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4.9 from 66 votes

Italian Focaccia Bread Recipe

This incredibly easy-to-make authentic Italian Focaccia Bread is light, fluffy, and finished with olive oil and rosemary.

Prep Time
14 mins
Cook Time
14 mins
Additional Time
2 hrs
Total Time
34 mins
Servings: 16 people
Calories: 136 kcal
Course: Side Dish , Bread
Cuisine: Italian

Ingredients

For the Bread:
  • 280 grams 1 1/4 cups of luke-warm water
  • 4 grams 3/4 teaspoon yeast
  • 510 grams 3 cups bread flour
  • 6 grams 3/4 teaspoon sea salt
  • 6 grams 1 teaspoon barley malt syrup or honey
  • 25 grams 2 tablespoons good extra virgin olive oil + more for the pan
For the Salamoia:
  • 10 grams 1 tablespoon olive oil
  • 20 grams 2 tablespoons lukewarm water
  • 10 grams 1 teaspoon sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to convection bake at 425° or 450° non-convection.
  2. Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
  3. Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
  4. Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
  5. Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
  6. Cover with a towel and let sit for 30 minutes or until it has doubled in size.
  7. Using your fingers press down onto the dough to make imprints or dimples all over the dough.
  8. Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
  9. Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
  10. Cool, finish with optional fresh Rosemary leaves for garnish, slice, and serve.

Notes

  • Make-Ahead: You can make this Focaccia bread up to 1 day ahead of time.
  • How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.
  • The warm olive oil and water mixture that is poured over the top of the bread before baking is known as Salamoia.
  • A trick to help proof the dough is to add the bowl while resting in a slightly cracked oven with only the oven light on. It creates the perfect moist temperature environment for proofing.
  • Adding a pan of water to the oven will help create moisture and provide a nice golden-brown crust on your bread.

Nutrition Information

Calories 136kcal (7%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 389mg (16%) Potassium 34mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16people

Amount Per Serving

Calories 136

% Daily Value*

Calories 136kcal 7%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 389mg 16%
Potassium 34mg 1%
Fiber 1g 4%
Sugar 1g 2%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.