Description
An authentic Italian focaccia bread recipe that features a crispy crust and soft, airy interior, perfect as an appetizer, side dish, or sandwich base.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 ½ cups warm water (105-115°F/40-46°C)
- ½ cup extra virgin olive oil
- 2 teaspoons fine sea salt
- Flaky sea salt (for sprinkling)
- Optional toppings: fresh rosemary, garlic, olives, cherry tomatoes, thinly sliced onions, Parmesan
Instructions
- In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let it sit for 5-10 minutes until foamy.
- Add flour and fine sea salt to the yeast mixture. Mix until a shaggy dough forms and drizzle in 2 tablespoons of olive oil.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for at least 2 hours, or refrigerate for 8-24 hours.
- Grease a 9×13 inch baking pan with at least ¼ cup of olive oil and transfer the risen dough into the pan.
- Stretch the dough to fill the pan and drizzle another 2 tablespoons of olive oil over the top, then dimpling the dough with your fingertips.
- Cover loosely and let rise for 30-60 minutes until puffy.
- Preheat the oven to 425°F (220°C). Sprinkle chosen toppings over the dough.
- Bake for 20-30 minutes until golden brown. Let cool for 5-10 minutes before transferring to a wire rack.
Notes
Focaccia is best enjoyed fresh on the day it’s baked, but can be stored at room temperature for 1-2 days or frozen. Reheat for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg