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A loaf of homemade focaccia on a wooden cutting board.
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Focaccia

Crackly, crispy focaccia with an airy interior, this focaccia bread is flavorful, delightful, and easy to make, with a nearly hands-off method you will love.
Prep Time2 hours 15 minutes
Cook Time28 minutes
Sponge Fermentation8 hours
Total Time10 hours 43 minutes
Course: Bread
Cuisine: Italian
Keyword: bread, focaccia
Servings: 12
Calories: 158kcal

Equipment

  • Wooden Spoon for mixing bowl
  • Plastic wrap for covering bowl as dough rises
  • Rubber spatula or bowl scraper for folding dough as it rises
  • Baking stone
  • Two 9 inch round cake pans
  • Fork for poking surface of dough right before baking
  • Wire rack for cooling focaccia

Ingredients

Sponge

  • ½ cup all purpose flour
  • ½ cup warm water 110 degrees
  • ¼ teaspoon instant or rapid rise yeast

Dough

  • 2 ½ cups all purpose flour
  • 1 ¼ cups warm water 110 degrees
  • 1 teaspoon instant or rapid free yeast
  • Kosher Salt
  • ¼ cup extra virgin olive oil

Instructions

  • Combine flour, water, and yeast in a large bowl and stir with a wooden spoon until mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temp for at least 8 hours. After the 8 hours, you can use immediately or store in the refrigerator for up to 3 days.
  • Stir flour, water, instant yeast, and the sponge (step 1) together in a large bowl until uniform mass forms and no dry flour remains, about 1 minute. Cover plastic and let rise at room temp for 30 minutes.
  • Sprinkle 2 teaspoons of salt over the dough, stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temp for 30 minutes. Spray rubber spatula or bowl scraper with vegetable oil spray. Fold partially risen dough over itself by gently lifting and folding the edge of dough toward the middle. Turn the bowl 90 degrees, fold again. Turn the bowl and fold 6 more times. Cover with plastic and let rise for 30 minutes. Repeat folding, turning and rising 2 more times, for a total of three- 30 minute rises.
  • One hour before baking, adjust oven rack to upper-middle, place baking stone on rack, and heat oven to 500 degrees. Gently transfer dough to a lightly floured counter. Lightly dust the top of dough with flour and divide it in half. Shape each piece of dough into 5 inch rounds by gently tucking under edges. Coat two 9 inch round cake pans with 2 tablespoons oil each. Sprinkle each pan with ½ teaspoon salt. Place round dough in 1 pan, top side down, slide dough around pan to coat bottom and sides with oil, then flip dough over. Repeat with the second piece of dough. Cover pans with plastic and let rest for 5 minutes.
  • Using your fingertips, press dough out towards the edges of the pan, taking care not to tear it. Using a dinner fork, poke the entire surface of dough 25-30 times, popping any large bubbles. Sprinkle rosemary evenly over top of dough. Let dough rest in pans until slightly bubbly, 5 to 10 minutes.
  • Place pans on baking stone and lower oven temp to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, rotating pans halfway through baking. Transfer pans to a wire rack and let cool for 5 minutes. Remove loaves from pans and return to the rack. Brush tops with any oil remaining in pans. Let cool for 30 minutes before serving.

Notes

The key flavors, the olive oil and the rosemary aren't actually incorporated into the dough.
Fresh, not dried, rosemary is a must with this bread.
Other hardy fresh herbs can be used in place of the rosemary, including thyme or oregano.
Sun dried tomatoes or roasted red peppers also make great additions
Grated Parmesan can be sprinkled over the just baked focaccia

Nutrition

Calories: 158kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg