Ah, traditional Italian focaccia — soft, airy, golden, with that irresistible dimpled top and fragrant rosemary 🌿🍞. Here’s a classic, authentic recipe:
🍞 Traditional Italian Focaccia Bread with Rosemary
Ingredients (makes 1 large focaccia, ~8 servings)
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3½ cups (450 g) all-purpose flour
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1½ tsp salt
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1 tbsp sugar
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2 tsp active dry yeast
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1¼ cups (300 ml) warm water (~110°F / 43°C)
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¼ cup (60 ml) olive oil, plus extra for drizzling
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2–3 tbsp fresh rosemary, chopped (or 2 tsp dried)
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Coarse sea salt, for sprinkling
Instructions
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Activate the yeast
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In a small bowl, mix warm water and sugar.
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Sprinkle yeast on top, stir lightly, and let sit 5–10 minutes until frothy.
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Make the dough
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In a large bowl, combine flour and salt.
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Add yeast mixture and ¼ cup olive oil. Mix until a sticky dough forms.
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Knead the dough
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On a lightly floured surface, knead 8–10 minutes until smooth and elastic.
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Alternatively, use a stand mixer with a dough hook.
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First rise
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Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
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Let rise in a warm place for 1–1½ hours until doubled in size.
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Prepare the pan
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Grease a 9×13-inch or similar baking pan with olive oil.
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Transfer dough and gently stretch to fit the pan.
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Dimple the dough
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Using your fingertips, press dimples all over the surface.
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Drizzle generously with olive oil and sprinkle rosemary and coarse sea salt on top.
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Second rise
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Cover and let rise 20–30 minutes.
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Bake
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Preheat oven to 425°F / 220°C.
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Bake 20–25 minutes, until golden brown and cooked through.
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Serve
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Let cool slightly, then cut into squares or slices. Serve warm with olive oil for dipping.
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⭐ Tips for Perfect Focaccia
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Olive oil is key: Don’t skimp — it keeps the crust crisp and flavorful.
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Extra flavor: Add thinly sliced onions, cherry tomatoes, or olives before baking.
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Make ahead: Focaccia tastes even better the next day, lightly toasted.
I can also give a quick 1-hour focaccia recipe that skips the long first rise but still gives a soft, airy texture — great for weeknights.