Go Back

Italian Focaccia Recipe

This Italian Focaccia Recipe is an authentic Italian bread with a crisp golden crust, a soft and airy interior, and plenty of extra virgin olive oil, rosemary, and flaky sea salt. It's perfect for sandwiches, dipping in olive oil, or serving with soups, salads, and pasta.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings: 12
Course: Breed and baking
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • g (4 cups) bread flour
  • 500 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 1¾ cups (420 ml) warm water
  • 2 tablespoons extra virgin olive oil
Topping
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon flaky sea salt
  • ¼ teaspoon freshly ground black pepper

Equipment

  • 1 Large mixing bowl
  • 1 Stand mixer with dough hook optional
  • 1 9×13-inch baking pan
  • 1 Dough scrape
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Pastry brush
  • 1 Plastic wrap or kitchen towel
  • 1 Chef's knife
  • 1 Cooling rack

Method
 

  1. In a large mixing bowl, combine the bread flour, instant yeast, and salt.
  2. Add the warm water and olive oil, then mix until a sticky dough forms.
  3. Knead the dough by hand for 8–10 minutes or with a stand mixer for 6–8 minutes until smooth and elastic.
  4. Transfer the dough to a lightly oiled bowl, cover, and let it rise for 2 hours, or until doubled in size.
  5. Generously oil a 9×13-inch baking pan and transfer the dough into the pan.
  6. Gently stretch the dough to fill the pan. Cover and let it rest for 30 minutes.
  7. Preheat the oven to 425°F (220°C).
  8. Drizzle the dough with the remaining olive oil and use your fingertips to press deep dimples across the surface.
  9. Sprinkle with chopped rosemary, flaky sea salt, and black pepper.
  10. Bake for 22–25 minutes, or until the top is golden brown and the edges are crisp.
  11. Remove the focaccia from the pan and cool on a wire rack for 10 minutes before slicing.

Notes

  • Bread flour gives focaccia its signature chewy texture.
  • Use plenty of olive oil to create a crispy, flavorful crust.
  • Add cherry tomatoes, olives, caramelized onions, garlic, or grated Parmesan for delicious variations.
  • Store at room temperature in an airtight container for up to 2 days or refrigerate for 5 days.
  • Freeze sliced focaccia for up to 3 months and reheat before serving.