Description
Delicious homemade focaccia bread, perfect for any meal or as a snack.
Ingredients
Scale
- 500g (4 cups) all-purpose flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 10g (2¼ tsp) instant yeast
- 400ml (1⅔ cups) warm water
- 4 tablespoons olive oil (plus more for greasing and drizzling)
- Flaky sea salt, for topping
- Fresh rosemary or herbs of choice (optional)
Instructions
- In a large bowl, combine the flour, salt, sugar, and instant yeast. Add the warm water and 2 tablespoons of olive oil. Use a wooden spoon or your hands to stir until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 5–6 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil and place the dough inside. Cover with a damp towel or plastic wrap and let rise for 1–1.5 hours, until doubled in size.
- Generously oil a 9×13-inch baking pan or sheet. Once risen, gently transfer the dough into the pan. Use your fingertips to stretch and press the dough to fill the pan. Cover again and let rise for another 30–45 minutes.
- Preheat your oven to 220°C (425°F). Drizzle 2 tablespoons of olive oil over the dough. With oiled fingers, dimple the dough by pressing down gently in random spots. Sprinkle generously with flaky salt and herbs like rosemary if using.
- Bake for 20–25 minutes or until the focaccia is golden brown and the edges look crisp. The aroma filling your kitchen will tell you it’s ready.
- Let cool slightly in the pan before transferring to a wire rack. Slice and enjoy warm, or store for later use.
Notes
- Adjust the amount of flaky salt based on your taste preference.
- For a more flavorful focaccia, consider adding garlic or olives into the dough.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg