Focaccia Recipe

This easy homemade focaccia is soft and tender inside with a golden, crispy crust. Top it with fresh herbs and your favorite toppings for a delicious bread that’s perfect for dipping, snacking, or serving alongside any meal.

Course Appetizer, Bread

Cuisine American, Italian Inspired, Southern

Keyword best-focaccia-recipe, focaccia-recipe

Prep Time 20

Cook Time 30

Rising Time 2

Total Time 2 50

Servings servings

Calories 317kcal

Ingredients

1 3/4 cups warm water (110-115°F)
1 Tbsp granulated sugar
1 0.25 oz packet active dry yeast
2 1/2 cups bread flour
2 1/2 cups all purpose flour
2/3 cup olive oil divided use
4 Tbsp finely chopped fresh rosemary divided use
1 Tbsp coarse sea salt plus additional for top
1/2-3/4 cup finely grated Parmesan cheese

Instructions

To Make the Focaccia: In the bowl of a stand mixer, add warm water, sugar and yeast to a large bowl. Stir gently then let stand for 8-10 minutes until foamy.
Fit stand mixer with the dough hook. To the yeast mixture running on low speed, add bread flour, all purpose flour, 1/3 cup olive oil, 2 Tbsp chopped rosemary and 1 Tbsp sea salt.
Raise the speed to medium and let mixer knead for 5-7 minutes or until elastic and the dough has pulled away from the sides of the bowl. (If the dough is sticky, add additional all purpose flour 1 Tbsp at a time just until the dough comes together.)
Turn dough out onto a lightly floured surface and turn just until it's no longer tacky. Oil mixing bowl, then place dough back into the bowl, cover with a damp towel and let rise in a draft free place for 1 - 1/2 hour or until doubled.
Pour reserved 1/3 cup olive oil into a 15x10-inch jelly roll pan tilting to fully coat bottom and sides. Gently release air from dough then place dough onto pan pulling and stretching to fit the pan, flipping once.
Using your fingertips, press holes all over the surface of the focaccia, pressing the dough until you feel the bottom of the pan without pushing all the way through.
Drizzle the top with more olive oil (eyeball it) allowing it to pool in the holes. Sprinkle with Parmesan cheese and sprinkle with reserved 2 Tbsp rosemary evenly over the top.
Cover and let rise in a warm draft free place for 45 minutes or until doubled.
To Bake: Preheat oven to 425°F. Uncover focaccia then bake for 25-35 minutes or until puffed and golden.
Let stand on a wire rack until warm then cut into squares or slice and serve.

Notes

Alternate Toppings - You can top this Focaccia with green or black olives, sun-dried tomatoes, caramelized onions, roasted red peppers or halved cherry tomatoes.
Protein - You can top with pepperoni slices or cooked sausage.Have fun and get creative!
Salt - You can use flaky sea salt to sprinkle on top.
Rosemary - You can use more than the allotted amount of rosemary used in the recipe, divided evenly between the bread dough and to sprinkle on top. Rosemary has a robust flavor so be mindful not to overpower the flavor. Adjust the amount to your personal taste.
Fresh Herbs - You can garnish the baked focaccia with fresh parsley or fresh basil.
Flour - I recommend using two types of flour for this recipe for the texture that it lends to the focaccia. In a pinch, you could use only bread flour or only all purpose flour.
Adjust the Amount of Parmesan Cheese - You can use more Parmesan cheese on top of the focaccia. The parmesan really adds a crispiness to the top. If you increase the amount you will need additional olive oil on the top to keep it moist.

Nutrition