Italian Focaccia

Name: Italian Focaccia
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500g strong bread flour; 350ml warm water; 7g instant yeast; 1 tsp sugar; 1 tsp salt; 100ml olive oil (60ml for dough, 40ml for topping); Rosemary leaves; Coarse sea salt

A simple Italian focaccia with rosemary, sea salt and olive oil — light, airy, crackling crust.

↓ Jump to recipe

⏱️

3 hrPrep

🔥

25 minCook

🍽️

8Serves

📊

MediumLevel

Ingredients

500g strong bread flour
350ml warm water
7g instant yeast
1 tsp sugar
1 tsp salt
100ml olive oil (60ml for dough, 40ml for topping)
Rosemary leaves
Coarse sea salt

Instructions

Mix flour, water, yeast, sugar, salt and 60ml oil; knead 5 min.
Rise 1 hour.
Tip into an oiled tin; stretch to fit.
Rise 30 min.
Drizzle with remaining oil; dimple with fingers.
Top with rosemary and sea salt.
Bake at 220C for 22-25 min until deep golden.
Eat warm.

Tara’s tips

Plenty of oil — focaccia should be glossy.
Dimples hold the oil.

Serving suggestions

Lovely with cheese and antipasti.

Storage & reheating

Best fresh; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.