This Italian focaccia bread offers an irresistible combination of golden crispy crust and soft interior. Infused with fresh rosemary and sea salt, it embodies rustic charm and authentic flavors that transport you to the heart of a vibrant Italian bakery. Enjoy it as an exquisite side for any meal.

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I recently discovered an easy homemade focaccia bread recipe that is super simple and tastes just like something from Italy. I use bread flour, a bit of salt, a pinch of sugar, and active dry yeast mixed with warm water to create a soft yet crispy dough.

I mix in olive oil and a little chopped fresh rosemary which gives the bread that unique Italian flavor. I like that you can simply drizzle extra olive oil on top before sprinkling coarse sea salt for a well balanced taste and texture.

This recipe is awesome for anyone who wants a quick bread recipe but with real flavor from simple ingredients like those mentioned. The dough is nourishing and has a decent nutritional value which makes it a fine side dish or appetizer.

I really enjoy making this focaccia dough recipe because it is fuss free and gives a delightful taste of Italy every time I bake it.

Why I Like this Recipe

1. I love making this focaccia bread because i get to mix up my own dough and watch it rise – it’s super satisfying even if my hands get a bit messy.
2. I really like the way the rosemary and olive oil fill the whole kitchen with this amazing scent while it bakes, and it always reminds me of a cozy italian bakery.
3. I appreciate how the bread turns out crispy on the outside but soft on the inside, making every bite a mix of textures that’s just perfect.
4. I enjoy that the recipe is simple and doesn’t need too many fancy ingredients – it makes cooking feel less intimidating and more fun.

Ingredients

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Bread Flour: Gives the dough its structure and lots of carbs for energy, plus some fiber.
Active Dry Yeast: Helps the dough rise real well and creates that airy texture we love.
Olive Oil: Adds healthy fats and a rich flavor that makes the focaccia moist and tender.
Sugar: Feeds the yeast and brings a slight sweetness that balances the saltiness.
Rosemary: Offers a fresh herbal taste with antioxidants, making the bread extra aromatic.

Ingredient Quantities

500g (about 3 1/2 cups) bread flour

2 tsp salt

1 tsp sugar

2 1/4 tsp active dry yeast (1 packet)

375 ml warm water

3 tbsp olive oil plus extra for drizzling

1 tbsp chopped fresh rosemary

Coarse sea salt for topping

How to Make this

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1. In a big bowl, mix the bread flour, 2 teaspoons salt, and 1 teaspoon sugar with the 2 1/4 teaspoons of active dry yeast.

2. Pour in 375 ml warm water and 3 tablespoons of olive oil, then stir until a rough dough forms.

3. Turn the dough out onto a floured surface and knead it for about 5-10 minutes until it’s smooth and a little elastic.

4. Grease a clean bowl with some olive oil and put the dough inside, cover it with a damp cloth, and let it rise for about an hour until it doubles in size.

5. After the dough has risen, gently press it out onto a well-oiled baking tray, working your fingers into the dough to create little dimples.

6. Drizzle a little extra olive oil over the top, then sprinkle 1 tablespoon of chopped fresh rosemary evenly along with some coarse sea salt.

7. Let the dough sit on the tray for another 30 minutes so it can puff up a bit more.

8. Preheat your oven to 220°C (about 428°F) while you wait.

9. Bake in the preheated oven for roughly 25 minutes until the bread is golden and has a crispy outside.

10. Remove from the oven and let the focaccia cool slightly before pulling it apart and serving. Enjoy!

Equipment Needed

1. A large mixing bowl for combining all the dry ingredients and liquids
2. Measuring spoons and a measuring cup for getting the salt, sugar, yeast, water, and oil just right
3. A wooden spoon or spatula to stir everything together
4. A floured work surface like a countertop or a large board for kneading the dough
5. A clean bowl for letting the dough rise, making sure it’s well-greased with olive oil
6. A damp cloth to cover the bowl while the dough is proofing
7. A baking tray that you can oil and place the dough on before baking
8. An oven, preheated, to bake the focaccia until it’s crispy and golden

FAQ

What type of flour should I use for this recipe?

This recipe works best with bread flour cuz it gives the focaccia a chewier texture. If you use all-purpose, it might not have as much structure.

Can I substitute a different herb for rosemary?

Yeah, you can try thyme or oregano if you prefer. Rosemary gives a standout flavor, but feel free to experiment a bit.

How do I know when the dough is ready after rising?

The dough should look doubled in size and feel soft and airy. If it hasn't risen enough, let it sit for a bit longer.

Can I use a different oil instead of olive oil?

You can, but olive oil really adds a nice flavor. If you use another oil, the focaccia might not taste as traditional.

How should I store leftover focaccia?

Keep it wrapped in plastic or in an airtight container. It stays good for a couple of days, and you can warm it up a little bit before eating.

Easy Homemade Focaccia Bread Recipe Substitutions and Variations

If you dont have bread flour, you can use all-purpose flour instead. It works fine but the texture might be a bit different.
You can swap out the sugar for honey. Just use a bit less honey since it’s sweeter than sugar.
If you dont have active dry yeast, instant yeast can be used as a replacement. The technique is mostly the same.
Substitute olive oil with melted unsalted butter. It can add a richer flavor, though it might slightly change the bread’s texture.
If fresh rosemary isn’t available, dried rosemary is a great alternative. Use about one-third of the amount since its flavor is more concentrated.

Pro Tips

1. Make sure your water is the right temperature – too hot and the yeast gets killed, too cold and your dough might not rise like it should. I usually use a thermometer or test a little water on my wrist so it’s just warm enough.

2. When kneading, if your dough is too sticky, add a bit of extra flour slowly; but be careful not to overdo it or your focaccia could end up too dense and heavy.

3. Let your dough rise in a warm, draft-free spot. If it’s too cool, it could take much longer for the dough to double, so sometimes I pop it in the oven with just the light on for a bit of extra heat.

4. Make sure to really work those dimples in before baking. Pressing your fingers in deep creates little pockets that hold extra olive oil and rosemary, which really gives the focaccia that awesome, flavorful crunch.