Description
This easy homemade focaccia bread recipe is perfect for beginners, featuring a delightful dimpled texture and rich olive oil flavor.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon instant yeast
- 3/4 cup (180ml) warm water
- 1/2 teaspoon sugar
- 1 teaspoon sea salt, plus extra for sprinkling
- 1/4 cup (60ml) good olive oil, divided
- Optional: A few sprigs of fresh rosemary
- Optional: 1/4 cup pitted olives, sliced
Instructions
- In a big-ish bowl, combine flour, yeast, sugar, and salt. Pour in the warm water and 2 tablespoons of the olive oil. Stir with a wooden spoon until it’s all shaggy and weird-looking.
- Dump the dough onto a floured counter. Knead for about 5–8 minutes until it’s kind of smooth.
- Plop the dough back in the bowl, slather the top with a tiny bit of olive oil, and cover it with a tea towel. Let it rise somewhere warm for 1 to 1 hours, or until doubled.
- Drizzle some oil into a baking pan. Stretch and squish the dough gently into the pan. Let it rest for another 20 minutes.
- Poke your fingers into the dough to make dimples. Drizzle the rest of the olive oil over and sprinkle with rosemary and olives, plus sea salt.
- Bake in a hot oven at 425°F (220°C) for 20–25 minutes, until golden-brown.
- Let it cool for at least 10 minutes before cutting or tearing from the pan.
Notes
- This dough can also be kneaded in the bowl if preferred.
- If using dried herbs instead of fresh, a shake of dried basil or oregano works well.
- Feel free to adjust the toppings to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg