Name: Easy Italian Focaccia
Prep time: 5 min
Cook time: 30 min
Total time: 122 min
Ingredients: 500 g strong bread flour (alternatively all purpose); 7 g sachet of dried yeast (fast acting one otherwise need more proving); 3 tbsp extra virgin olive oil (plus about 2 more for greasing the tin); 300 ml warm water; 2 tsp fine salt (salt flakes will not work well in the dough); couple of springs of fresh rosemary (leaves picked or as a whole spring); flaky salt to taste (after baking)

Table of Contents

I’ve been wanting to make focaccia for ever – seeing all those pretty photos of people decorating them very elaborately like a piece of art. You know, the ones flooding social media – I’m joining that crew! But joke aside, this Easy Italian Focaccia is simple and easy. Focaccia is white bread at its best. Like sourdough. So here’s how to make it!

Easy Italian Focaccia

It’s easy, because it needs only. few ingredients to throw together. But that’s about it. The rest needs a little attention, however. Here are my tips what I’ve learned after messing up a few batches.

Tip Nr. 1

Bread flour is the best, but with a strong and fast acting yeast all purpose flour will work too. Make sure your dried yeast is within date and stored correctly. Yeast is key to this recipe.

Tip Nr. 2

Take proofing time seriously. Do not compromise on this one otherwise your focaccia won’t be fluffy. It needs an hour and another 30 minutes in the baking dish before going in the oven. If you can afford a little more time, like another 15 minutes – that’s even better. Having said that, the first hour is the really crucial one.

Tip Nr. 3

You can decorate however way you want but coming out of the oven it will all look a lot less impressive as opposed to what it looks like with the colourful, fresh vegetables before baking. But it will still look nice and more importantly will taste nice too – so be as creative as you want to be! Yellows, reds and greens are your friends.

Tip Nr. 4

You can double the batch and freeze it for later. (Thaw in the fridge.) In the fridge, however, the dough will only last till next day.

Easy Italian Focaccia

Easy Italian Focaccia Recipe

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Prep Time 5

Cook Time 30

Resting Time 1 30

Total Time 2 2

Course Appetizer, Side Dish, Snack

Cuisine Italian

Servings people

Ingredients

500 g strong bread flour alternatively all purpose
7 g sachet of dried yeast fast acting one otherwise need more proving
3 tbsp extra virgin olive oil plus about 2 more for greasing the tin
300 ml warm water
2 tsp fine salt salt flakes will not work well in the dough
couple of springs of fresh rosemary leaves picked or as a whole spring
flaky salt to taste after baking

Instructions

1. Measure the flour into a large mixing bowl and mix the salt and the yeast in. Preferably first the yeast on one side and then the salt on the other - then mix everything together. The dried yeast doesn't like getting into direct contact with the salt and if that happens it looses its potent.
2. Then make a little well in the middle of the flour and add the 3 spoonfuls of olive oil followed by 300 ml warm water. Mix everything together and add more water if required. The dough should not be sticky but equally, it needs to be soft.
3. Knead the dough vigorously for a minute or two so everything is well combined and then place it back in the blow, cover it with a clean kitchen towel and let it rest for an hour on room temperature.
4. After an hour, check on your dough, it should have risen to almost double the size and you should see little air bubbles formed (if you use a glass mixing bowl like me - pictured)
5. Use a shallow tin, rectangle shape works the best, but can be any really, around 30x30cm or 40x40 cm or similar. Oil it with olive oil, make sure all the walls and the bottom of the baking dish is covered. tip the dough into the baking dish and cover it for another half an hour or so. If you don't have the time for this go ahead and bake - but it won't be that perfectly fluffy as it supposed to be. Still good, though. Sprinkle with flaky salt and rosemary spings/leaves.
(At this point, you can decorate it however way you want!)
6. Place it in the oven and bake it for about 30 - 40 minutes on 220 Celsius/200 Celsius on fan. You can test with a wooden toothpick. If it comes out clean - the focaccia is baked. I like to give the top a little golden glow.
7. Drizzle a little more olive oil over it once it's fresh out of the oven and let it cool a little before serving.