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–+ servings

Easy Italian Focaccia Bread

This easy Italian focaccia bread recipe guides beginners through making a soft, flavorful bread with olive oil, rosemary, and sea salt, perfect for serving warm or at room temperature.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Cuisine Italian
Servings 8

Ingredients
  

  • 4 cups bread flour plus extra for dusting
  • 2 ¼ tsp dried fast-action yeast
  • 2 tsp fine sea salt
  • 5 tbsp olive oil plus more for greasing and drizzling
  • 1 tsp flaky sea salt
  • 2-3 sprigs fresh rosemary

Instructions
 

Prepare the Dry Ingredients

  • In a large mixing bowl, add the bread flour.
    On one side of the bowl, mix in the yeast, and on the opposite side, mix in the fine sea salt.
    This separation keeps the salt from coming into direct contact with the yeast, ensuring it remains active.

Combine with Wet Ingredients

  • Create a small well in the center of the flour mixture. Pour in 2 tablespoons of olive oil.
    Slowly add 1 1/2 to 1 3/4 cups of lukewarm water, a little at a time, until you have a slightly sticky dough (you may not need all the water).

Knead the Dough

  • Lightly flour your work surface and transfer the dough onto it.
    Knead for 5-10 minutes, or until the dough becomes soft and less sticky.
    Place the dough into a clean bowl, cover it with a tea towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Baking Tin

  • Grease a shallow rectangular baking pan (about 10 x 14 inches) with olive oil.
    Once the dough has risen, gently place it on the work surface, and stretch it to fit the prepared tin.
    Cover with a tea towel and allow it to rise again for another 35-45 minutes.

Preheat and Dimple the Dough

  • Preheat your oven to 425°F (400°F if using a convection oven).
    Use your fingers to press dimples all over the surface of the dough.

Season and Bake

  • Mix together 1 1/2 tablespoons of olive oil with 1 tablespoon of water.
    Drizzle this mixture over the dough, then sprinkle with flaky sea salt.
    Insert rosemary sprigs into the dimples.
    Bake for about 20 minutes or until the focaccia is golden brown.

Finishing Touches

  • While the bread is still hot, drizzle an additional 1-2 tablespoons of olive oil over the top.
    Cut into squares and enjoy warm or at room temperature, with extra olive oil for dipping if desired.
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