Focaccia Recipe
This classic focaccia recipe creates a soft, fluffy, and flavorful Italian bread with a golden, slightly crisp crust. Perfect for dipping, sandwiches, or enjoying on its own, this focaccia is a crowd-pleaser, whether served as an appetizer, side dish, or snack.
Equipment
- 9x13 baking dish
- KitchenAid Mixer
- Mixing bowls
- Stand mixer with a dough hook
- Spatula
- Measuring cups and spoons
Ingredients
- 1 package active dry yeast, 2¼ teaspoons
- Chopped fresh rosemary, optional, for sprinkling
- 500 g all-purpose flour, 4 cups
- 2 tsp cane sugar
- 1¾ cups warm water, 105° to 115°F
- 6 tbsp extra-virgin olive oil, plus more for your hands
- 2 tsp sea salt
Instructions
- In a stand mixer bowl with a dough hook, combine water and sugar.
- Sprinkle yeast over the mixture, stir, and let it rest for about 5 minutes until it becomes foamy.
- If the yeast doesn’t foam, start over with new yeast.
- Add flour and salt to the bowl.
- Mix on low speed until a rough dough forms, then increase the speed to medium and knead for 5 minutes until the dough becomes elastic, sticky, and starts to pull away from the sides.
- Coat a large bowl with 2 tablespoons of olive oil.
- Use a spatula to transfer the sticky dough into the oiled bowl.
- Lightly brush any pooled oil over the dough's surface using your fingers.
- Cover the bowl with plastic wrap or a damp towel.
- Leave the dough to rise at room temperature for 1 to 1½ hours until it doubles in size.
- Once risen, proceed to shape, season, and bake the focaccia according to your preferences.
