Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe
Learn how to make soft and airy focaccia bread with crisp, golden edges. This easy recipe is perfect for both beginners and seasoned bakers. Classic toppings include sea salt and fresh rosemary, but feel free to customize your focaccia with your favorite herbs and seasonings.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 8 to 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Dough
- 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 (approximately 4 cups)
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil, plus more for hands and pan
Toppings (Optional)
- Flaky sea salt for sprinkling
- Chopped fresh rosemary for sprinkling
Instructions
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and cane sugar. Sprinkle the active dry yeast on top and stir again. Let sit for 5 minutes until the yeast becomes foamy. If there is no foam, discard and start again with fresh yeast.
- Mix the Dough: Add the all-purpose flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms, then increase to medium speed and mix for 5 minutes. The dough should be very elastic, sticky, and start to cling to the sides of the bowl.
- First Rise: Brush a large bowl with 2 tablespoons of olive oil. Using a spatula, transfer the sticky dough into the oiled bowl. Lightly brush any oil pooling at the edges of the dough over its surface with your fingers. Cover the bowl with plastic wrap or a damp towel and set aside in a warm spot for 1 to 1½ hours until the dough doubles in size.
- Shape the Dough: Brush a 9×13-inch baking dish with 2 tablespoons of olive oil. Uncover the dough and rub your hands with olive oil. Slide a hand under one edge of the dough and fold it into itself, working around the bowl to form a rough ball that can be lifted.
- Second Rise: Transfer the dough ball to the prepared baking dish and turn it to coat with oil. Press the dough out to the pan’s edges, let it relax and pull away slightly, then press it out again to the edges. Cover with plastic wrap or a damp towel and allow to rise for about 45 minutes until doubled in size. Thirty minutes into this rise, preheat the oven to 425°F (220°C).
- Prepare for Baking: Remove the plastic wrap and drizzle the remaining 2 tablespoons of olive oil over the dough. Rub your hands with olive oil and use your fingers to press indentations all over the surface of the dough, pushing through to the pan.
- Add Toppings and Bake: Sprinkle flaky sea salt and chopped fresh rosemary over the dough if desired. Bake in the preheated oven for 20 to 30 minutes until the focaccia is golden brown and crisp on the edges.
Notes
- If your baking pan is not nonstick, grease it lightly with butter before adding the olive oil to prevent sticking.
- Ensure the water temperature for activating yeast is between 105°F and 115°F to avoid killing the yeast.
- Use a stand mixer with a dough hook for best results, but you can knead by hand if preferred.
- Customize toppings by adding sliced olives, cherry tomatoes, caramelized onions, or garlic before baking.