Easy Homemade Focaccia Bread
Easy homemade focaccia bread recipe with rosemary, garlic, and olive oil. Crispy exterior, airy crumb in under 3.5 hours.
Ingredients
- 3.5 cups all-purpose flour
- 1.75 cups warm water (110-115°F)
- 0.5 cup extra virgin olive oil, divided
- 2 teaspoons instant yeast
- 1.5 teaspoons fine sea salt
- 1 teaspoon granulated sugar
- 2 tablespoons fresh rosemary leaves, finely chopped (or 1 tablespoon dried)
- 3 garlic cloves, minced
- 2 teaspoons coarse sea salt for topping
- 0.5 teaspoon freshly ground black pepper
- 0.75 cup caramelized yellow onions, thinly sliced
- 1 tablespoon room temperature water (for finishing)
Instructions
- 1
Combine the warm water and granulated sugar in a large mixing bowl, then sprinkle the instant yeast over the surface and let it sit undisturbed for 5 minutes until foamy.
- 2
Mix in 2 tablespoons of the olive oil and the all-purpose flour with a wooden spoon or stand mixer on low speed, combining until a shaggy dough forms without any dry flour visible.
- 3
Sprinkle the fine sea salt over the dough and continue mixing on medium-low speed for 8-10 minutes by stand mixer (or 10-12 minutes by hand with gentle kneading) until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- 4
Shape the dough into a ball, transfer it to a clean bowl coated with 1 tablespoon of olive oil, and cover loosely with plastic wrap or a damp kitchen towel.
- 5
Allow the dough to rise at room temperature for 1 to 1.5 hours until it increases in volume by about 50-75% and holds a gentle indent when poked with a floured finger.
- 6
Pour 2 tablespoons of olive oil onto a 9x13-inch baking sheet and spread it evenly to coat the entire surface, then transfer the risen dough to the sheet and gently stretch it to fill the pan.
- 7
Press your fingertips deeply and evenly all over the dough surface to create characteristic dimples, working from the center outward and leaving approximately 1 inch of space between each indentation.
- 8
Combine the minced garlic and fresh rosemary in a small bowl, then distribute this mixture evenly across all the dimpled areas and between them.
- 9
Scatter the caramelized onion slices over the dough, arranging them to cover most of the surface, then sprinkle the coarse sea salt and black pepper across the top.
- 10
Cover the prepared focaccia loosely with plastic wrap and let it rise at room temperature for 30-45 minutes until the dough becomes puffy and the dimples fill in slightly.
- 11
Preheat your oven to 425°F and position the rack in the upper-middle position about 10 minutes before the dough finishes its second rise.
- 12
Drizzle the remaining 1 tablespoon of olive oil evenly across the top of the focaccia, making sure it pools slightly in the dimples.
- 13
Transfer the baking sheet to the preheated oven and bake for 20-25 minutes until the top becomes deep golden brown and the edges pull away slightly from the pan sides.
- 14
Remove the focaccia from the oven and immediately brush the surface with the tablespoon of room temperature water to create a tender, slightly moist finish if desired.
- 15
Let the focaccia cool on the baking sheet for 5 minutes, then slide it onto a wire cooling rack and allow it to rest completely (at least 15 minutes) before slicing and serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Half all-purpose, half whole wheat flour (1.75 cups each) | Increases fiber content and supports gut health and digestive function |
| Caramelized onions | Sautéed red onions or fresh thinly sliced red onions | Red onions contain higher levels of quercetin and anthocyanins with anti-inflammatory properties |
| Extra virgin olive oil (0.5 cup) | Extra virgin olive oil (0.33 cup) combined with 2 tablespoons avocado oil | Reduces overall caloric density while maintaining healthy monounsaturated fats |
| Instant yeast (2 teaspoons) | Active dry yeast (2.25 teaspoons) or wild sourdough starter (0.5 cup) with extended 8-12 hour cold fermentation | Cold fermentation improves gut health by developing more complex flavors and potentially greater gluten breakdown |
| All-purpose flour | Spelt flour or einkorn flour (3.5 cups) | Ancient grains contain different gluten structures and higher micronutrient profiles that may be easier to digest |
| Granulated sugar (1 teaspoon) | Honey (0.75 teaspoon) or pure maple syrup (0.75 teaspoon) | Natural sweeteners provide trace minerals and reduce refined sugar consumption while activating yeast equally well |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 545 |
| Total Fat | 21g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Sodium | 620mg |
| Carbohydrates | 72g |
| Fiber | 6g |
| Sugar | 1g |
| Protein | 17g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
