Description
An easy, golden Italian focaccia bread recipe with a crisp exterior, fluffy interior, and aromatic olive oil–rosemary flavor — bakery quality in under an hour.
Ingredients
Scale
- 4 cups bread flour or all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons salt
- 1 3/4 cups warm water (105-110°F)
- 1/4 cup extra virgin olive oil
- Fresh rosemary leaves
- Coarse sea salt
- 2–3 tablespoons additional olive oil for drizzling
Instructions
- In a large bowl, mix warm water and yeast; let sit 5 minutes until foamy.
- Add flour, salt, and 1/4 cup olive oil. Stir until a shaggy dough forms.
- Knead on a floured surface for 10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise 1 hour until doubled.
- Punch down dough and stretch onto a parchment-lined baking sheet about 1/2–3/4 inch thick.
- Cover and let rise 30 minutes until puffy.
- Preheat oven to 425°F (220°C). Dimple dough deeply with fingertips, drizzle with olive oil, and sprinkle rosemary and sea salt.
- Bake 25 minutes until golden brown. Cool slightly before slicing and serving.
Notes
Use high-quality olive oil for rich flavor. Make sure your water is warm, not hot, to properly activate the yeast. Dimple deeply for that signature focaccia texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia bread, Italian bread, olive oil bread, quick focaccia, rosemary focaccia