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Focaccia

focaccia

Focaccia: a fluffy Italian flatbread with olive oil and herbs. Try this easy recipe for an authentic, homemade flavor.
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Total Time 2 hours 1 minute
Servings: 8 slices
Course: Snack
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 cup all-purpose flour
  • 1.5 cup warm water
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 packet active dry yeast
  • 2 tbsp fresh rosemary chopped
  • 0.5 cup pitted black olives sliced
  • 1 tbsp coarse salt for topping

Method
 

Dough Preparation
  1. In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until foamy.
  2. Add flour, olive oil, and salt to the yeast mixture. Stir until a sticky dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Topping and Baking
  1. Preheat your oven to 220°C (428°F).
  2. Transfer the risen dough to a greased baking sheet or pan and press it out gently to fit the pan.
  3. Drizzle olive oil over the dough, then make dimples with your fingertips.
  4. Top with fresh rosemary, sliced black olives, and sprinkle with coarse salt.
  5. Bake for 20-25 minutes or until the focaccia is golden brown and crisp on the edges.
  6. Allow to cool slightly before slicing and serving.

Notes

Focaccia is beloved for its incredible versatility—this Italian flatbread can star as an appetizer, accompany soups and salads, or even serve as the foundation for creative sandwiches. Its irresistibly airy crumb, slightly crisp exterior, and aromatic toppings make it a favorite in kitchens around the globe.

Dough tips for the perfect crumb

Letting the dough rise fully is key. If your kitchen is cool, try placing the bowl in the oven with just the oven light on; this gentle warmth can help the yeast work its magic. For an even lighter texture, incorporate about a tablespoon of mashed potato into the dough—a classic Italian bakery secret!

Ingredient substitutes and flavor boosts

No fresh rosemary on hand? You can use dried rosemary, thyme, or oregano for a delightful twist. For a savory punch, try topping the focaccia with halved cherry tomatoes, thinly sliced red onions, or even sun-dried tomatoes. Chopped garlic and a sprinkle of grated parmesan cheese just before baking add extra flavor.

Preparation techniques for success

Don’t rush the proofing process. Allowing the dough to double in volume is essential for that pillowy, chewy texture. When dimpling the dough, generously coat your fingertips with olive oil to prevent sticking and to infuse the bread with more flavor.

Serving suggestions and delicious pairings

Focaccia is wonderful warm, straight from the oven, dipped in olive oil and balsamic vinegar. Pair it with an antipasto platter of cured meats and cheeses, or use slices to build hearty sandwiches. It also pairs beautifully with tomato soup or a fresh green salad. Try experimenting with sweet versions: add sliced grapes and a sprinkle of sugar for a classic Northern Italian variation.
With a few thoughtful tweaks and personal touches, focaccia can always surprise and impress at your table!