Cakes & Bread
Italian Focaccia Bread, Soft & Olive-Oil Rich with Rosemary
Prep
120 min
Cook
25 min
Servings
8
Level
Medium
Focaccia is a traditional Italian flatbread that's soft on the inside with a signature dimpled surface, drizzled generously with olive oil and fresh rosemary. It's wonderfully fragrant, with a tender yet slightly chewy texture — perfect as an afternoon snack or a companion to a warm bowl of soup. This bread is also clearly different from ciabatta, since focaccia is thicker, more oily, and baked in a pan rather than shaped into a long loaf.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams High-protein all-purpose flour
- 7 grams (1 sachet) Instant yeast
- 1 tsp Granulated sugar
- 10 grams Salt
- 350 ml Lukewarm water
- 80 ml (divided for the dough and for brushing) Extra virgin olive oil
- 2 tbsp Fresh or dried rosemary
- 1 tsp Coarse sea salt (for topping)
- 2 cloves Finely minced garlic (optional)
- 50 grams Pitted green or black olives (optional, for topping)
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👩🍳 Instructions
- 1 Mix the flour, instant yeast, and granulated sugar in a large bowl, and stir until well combined.
- 2 Pour in the warm water little by little while stirring until the dough starts to come together, then add the salt and 30 ml of the olive oil.
- 3 Knead the dough for 10-12 minutes until smooth and elastic. Focaccia dough is naturally sticky, so don't be tempted to add too much extra flour — just lightly oil your hands with olive oil while kneading.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth or plastic wrap. Let it rest in a warm spot for 60-90 minutes until doubled in size.
- 5 Prepare a medium-sized square or oval baking pan, and generously brush the surface evenly with olive oil.
- 6 Gently deflate the dough, transfer it to the pan, then stretch it out with your hands until it fills the pan at a thickness of about 2 cm (¾ inch).
- 7 Cover the dough again and let it rest for another 30-40 minutes until it rises.
- 8 Preheat the oven to 220°C (425°F) during the second rise.
- 9 Once risen, press your fingertips into the surface of the dough to create the classic focaccia dimples.
- 10 Drizzle the remaining olive oil (about 50 ml) evenly over the surface so it seeps into the dimples, then sprinkle with rosemary, minced garlic, coarse sea salt, and olives if desired.
- 11 Bake for 22-25 minutes until the top is golden and the bottom sounds crisp when tapped.
- 12 Remove from the oven and let cool slightly before slicing and serving.
💡 Tips
• Use lukewarm water (about 37°C/98°F) — not too hot, so the yeast doesn't die and the bread can rise perfectly.
• Don't skimp on the olive oil, since the key to focaccia's signature flavor and texture comes from the oil soaking into the dimples in the dough.
• If you don't have fresh rosemary, you can substitute dried oregano or thyme leaves according to your taste.
• Store focaccia in an airtight container at room temperature for up to 2 days, or reheat briefly in the oven to restore its crispness before serving.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
5 gramg
Protein
10 gramg
Fat
34 gramg
Carbs
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