Traditional Italian Focaccia Bread with Rosemary Recipe

What Is Focaccia Bread?

Focaccia is a traditional Italian flatbread. It’s known for the light, airy texture and signature dimples, that you create by pressing in the dough with your fingers. These dimples usually hold toppings like olive oil, sea salt, and rosemary, but not only! It’s originating from Italy’s Ligurian region.

This bread is very customizable, because you can choose your favorite toppings. I love to go for the classic olive oil and rosemary flavor, or sometimes i like to add cherry tomatoes, basil, garlic, parmesan or even onion.

You can serve it warm from the oven or even as a base for a sandwich. Some bakers even create focaccia art by decorating the bread with vegetables and herbs in different shapes.

Key Ingredients & Substitutions for Focaccia Bread

Flour: Bread flour gives focaccia its signature chewy texture, but all-purpose flour works too.

Yeast: Instant yeast is quick and reliable. Active dry yeast can be used but requires activation in warm water.

Water: Lukewarm water ensures proper yeast activation. Filtered water is ideal for best results.

Olive Oil: Use extra virgin olive oil for a rich, fruity flavor—it’s essential for authentic focaccia.

Salt: Kosher salt goes into the dough, while flaky sea salt is perfect for sprinkling on top.

Equipment You’ll Need

• Mixing Bowl: For combining the dough ingredients.
• 9×13-inch Baking Pan: A standard pan ensures even baking.
• Digital Scale: Helps measure ingredients accurately.
• Plastic Wrap or Bowl Covers: For covering the dough during fermentation.
• Cooling Rack: For allowing the bread to cool evenly after baking.

Step-by-Step Instructions for Perfect Focaccia

Step 1: Mix the Dough

1. Combine Ingredients: In a large mixing bowl, combine 4 cups (500g) bread flour, 2 tsp kosher salt, and 1 tsp instant yeast. Gradually add 1 ¾ cups (415ml) lukewarm water and 2 tbsp olive oil. Mix with a wooden spoon until a sticky dough forms.
2. Cover and Rest: Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.

Step 2: Cold Fermentation

3. Refrigerate: Transfer the dough to the fridge and let it ferment for 18–48 hours. This slow rise develops the dough’s flavor and texture.

Step 3: Prepare the Pan

4. Grease the Pan: Generously grease a 9×13-inch baking pan with olive oil.
5. Stretch the Dough: Transfer the cold dough into the pan, stretching it gently to fit. Cover and let it rest at room temperature for 2–4 hours, or until it doubles in size.

Step 4: Dimple and Bake

6. Preheat Oven: Preheat your oven to 425°F (220°C).
7. Dimple the Dough: Drizzle 2 tbsp olive oil over the dough. Use your fingers to press deep dimples all over the surface. Sprinkle with flaky sea salt and add optional toppings like rosemary or cherry tomatoes.
8. Bake: Bake for 25–30 minutes, or until golden brown and crisp on top.

Step 5: Cool and Serve

9. Cool: Transfer the focaccia to a cooling rack and let it cool slightly before slicing.

Expert Tips for the Best Focaccia

• Use Cold Fermentation: The longer the dough ferments in the fridge, the better the flavor and texture.
• Generous Olive Oil: Don’t skimp on the olive oil—it’s key to a crispy crust and authentic taste.
• Room Temperature Rest: Ensure the dough is fully risen before dimpling for the best results.
• Get Creative: Experiment with toppings like caramelized onions, roasted garlic, or even cheese for added flavor.

Serving Suggestions

Focaccia is very versatile and pairs well with lots of different dishes, but it’s just as delicious on its own. I love to serve it with a bowl of warm soup like this Italian Wedding Soup or stews. It’s also a great base for sandwiches and salads like Caprese or even served with Italian cold cuts.

I love to also serve it in a simple way dipped in olive oil and balsamic vinegar as an appetizer. For a special touch, serve it with a side of whipped ricotta or garlic butter.

Make-Ahead and Storage

• Make-Ahead: Prepare the dough and refrigerate it for up to 48 hours before baking.
• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze individual slices wrapped tightly in plastic for up to 3 months. Reheat in the oven for a crispy crust.

Frequently Asked Questions (FAQ)

Print