Best Homemade Focaccia

Focaccia, a beloved Italian bread, has long captured the hearts and taste buds of food lovers around the globe. Renowned for its soft, pillowy texture and a slightly crispy crust, focaccia is not just any bread; it serves as a canvas for flavors, allowing for endless customization. This versatile flatbread can be enjoyed in numerous ways, making it a favorite for both casual home meals and elegant dining experiences. The joy of making focaccia at home not only brings the delightful aroma of freshly baked bread into your kitchen but also provides a wonderful opportunity to indulge in a culinary tradition that has stood the test of time.

Explore the world of homemade focaccia with our guide to creating the divinely soft bread that’s loved worldwide. With its fluffy texture and customizable toppings, focaccia is perfect for any meal or gathering. This article covers everything from the history and regional variations to essential ingredients and a straightforward step-by-step baking process. Unleash your culinary creativity, impress your family and friends, and fill your kitchen with the irresistible aroma of freshly baked focaccia. Let's start this delicious journey!

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Ingredients

4 cups all-purpose flour

2 teaspoons sea salt, plus more for topping

2 teaspoons instant yeast

1 ¾ cups warm water (110°F/43°C)

1/4 cup extra virgin olive oil, plus more for drizzling

2 teaspoons fresh rosemary leaves, chopped (or 1 teaspoon dried)

1 teaspoon garlic powder (optional)

Coarse sea salt for sprinkling

Freshly cracked black pepper (optional)

Cherry tomatoes, olives, or other toppings of your choice (optional)

Instructions

Mixing the Dough: In a large mixing bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until frothy. Add the flour and the sea salt, mixing with a wooden spoon or your hands until a shaggy dough forms.

Kneading: Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 5-7 minutes.

First Rise: Form the dough into a ball and place it in a large bowl greased with olive oil. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.

Prepare for Baking: Grease a 13x18 inch baking sheet with olive oil. Once the dough has risen, punch it down gently and transfer it to the baking sheet. Stretch and press the dough to cover the pan evenly. If the dough resists, let it rest for 5 minutes before stretching again.

Second Rise: Cover the pan again with plastic wrap or a damp cloth and allow it to rise for another 30-45 minutes, until puffy.

Adding Flavors: Preheat your oven to 425°F (220°C). Once the dough has risen, use your fingers to gently dimple the surface of the dough—this helps create the characteristic pocketed texture. Drizzle extra olive oil all over the top, then sprinkle with sea salt, chopped rosemary, garlic powder (if using), and any additional toppings such as halved cherry tomatoes or olives.

Baking: Place the pan in the preheated oven and bake for 20-25 minutes, or until golden brown on top and the edges are crispy. The aroma will be irresistible!

Cooling and Serving: Remove from the oven, allow to cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely. Drizzle with a bit more olive oil if desired, slice, and serve warm or at room temperature.

Prep Time, Total Time, Servings: 20 minutes | 3 hours | 12 servings