Best Homemade Focaccia

Focaccia has deep roots in Italian culinary tradition, tracing back to ancient times. The origins of focaccia can be linked to the Etruscans, who were known for their flatbreads baked on hot stones. The word "focaccia" itself is derived from the Latin term "focus," which means "hearth." This highlights the traditional method of cooking bread over an open flame or on hot stones.

Discover the delightful world of baking with this heavenly herb-infused focaccia recipe. This Italian flatbread features a golden crust, soft airy interior, and fragrant rosemary infusion, making it a perfect treat for any occasion. Whether you're a beginner or experienced baker, this guide offers step-by-step instructions and options for customizable toppings. Impress your family and friends with a delicious focaccia that’s perfect for sharing!

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Ingredients

4 cups all-purpose flour

2 teaspoons salt

1 packet (2 ¼ teaspoons) instant yeast

1 ¾ cups warm water (110°F/43°C)

¼ cup olive oil, plus more for drizzling

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

1 tablespoon flaky sea salt (Maldon or fleur de sel)

Optional toppings: cherry tomatoes, olives, caramelized onions, garlic

Instructions

Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, salt, and instant yeast. Ensuring even distribution will help the dough rise beautifully.

Add Wet Ingredients: Slowly pour the warm water and ¼ cup of olive oil into the dry mixture. Using a wooden spoon or spatula, stir until a shaggy dough forms.

Knead the Dough: Transfer the mixture to a lightly floured surface. Knead the dough for 5-7 minutes, working it until the texture is smooth and elastic. Keep in mind, the dough may be sticky, so resist the urge to add excessive flour.

First Rise: Lightly oil a bowl and place your kneaded dough inside. Cover it with plastic wrap or a damp kitchen towel, and set it in a warm location. Allow it to rise for 1-2 hours, or until it has doubled in size.

Prepare the Baking Pan: Generously coat a 13x18 inch (half-sheet) baking pan with olive oil to prevent sticking.

Shape the Dough: After the dough has risen, gently punch it down to release any air bubbles. Move the dough to the prepared pan, stretching it out carefully to fit the bottom of the pan.

Second Rise: Cover the pan with a towel and allow the dough to rise a second time for 20-30 minutes. Meanwhile, preheat your oven to 425°F (220°C).

Dimple the Dough: Once the dough has puffed up, use your fingertips to press dimples all over the surface. Drizzle additional olive oil generously over the top, letting it pool in the dimples.

Add Toppings: Sprinkle the chopped rosemary and flaky sea salt evenly over the dough. For added flavor, feel free to scatter cherry tomatoes, olives, caramelized onions, or slices of garlic on top.

Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and inviting.

Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature, and enjoy the exquisite aroma and flavor!

Prep Time, Total Time, Servings: 20 mins | 2 hrs 15 mins | 12 servings