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homemade golden focaccia bread

Homemade Focaccia Bread

This golden homemade focaccia features a crispy exterior and pillowy interior, dotted with signature dimples filled with olive oil and sea salt. Simple to prepare with minimal hands-on time, this versatile Italian bread pairs perfectly with pasta, makes excellent sandwiches, or can be enjoyed on its own while still warm.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 10 minutes
Servings: 8 pieces
Course: Side Dish
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups warm water approximately
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil plus extra for brushing
  • 3 1/4 cups unbleached flour
  • 2 tablespoons fast rising yeast
  • Sea salt for topping
  • Roasted red peppers optional

Equipment

  • Large mixing bowl
  • 10x15 baking pan
  • Plastic wrap

Method
 

  1. In a large bowl, combine the unbleached flour, fast rising yeast, and salt. Stir well with a wooden spoon until thoroughly mixed.
  2. Add the extra virgin olive oil and gradually pour in the warm water while stirring. Add just enough water until all flour is absorbed and a cohesive dough forms.
  3. Transfer the dough to a floured surface and knead for about 10 minutes until soft and elastic, but not sticky.
  4. Place the dough ball in a lightly oiled, warmed bowl, turning it a few times to coat with oil. Cover with plastic wrap and let rise in a warm place for 45-75 minutes until doubled in size.
  5. Preheat oven to 400°F (200°C) with the rack positioned in the lower part of the oven.
  6. After the dough has risen, punch it down and knead it a few more times. Let it rest for 5 minutes.
  7. Form the dough into a rectangle and transfer to a 10x15 inch oiled baking pan, stretching it to fill the entire space.
  8. Allow the dough to rise again for 30 minutes.
  9. Using your fingertips, create characteristic dimples about 2 inches apart across the entire surface of the dough.
  10. Brush the surface generously with olive oil and sprinkle with sea salt. If desired, add roasted red peppers on top.
  11. Bake for 30-40 minutes until the focaccia is golden brown.
  12. Allow to cool slightly before cutting into squares and serving warm.

Notes

For the best flavor, use high-quality extra virgin olive oil and flaky sea salt. The olive oil contributes significantly to the bread's distinctive character and irresistible crust.
This focaccia is incredibly versatile - try topping with fresh rosemary, cherry tomatoes, or thinly sliced onions before baking. You can also brush with garlic-infused olive oil or sprinkle with grated parmesan just before serving.
Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 350°F oven for 5-10 minutes to restore crispness.