A mouth-watering, perfectly golden-brown focaccia bread, generously adorned with fresh rosemary sprigs and flaky sea salt, resting on a metal cooling rack. The background features a corner of a marble countertop with a hint of the same wooden cutting board and soft natural morning light streaming in, creating warm tones and gentle shadows. Fresh rosemary is visible nearby, emphasizing the natural, homemade feel. The presentation is clean and tidy. NO HANDS.

Focaccia Bread: Your Best Guide to a Perfect, Fluffy Loaf

ByMaya
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A delicious, close-up, slightly angled shot of the golden-brown focaccia bread, showcasing its beautiful dimpled texture and the glistening olive oil, fresh rosemary, and coarse sea salt. It rests on a cooling rack, positioned on the wooden cutting board, with soft natural morning light highlighting its inviting crust. A sprig of fresh rosemary is gently placed beside it on the marble countertop. NO HANDS.

Focaccia Bread

Focaccia Bread has always held a truly special place in my culinary heart, a mesmerizing testament to the pure magic created from just flour, water, yeast, and a generous pour of golden olive oil. I can vividly recall the exact moment I truly fell head over heels: nestled in a charming trattoria in Italy, the warmth emanating from a freshly baked slab as it arrived at our table, its fragrant aroma promising pure delight and sparking a delicious mission to recreate that experience.

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My passionate quest to bring that authentic, irresistibly soft yet chewy Italian focaccia into my own kitchen involved countless batches, some glorious successes, and yes, a few learning experiences (early attempts sometimes looked like sad, flat discs!). I’ve finally perfected a recipe that truly captures that rustic Italian charm, bringing a piece of sun-drenched Italy straight to your home, and for those keen to explore the wider world of focaccia, you might also find inspiration in this focaccia bread recipe easy from another trusted source.

Get ready for a delightful kitchen adventure that results in the most delicious, beautifully dimpled, herb-kissed focaccia bread you’ve ever made; and once you’ve mastered this classic, why not try our fantastic sourdough focaccia bread easy recipe for a new challenge!

Focaccia Bread: Your Guide to a Perfect, Fluffy Loaf
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Focaccia Bread: Your Guide to a Perfect, Fluffy Loaf

Recipe by MayaCourse: BreadCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This homemade focaccia bread recipe yields a perfectly soft, airy, and golden-brown flatbread, generously drizzled with olive oil and sprinkled with fresh rosemary and sea salt. It’s surprisingly easy to make and utterly delicious.

Ingredients

  • 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)

  • 2 ¼ teaspoons active dry yeast (one standard packet)

  • 1 teaspoon granulated sugar

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting

  • 2 teaspoons fine sea salt, divided

  • ¼ cup (60ml) extra virgin olive oil, plus more for drizzling

  • 2 tablespoons fresh rosemary, chopped

  • 1 teaspoon flaky sea salt, for topping

Directions

  • In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  • Add flour and 1 teaspoon of fine sea salt to the yeast mixture. Stir with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. It will be sticky.
  • Drizzle 2 tablespoons of olive oil over the dough. Knead for 5-7 minutes until the dough is smooth and elastic. If using a mixer, mix on medium speed.
  • Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  • Lightly grease a 9×13 inch baking pan with olive oil. Gently transfer the risen dough to the pan, stretching it to fill the bottom.
  • Drizzle the dough generously with the remaining 2 tablespoons of olive oil. Using your fingertips, gently dimple the dough all over, pressing almost to the bottom of the pan.
  • Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the dimpled focaccia dough.
  • Cover the pan loosely with plastic wrap and let it rise for another 20-30 minutes, or until slightly puffy.
  • Preheat oven to 400°F (200°C).
  • Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The bottom should also be lightly browned.
  • Remove from oven and immediately drizzle with a little extra virgin olive oil. Let cool slightly on a wire rack before slicing and serving.

Notes

    • The Overnight Secret: For an even deeper flavor and incredibly airy texture, after the first rise, you can refrigerate the dough overnight (up to 24 hours). Just bring it to room temperature for about 30-60 minutes before proceeding with dimpling and the second rise.
    • Flavor Explorations: Don’t limit yourself to rosemary! Try adding thinly sliced garlic, cherry tomatoes, olives, or even caramelized onions before the second proofing for delicious variations. A sprinkle of Parmesan cheese also adds a lovely savory touch.
    • Don’t Over-Knead: While focaccia does need some gluten development, too much kneading can lead to a tough bread. The key is a relatively wet, slightly sticky dough that’s just elastic enough. Trust the process, even if it feels a bit messy!

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