Focaccia healthy choice

January 18, 2026

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focaccia

Focaccia is the star of Italian breads—fluffy, rustic, and irresistible. Learn how to make authentic focaccia at home in minutes!

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Total Time 2 1

Servings: 8 slices

Course: Bread

Cuisine: Italian

Calories: 235

Ingredients Method Notes

Ingredients

3 cup wheat flour
1 cup lukewarm water
0.5 cup extra virgin olive oil
2 teaspoon active dry yeast
1.5 teaspoon salt
1 teaspoon sugar
2 tablespoon fresh rosemary chopped
1 tablespoon coarse salt for sprinkling

Method

Dough preparation

In a large bowl, combine wheat flour, active dry yeast, sugar, and salt. Mix well.
Pour in lukewarm water and half of the olive oil. Mix until you form a shaggy dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Add a little flour if too sticky.
Shape into a ball, place in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Shaping and topping

Transfer the risen dough to a lightly oiled baking pan. Stretch it gently with your fingertips to fit the pan.
Cover and let the dough rest for another 30 minutes for a second rise.
Drizzle the top with the remaining olive oil. Use your fingers to create dimples across the surface.
Sprinkle with fresh rosemary and coarse salt to taste.

Baking

Preheat your oven to 220°C (428°F).
Bake the focaccia for 20–25 minutes or until the top is golden brown and crisp.
Remove from oven and let it cool slightly before slicing and serving. Enjoy your homemade focaccia!

Notes

Few breads are as beloved and versatile as focaccia. Whether served warm as a side to an Italian feast, used for sandwiches, or offered as an appetizer with dips, this fluffy olive oil bread shines in countless situations. Its crispy top, airy crumb, and aromatic herbs capture the essence of rustic Italian baking.

Practical Tips and Ingredient Swaps

For a lighter texture, use bread flour instead of all-purpose, or blend both for a perfect balance. If you don't have fresh rosemary, try using dried herbs like thyme, oregano, or Italian seasoning—just reduce the amount, as dried herbs have a stronger flavor.

Olive oil is essential; high-quality extra virgin olive oil delivers the best flavor.
To ensure a crunchy crust, don’t skimp on the final drizzle before baking. The oil also helps create those iconic dimpled tops.
If you’re out of active dry yeast, instant yeast also works—just add it directly to the flour without proofing.

Preparation Techniques for Success

Allow your dough to rise in a consistently warm and draft-free spot; covering with a damp towel helps retain moisture. Don’t rush those risings, as the longer fermentation deepens the flavor and develops that signature airy structure. Kneading until elastic (it should stretch without quickly tearing) is crucial for an open crumb.

When dimpling the dough after the second rise, press gently but firmly with oiled fingertips—these pockets capture oil and flavor while baking. Lining your pan with parchment paper can make removing the focaccia easier and prevents sticking.

Serving Suggestions & Creative Variations

Focaccia pairs beautifully with a bowl of minestrone, classic tomato soup, or a fresh caprese salad. For variety, try topping with sliced cherry tomatoes, caramelized onions, or even olives before baking. Cut into wedges and serve with balsamic reduction and olive oil for dipping, or use as a hearty sandwich bread with grilled vegetables and cheese.

If you prefer a sweeter snack, sprinkle a little brown sugar and cinnamon instead of herbs and salt, or top with grapes and a drizzle of honey for a traditional Tuscan twist.

With these tips, you’ll gain the confidence to make focaccia your own—every batch will become a new favorite.

Tagged:healthy mediterranean diet recipe

Mileni Sabatini

Milena is a passionate home cook who finds joy in turning simple ingredients into wholesome Mediterranean-inspired meals. Writing on the blog lets her share not just recipes, but her love for balance and everyday wellness.

Focaccia healthy choice