Our housemade focaccia bread recipe captures the simple joy of good food. With its crispy interior and a perfectly chewy crust, this focaccia bread is the ideal vehicle for zesty extra virgin olive oil or the perfect excuse to soak up every last bit of flavorful sauces.
- All-Purpose Flour: 240 grams (2 cups)
- Water: 400 ml
- Salt: Scant 2 tsp
- Yeast: 7 grams (1 packet, or 2.5 tsp)
- Olive Oil: ¼ cup
- Olive Oil for Pan: 2-3 tbsp (*see note)
- Extra Virgin Olive Oil: About 1 tbsp
- Rosemary: 2-3 tsp
- Coarse Salt: To taste, about 2 tsp
- Mix flour, salt, and yeast in a bowl.
- Add water and ¼ cup olive oil.
- Mix until combined.
- Let sit for 5 minutes.
- Knead lightly for about 5 minutes. (Use a rubber spatula to fold the outside of the dough into the inside. Unlike most bread doughs, the goal is not to develop gluten but to achieve a good consistency. The dough will be very moist.)
- Preferably, let the dough undergo a slow rise in the refrigerator in a well-oiled, covered bowl for a day or two. This step enhances the dough’s flavor but can be skipped.
- Transfer the dough to a well-oiled 13 x 9 x 2-inch baking pan. (*Note: The pan should be generously coated with oil. The oil should puddle a bit in the pan, and the sides should be oiled as well.)
- Spread the dough with wet fingers. It doesn’t need to cover the whole bottom, just ensure even thickness close to the edge. It will spread to the edges as it rises.
- Let it rise to about 1 ½ inches in height. Using a proofing box at 120 degrees takes approximately two hours, while countertop rising can take 3 or 4 hours.
- Preheat the oven to 425 F.
- Just before baking, poke the dough about 8 times with your fingers. The dough will fall, but it will rise in the oven.
- Drizzle extra virgin olive oil on the dough, just enough to coat it (about 1 tablespoon or more). A plastic squeeze bottle can be used.
- Season with coarse salt and rosemary.
- Bake for 20 to 25 minutes, until golden brown.
- Cool on a rack until you can comfortably hold it in your hands.
- Slice and enjoy!