Easy Focaccia Bread Recipe
Soft and airy focaccia bread with a golden, crispy crust, topped with rosemary and sea salt. This easy focaccia bread recipe uses simple ingredients for a classic Italian flatbread.
Ingredients
- 4 cups bread flour 500g
- 2 1/4 teaspoons active dry yeast 7g
- 2 teaspoons salt 10g
- 1 3/4 cups warm water 415ml
- 1/4 cup extra virgin olive oil 60ml
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
Activate yeast mixture:
In a bowl, stir together warm water and yeast; allow to rest for about 5 minutes until it becomes frothy.Mix dry ingredients:
In a separate bowl, whisk flour with salt. Slowly incorporate this dry mix into the yeast mixture.Knead dough smooth:
Turn the dough onto a floured counter and knead for around 10 minutes until it is smooth and elastic.First proof dough:
Put the dough into a greased bowl, cover with a cloth, and let it proof in a warm spot for roughly 1.5 hours until it has doubled in size.Shape dough rectangle:
Gently deflate the dough, move it to a greased baking sheet, and press it into a rectangular shape.Second proof dough:
Again cover with a cloth and let it proof for an additional 30 minutes.Preheat oven:
Heat the oven to 425°F (220°C).Dimple and top dough:
Press dimples into the top of the dough, then drizzle with olive oil and top with coarse salt and rosemary.Bake until golden:
Bake for about 25 minutes until the top is golden brown.Cool before serving:
Allow to cool a bit before cutting and serving.