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5.0 from 3 votes

Italian Focaccia Recipe

Made from scratch with easy dough, this rustic bread is filled with fresh herbal flavors and made from ingredients you probably already have in your pantry.

Prep Time
1 d 2 hrs
Cook Time
mins
Total Time
1 d 2 hrs 35 mins
Servings: 12
Calories: 225 kcal
Course: Appetizer
Cuisine: Italian , American

Ingredients

  • 2 ¼ teaspoon quick rise yeast 1 packet
  • 1 ½ teaspoon fine kosher salt
  • 1 tablespoon sugar
  • 1 ½ cups lukewarm water
  • 4 cups all-purpose flour
  • ¼ cup extra virgin olive oil
Topping
  • 1 tablespoon flaky salt
  • 1-2 tablespoons chopped Rosemary fresh
  • 2-3 garlic cloves minced
  • 2 tablespoons olive oil

Instructions

    Cup of Yum
  1. In a small jug, stir the 2 ¼ teaspoon quick rise yeast, 1 ½ teaspoon fine kosher salt, 1 tablespoon sugar, and 1/2 cup of the 1 ½ cups lukewarm water. Allow it to sit for 5 minutes until you see froth on top. If the mixture is not frothy, discard it and start again with yeast from a different sachet.
  2. In a large bowl, add the 4 cups all-purpose flour. Make a hole in the middle and pour the remaining lukewarm water and the yeast mixture.
  3. Using a spatula, mix until it all sticks into a dough.
  4. Drizzle with 2 tablespoons of the ¼ cup extra virgin olive oil and bring the dough together into a smooth and elastic ball. Make sure you grease the walls of the bowl too.
  5. Cover your bowl with the dough with cling film and refrigerate for 24 hours.
  6. Once you're ready to bake the focaccia, take it out of the fridge. It should be nicely puffed, about double its initial size. 
  7. Generously oil a rectangle baking dish with the remaining 2 tablespoons of oil.
  8. With your oily hands, take the dough from one side and fold it through the middle. Turn the bowl and fold again. Repeat this process 6-8 more times.
  9. Transfer the dough in a warm pan/baking dish. Cover with cling film and allow it to sit in a warm place for 1-2 hours, until it puffs and spreads through the entire dish.
  10. Preheat the oven to 425F.
  11. In a small bowl, combine all the topping ingredients (1 tablespoon flaky salt, 1-2 tablespoons chopped rosemary, 2-3 garlic cloves, and 2 tablespoons olive oil). Remove the cling film from the dish and drizzle with the topping mixture.
  12. Using the fingers from both hands, gently press into the dough to create dimples.
  13. Bake for 25-35 minutes, or until golden.
  14. Allow the focaccia to cool in the pan before slicing.

Notes

  • Allow the baked bread to rest in the pan before slicing.
  • Allow the baked bread to rest in the pan before slicing.
  • Mix in some freshly minced garlic and rosemary to the dough for extra savoriness.
  • Mix in some freshly minced garlic and rosemary to the dough for extra savoriness.
  • Be sure to not over mix the batter, or else the dough may not rise. Do not use water that is not too hot or cold.
  • Be sure to not over mix the batter, or else the dough may not rise.
  • Do not use water that is not too hot or cold.
  • Serve warm with butter or more olive oil.
  • Serve warm with butter or more olive oil.
  • Feel free to use fresh thyme with the rosemary.
  • Feel free to use fresh thyme with the rosemary.

Nutrition Information

Calories 225kcal (11%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 876mg (37%) Potassium 70mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 5IU (0%) Vitamin C 0.3mg (0%) Calcium 11mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 225

% Daily Value*

Calories 225kcal 11%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 876mg 37%
Potassium 70mg 1%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 5IU 0%
Vitamin C 0.3mg 0%
Calcium 11mg 1%
Iron 2mg 11%

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