Easy Homemade Focaccia Bread
This simple focaccia recipe is perfect for beginners and experienced bakers, yielding a soft, airy interior with crisp, golden edges and topped with rosemary and sea salt.
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Servings: 8 to 12
Full Ingredient List
- 1¾ cups warm water, 105° to 115°F
- 2 teaspoons cane sugar
- 1 (¼-ounce) package active dry yeast, 2¼ teaspoons
- 500 grams all-purpose flour, 4 cups
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil, plus more for your hands
- Flaky sea salt, optional, for sprinkling
- Chopped fresh rosemary, optional, for sprinkling
Focaccia Dough
Tools and Equipment
- KitchenAid Mixer
- Mixing Bowls
- 9x13-inch Baking Dish
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1¾ cups | warm water | 105° to 115°F | |
| 2 teaspoons | cane sugar | ||
| 1 (¼-ounce) package, 2¼ teaspoons | active dry yeast | instant yeast | |
| 500 grams, 4 cups | all-purpose flour | ||
| 2 teaspoons | sea salt | mix into dough | |
| 6 tablespoons, plus more for your hands | extra-virgin olive oil | ||
| optional, for sprinkling | flaky sea salt | ||
| optional, for sprinkling | chopped fresh rosemary |
Instructions
- Step 1: In the bowl of a stand mixer fitted with a dough hook, mix the water and sugar. Sprinkle yeast on top and stir again. Set aside for 5 minutes until foamy. (Tips: Discard and start again if yeast doesn't foam.)
- Step 2: Add flour and salt, then mix on low speed until a shaggy dough forms. Increase speed to medium and mix for 5 minutes until dough is elastic and sticky. (Tips: The dough should begin grabbing the sides of the bowl.)
- Step 3: Brush a large bowl with 2 tablespoons olive oil. Transfer dough to this bowl using a spatula, and cover with plastic wrap or a damp towel. Let rise until doubled, 1 to 1½ hours. (Tips: The dough will be too sticky to transfer by hand.)
- Step 4: Brush a 9x13-inch baking dish with another 2 tablespoons of olive oil. Fold dough into itself to form a ball and transfer to prepared pan. Coat in oil and press to edges. Cover and rise for 45 minutes. (Tips: Preheat oven to 425°F after 30 minutes of rising.)
- Step 5: Drizzle remaining oil over dough. Use oiled fingers to make indentations across the dough surface. Sprinkle with flaky sea salt and rosemary. Bake for 20 to 30 minutes until golden brown. (Tips: Press fingers through dough to the pan; air bubbles will brown nicely in the oven.)
Additional Information
Notes: If your baking pan is not nonstick, grease it with butter before adding the olive oil to prevent sticking.