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Easy Homemade Focaccia

This easy homemade focaccia recipe is perfect for any meal, known for its crispy edges and soft interior, making it a versatile addition to your meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-Purpose Flour Provides structure and chewy texture.
  • 1 cup Warm Water Activates the yeast.
  • 1 packet Active Dry Yeast (2 1/4 teaspoons) Essential for dough rise.
  • 1 teaspoon Salt For flavor and gluten strength.
  • 2 tablespoons Olive Oil Adds richness to the bread.
  • 2 cloves Garlic, minced For robust flavor.
  • 1 tablespoon Fresh Rosemary, chopped Adds fragrant aroma.
  • 1 tablespoon Dried Oregano Rounds off the flavor profile.
  • to taste Coarse Sea Salt For topping before baking.

Method
 

Preparation
  1. Combine warm water with the active dry yeast in a bowl and let it sit for about 5 minutes until frothy.
  2. In a separate bowl, mix 2 cups of all-purpose flour with 1 teaspoon of salt.
  3. Slowly mix the activated yeast mixture into the flour mixture until a shaggy dough forms.
  4. Add 2 tablespoons of olive oil and knead the dough on a floured surface until smooth and elastic (about 5-7 minutes).
  5. Place kneaded dough into a greased bowl, cover it with a cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Baking
  1. Preheat the oven to 400°F (200°C).
  2. Spread the risen dough on a greased baking sheet, dimpling the surface with your fingers.
  3. In a small bowl, mix minced garlic, chopped rosemary, dried oregano, and 1 tablespoon of olive oil. Brush over the dough.
  4. Generously sprinkle coarse sea salt on top.
  5. Bake for 20-25 minutes or until golden brown.
Serving
  1. Allow focaccia to cool slightly on a wire rack before slicing into squares. Serve warm or at room temperature.

Notes

For a healthier option, consider using whole wheat flour. Store in an airtight container for up to 3 days or freeze for longer storage. Experiment with different herbs and toppings like olives or sun-dried tomatoes.