Save A festive, aromatic Italian bread with a golden crust and a soft, pillowy interior, topped with fragrant rosemary sprigs and sea salt perfect for holiday gatherings.
This recipe brings back warm memories of family celebrations where the fresh focaccia always disappeared first from the table.
Ingredients
- Dough: 500 g (4 cups) bread flour, 350 ml (1½ cups) warm water (about 40°C/105°F), 10 g (2 tsp) fine sea salt, 7 g (2¼ tsp) instant dry yeast, 2 tbsp extra virgin olive oil
- Topping: 3 tbsp extra virgin olive oil, 2 tbsp fresh rosemary sprigs, 1½ tsp flaky sea salt
Instructions
- Step 1:
- In a large mixing bowl, combine the bread flour and salt.
- Step 2:
- In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.
- Step 3:
- Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.
- Step 4:
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Step 5:
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Step 6:
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Step 7:
- Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat into a rectangle (about 30 x 20 cm).
- Step 8:
- Use your fingertips to dimple the surface deeply. Drizzle evenly with olive oil, and scatter rosemary sprigs and flaky sea salt on top.
- Step 9:
- Cover loosely and let rise for 30 minutes.
- Step 10:
- Bake for 22–25 minutes, or until deep golden brown and crisp on top.
- Step 11:
- Cool slightly, slice, and serve warm.
Save Our family loves sharing this focaccia during the holidays; it always sparks joyful conversations and compliments.
Notes
For a festive touch add halved cherry tomatoes or thinly sliced olives before baking. Best enjoyed fresh but can be reheated. Pairs beautifully with olive oil and balsamic vinegar for dipping or alongside cheeses and cured meats.
Required Tools
Large mixing bowl, Wooden spoon, Measuring cups and spoons, Baking sheet, Parchment paper, Kitchen towel
Nutritional Information
Calories 220, Total Fat 7 g, Carbohydrates 34 g, Protein 5 g per serving
Save This focaccia recipe is the perfect holiday treat sure to impress your guests and warm your kitchen with its lovely aroma.
Recipe FAQs
- → What type of flour is best for this bread?
Bread flour is recommended for its higher protein content, which helps create a chewy texture and strong gluten structure.
- → How can I ensure the dough rises properly?
Use warm water around 40°C (105°F) to activate the yeast and let the dough rise in a warm, draft-free spot until doubled in size.
- → Can I add extra toppings before baking?
Yes, halved cherry tomatoes or thinly sliced olives can be added for additional flavor and festive appeal.
- → What is the purpose of dimpling the dough surface?
Dimpling helps create pockets that trap olive oil and toppings, enhancing texture and flavor in the finished bread.
- → How should I store leftover bread?
Best enjoyed fresh, leftovers can be wrapped tightly and stored at room temperature for up to two days or reheated before serving.