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this image shows freshly baked square-shaped Focaccia bread in a white dish with a golden crust and soft texture, made by allowing the dough to rise at room temperature.

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.
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Prep Time 40 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 3 hours
Course bread
Cuisine Italian
Servings 12 people
Calories 195 kcal

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.
    This image shows yeast, sugar, and warm water being combined in a bowl to activate the yeast for the Focaccia bread.
  • Sprinkle yeast over the mixture, stir, and let it rest for about 5 minutes until it becomes foamy.
    This image shows the yeast mixture foaming and bubbling, indicating it is active and ready for the dough.
  • If the yeast doesn’t foam, start over with new yeast.
  • Add flour and salt to the bowl.
    adding-flour-and-salt-to-the-yeast-mixture
  • 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.
    This image shows the smooth, kneaded dough being placed into the oiled bowl, ready to rise.
  • Coat a large bowl with 2 tablespoons of olive oil.
    This image shows a mixing bowl being brushed with oil to prevent the dough from sticking during the rising process.
  • 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.
    This image shows oil being brushed over the dough to keep it moist as it rises.
  • Cover the bowl with plastic wrap or a damp towel.
    This image shows the oiled dough being covered with a clean cloth or plastic wrap to trap moisture and aid in rising.
  • Leave the dough to rise at room temperature for 1 to 1½ hours until it doubles in size.
    This image shows the dough doubled in size after rising at room temperature for 1 to 1½ hours.
  • Once risen, proceed to shape, season, and bake the focaccia according to your preferences.
    This image shows the dough being pressed into a baking dish and topped with olive oil and Italian seasoning.