Description
Homemade focaccia bread delivers Mediterranean comfort with minimal effort. Fragrant rosemary, olive oil, and sea salt create a rustic Italian experience you’ll savor from first warm slice to last crispy bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (350 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
- 1 teaspoon (3 grams) instant yeast
Liquid Ingredients:
- 1 cup (240 milliliters) warm water
- 50 milliliters (50 grams) Filippo Berio 100% Italian Extra Virgin Olive Oil
Finishing/Topping Ingredients:
- 4 cloves garlic, finely minced or grated
- Leaves from 1 sprig rosemary
- Flaky sea salt for sprinkling
- Black pepper for finishing
Instructions
- Combine bread flour, all-purpose flour, active dry yeast, granulated sugar, kosher salt, extra virgin olive oil, and lukewarm water in a spacious mixing bowl. Gently blend ingredients until a shaggy, wet dough emerges.
- Allow the mixture to rest, covered with a clean kitchen towel, for a brief 5-minute interval.
- Execute a series of gentle stretch and fold techniques, rotating the bowl after each fold. Perform this sequence three times, inserting 2-minute resting periods between each folding cycle.
- Generously coat the dough’s surface with additional extra virgin olive oil, then seal and transfer to the refrigerator for a slow fermentation lasting 12-48 hours.
- Remove dough from refrigerator and carefully transfer to a well-oiled 9×13-inch (23×33 centimeters) baking pan. Carefully spread and shape the dough into an even rectangular form.
- Allow the dough to proof at room temperature, uncovered, for 2-4 hours until it becomes noticeably puffy and expanded.
- Preheat the oven to 450°F (230°C), positioning the rack in the middle position.
- Using oil-coated fingertips, create distinctive dimples across the dough’s surface. Drizzle with garlic-infused olive oil, then sprinkle with fresh rosemary leaves and flaky sea salt.
- Bake in the preheated oven for 25-30 minutes until the focaccia develops a rich golden-brown color and crisp edges.
- Remove from oven and allow to cool completely on a wire rack before slicing. Store loosely covered at room temperature for optimal freshness.
Notes
- Cold fermentation develops complex, rich flavors throughout the dough, allowing gluten to relax and improve texture.
- Overnight resting transforms simple ingredients into a sophisticated bread with minimal hands-on preparation time.
- Extra olive oil ensures crispy, golden edges and prevents sticking while creating a tender, moist interior.
- Gentle stretching and folding technique builds strength without aggressive kneading, perfect for novice bakers.
- Room temperature rising allows natural yeast activation and creates beautiful, airy texture with characteristic focaccia bubbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 0g
- Sodium: 0mg (varies with optional salt)
- Fat: 50g
- Saturated Fat: 7g
- Unsaturated Fat: 43g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg