Focaccia is an iconic Italian bread that is beloved in many parts of Italy. It’s soft, slightly chewy, and has a crisp, golden crust. Growing up in an Italian village, I learned this traditional recipe from my grandmother, who often made it for family gatherings, Sunday dinners, and special occasions. The beauty of focaccia lies in its simplicity—it requires only a few ingredients but creates something truly delicious. With fragrant olive oil, fresh rosemary, and a hint of garlic, this focaccia brings the heart and soul of Italy to your table. Perfect for dipping in olive oil and balsamic vinegar or as a side to your favorite pasta, this rustic bread will quickly become a favorite in your household.
Why You’ll Love This Recipe
- Authentic Italian Flavor: Direct from an Italian village, this recipe celebrates fresh, wholesome ingredients that honor Italian tradition.
- Quick and Easy: Despite its rustic nature, this recipe is beginner-friendly and requires minimal effort for maximum flavor.
- Crowd-Pleasing: This focaccia is always a hit, whether served for a casual dinner, a special occasion, or simply as a snack.
- Customizable: You can add extra toppings like olives, sun-dried tomatoes, or cheese to make it your own.
- Comforting and Nostalgic: The aroma of fresh focaccia baking in your kitchen will take you back to the charm and warmth of an Italian village.
Ingredients You’ll Need
(Makes 1 large loaf)
For the Dough:
- 3 cups all-purpose flour (you can use bread flour for a chewier texture)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar (to help activate the yeast)
- 1 cup warm water (about 110°F / 45°C, not too hot to kill the yeast)
- 1/4 cup extra virgin olive oil (plus extra for drizzling)
- 1 tsp salt
For the Toppings:
- 2–3 garlic cloves, minced (optional, for a garlic-infused flavor)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- Coarse sea salt (for sprinkling on top)
- Optional: A drizzle of balsamic vinegar for serving
Step-by-Step Instructions
Step 1: Activate the Yeast
- Combine yeast, sugar, and warm water: In a small bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast on top and stir gently to combine. Let it sit for 5–10 minutes until the mixture becomes frothy and bubbly. This means your yeast is active and ready to use.
Step 2: Make the Dough
- Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt. Make a well in the center to hold the liquid ingredients.
- Add wet ingredients: Pour the yeast mixture and olive oil into the well. Stir with a spoon or your hands until a rough, shaggy dough forms. If the dough feels too sticky, add a little more flour, but don’t overdo it.
- Knead the dough: Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, fit it with a dough hook and knead on medium speed for about 5 minutes.
Step 3: Let the Dough Rise
- First rise: Transfer the kneaded dough into a lightly oiled bowl, turning it once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Resting: Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size. This step is crucial for creating a soft, airy texture.
Step 4: Shape the Focaccia and Add Toppings
- Preheat the oven: Preheat your oven to 425°F (220°C) while you prepare the dough.
- Prepare the baking sheet: Grease a baking sheet with a little olive oil or line it with parchment paper.
- Shape the dough: Punch down the risen dough and turn it out onto the prepared baking sheet. Gently stretch the dough into a rectangle or oval shape, about 1/2-inch thick. If the dough resists stretching, let it rest for a few minutes, then try again.
- Create dimples: Using your fingertips, dimple the surface of the dough to create small indentations all over the top. This is not only traditional but also helps the olive oil and toppings stay in place.
- Add toppings: Drizzle the dough generously with olive oil, then sprinkle minced garlic, chopped rosemary, and coarse sea salt over the top.
Step 5: Bake the Focaccia
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the focaccia is golden brown on top and fragrant. The edges should be crisp, and the bottom of the bread should sound hollow when tapped.
- Cool: Remove the focaccia from the oven and let it cool slightly before slicing into it. You can also drizzle a little more olive oil over the top while it’s still warm for extra flavor.
Why This Recipe Works
- Simple, High-Quality Ingredients: Focaccia is a bread that relies on a few simple ingredients, but their quality is key. Extra virgin olive oil and fresh rosemary are the stars of the show.
- Yeast Activation: Properly activating the yeast ensures a light, airy texture that’s essential for traditional focaccia.
- Dimples: The indentations made with your fingers help the olive oil and toppings soak into the bread, creating a flavorful crust.
- Perfectly Balanced Toppings: The garlic and rosemary give the focaccia a savory, aromatic punch, while the coarse sea salt adds the perfect finishing touch.
Variations to Try
- Sweet Focaccia: Skip the garlic and rosemary and sprinkle the dough with cinnamon and sugar before baking. After baking, drizzle with honey for a sweet, dessert-like treat.
- Cheesy Focaccia: Add grated Parmesan or mozzarella directly into the dough or sprinkle it over the top before baking for a cheesy focaccia experience.
- Tomato and Basil Topping: Spread a thin layer of tomato paste on the dough before adding the olive oil, fresh basil, and mozzarella for a focaccia that tastes like pizza.
- Gluten-Free Focaccia: Replace the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this delicious bread.
Tips for Success
- Use Warm Water: The water should be warm, but not too hot. Aim for a temperature of around 110°F (45°C). If it’s too hot, it will kill the yeast, and the dough won’t rise properly.
- Don’t Rush the Rise: Allow the dough to rise until it has doubled in size. The longer the rise, the more flavor the dough will develop.
- Store Properly: Leftovers can be stored in an airtight container at room temperature for up to 2 days. To restore its crispiness, reheat the focaccia in the oven for a few minutes.
Serving Suggestions
- As an Appetizer: Serve warm with a drizzle of extra virgin olive oil and balsamic vinegar for dipping.
- Side Dish: Pair this focaccia with your favorite pasta, roasted vegetables, or charcuterie for a complete meal.
- For a Party: Cut the focaccia into squares and serve alongside dips such as hummus, marinara sauce, or whipped ricotta for a fun and easy appetizer platter.
Final Thoughts
This Rustic Italian Herb Focaccia is a true Italian classic—easy to make, full of flavor, and incredibly satisfying. Whether you’re a novice baker or a seasoned pro, you’ll appreciate how simple it is to create such a delicious and comforting bread. Perfect for any occasion, this focaccia brings a little taste of Italy to your table. So, gather your ingredients, roll up your sleeves, and get ready to enjoy the magic of homemade focaccia!
Your turn!
Have you ever made focaccia at home? What’s your favorite topping or variation? Share your thoughts or any tips you might have in the comments below! 🍞
