I remember the first time I truly fell in love with focaccia. It wasn't in some fancy Italian restaurant, but right in my grandmother's tiny, bustling kitchen. The air was thick with the scent of olive oil and yeast, a comforting aroma that still brings me back to those sun-drenched afternoons. Nonna, with flour dusting her apron, would gently dimple the dough with her fingers, a rhythmic dance she’d performed countless times. The sound of olive oil sizzling faintly as it hit the warm dough, the sprinkle of coarse sea salt like tiny jewels – it was magic. That golden-brown crust, crisp yet tender, giving way to an unbelievably soft, airy interior. Every bite was pure happiness, especially when dipped into a hearty bowl of her minestrone.
Here at Recipeeva Kitchen, we believe that the simplest ingredients often yield the most extraordinary results, and this focaccia recipe is a perfect example. It's more than just bread; it’s an invitation to slow down, to feel the dough come alive in your hands, and to share something truly special with the people you love. I won't lie, my first few attempts at focaccia weren't Nonna-perfect. I definitely over-proofed it once, resulting in a rather flat, dense loaf, and another time I went a bit heavy on the salt (oops!). But that's the beauty of baking, isn't it? It’s a journey of learning, tasting, and tweaking. This recipe, perfected over many years and countless loaves, is my tribute to Nonna’s legacy, designed to give you that same rustic, homey goodness without the decades of practice.
The beauty of homemade focaccia is its versatility. Serve it warm alongside a vibrant salad, use it as the base for a delicious sandwich, or simply tear off a piece and enjoy it plain, savoring the rich olive oil and rosemary notes. The texture is what really sets it apart – that delightful chewiness, the crispy edges, and those perfect little pockets for pooling olive oil. There's truly nothing quite like pulling a warm sheet of focaccia from the oven, the whole house smelling incredible, and watching your family gather around, eager for a slice. It’s a moment of connection, a taste of tradition, and an experience I can't wait for you to recreate in your own kitchen. Get ready to fall in love with baking bread all over again!
Prep: 20 minutes
Cook: 20 minutes
Total: 2 hours 30 minutes (includes rising time)
Yields: 8 servings
Ingredients
- 1 ½ cups warm water (105-115°F (40-46°C))
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 1 teaspoon granulated sugar
- 3 ½ cups all-purpose flour (plus more for dusting)
- 1 teaspoon fine sea salt
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh rosemary (finely chopped)
- 1 teaspoon flaky sea salt (for topping)
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy. This tells you your yeast is active and ready to work! If it doesn't foam, your water might have been too hot or cold, or your yeast is old. Don't worry, just start with new yeast.
- Add the flour and fine sea salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms. It won't look pretty, and that's totally okay.
- Pour 2 tablespoons of olive oil over the dough. Using your hands, fold the dough over itself in the bowl for about 2-3 minutes until the oil is mostly absorbed and the dough is slightly smoother. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Lightly oil a 9x13 inch baking pan with 2 tablespoons of olive oil. Gently transfer the risen dough to the prepared pan. With oiled hands, gently stretch the dough to fill the pan. It's a bit stubborn, so don't force it; let it rest for 10 minutes if it springs back, then try stretching again.
- Cover the pan lightly with plastic wrap and let the dough rise again for another 30-45 minutes, or until puffy. While it's rising, preheat your oven to 400°F (200°C).
- Once risen, remove the plastic wrap. Drizzle the top of the dough generously with more olive oil (about 1-2 tablespoons). Use your fingertips to gently press deep dimples all over the surface of the dough. Sprinkle with chopped fresh rosemary and flaky sea salt.
- Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C). My kids love how fragrant the kitchen gets at this stage!
- Remove from the oven and transfer the focaccia to a wire rack to cool slightly. Drizzle with a little more olive oil if you like, and serve warm. This bread is best enjoyed the day it's made, but don't worry, I bet there won't be any leftovers!
Nutrition
Calories: 250 kcal | Protein: 7g | Carbs: 40g | Fat: 8g
FAQ
Can I make focaccia dough ahead of time?
Yes, you can absolutely prepare the dough ahead of time! After the first rise (Step 3), you can cover the bowl tightly with plastic wrap and refrigerate it for up to 24 hours. When you're ready to bake, take the dough out, let it come to room temperature for about 30-60 minutes, and then proceed with shaping and the second rise (Step 4 and 5).
How do I store leftover focaccia?
Focaccia is best enjoyed the day it's made, but leftovers can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for 1-2 days. For longer storage, wrap individual slices tightly and freeze for up to 1 month. Reheat in a warm oven or toaster for best results.
What other toppings can I use for focaccia?
There are many ways to customize your focaccia! Beyond rosemary, you can add chopped olives, cherry tomatoes (press them gently into the dimples), caramelized onions, thinly sliced garlic, or a sprinkle of Parmesan cheese before baking. Feel free to experiment with your favorite herbs too, like thyme or oregano.
Why is my focaccia dense instead of airy?
A key to airy focaccia is a good proofing process (allowing the yeast to work and create air pockets) and gentle handling of the dough. Don't over-knead, as that can develop too much gluten and make it dense. Also, make sure your yeast is active and your oven is preheated to the correct temperature.
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"blogIntro": "I remember the first time I truly fell in love with focaccia. It wasn't in some fancy Italian restaurant, but right in my grandmother's tiny, bustling kitchen. The air was thick with the scent of olive oil and yeast, a comforting aroma that still brings me back to those sun-drenched afternoons. Nonna, with flour dusting her apron, would gently dimple the dough with her fingers, a rhythmic dance she’d performed countless times. The sound of olive oil sizzling faintly as it hit the warm dough, the sprinkle of coarse sea salt like tiny jewels – it was magic. That golden-brown crust, crisp yet tender, giving way to an unbelievably soft, airy interior. Every bite was pure happiness, especially when dipped into a hearty bowl of her minestrone.\n\nHere at Recipeeva Kitchen, we believe that the simplest ingredients often yield the most extraordinary results, and this focaccia recipe is a perfect example. It's more than just bread; it’s an invitation to slow down, to feel the dough come alive in your hands, and to share something truly special with the people you love. I won't lie, my first few attempts at focaccia weren't Nonna-perfect. I definitely over-proofed it once, resulting in a rather flat, dense loaf, and another time I went a bit heavy on the salt (oops!). But that's the beauty of baking, isn't it? It’s a journey of learning, tasting, and tweaking. This recipe, perfected over many years and countless loaves, is my tribute to Nonna’s legacy, designed to give you that same rustic, homey goodness without the decades of practice.\n\nThe beauty of homemade focaccia is its versatility. Serve it warm alongside a vibrant salad, use it as the base for a delicious sandwich, or simply tear off a piece and enjoy it plain, savoring the rich olive oil and rosemary notes. The texture is what really sets it apart – that delightful chewiness, the crispy edges, and those perfect little pockets for pooling olive oil. There's truly nothing quite like pulling a warm sheet of focaccia from the oven, the whole house smelling incredible, and watching your family gather around, eager for a slice. It’s a moment of connection, a taste of tradition, and an experience I can't wait for you to recreate in your own kitchen. Get ready to fall in love with baking bread all over again!",
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"notes": "105-115°F (40-46°C)"
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"answer": "Yes, you can absolutely prepare the dough ahead of time! After the first rise (Step 3), you can cover the bowl tightly with plastic wrap and refrigerate it for up to 24 hours. When you're ready to bake, take the dough out, let it come to room temperature for about 30-60 minutes, and then proceed with shaping and the second rise (Step 4 and 5).",
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"answer": "Focaccia is best enjoyed the day it's made, but leftovers can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for 1-2 days. For longer storage, wrap individual slices tightly and freeze for up to 1 month. Reheat in a warm oven or toaster for best results.",
"question": "How do I store leftover focaccia?"
},
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"answer": "There are many ways to customize your focaccia! Beyond rosemary, you can add chopped olives, cherry tomatoes (press them gently into the dimples), caramelized onions, thinly sliced garlic, or a sprinkle of Parmesan cheese before baking. Feel free to experiment with your favorite herbs too, like thyme or oregano.",
"question": "What other toppings can I use for focaccia?"
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"answer": "A key to airy focaccia is a good proofing process (allowing the yeast to work and create air pockets) and gentle handling of the dough. Don't over-knead, as that can develop too much gluten and make it dense. Also, make sure your yeast is active and your oven is preheated to the correct temperature.",
"question": "Why is my focaccia dense instead of airy?"
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"nutrition": {
"calories": "250 kcal",
"carbs": "40g",
"fat": "8g",
"fiber": "2g",
"protein": "7g",
"sugar": "1g"
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"cookTime": "20 minutes",
"cuisine": "Italian",
"difficulty": "Medium",
"notes": [
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"Chef's Tip 3: For an extra crispy bottom crust, preheat your baking pan in the oven before adding the dough, just be super careful when handling it!",
"Storage: Store cooled focaccia wrapped in plastic wrap at room temperature for up to 2 days. It can also be frozen for longer storage."
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"prepTime": "20 minutes",
"servings": "8 servings",
"totalTime": "2 hours 30 minutes (includes rising time)",
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