Focaccia Bread Recipe
Soft, golden, and rich with olive oil, this Focaccia Bread Recipe brings together simple ingredients and a slow, mindful method to create bread that's crisp on the outside, tender inside, and deeply comforting.
Equipment
- large mixing bowl
- 9x13-inch baking pan
- spatula or wooden spoon
- parchment paper (optional)
- Measuring cups & spoons
- oven
Ingredients
- 4 cups all-purpose or bread flour (512 g)
- 2 1/4 teaspoons kosher salt (or to taste)
- 2 teaspoons instant yeast (8 g)
- 2 cups lukewarm water (455 g)
- 4 tablespoons olive oil, divided
- 1–2 teaspoons fresh rosemary (optional)
- 1 pinch flaky sea salt (for topping)
Instructions
- In a large bowl, mix flour, salt, and yeast. Add lukewarm water and stir to form a sticky dough. Cover and let rest 30 minutes.
- With wet hands, perform stretch and folds by lifting and folding the dough over itself, rotating the bowl. Repeat 8–10 times until supple.
- Rub top with olive oil, cover the bowl, and refrigerate 12–24 hours for slow fermentation.
- Generously oil a 9x13-inch pan or line with parchment. Place dough in pan and turn to coat. Let rise uncovered at room temp for 3–4 hours.
- Preheat oven to 425°F. Dimple the dough using your fingertips. Sprinkle flaky sea salt and rosemary, then drizzle with olive oil.
- Bake for 25–30 minutes until golden brown with a crisp underside. Let cool at least 10 minutes before slicing.
Notes
For best flavor and texture, proof overnight in the fridge. Dimple the dough deeply before baking to help oil and toppings settle. Reheat leftovers at 350°F to revive the crust.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 350mgPotassium: 70mgFiber: 1gCalcium: 10mgIron: 2mg