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Homemade Focaccia

This focaccia is a thick, airy bread with a chewy interior and a crispy, golden crust topped with herbs and sea salt. It is prepared using basic bread-making techniques including mixing, proofing, and baking, resulting in a textured loaf with bubbly surface and flavorful crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour preferably bread flour for better texture
  • 1 cup warm water around 110°F (43°C)
  • 2 ¼ tsp active dry yeast about 1 packet
  • 2 tbsp olive oil plus extra for greasing and drizzling
  • 1 tsp salt preferably sea salt
  • 1 tbsp fresh rosemary chopped, for topping
  • to taste sea salt flakes for sprinkling on top before baking

Equipment

  • Mixing Bowl
  • Baking sheet

Method
 

  1. Combine warm water and yeast in a mixing bowl, stirring until the yeast dissolves. Let sit for 5 minutes until frothy.
  2. Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or dough hook until a sticky dough forms, about 2-3 minutes.
  3. Drizzle a tablespoon of olive oil into a clean bowl and transfer the dough, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm place for 45 minutes to 1 hour, until doubled in size.
  4. Preheat the oven to 425°F (220°C). Lightly oil a baking sheet and transfer the risen dough onto it. Use your fingertips to spread the dough evenly, creating dimples all over the surface while maintaining a thick edge around.
  5. Rub some olive oil over the surface of the dough. Sprinkle chopped rosemary and sea salt flakes evenly on top. Let sit for 15 minutes for a brief second proof.
  6. Bake in the preheated oven for 20 minutes, or until the crust is golden brown and crispy. Remove from oven and drizzle lightly with more olive oil if desired. Cool slightly before slicing and serving.

Notes

Optional toppings: cherry tomatoes, caramelized onions, or olives can be added before baking for variations.