Description
This homemade Focaccia features a soft and airy interior with a golden, crispy crust. Enhanced with olive oil, flaky salt, fresh rosemary, and cherry tomatoes, this easy Italian bread is perfect for sandwiches, appetizers, dipping, or serving alongside dinner.
Ingredients
For the Dough
- 4 cups (500 g) all-purpose or bread flour
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 3/4 cups (420 ml) warm water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey or sugar
For the Topping
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon flaky sea salt
- 1/2 cup cherry tomatoes, halved
- Fresh rosemary sprigs, optional
Instructions
- Make the dough: In a large bowl, combine the flour, instant yeast, and salt. Add the warm water, olive oil, and honey or sugar. Stir until a sticky dough forms, ensuring all ingredients are well incorporated.
- First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size, becoming noticeably puffed and airy.
- Prepare the pan: Generously oil a 9×13-inch baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it towards the edges without tearing, creating an even layer.
- Second rise: Cover the dough again and let it rest in the pan for another 30 to 45 minutes to relax and puff up slightly.
- Create the dimples: Drizzle 3 tablespoons of olive oil over the surface. Using oiled fingertips, gently press deep dimples all over the dough, which helps to develop the focaccia’s characteristic texture and allows the oil to seep in.
- Add toppings: Evenly scatter the chopped fresh rosemary, halved cherry tomatoes, and flaky sea salt over the top. Drizzle a little more olive oil if desired, and optionally add fresh rosemary sprigs for extra aroma and presentation.
- Bake: Preheat the oven to 425°F (220°C). Bake the focaccia in the preheated oven for 20 to 25 minutes, until the crust is golden brown and crisp around the edges.
- Cool: Remove the focaccia from the oven and let it cool for at least 10 minutes before slicing. This rest allows the interior to set properly and enhances flavor and texture.
Notes
- Do not add too much flour—the dough should remain soft and slightly sticky to achieve the best texture.
- For extra depth of flavor, refrigerate the dough overnight after the first mixing and bring it back to room temperature before shaping.
- Try adding other toppings such as olives, caramelized onions, garlic, or roasted peppers to customize your focaccia.
- Store leftover focaccia at room temperature for up to 2 days in an airtight container to maintain freshness.
- Freeze sliced focaccia for up to 2 months and reheat in the oven to enjoy later.
- A generous amount of olive oil is key to creating the characteristic crispy bottom and golden crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish, Appetizer
- Method: Baking
- Cuisine: Italian
