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Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe

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3.9 from 25 reviews

  • Author: Sky
  • Total Time: 3 hours
  • Yield: 8 to 12 servings

Description

Learn how to make classic focaccia bread with this easy recipe perfect for both beginners and seasoned bakers. The focaccia comes out soft and airy on the inside with crisp, golden edges. Traditionally topped with sea salt and fresh rosemary, this versatile bread can also be customized with your favorite toppings. Ideal as a side, snack, or for sandwiches, this focaccia showcases the beautiful texture and flavor of olive oil-enriched dough baked to perfection.

Ingredients

Liquid Ingredients

  • 1¾ cups warm water (105° to 115°F)
  • 6 tablespoons extra-virgin olive oil, plus more for your hands

Dry Ingredients

  • 2 teaspoons cane sugar
  • 1 (¼-ounce) package active dry yeast (2¼ teaspoons)
  • 500 grams (4 cups) all-purpose flour
  • 2 teaspoons sea salt

Toppings (Optional)

  • Flaky sea salt
  • Chopped fresh rosemary

Instructions

  1. Proof the yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and cane sugar. Sprinkle the yeast on top and stir again. Let stand for 5 minutes until the yeast is foamy. If there's no foam, discard and restart with fresh yeast.
  2. Mix the dough: Add the flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms. Increase speed to medium and mix for 5 minutes until the dough is very elastic, sticky, and starts grabbing the sides of the bowl.
  3. First rise: Brush a large bowl with 2 tablespoons of olive oil. Using a spatula, transfer the sticky dough into the bowl. Lightly brush any olive oil pooled at the bowl's edge over the dough's surface with your fingers. Cover with plastic wrap or a damp towel and let rise until doubled in size, about 1 to 1½ hours.
  4. Prepare the baking dish and shape dough: Brush a 9x13-inch baking dish with 2 tablespoons olive oil. Uncover the dough, rub olive oil on your hands, and fold the dough into itself by sliding your hand under the edges until it forms a rough ball. Transfer the dough to the prepared dish and turn to coat in oil. Press the dough out to the edges of the pan, allow it to relax and pull away, then press again. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 425°F about 30 minutes into this rise.
  5. Add oil, dimples, toppings and bake: Remove plastic wrap and drizzle remaining 2 tablespoons olive oil over dough. Rub olive oil on your fingers and create dimples across the surface, pressing through to the pan. Sprinkle with flaky sea salt and fresh rosemary if desired. Bake for 20 to 30 minutes until golden brown and crisp on edges.

Notes

  • Make sure the water temperature is between 105°F and 115°F to activate the yeast without killing it.
  • If yeast doesn’t foam during proofing, the yeast may be expired or water too hot/cold—start over with fresh yeast and correct water temperature.
  • Brushing your hands with olive oil helps prevent sticking when handling wet dough.
  • The dimpling technique before baking creates the classic focaccia texture and pockets to hold olive oil and toppings.
  • You can customize toppings beyond rosemary and sea salt—try olives, cherry tomatoes, caramelized onions, or garlic.
  • Focaccia is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or frozen for longer storage.
  • Prep Time: 40 minutes
  • Cook Time: 20-30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://skysrecipes.com/easy-homemade-focaccia-bread-with-sea-salt-and-rosemary-recipe/