I love experimenting with an Italian Focaccia Bread recipe that combines bread flour, olive oil, and fresh rosemary into a perfectly balanced flavor. The blend of yeast, sugar, and salt complements the texture and aroma. This homemade focaccia is an irresistible tribute to classic Italian flavors that surprises the palate.

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I’ve been experimenting with different bread recipes lately and this Easy Homemade Focaccia Bread Recipe really stood out to me. With each step, I discovered a new little secret that makes this Italian Focaccia Bread so irresistible.

I started with 500g bread flour and 400ml lukewarm water, then added in a couple teaspoons of active dry yeast along with a teaspoon of sugar to help kick things off. Mixing in some salt, extra virgin olive oil, and fresh rosemary (yes, 2 tablespoons roughly chopped) really brought that authentic flavor into the mix.

The process mostly takes care of itself while the dough rises, allowing you plenty of hands-off time. After a quick 25 minutes in the oven, you’ve got a focaccia that’s crispy on the outside and soft on the inside.

Give it a try if you’re looking for a Focaccia Dough Recipe that’ll impress your friends without too much fuss.

Why I Like this Recipe

I love this focaccia recipe for a bunch of reasons. First, i really enjoy how the dough comes together even though its a bit messy at times. The process of kneading and letting the dough rise fills my kitchen with an amazing aroma that makes me feel like i’m in Italy.

Another reason i like this recipe is because it turns out crispy on the outside and super soft on the inside. Its a perfect mix that lets me enjoy a hearty crunch when i bite into it but still feel the tender dough in every bite.

Lastly, i like that this recipe is pretty simple and uses basic ingredients. It reminds me that great food doesn’t need fancy stuff to taste really delicious and its fun to share with family and friends since everyone loves the authentic italian vibe it brings.

Ingredients

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Bread Flour: its got plenty of protein and carbs that give the focaccia a firm yet tender texture.
Lukewarm Water: helps activate the yeast and mixes all the ingredients into a smooth, stretchable dough.
Active Dry Yeast: makes the dough rise real fast and creates airy pockets throughout the bread.
Sugar: feeds the yeast and adds a slight natural sweetness that balances all the flavors.
Salt: enhances the overall flavor by balancing tastes so the focaccia dont come off bland.
Extra Virgin Olive Oil: rich in healthy fats, it adds moisture, flavor and a crispy finish.
Fresh Rosemary: brings a vibrant herbal aroma and earthy taste along with natural antioxidants.
Versatile Focaccia: all ingredients combine harmoniously to create a rustic bread with irresistible flavor.

Ingredient Quantities

500g bread flour

400ml lukewarm water

2 teaspoons active dry yeast

1 teaspoon sugar

2 teaspoons salt

60ml extra virgin olive oil (divided, plus extra for drizzling)

2 tablespoons fresh rosemary, roughly chopped

How to Make this

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1. In a large bowl, mix the lukewarm water with 2 tsp of active dry yeast and 1 tsp sugar, and let it sit for about 10 minutes until it starts to froth.

2. Stir in 500g of bread flour and 2 tsp salt to the yeast mixture, then pour in 60ml of extra virgin olive oil.

3. Mix everything together until you get a sticky ball of dough, then turn it out on a lightly floured surface.

4. Knead the dough for about 10 minutes until it becomes smooth and elastic; it might be a bit messy but that’s okay.

5. Lightly oil another bowl with some extra virgin olive oil, place the dough in it, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.

6. Once it’s risen, gently press the dough out onto an oiled baking tray or pan, stretching it evenly with your fingers.

7. Let the dough rest on the tray for another 20 minutes so it can relax before adding your toppings.

8. Drizzle extra virgin olive oil all over the dough and sprinkle 2 tablespoons of roughly chopped fresh rosemary evenly over the top.

9. Preheat your oven to 220°C (425°F) and bake the focaccia for about 20-25 minutes until the crust gets a nice golden and crispy texture.

10. Take it out of the oven, let it cool a little, slice it up, and enjoy your delicious homemade focaccia bread!

Equipment Needed

1. A large bowl to mix the yeast, water, sugar, salt, and flour
2. Measuring spoons for the yeast, sugar, salt, and olive oil
3. A measuring cup for water and extra virgin olive oil
4. A spoon or whisk to stir everything together
5. A floured surface like a countertop or board to knead the dough
6. A second bowl to let the dough rise
7. A damp kitchen towel to cover the rising dough
8. A baking tray or pan that’s lightly oiled for the dough to rest and bake
9. An oven that can be preheated to 220°C (425°F)
10. A knife or pizza cutter for slicing the focaccia once it’s cooled a bit

FAQ

Q: Can I use all-purpose flour instead of bread flour?

Yeah, you can, but the texture might be a bit softer and less chewy than the classic focaccia bite.

Q: How long should I let the dough rise?

Typically, you should let it rise until it doubles in size which can be about 1 to 2 hours, depending on your room temperature.

Q: Can I use instant yeast instead of active dry yeast?

Sure, you can use instant yeast, but you might need to adjust the water slightly since instant yeast usually works a bit faster.

Q: What’s the best way to store leftovers?

Store them in an airtight container after cooling completely, and they should be good in the fridge for about 3 days.

Q: Can I add other toppings to the focaccia?

Of course, feel free to experiment with extra olive oil, olives, sun-dried tomatoes, or even garlic if you want a more robust flavor.

Easy Homemade Focaccia Bread Recipe Substitutions and Variations

Bread Flour: If you only have all-purpose flour, you can use that instead, just note that you might need a tad more kneading time.
Active Dry Yeast: You can switch to instant yeast too, just use a little bit less since its faster acting.
Extra Virgin Olive Oil: If you’re low on olive oil, a neutral oil like canola or vegetable oil works fine for mixing and drizzling.
Fresh Rosemary: Dried rosemary is a good alternative, but use about half as much since its more potent.

Pro Tips

1. When you mix the yeast and water, make sure its really lukewarm and not too hot or too cold so u get a good froth; if it doesn’t bubble, the yeast might be dead which ruins the whole thing.
2. During kneading, dont be afraid of a little mess, but keep an eye on the dough; a slightly sticky dough is ok but add a little more flour if it’s getting too unruly, just be careful not to overdo it.
3. Let the dough really have its time to chill out when it’s rising so that it gets all nice and puffy; shortening the rest can make the bread a bit dense and less flavorful.
4. For an extra crispy crust and distinct flavor, drizzle a bit of extra olive oil on the dough right before baking, but dont over drizzle or it might get too greasy.