Homemade Focaccia Bread

A soft, golden Italian flatbread with a crispy crust and airy crumb, topped with fragrant olive oil, fresh herbs, and sea salt. Made without alcohol or pork byproducts for a halal-friendly, rustic centerpiece to any meal.

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Course: Bread

Cuisine: Italian

Prep Time: 20

Cook Time: 25

Total Time: 1 55

Servings: servings

Calories: 260kcal

Author: Eva Stoner

Ingredients

3 1/2 cups all-purpose flour
1 1/4 cups warm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 tablespoons olive oil (plus extra for shaping)
2 tablespoons fresh rosemary, chopped
2 teaspoons sea salt
Optional garnish: 2 tablespoons flaky salt, 1/4 cup cherry tomatoes, 2 tablespoons sesame seeds

Instructions

Proof yeast by dissolving in warm water with sugar
Mix flour, olive oil, and salt in a large bowl
Gradually incorporate the wet ingredients into the dry
Knead dough until smooth (8-10 minutes)
Let rise in a warm place for 60-90 minutes until doubled
Punch down dough and shape it into a 8x12 inch rectangle on a baking sheet lined with parchment paper
Dimple dough surface with fingers
Drizzle with olive oil and sprinkle with rosemary
Let rest 30 minutes
Preheat oven to 400°F (205°C)
Bake 20-25 minutes until golden and crisp
Cool slightly before slicing

Notes

For best results, use a light-colored baking sheet that retains heat
Adjust baking time based on your oven: if dough browns too quickly, tent with parchment
Store in an airtight container for up to 3 days
Revive stale focaccia by toasting at 350°F for 5-7 minutes

Nutrition