About
This no-fuss focaccia recipe is perfect for beginners and seasoned bakers alike. Whether you’re serving it as a side dish, making sandwiches, or enjoying it on its own dipped in olive oil, this bread brings the comforting taste of rustic Italy straight to your table. Simple ingredients, minimal effort, and maximum flavor—get ready to fall in love with homemade focaccia!
Serves: 8
Cook time: 3 hours (with most of it being hands-off)
Difficulty: easy
Ingredients
- 2 cups (500ml) warm water
- 1 ½ teaspoons (5g) dry yeast
- 1 teaspoon honey or sugar
- 1 tablespoon olive oil (for the dough)
- 2 tablespoons (20ml) olive oil (for sprinkling)
- 5 ¼ cups (650g) all-purpose flour
- 1 teaspoon sea salt (for the dough)
- 1 teaspoon coarse salt (for topping)
- 1 tablespoon dried rosemary (for topping)
Step-by-step
1
In a large mixing bowl, combine warm water, dry yeast, and honey (or sugar). Stir well and let the mixture sit for 5–10 minutes, until it becomes foamy.
2
Add the flour, sea salt, and 1 tablespoon of olive oil to the yeast mixture. Mix with a spatula until a sticky dough forms.
3
Cover the bowl with a damp towel or plastic wrap and let the dough rest in a warm place for 20 minutes.
4
After resting, wet your hand with water and carefully fold the dough by gently stretching and folding it inward. At this stage, the dough should feel elastic. Shape it into a loose ball, cover it again, and let it rise in a warm place for 1 hour, or until it doubles in size.
5
Grease a baking sheet or a 9×13-inch pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fit the pan. Cove with plastic wrap and let it rest for another 1 hour.
6
Drizzle 1 ½ tablespoons of olive oil over the dough. Using your fingertips, press deep dimples all over the surface.
7
Sprinkle the dough with coarse salt and dried rosemary. Preheat your oven to 375°F (190°C) and bake the focaccia for 35 minutes, or until it turns golden brown.
8
Let the focaccia cool for a few minutes before slicing. Serve warm or at room temperature, ideally dipped in olive oil and balsamic vinegar for extra flavor.
Flavorjazz 
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