Description
Homemade focaccia bread is easier than you think! This recipe takes just one hour from mixing to golden-brown perfection.
Ingredients
Units
Scale
- 1/2 teaspoon sugar
- 3/4 cups (177 ml) warm water
- 1 1/2 teaspoons rapid-rise / fast-acting yeast
- 1 3/4 cups (416 g) strong bread flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary
- balsamic vinegar
Instructions
- Preheat the oven to 400°F (204°C).
- Pour water over sugar in a large bowl and swirl to dissolve.
- Add yeast and swirl; let stand for 5 minutes to dissolve.
- Add one cup of flour, olive oil to the sugar/water/yeast mixture; stir until combined.
- Add remaining flour and stir until a dough ball forms. Add more flour if needed.
- Turn dough out onto a floured surface and fold in half the rosemary.
- Press dough into a 10×7 inch (or equivalent) pan, pushing to the edges.
- Make indentations in the dough; sprinkle with remaining rosemary and 1 tablespoon olive oil.
- Bake for 20 minutes, or until golden and pulled away from pan sides.
- Serve warm with olive oil and balsamic vinegar (optional).
Notes
- To ensure even rising, use a kitchen scale to measure your flour accurately.
- For a stronger rosemary flavor, finely chop the rosemary before adding it to the dough.
- Wrap leftover focaccia tightly in plastic wrap or foil to maintain freshness for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 0