Crispy from the outside and tender from the inside. This Italian bread is perfect with stews and dips.
Keyword Focaccia bread
Prep Time 10minutes
Cook Time 13minutes
Total Time 23minutes
Author Muna Kenny
1 ½teaspoondry active yeast
1 1/2tablespoonolive oil
1/2cupwarm wateryou may need less
Flake sea salt
1tablespoonrosemaryfresh or dry
1 ½tablespoonolive oil
In a small bowl, add the water, sugar, and yeast, mix and then cover for ten minutes. After ten minutes if the mixture formed a froth then go ahead with the next step. If you are using instant active yeast you don't need to let it proof.
In a different bowl, add the flour and the salt, then gradually add the yeast mixture and knead.
Knead for 5 minutes, when the dough is smooth and not sticky, add the olive oil and knead for three more minutes. Cover the dough and let it rise in warm place for an hour and a half or until it is double in size.
Punch the dough and knead for 1 minute.
Pat or roll the dough into a triangle, round, or square shape, place it on a lightly greased baking sheet. Make the dough quarter of an inch high if you want crispy focaccia, or make it ½ an inch high for thicker focaccia bread.
Cover the dough and let it rise again for 30 minutes.
Preheat oven to 374F/190C.
Using your fingers make few dimples on the surface of the dough.
Brush the dough with olive oil. Sprinkle with flake sea salt and rosemary.
Bake the focaccia bread for 12 to 13 minutes, until it is golden in color and has reached your desired crispness. If you want the focaccia to be thick and fluffy, bake in a 6" or 7 inch pan.
You can use olive oil infused with garlic to give this focaccia bread recipe more flavor.
A great snack can be made using focaccia by toasting it and spreading roasted garlic and parmesan on top.
You can prepare the dough a night ahead. Place the dough in a large container and cover tightly then refrigerate. The dough will rise slowly while in the fridge. When about to bake the dough, take it out of the fridge and let it come to room temperature first. Knead the dough for a minute, and it will be ready for the next rise.
In the recipe video, I have added the salt at the end of the kneading process, but you can mix it with flour as per the written recipe.