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focaccia

Focaccia is the ideal Mediterranean bread for light, tasty moments at home. Try this healthy, easy Italian classic today!

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Total Time 1 31

Servings: 8 servings

Course: Bread

Cuisine: Italian

Calories: 210

Ingredients Method Notes

Ingredients

2 cup all-purpose flour
1 cup whole wheat flour
1 cup warm water
2 tbsp extra virgin olive oil
2 tsp active dry yeast
1 tsp sea salt
1 tsp sugar
1 tbsp fresh rosemary finely chopped
6 unit cherry tomatoes halved

Method

Dough Preparation

Mix the warm water, sugar, and dry yeast in a bowl. Let it rest for 10 minutes until it becomes foamy.
In another bowl, combine the all-purpose flour, whole wheat flour, and sea salt.
Add the yeast mixture and 1 tablespoon of olive oil to the flours. Knead until you get a smooth and elastic dough.
Cover with a kitchen towel and let the dough rest for 45–60 minutes, until doubled in size.

Shaping and Topping

Line a baking tray with parchment paper and spread the dough evenly using your fingers.
Drizzle 1 tablespoon of olive oil on top. Use your fingertips to create dimples all over the surface.
Top with cherry tomatoes and chopped rosemary, pressing them gently into the dough.

Baking

Preheat the oven to 220°C (428°F).
Bake for 25–30 minutes, until the focaccia is golden brown and crisp on the edges.
Let it cool slightly before slicing and serving. Enjoy your homemade focaccia!

Notes

Focaccia’s enduring popularity comes from its wonderful versatility – it’s perfect for both casual family dinners and special occasions. This Mediterranean staple pairs deliciously with almost any meal and is extremely customizable, making it a favorite for home bakers looking for both simplicity and flavor.

Smart Tips for the Perfect Focaccia

Let your dough rest fully until doubled in volume – this crucial step ensures a light, airy crumb. If you’re short on time, allow at least 45 minutes for rising in a warm spot, but for even more flavor, let it slowly ferment in the fridge overnight.

Prefer a softer texture? Substitute all-purpose flour for the whole wheat flour or increase the olive oil by one tablespoon. For a chewier bite, use bread flour.

Be sure not to overwork the dough after rising: simply stretch and press it into the baking tray. This helps retain those delightful air pockets that give focaccia its signature texture.

Flavor Variations and Serving Suggestions

Focaccia is a blank canvas for flavors. Swap the rosemary and cherry tomatoes for caramelized onions, garlic confit, or pitted olives. Add flaky sea salt just before baking for an extra burst of flavor.

Enjoy your focaccia warm out of the oven, sliced as a side for soups, stews, and salads, or use it to make gourmet sandwiches. Leftovers toast up beautifully and are perfect for bruschetta or as a savory breakfast base.

Tip: For a crispier crust, brush the finished bread with a bit more olive oil right after baking. Your kitchen will smell incredible, and each bite will be irresistibly satisfying!

Focaccia healthy choice