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–+ servings

Focaccia

Homemade Focaccia is basically olive-oil bread, usually made savory with spices —traditionally rosemary — plus cheese, veggies and/or meat as toppings. It goes great as a side, cut up small as an appetizer or, when loaded with food stuff, a main course. This homemade recipe is really easy to follow and I think you're going to love it.
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Prep Time 20 minutes
Cook Time 20 minutes
Rise time 6 hours
Course Appetizer, Bread, Main Course, Side Dish
Cuisine Italian
Servings 18 slices
Calories 131 kcal

Equipment

Ingredients
 
 

  • 4 cups flour All purpose or bread flour. I use half and half if I have both handy
  • 2 cups water
  • 2 teaspoon yeast
  • 1 teaspoon honey Substitute sugar if need be.
  • ¼ cup olive oil
  • 2 tsp coarse salt, such as sea salt or kosher salt. Divided, 1½ teaspoons and ½ teaspoon.
  • ¼ cup dried rosemary

Instructions
 

  • In a separate container, activate the yeast by mixing it with one cup of warm water and the honey. It should begin to bubble in 5-10 minutes.
    2 teaspoon yeast, 1 teaspoon honey, 2 cups water
  • Mix the flour, 1½ tablespoons of salt and the remaining water. Add in the bubbly yeast solution. Knead into a workable bread dough. Sometimes I use my mixer with a dough hook for this, but sometimesI knead by hand.
    4 cups flour, 2 tsp coarse salt, such as sea salt or kosher salt., 2 cups water
  • If the dough seems too dry, add water, one tbsp at a time. If it seems too moist and sticky, add flour one tbsp at a time.
  • Put half of the oil in a bowl. Transfer your dough ball into the oil and generously coat the dough with oil.
    ¼ cup olive oil
  • Cover with a damp cloth and allow to rise for 3-4 hours, longer if possible.
  • After several hours the dough should about double in size, split it in half and flatten each half on a parchment lined or oiled 9x12 baking sheet. Stab each piece of flattened dough generously with a fork, to create a dimpled surface. Brush one tbsp of oil over each flattened loaf. Sprinkle with the remaining salt, dried rosemary and any other spices that you might want to try.
    ¼ cup dried rosemary, 2 tsp coarse salt, such as sea salt or kosher salt.
  • Set each pan aside for about an hour for a second rise.
  • Preheat the over to 425℉
  • Top the dough with a few fresh rosemary sprigs if you have them. The dough should bake in about 15-20 min at 425℉. Check the the oven after ten minutes to make sure the top isn't getting too dark. If it seems on the verge of burning, move the loaf to a lower shelf and/or lower the temperature. I recommend no lower than 350℉.

Notes

If you have some fresh rosemary, feel free to add to this recipe or substitute for dried rosemary. Thyme and sage go great as well.

Nutrition

Serving: 1 sliceCalories: 131kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 261mgPotassium: 36mgFiber: 1gSugar: 0.4gVitamin A: 10IUVitamin C: 0.2mgCalcium: 10mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!