Italian Focaccia Bread Recipe

Focaccia Bread with Rosemary and Tomatoes

Italian Focaccia Bread Recipe

This Focaccia Bread recipe is an easy, no-knead, tasty treat or side. A tantalizing Italian flatbread topped with your favorite things: olives, rosemary, heirloom cherry tomatoes etc. Perfect on its own, used to make Italian panini, or even used as a base for pizza.

Course Appetizer

Cuisine Italian

Keyword Focaccia Bread, Italian Recipes, Vegan

Prep Time 10

Cook Time 35

Rise time 2

Total Time 47

Servings people

Calories 265kcal

Author Florentina

Ingredients

For the dough:

2.5 cups all purpose flour
1 cup warm water
1.5 tsp instant yeast
1/2 tsp sea salt
3 tbsp extra virgin olive oil

Toppings:

2-3 tbsp black olive - slices
heirloom or cherry tomatoes (sliced)
1 sprig fresh rosemary
1 pinch Fleur de Sel sea salt to taste

US Customary - Metric

Instructions

Make the dough

In a large mixing bowl combine the warm water with the yeast and stir well.
1 cup warm water, 1.5 tsp instant yeast, 1/2 tsp sea salt, 3 tbsp extra virgin olive oil, 2.5 cups all purpose flour
Add the olive oil, salt and flour and use a spatula to mix until everything is combined and a sticky dough forms. Use your hand to knead for just a minute until the dough comes together into a ball.
Brush or drizzle the top pf the dough with a little olive oil then cover the bowl with a lid or a kitchen towel. Place in a draft free area and allow to rise for 2 hours or until doubled in size.
Lightly oil a 12” cast iron skillet then dump the focaccia dough inside. Use your hand to spread the dough inside the skillet all the way to the sides.
Using the tip of your fingers to press all over the top to create dimples.
Lightly drizzle with some olive oil then add your favorite toppings: olives, heirloom tomatoes and rosemary, pepperoncini, red onion, scallions, zucchini etc
2-3 tbsp black olive - slices, heirloom or cherry tomatoes, 1 sprig fresh rosemary, 1 pinch Fleur de Sel sea salt
Finish with a sprinkling of Fleur the Sel (sea salt flakes) and cover with a lid. Allow the focaccia to rise again at room temperature for 30 minutes or so.

Bake the Focaccia

Meanwhile preheat your oven to 400”F.
Bake the focaccia bread uncovered for 30 to 35 minutes until the top and the sides are a light golden color.
Transfer the pan to a cooling rack and allow to cool off completely before slicing.

Notes

Is there an alternative to olive oil? - If you really can’t use olive oil (it’s really the best in this recipe), you can always use another oil. Vegetable oil, walnut oil, sunflower oil, canola oil, and peanut oil, just to name a few options.
How do I make focaccia bread art? - Before baking your bread, you can use herbs and veggies to make designs on the top. Once you’re finished designing, you just bake it as normal. It’s fun and just as tasty.
How do I make focaccia bread fluffier? - Add 2 teaspoons of sugar to your yeast and warm water and give it a whisk to mix. Let it stand until foamy and then follow the rest of the steps as normal. This should make your bread fluffier than usual but it really isn’t necessary as focaccia usually has a dryer crumb. For a fluffier recipe try our potato focaccia recipe: https://ciaoflorentina.com/no-knead-focaccia-recipe/

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