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Focaccia, a beloved staple of Italian cuisine, is more than just a type of bread; it's a canvas for creativity and flavor that has won the hearts of many around the world. Known for its soft, airy texture and golden, crispy crust, focaccia is often adorned with a variety of toppings, making it a versatile accompaniment to meals or a delightful snack on its own. What elevates focaccia to new heights is the infusion of fresh herbs, which not only enhances its flavor profile but also fills the kitchen with a tantalizing aroma that beckons everyone to the table.

Best Homemade Focaccia

Discover the joy of baking with this Heavenly Herb-Infused Focaccia recipe. Focaccia is more than just bread; it’s a tasty, aromatic canvas perfect for sharing or enjoying on its own. This easy-to-follow recipe will guide you through the process, from mixing ingredients to perfecting that crispy crust. With fresh herbs and customizable toppings, your homemade focaccia will tantalize your taste buds and impress your guests. Roll up your sleeves and let your culinary creativity shine!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons salt

1 packet (2 ¼ teaspoons) instant yeast

1 ¾ cups warm water (110°F/43°C)

¼ cup olive oil, plus more for drizzling

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

1 tablespoon flaky sea salt (Maldon or fleur de sel)

Optional toppings: cherry tomatoes, olives, caramelized onions, garlic

Instructions
 

Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and instant yeast. Mix well to ensure that the yeast and salt are properly distributed.

    Add Wet Ingredients: Gradually pour in the warm water and ¼ cup of olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

      Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. The dough will be sticky, so don’t be tempted to add too much flour.

        First Rise: Place the dough in a lightly oiled bowl, covering it with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for about 1-2 hours, or until doubled in size.

          Prepare the Baking Pan: Generously oil a 13x18 inch (half-sheet) baking pan with olive oil.

            Shape the Dough: After the initial rise, punch the dough down to release any air bubbles. Transfer it to the prepared pan and gently stretch it out to fit.

              Second Rise: Cover the pan with a towel and let the dough rise again for about 20-30 minutes. During this time, preheat your oven to 425°F (220°C).

                Dimple the Dough: Once risen, use your fingers to create dimples all over the surface of the dough. Drizzle additional olive oil over the top, allowing it to pool in the dimples.

                  Add Toppings: Sprinkle the chopped rosemary and flaky sea salt over the surface. If desired, add cherry tomatoes, olives, caramelized onions, or sliced garlic for extra flavor.

                    Bake: Place the focaccia in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown.

                      Cool and serve: Remove from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool further before slicing. Enjoy warm or at room temperature!

                        Prep Time, Total Time, Servings: 20 mins | 2 hrs 15 mins | 12 servings