Classic focaccia is a traditional Italian flatbread infused with olive oil, rosemary, and coarse salt. Originating from Liguria, this pillowy leavened bread features a crisp, golden crust and airy crumb. Its versatility makes it perfect for snacks, sides, or sandwiches. Baking it at home captures its authentic flavor and texture through proper fermentation and shaping.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 24 hours 40 minutes |
| Servings | 12 slices |
| Difficulty | Moderate |
| Cuisine | Italian |
Why This Recipe Works
This recipe emphasizes a cold fermentation to develop flavor while olive oil creates its signature moist crumb. I’ve tested multiple ratios to ensure the dough isn’t too sticky yet stays workable. The rosemary and salt top layer delivers the perfect balance of aromatic and savory components.
The long proofing step lets the yeast work slowly, preventing an overly yeasty taste. I’ve found pressing salt directly into the risen dough enhances texture as it caramelizes in the oven. Using artisan bread flour ensures maximum oven spring for that light interior.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups (360g) | Use bread flour for better structure |
| Warm water | 1 ¼ cups (300ml) | 105°F (40°C) |
| Active dry yeast | 1 tsp (3g) | Can substitute instant yeast |
| Kosher salt | 1 tbsp (18g) | Coarse grain preserves texture |
| Extra virgin olive oil | ½ cup (120ml) + 4 tbsp | Use high-quality olive oil |
| Fresh rosemary | 2 tbsp chopped | Dried herbs at half strength |
Step-by-Step Instructions
- Whisk flour, yeast, and salt in a large bowl. Make a well in center.
- Pour water and ½ cup olive oil into well. Mix until shaggy dough forms.
- Cover and let rest 30 minutes. Dough should spread slightly.
- Turn onto floured surface. Knead gently 10 minutes until smooth.
- Shape into ball. Brush 1 tbsp olive oil on top.
- Cover with plastic wrap. Refrigerate 24 hours.
- Turn onto parchment-lined baking sheet. Press dough to ¼” thickness.
- Brush 2 tbsp olive oil over surface. Sprinkle ¾ tsp salt and rosemary.
- Let dough proof 90 minutes at room temperature.
- Preheat oven 500°F (260°C) with ½ cup boiling water in roasting pan for steam.
- Bake 25 minutes until golden brown and hollow when lifted.
Cold Fermentation
Shaping
Baking
Chef Tips for Perfect Results
- Use room-temperature flour for consistent hydration levels.
- Brush oil generously during proofing to prevent cracking.
- Place bread on middle rack for even browning.
- Don’t skimp on proofing time to avoid dense crumb.
Common Mistakes to Avoid
- Skipping cold fermentation: This develops flavor complexity. Fix by planning ahead.
- Overhandling dough: Creates gluten that hardens texture. Handle only when necessary.
- Underproofing: Dough needs full 90-minute warm proof. Check for jiggly center.
- Using fine salt: Coarse grains create attractive texture when baked.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Extra virgin olive oil | Safflower oil | Neutral flavor loses Mediterranean profile |
| Rosemary | Thyme | Changes flavor but maintains herbal character |
| Bread flour | Whole wheat | Creates denser, nuttier crumb |
Serving Suggestions and Pairings
Serve warm with chunky olive oil, balsamic vinegar, or as a base for paninis. The bread shines in soups like ribollita or as a bruschetta accompaniment. For picnics, pair with cold meats and cheeses as part of an antipasto platter.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 5 days | Wrap in airtight container |
| Freezer | 3 months | Wrap in plastic then foil |
| Oven | N/A | Heat at 350°F (175°C) 10 minutes |
| Toaster oven | N/A | Reheat slices briefly 1-2 minutes |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 5g |
| Fat | 9g |
| Carbohydrates | 28g |
| Fiber | 1g |
| Sugar | 0g |
| Sodium | 800mg |
Frequently Asked Questions
Can I substitute milk for water?
No. Water activates yeast properly. Milk creates overly tender crumb, changing structure.
How do I know when it’s done baking?
Internal temperature should reach 205°F (96°C). Bread should sound hollow when tapped.
Why did my focaccia crack instead of rise evenly?
Overhandling during shaping disrupts gluten structure. Work dough gently to maintain air pockets.
How to store focaccia in a humid climate?
Freeze immediately in airtight pouches. Humidity encourages mold on stored bread at room temperatures.
Is it possible to double this recipe?
Yes, but scale equipment accordingly. Large batches require even flour-oil ratios for consistent hydration.
Conclusion
Classic focaccia captures Mediterranean simplicity through its olive oil base and aromatic rosemary. Mastering cold proofing and gentle shaping reveals its signature lightness and flavor. From weekday snacks to festive accompaniments, this bread adapts to any occasion while remaining true to its Ligurian heritage.
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Classic Focaccia Bread with Olive Oil and Rosemary
- Total Time: 1480
- Yield: 12 slices
- Diet: Vegetarian
Description
A traditional Italian flatbread with a crispy, golden crust and airy crumb, flavored with olive oil and aromatic rosemary. Perfect for snacks, sides, or sandwiches.
Ingredients
3 cups (360g) all-purpose flour
1 ¼ cups (300ml) warm water
1 tsp (3g) active dry yeast
1 tbsp (18g) kosher salt
½ cup (120ml) extra virgin olive oil plus 4 tbsp
2 tbsp chopped fresh rosemary
2 tbsp bread flour (optional, for better structure)
Instructions
Whisk all-purpose flour, yeast, and salt in a large bowl. Make a well in the center.
Pour warm water and ½ cup olive oil into the well. Mix until a shaggy dough forms.
Cover and let rest for 30 minutes. The dough should spread slightly.
Turn onto a floured surface and knead gently for 10 minutes until smooth.
Shape into a ball and brush 1 tbsp olive oil on top.
Cover with plastic wrap and refrigerate for 24 hours for cold fermentation.
Turn dough onto a parchment-lined baking sheet and press to ¼” thickness.
Brush 2 tbsp olive oil over the surface. Sprinkle ¾ tsp salt and rosemary evenly.
Let dough proof at room temperature for 90 minutes.
Preheat oven to 500°F (260°C). Add ½ cup boiling water to a roasting pan for steam.
Bake for 25 minutes until golden brown and hollow when lifted.
Notes
Use bread flour for better structure and oven spring.
Ensure water is at 105°F (40°C) for optimal yeast activation.
Cold fermentation enhances flavor development.
Press salt directly into the dough for texture and caramelization.
For steam during baking, place a preheated baking stone or skillet in the oven instead of a roasting pan.
- Prep Time: 15
- Cook Time: 25
- Category: UNCLASSIFIED
- Method: Baking
- Cuisine: Italian
