What type of flour is best for making this focaccia?

Bread flour is recommended due to its higher gluten content, which helps create the focaccia's airy, chewy texture.

How long should the dough rise for optimal texture?

The dough benefits from two rising periods: 1 hour initially until doubled, and a second 30-minute rise after shaping, contributing to its lightness.

Yes, dried rosemary and thyme can be used at half the quantity to maintain aromatic flavor when fresh herbs aren't available.

Dimpling creates indentations that trap olive oil and herbs, enhancing the focaccia’s flavor and producing a distinct texture on the crust.

This focaccia can be enjoyed warm or at room temperature and pairs beautifully with antipasti, soups, or a light red wine like Chianti.

Adding halved cherry tomatoes or sliced olives on top before baking introduces extra flavor and visual appeal.

A golden, airy Italian bread topped with fragrant fresh herbs and a touch of sea salt—perfect as a snack, appetizer, or accompaniment to any meal.

I first served this rustic Italian focaccia when hosting friends and it was a delightful hit everyone asked for the recipe.

Dough: 500 g (4 cups) bread flour, 10 g (2 tsp) fine sea salt, 7 g (2¼ tsp) active dry yeast, 350 ml (1½ cups) warm water (about 40°C/105°F), 60 ml (¼ cup) extra-virgin olive oil, plus more for drizzling, 1 tsp sugar
Topping: 2 tbsp extra-virgin olive oil, 2 tbsp fresh rosemary, chopped, 1 tbsp fresh thyme leaves, 1 tsp coarse sea salt, Freshly ground black pepper (optional)

Step 1:: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
Step 2:: In a large mixing bowl, combine flour and fine sea salt. Make a well in the center and pour in the yeast mixture and 60 ml olive oil.
Step 3:: Mix with a wooden spoon or your hands until a sticky dough forms.
Step 4:: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Step 5:: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
Step 6:: Gently punch down the dough and transfer to a parchment-lined baking sheet. Stretch and press the dough out to a rough rectangle or oval, about 2 cm (¾ inch) thick.
Step 7:: Cover loosely with a towel and let rise for another 30 minutes. Meanwhile, preheat the oven to 220°C (430°F).
Step 8:: Using your fingertips, press deep dimples all over the dough. Drizzle with 2 tbsp olive oil, sprinkle with rosemary, thyme, and coarse sea salt. Add black pepper if desired.
Step 9:: Bake for 22–25 minutes until golden brown and crisp on the edges.
Step 10:: Remove from oven, let cool slightly, then cut into squares or strips. Serve warm or at room temperature.

This focaccia brings families together with aroma filling the kitchen and everyone enjoying fresh bread from the oven.

Large mixing bowl, Measuring cups and spoons, Wooden spoon, Baking sheet, Parchment paper, Kitchen towel

Contains wheat (gluten). Produced without nuts, dairy, or eggs, but check ingredient labels if allergies are a concern.

Calories: 245, Total Fat: 7 g, Carbohydrates: 39 g, Protein: 6 g per serving.

This rustic focaccia is an easy go-to for Italian-inspired meals that never disappoint.

→ What type of flour is best for making this focaccia?: Bread flour is recommended due to its higher gluten content, which helps create the focaccia's airy, chewy texture.
→ How long should the dough rise for optimal texture?: The dough benefits from two rising periods: 1 hour initially until doubled, and a second 30-minute rise after shaping, contributing to its lightness.
→ Can dried herbs be used instead of fresh ones?: Yes, dried rosemary and thyme can be used at half the quantity to maintain aromatic flavor when fresh herbs aren't available.
→ What is the purpose of dimpling the dough before baking?: Dimpling creates indentations that trap olive oil and herbs, enhancing the focaccia’s flavor and producing a distinct texture on the crust.
→ How should the focaccia be served for best taste?: This focaccia can be enjoyed warm or at room temperature and pairs beautifully with antipasti, soups, or a light red wine like Chianti.
→ Are there any suggested additions to customize the topping?: Adding halved cherry tomatoes or sliced olives on top before baking introduces extra flavor and visual appeal.