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  • Writer's picturemandyjdc

Focaccia Bread

Updated: Dec 30, 2020

Warm, fluffy, salty, with a firm crunch. I love this bread, because it is, well...bread. I'm not one to turn down any kind of bread. Focaccia is special though. Its unique dimpling makes for an interesting texture and allows flavors of whatever you top the bread with to kind of get trapped in between the folds which helps distribute flavor.

This bread has been made by the most ancient of Italians (Estrucans) pre dating the Romans. It's pretty easy to make, isn't fussy, and you don't need to let the dough rest for days. Similar to pizza, you can put whatever toppings on it you want! I like a classic salt and rosemary, but other popular toppings include olives, sundried tomatoes, parmesan, caramelized onions, mushrooms, garlic, etc.

Look at those beautiful air bubbles! They create the super soft, melts like butter in your mouth interior. The olive oil ever so slightly "fries" the outside to create the snappy exterior.


4 C Flour

1 ½ tsp Salt

1 ½ tsp Rapid rise yeast

1/8 C Olive oil (plus more for drizzling)

1 ½ C Warm water (95-100 degrees)

2 sprigs Rosemary (leaves chopped)

Sea Salt

How to:

1. In a large bowl, combine flour, salt, yeast, water, and olive oil. Mix by hand until flour is completely absorbed. The dough will be very sticky and shaggy looking. Let dough sit, covered, for 15 minutes.

2. Perform a stretch and fold. Sit for 15 minutes, stretch and fold again. Rest another 15 minutes, stretch and fold again.

If you're not familiar with stretch and fold method, here's a quick video:

3. Cover dough and let sit for 1-2 hours until doubled in size.

4. Rub olive oil all over the bottom and sides of a rimmed 9 X 13 baking sheet

5. Stretch out dough in baking sheet. It may not reach the edges and shrink back. Just let it rest another 15 minutes to relax.

6. Once dough is stretched out in the baking sheet, dip your fingers in salt water and dimple the dough with the tips of your fingers. Drizzle olive oil over the top of the dough. Sprinkle on sea salt and chopped rosemary leaves.

7. Cover dough and let rise another hour.

8. Bake at 450 degrees for 25 minutes


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Kiki Iaccheo Joest
Kiki Iaccheo Joest
Dec 29, 2020

the best focaccia I’ve had!


Dec 29, 2020

I have tried all of her recipes and they are delicious. Try them.

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