREAD?
- Stir together the warm water, sugar, and yeast. Let sit for about 15 minutes. The yeast will become frothy.
- In a large bowl add the flour, salt, and 2 tbsp of olive oil.
- Pour the yeast mixture into the flour mixture and mix with a wooden spoon until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes. The dough should become elastic and smooth
- Place the dough into a bowl with 2 tablespoons of olive oil. Cover with plastic wrap and let it rise for about 1 hour until it has doubled in size
- Preheat the oven to 400 F. Grease a 9×13-inch baking sheet with 2 tbsp olive oil
- Using your hand, lightly punch the center of the dough to deflate it. Place the dough on the baking sheet and use your fingers to stretch it out to the edges of the baking sheet. Make indentations all over the surface using your fingers.
- Drizzle with 2 more tbsp of olive oil and sprinkle with rosemary and flaky sea salt
- Bake for 25 minutes or until golden and puffed up.
WHAT TO SERVE WITH FOCACCIA BREAD?
Every pasta dish needs a piece of focaccia bread! We love it with Creamy Cajun Shrimp Pasta,Meatball Pasta Casserole, and even Pasta e fa*gioli Soup!
STORE FOCACCIA BREAD;
Leftovers are best stored in a sealed plastic or paper bag on the kitchen counter at room temperature.
It will keep fresh for up to 3 days. It can also be stored in a plastic freezer bag and frozen for up to 3 months.
CAN YOU REHEAT FOCACCIA BREAD?
Whatever you do, avoid microwaving this bread as it can turn tough. The best way to reheat focaccia bread is to warm it up in a 350F oven for about 10-12 minutes.
RECIPE VARIATIONS:
- Bake this recipe as is but eliminate the rosemary leaves. Once out of the oven, top with crumbled feta cheese, sliced cherry tomatoes, and a drizzle of balsamic vinegar
- For a hearty savory variation, top with sautéed mushrooms, caramelized onions, and fresh thyme sprigs.
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Homemade Focaccia Bread
This easy focaccia bread recipe takes less than 2 hours to make from start to finish!
5 from 2 votes
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Course: BAKERY BREAD
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 20
Calories: 128kcal
Ingredients
- 1 1/4 c. water
- 1 tsp. granulated sugar
- 1 (0.25-oz.) packet (or 2 ¼ tsp.) active dry yeast
- 3 1/4 all-purpose flour, plus more as needed
- 2 tsp. kosher salt
- 1/2 c. extra-virgin olive oil “divided”
- 2 tbsp. fresh rosemary leaves
- Flaky sea salt
Instructions
Combine the yeast, sugar, and warm water in a bowl. Let sit for about 15 minutes until frothy.
In a large bowl add the flour, salt, and 2 tbsp of olive oil
Pour the yeast mixture into the flour mixture until a dough forms.
Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes. The dough should become elastic and smooth
Place the dough into another large bowl with 2 tbsp of olive oil and turn to coat. Cover with plastic wrap and let rise for about 1 hour until it has doubled in size
Preheat the oven to 400F. Grease a 9x13-inch baking sheet with 2 tbsp olive oil
Using your hand, lightly punch the center of the dough to deflate it. Use your fingers to stretch the dough out to the edges of the greased baking sheet and make indentations all over using your fingers
Drizzle the dough with 2 more tbsp of olive oil and sprinkle with rosemary and flaky sea salt
Bake for 25 minutes or until golden and puffed up
Nutrition
Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g
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