Focaccia Bread Recipe
This easy Focaccia Bread recipe is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.
Course bread
Cuisine Italian
Keyword focaccia bread recipe, focaccia bread with rosemary, italian focaccia bread
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings
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slices
Calories 199 kcal
Author Blair
Ingredients
list of 10 items
½ oz. dry yeast (about 4 teaspoons)
1 ¾ cups warm water, divided
1 ½ teaspoons sugar
¼ cup milk
1 ¼ cups olive oil, divided
5 cups all-purpose flour, plus more as needed
1-2 tablespoons cornmeal
1 tablespoon kosher salt, plus extra for sprinkling on top
1 teaspoon pepper
1 tablespoon minced fresh rosemary
list end
Instructions
list of 7 items
1. Place yeast, 1 cup of the warm water, and the sugar in a large mixing bowl that will fit a mixer equipped with a dough hook. Let the mixture sit for
about 10 minutes, until the yeast is foamy. Add the remaining ¾ cup of warm water and the milk.
2. Mix on low speed for about 2 minutes. Add ¾ cup of the olive oil and mix for 1 minute.
3. Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the salt.
4. Transfer dough to a large greased bowl and cover with a damp dish towel.
5. Let the dough rise in a warm place for 1 ½ hours, or until the dough has doubled in size. Sprinkle cornmeal on a 12 x 16-inch rimmed baking sheet (or
a similarly sized pan). Punch down the dough, then spread on the prepared baking sheet. Rub olive oil on your hands before pressing the dough into the
pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.
6. Meanwhile, preheat oven to 425 degrees F.
7. Use your finger tips to make indentations on top of the raised dough. Drizzle the remaining ½ cup of olive oil over top, using your fingers to spread
the oil all over the top of the bread (especially in those little dimples). Sprinkle additional kosher salt, pepper and fresh rosemary on top. Bake until
golden brown (about 25 minutes).
list end
Recipe Notes
• Make sure that your “warm water” is about 100-110°F. If it’s too cool, the water will not activate the yeast. Anything hotter than about 130 degrees
F will kill the yeast. I use a thermometer to be sure that I’m in the right temperature range, but you’re looking for water that feels like a warm bath
(not too hot and not too cold).
• Focaccia gets a lot of its flavor from all of that olive oil, so it’s important to use a high-quality olive oil that actually tastes good. I recommend
a really nice extra-virgin olive oil.
• If you can, it’s best to wait to slice the focaccia until the bread has cooled some. If you slice it straight from the oven, steam will escape and the
bread will dry out a bit. Not a disaster (it won’t ruin your bread), but something to keep in mind if you can be patient.
• Don’t have a stand mixer? You can stir the dough together with a spatula or wooden spoon, and then knead the dough by hand for a few minutes on a floured
surface.
Nutrition Facts
Focaccia Bread Recipe
Amount Per Serving (1 slice)
Calories 199 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 293mg13%
Potassium 37mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 7IU0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This easy Focaccia Bread recipe is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.
Course bread
Cuisine Italian
Keyword focaccia bread recipe, focaccia bread with rosemary, italian focaccia bread
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings
undefined
slices
Calories 199 kcal
Author Blair
Ingredients
list of 10 items
½ oz. dry yeast (about 4 teaspoons)
1 ¾ cups warm water, divided
1 ½ teaspoons sugar
¼ cup milk
1 ¼ cups olive oil, divided
5 cups all-purpose flour, plus more as needed
1-2 tablespoons cornmeal
1 tablespoon kosher salt, plus extra for sprinkling on top
1 teaspoon pepper
1 tablespoon minced fresh rosemary
list end
Instructions
list of 7 items
1. Place yeast, 1 cup of the warm water, and the sugar in a large mixing bowl that will fit a mixer equipped with a dough hook. Let the mixture sit for
about 10 minutes, until the yeast is foamy. Add the remaining ¾ cup of warm water and the milk.
2. Mix on low speed for about 2 minutes. Add ¾ cup of the olive oil and mix for 1 minute.
3. Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the salt.
4. Transfer dough to a large greased bowl and cover with a damp dish towel.
5. Let the dough rise in a warm place for 1 ½ hours, or until the dough has doubled in size. Sprinkle cornmeal on a 12 x 16-inch rimmed baking sheet (or
a similarly sized pan). Punch down the dough, then spread on the prepared baking sheet. Rub olive oil on your hands before pressing the dough into the
pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.
6. Meanwhile, preheat oven to 425 degrees F.
7. Use your finger tips to make indentations on top of the raised dough. Drizzle the remaining ½ cup of olive oil over top, using your fingers to spread
the oil all over the top of the bread (especially in those little dimples). Sprinkle additional kosher salt, pepper and fresh rosemary on top. Bake until
golden brown (about 25 minutes).
list end
Recipe Notes
• Make sure that your “warm water” is about 100-110°F. If it’s too cool, the water will not activate the yeast. Anything hotter than about 130 degrees
F will kill the yeast. I use a thermometer to be sure that I’m in the right temperature range, but you’re looking for water that feels like a warm bath
(not too hot and not too cold).
• Focaccia gets a lot of its flavor from all of that olive oil, so it’s important to use a high-quality olive oil that actually tastes good. I recommend
a really nice extra-virgin olive oil.
• If you can, it’s best to wait to slice the focaccia until the bread has cooled some. If you slice it straight from the oven, steam will escape and the
bread will dry out a bit. Not a disaster (it won’t ruin your bread), but something to keep in mind if you can be patient.
• Don’t have a stand mixer? You can stir the dough together with a spatula or wooden spoon, and then knead the dough by hand for a few minutes on a floured
surface.
Nutrition Facts
Focaccia Bread Recipe
Amount Per Serving (1 slice)
Calories 199 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 293mg13%
Potassium 37mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 7IU0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
