Categories: focaccia

Classic Italian focaccia bread

Classic Italian focaccia is a flat bread that is versatile in so many ways. You can slice it and use it as sandwich bread, the dough can be used as a pizza base and you can customize it by adding cherry tomatoes, olives, or garlic. Here you will find a recipe for an easy and quick basic Italian focaccia.

Classic Italian focaccia bread

Classic Italian focaccia bread recipe.

Course bakery

Cuisine traditional Italian, vegan

Keyword easy focaccia bread, focaccia recipe, homemade focaccia, soft focaccia bread, traditional Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings big focaccia

Calories 123kcal

Ingredients

300 ml warm but not boiling water
500 g all-purpose flour
1 tsp active dry yeast
1 tsp sugar
50 ml extra virgin olive oil
0.5 tsp salt
coarse salt oil and rosmary for garnish
olive oil mixed with some water for garnish

Instructions

Instructions: Classic Italian focaccia bread

Pour warm water into the bowl. Add yeast and brown sugar and stir until both dissolve. Cover the bowl with a kitchen towel and let stand at room temperature until bubbly, about 10 minutes.
Put flour and salt into a bowl and mix together. Pour in the water-yeast mixture and oil and mix together briefly. Let rest 3 min.
Knead until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball and put it into a bowl greased slightly with olive oil. Cover it with plastic wrap. Let the dough rise in a warm spot until it doubles in size. 2 hours for me.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Grease a baking tray with 2 tablespoons of oil. Dump the dough onto the prepared pan and gently stretch the dough into a rectangle using your fingertips (in this way you won’t burst all the air bubbles). Cover the dough loosely with a kitchen towel and let rise again about 30 – 45 minutes.
Dimple the surface of the dough with your fingertips and gently brush the dough with oil mixed with some water, then sprinkle evenly with some coarse salt and rosmary.
Preheat the oven to 230 °C. Bake until golden about 10 – 15 minutes.