Focaccia Recipe
Focaccia is pure joy baked into every golden bite, filling your kitchen with the irresistible aroma of olive oil and herbs. This Golden Italian Bread is easy to make, endlessly versatile, and perfect for sharing at any gathering.
Ingredients
- 4 cups all-purpose flour
- 1 tsp granulated sugar
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp salt
- 1½ cups warm water 110°F–115°F
- ¼ cup olive oil plus extra for pan and drizzling
- 1 tbsp fresh rosemary or thyme chopped (optional)
- 1 tsp flaky sea salt for topping
Instructions
Mix Dry Ingredients
- In a large bowl, I whisk together 4 cups flour, 1 tsp sugar, and 1½ tsp salt to ensure even flavor distribution for this Golden Italian Bread.
Activate the Yeast
- In a small bowl, I combine 1½ cups warm water and 2¼ tsp active dry yeast, letting it sit for 5 minutes until foamy to confirm the yeast is active.
Form the Dough
- I pour the yeast mixture and ¼ cup olive oil into the dry ingredients, stirring until a shaggy, sticky dough forms, bringing the Focaccia to life.
Knead the Dough
- On a floured surface, I knead the dough for 5–7 minutes until smooth and elastic, developing the gluten for that signature chewy texture.
First Rise
- I place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour until doubled and pillowy.
Shape and Second Rise
- I generously oil a 9×13-inch baking pan, press the dough evenly into it, and cover for a 20–30-minute second rise to create airy pockets.
Dimple and Season
- I preheat the oven to 425°F (220°C), dimple the dough with oiled fingers, drizzle with olive oil, and sprinkle with 1 tsp flaky sea salt and 1 tbsp chopped rosemary or thyme, if using, for a fragrant Focaccia.
Bake and Cool
- I bake for 20–25 minutes until golden brown, then cool slightly in the pan before transferring to a rack for slicing, ensuring a crisp yet soft loaf.