focaccia
Focaccia, Italian olive oil bread, delights with fresh rosemary, crunchy sea salt, and irresistible aroma. Try this homemade classic!
Ingredients
Method
Dough Preparation
- In a large bowl, combine flour, dry yeast, sugar, and sea salt. Mix well.
- Add warm water and olive oil. Stir until the dough starts to form.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
Shaping and Topping
- Transfer the risen dough to a lined baking sheet. Stretch it gently with your hands to an even thickness.
- Drizzle olive oil over the dough. Use your fingers to create dimples across the top.
- Sprinkle fresh rosemary, black olives, and coarse salt evenly on the surface.
Baking
- Cover and let the dough rest for another 30 minutes for a second rise.
- Preheat the oven to 220°C (428°F).
- Bake for 25–30 minutes until golden and crispy at the edges.
- Remove from the oven, drizzle a little more olive oil if desired, and let cool slightly before serving.
Notes
Focaccia is one of those classic Italian breads that wins hearts everywhere with its irresistible blend of a crisp golden crust and a soft, airy interior. Its popularity owes much to its versatility—serve it as an appetizer, a side for hearty soups, or even as the star of a sandwich. This bread truly adapts to every occasion!
Key tip: Let your dough rise fully to get that dreamy focaccia texture. Give it enough time to double—patience makes for the best crumb. If your kitchen is chilly, place the bowl inside an off oven with just the light on to help the yeast along.
Customizing your focaccia is half the fun! Feel free to swap the black olives for sun-dried tomatoes, caramelized onions, or even thinly sliced cherry tomatoes. No fresh rosemary? Thyme or oregano bring wonderful flavors too. To add extra flavor depth, mix in a tablespoon of grated Parmesan or sprinkle a bit on top before baking.
If you crave a softer crumb, use a mix of all-purpose flour and a little bread flour. Always use good quality olive oil—its flavor will shine through in every bite.
