Focaccia Bread

5 from 1 rating

from kristineskitchenblog.com

This Focaccia Bread is sure to impress everyone at your dinner table! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia recipe is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations listed in the notes below.

Prep Time25

Cook Time25

Rise/Rest Time2

Total Time2 50

Servings: servings

Calories: 190kcal

Ingredients

1 ½ cups warm water 105-115°F
2 teaspoons honey or granulated sugar
2 ¼ teaspoons active dry yeast one ¼ ounce packet
3 ½ cups all-purpose flour or bread flour, 420 grams
5 tablespoons olive oil divided, plus more for greasing hands
1 teaspoon salt
1 tablespoon chopped fresh rosemary leaves
flaky sea salt

Instructions

In a large mixing bowl, combine the warm water, honey and yeast. Whisk gently to combine. Let rest for about 5 minutes, until foamy/bubbly. If the mixture doesn't foam or bubble, start over with new yeast, as the yeast is likely dead.
Add the flour, 2 tablespoons of olive oil and 1 teaspoon salt to the bowl. Mix with a rubber spatula or wooden spoon until well combined. Then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.
Grease the bottom and sides of a 9x13-inch baking pan (a metal pan is best, but glass will also work) with 2 tablespoons of olive oil. Use oiled hands to transfer the dough to the baking pan, spreading the dough out so that it mostly covers the bottom of the pan. If the dough is resistant to stretching out, let it rest for about 10 minutes to relax the dough and then try again.
Cover the pan with a clean kitchen towel and let the dough rise for 45 minutes.
Meanwhile, preheat oven to 425° F.
After the dough has risen for 45 minutes, use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle on the fresh rosemary and flaky sea salt.
Immediately transfer the bread to the preheated oven and bake for 22-26 minutes, until golden brown on top. Let cool for at least 15 minutes before slicing and serving.
Focaccia is best the day it is made but it will still be tasty on the second day.

Video

Notes

Recipe Variations:

- Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary - yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.

- Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.

- Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.

- Olive: Press halved kalamata olives into the top of the focaccia before baking.

Nutrition

Nutrition information is only an estimate.