5 from 18 votes
Focaccia
This focaccia recipe creates a classic Italian flatbread dough enriched with olive oil and flavored with fresh rosemary and sea salt. The dough undergoes two rises, resulting in a soft, airy texture with a golden crust. Olive oil brushing before baking and the addition of coarse sea salt add layers of flavor and texture.
Prep Time
15 mins
Additional Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
8
slices
Calories:
266 kcal
Course:
Bread
Cuisine:
Italian, American
Ingredients
- 12 ounces water 110 degrees, warm
- 1 packet active dry yeast (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 rosemary crushed (see note 3, fresh
- sea salt to taste, such as Maldon (see note 4, flaked
Instructions
- In the bowl of a stand 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.
Cup of Yum
Notes
- Use active dry yeast fresh from the packet or jar; store opened yeast in the freezer to maintain activity.
- Fresh herbs such as rosemary provide aroma, but you may substitute thyme, basil, chives, or seasoning blends like Italian seasoning or Za'atar.
- Brush the dough with olive oil before baking to enhance crust color and flavor.
- Store leftover focaccia in an airtight container at room temperature for up to one week; avoid refrigeration to preserve softness.
- The dough can be made one day ahead and refrigerated before the first rise; bring to room temperature before continuing.
- Focaccia freezes well for up to two months; thaw at room temperature and reheat in the oven before serving.
Nutrition Information
Serving
1slice
Calories
266kcal
(13%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
440mg
(18%)
Potassium
70mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
15IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
12mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 266
% Daily Value*
| Serving | 1slice | |
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 440mg | 18% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.