Best Homemade Focaccia

Focaccia is not just any bread; it is a cherished staple in Italian cuisine, celebrated for its delightful texture and versatile nature. This flat oven-baked bread has captured the hearts of many, transforming simple meals into gourmet experiences with its fragrant aroma and enticing flavors. Among the numerous ways to prepare focaccia, herb-infused focaccia stands out for its aromatic essence and rich taste, making it a perfect accompaniment to any dish or a delightful snack on its own.

Discover the world of gourmet bread with heavenly herb-infused focaccia! This delightful Italian flatbread is celebrated for its airy texture and versatile nature. Learn how to infuse fresh herbs like rosemary and thyme into your dough, enhancing flavor and inviting health benefits. Perfect as a snack, a sandwich base, or a side dish, this recipe is simple enough for any baker. Roll up your sleeves and transform your kitchen into a haven of delicious aromas with this culinary adventure!

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Ingredients

4 cups all-purpose flour

2 teaspoons salt

1 packet (2 ¼ teaspoons) instant yeast

1 ¾ cups warm water (110°F/43°C)

¼ cup olive oil, plus extra for drizzling

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

1 tablespoon flaky sea salt (such as Maldon or fleur de sel)

Optional toppings: cherry tomatoes, olives, caramelized onions, sliced garlic

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Use a whisk to blend them thoroughly, ensuring an even distribution of the salt and yeast.

Add Wet Ingredients: Slowly incorporate the warm water and ¼ cup of olive oil into the dry mixture. Stir with a wooden spoon or spatula until a shaggy, cohesive dough begins to form.

Knead the Dough: Transfer the dough to a lightly floured work surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Keep in mind that the dough will be quite sticky—resist the temptation to add excessive flour.

First Rise: Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel, and let it rise in a warm area for 1-2 hours, or until it has doubled in size.

Prepare the Baking Pan: Generously coat a 13x18 inch (half-sheet) baking pan with olive oil, making sure to cover the bottom and corners thoroughly to avoid sticking.

Shape the Dough: Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to the prepared baking pan, carefully stretching it out to fit the pan's shape.

Second Rise: Cover the pan with a clean kitchen towel and let the dough rise again for about 20-30 minutes. During this time, preheat your oven to 425°F (220°C).

Dimple the Dough: After the second rise, use your fingertips to create dimples across the entire surface of the dough. Drizzle additional olive oil over the top, allowing it to fill the dimples.

Add Toppings: Evenly sprinkle the chopped rosemary and flaky sea salt over the dough. For added flavor, you can scatter optional toppings like halved cherry tomatoes, olives, caramelized onions, or thinly sliced garlic on top.

Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is a beautiful golden brown.

Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool further. Slice and enjoy this delightful bread warm or at room temperature!

Prep Time, Total Time, Servings: 20 mins | 2 hrs 15 mins | 12 servings

Presentation Tips: Cut into squares or rectangles and serve warm on a beautiful wooden board. You can garnish with additional fresh herbs or a small bowl of herbed olive oil for dipping.