Amazing Homemade Focaccia – Easy Italian Bread

Step-by-step method

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At a glance

You're making two delicious Italian flatbreads from scratch, and most of the time goes into the dough's rise rather than active work. The stretching step requires a bit of finger work, but dipping in flour makes it easier—then you'll top with sea salt, herbs, and olives before baking until golden.

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    Make the dough

    Crumble the yeast into lukewarm water and let it stand for about five minutes. Pour it into the flour, which you've seasoned with about a teaspoon of fine sea salt. Mix into a fairly loose dough, then let it rise in a warm place for an hour.

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    Stretch onto the trays

    Prepare two baking trays and grease them with olive oil. Divide the dough between the trays, drizzle each portion lightly with a bit of olive oil, and stretch it out with your fingers to fill the whole tray. Dipping my fingers in flour now and then made this much easier.

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    Add the toppings

    Sprinkle the surface of the dough with coarse sea salt. If you'd like to jazz it up, add herbs, olives or anything else you fancy. You can also bake fillings right into the focaccia — just place them on one half of the dough and fold the other half over the top.

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Amazing Homemade Focaccia – Easy Italian Bread

bohynekuchyne
Active time total 35 min
Prep 10 min Cook 25 min
Plus 1 h 5 min of resting (not counted in active time)
7 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

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About this recipe

When we bake focaccia at home, the whole house fills with its aroma. It's a wonderfully versatile flatbread that's delicious with nothing more than a sprinkle of coarse sea salt. It's also great stuffed or topped with herbs, olives, tomatoes, onion, garlic, cheese… the possibilities are endless. From this amount of ingredients I baked two focaccias, each 25 x 37 cm.

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