Best Homemade Focaccia

Focaccia has a storied history that dates back to ancient Roman times. The name itself is derived from the Latin word "focus," which means "hearth" or "fireplace." Originally, this flatbread was baked on hot stones or in the ashes of a wood fire, giving it a rustic charm that has persisted through the centuries. Traditionally, focaccia was made with just a few basic ingredients: flour, water, salt, and olive oil. However, as Italian cuisine evolved, so too did focaccia, with regional variations emerging that incorporated local ingredients and flavors.

Dive into the world of homemade bread with this delightful Fluffy Herb-Infused Focaccia recipe. Experience the joy of baking as you create a soft, airy loaf with a crispy golden crust. This versatile Italian bread can be served as a snack, a side dish, or the base for delicious sandwiches. With fresh herbs and your choice of toppings, you can customize it to suit any meal. Follow our easy step-by-step guide for a rewarding baking adventure and savor the fresh-baked aroma in your kitchen!

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Ingredients

4 cups all-purpose flour

2 teaspoons sea salt

1 teaspoon sugar

2 ¼ teaspoons (1 packet) active dry yeast

1 ¾ cups warm water (about 110°F or 43°C)

¼ cup olive oil (plus extra for drizzling)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 tablespoon flaky sea salt (for topping)

Optional: cherry tomatoes, olives, or garlic for topping

Instructions

Activate Yeast: In a small bowl, mix together the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and sea salt.

Make the Dough: Once the yeast mixture is frothy, pour it into the bowl with the flour mix along with ¼ cup of olive oil. Stir until a shaggy dough forms.

Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.)

First Rise: Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the Dough: After the dough has risen, gently punch it down to release air. Transfer it to a greased baking sheet (approximately 11x17 inches). Use your fingers to stretch it into an even layer. (Don’t worry if it doesn’t fill the pan completely.)

Second Rise: Cover the shaped dough with a towel and allow it to rise again for another 30-45 minutes.

Preheat Oven: Preheat your oven to 425°F (220°C).

Add Toppings: Once the dough has risen, dimple the surface with your fingertips to create little pockets. Drizzle generously with olive oil, then sprinkle the chopped herbs and flaky sea salt over the top. If using, scatter cherry tomatoes, olives, or garlic on top as well.

Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes or until golden brown and crispy on the edges.

Cool and Serve: Remove from the oven and allow to cool slightly. Slice and serve warm, drizzled with olive oil or a sprinkle of additional sea salt if desired.

Prep Time, Total Time, Servings: 15 minutes | 2 hours 30 minutes | 12 servings