A classic focaccia made from flour, warm water, yeast and salt that's topped with fresh rosemary and flaky sea salt. Perfect for dipping in oil or serving with dinner.
I love Focaccia. It's the kind of food you can eat for morning tea, lunch, on a cheese board or with dinner. This recipe for classic focaccia is topped with olive oil, fresh rosemary and flaky sea salt which means it goes with just about any meal or dipping oil. I love serving homemade focaccia with my Tuscan Chicken Thighs - it's perfect for mopping up the sauce!
If you're in the market for excellent dinner bread...why not check out our Dinner Rolls recipe? Light, fluffy and absolutely perfect-looking, your guests or family won't believe these aren't store-bought!
Ingredient notes:
- Flour: Plain white flour works perfectly well in this recipe. You can also use high grade flour if you prefer. Gluten free flour will not work as a substitute in this recipe.
- Herbs: In place of rosemary you could also use basil, oregano, parsley, marjoram, thyme, tarragon or dill.
- Yeast: Active dried yeast is activated by mixing it with water.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In the bowl of a mixer, place warm water and sugar and stir to dissolve. Add yeast and stir again, leave for 10 minutes covered with a tea towel. Add the flour, salt and 3 tablespoons of olive oil.
Turn the mixer to low with the dough hook attached. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer.)
Cover with a tea towel and leave to rise in a warm place for 30 mins.
Grease a large baking tray well with cooking spray or olive oil. Place the dough in the centre of the tray and push out to the edges with your hands. Drizzle the last tablespoon of olive oil over the dough mix making sure it is all covered. Using your fingers, poke dimples in the top of the dough.
Scatter over the chopped rosemary and flaky sea salt. Turn the oven on to 200°C fan bake and leave the dough to rise for 20 minutes while it comes to temperature.
Bake for 20 minutes until cooked through and golden on top.
Recipe FAQs:
Jazz up your focaccia to suit your taste. Feta, olives, parmesan, pesto and sun-dried tomatoes would all be good additions.
When poking holes in the dough, I use both hands and all my fingers and move from one end of the dish to the other. It kind of looks like you're playing the piano on the bread.
Short answer, no. This recipe requires the gluten found in plain flour to make the bread. However, there are many gluten free focaccia recipes available on the internet.
Storage:
Focaccia is best eaten on the day it's made. If you have leftovers though, you can keep them in an airtight container in the pantry until the next day.
Focaccia can also be frozen. Store in an airtight container or freezer bag in the freezer for up to one month. Defrosted focaccia can be warmed in the oven.
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Focaccia
A classic focaccia made from plain flour, warm water, active dry yeast, salt, olive oil, fresh rosemary and flaky sea salt.
Ingredients
- 1 cup warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 2 ½ cups flour
- 1 tsp salt
- 4 Tbsp olive oil
- 1 Tbsp fresh rosemary, chopped
- 1 ½ tsp flaky sea salt
Instructions
- In the bowl of a mixer, place warm water and sugar and stir to dissolve. Add yeast and stir again, leave for 10 minutes covered with a tea towel.
- Add the flour, salt and 3 tablespoons of olive oil. Turn the mixer to low with the dough hook attached. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer.)
- Cover with a tea towel and leave to rise in a warm place for 30 mins.
- Grease a large baking tray well with cooking spray or olive oil. Place the dough in the centre of the tray and push out to the edges with your hands.
- Drizzle the last tablespoon of olive oil over the dough mix making sure it is all covered. Using your fingers, poke dimples in the top of the dough. Scatter over the chopped rosemary and flaky sea salt.
- Turn the oven on to 200°C fan bake and leave the dough to rise for 20 minutes while it comes to temperature.
- Bake for 20 minutes until cooked through and golden on top.
Notes
- Jazz up your focaccia to suit your taste. Feta, olives, parmesan, pesto and sun-dried tomatoes would all be good additions.
- When poking holes in the dough, I use both hands and all my fingers and move from one end of the dish to the other. It kind of looks like you're playing the piano on the bread.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 583mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kathie Page says
This is such a good recipe so delicious
VJ cooks says
Oh thanks so much Kathie, I'm glad you enjoy it 🙂
Alice says
Can you make this without a mixer?
VJ cooks says
Yes you can. Simply use your hands to mix the dough.
Eliza says
Can you swap active dry yeast for instant yeast? Thank you
VJ cooks says
Yes you can.
Amy says
What flour is best?
VJ cooks says
Plain white flour works perfectly well in this recipe. You can also use high grade flour if you prefer. Gluten free flour will not work as a substitute in this recipe.
Kim says
Can you make gluten free focàccia?
Kim
VJ cooks says
Not with this recipe sorry.
Carolanne Dobbs says
What size glass Pyrex baking dish would work best?
VJ cooks says
The baking tin I used is 30cm x 20cm.