Recipes Bread Yeast Bread Recipes Flat Bread Recipes How To Make Focaccia 4.8 (69) 54 Reviews 29 Photos This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 4, 2024 Save Rate Print Share Add Photo 29 29 29 29 Prep Time: 30 mins Cook Time: 15 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs Servings: 6 Yield: 1 flat loaf Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 (.25 ounce) package active dry yeast 1 cup warm water (105 degrees F/41 degrees C) 6 tablespoons extra-virgin olive oil, divided ¾ teaspoon salt ¼ cup semolina flour 2 teaspoons minced fresh rosemary (Optional) 2 ¾ cups bread flour, divided 1 teaspoon extra-virgin olive oil 3 tablespoons extra-virgin olive oil, divided 2 teaspoons minced fresh rosemary (Optional) 1 teaspoon coarse sea salt, or to taste Directions Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix. Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes. Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time). Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours. Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten. Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes. Preheat oven to 475 degrees F (245 degrees C). Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt. Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting. Ashley Hurd Chef's Notes As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 ounces. This will work with just all-purpose flour, but I prefer the bread flour and semolina.There are dozens of different and delicious toppings with which to accessorize your slab. A few of my favorites would be chopped olives, caramelized onions, and sliced grapes. I Made It Print 124 home cooks made it! Nutrition Facts (per serving) 193 Calories 21g Fat 1g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 193 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Sodium 586mg 25% Total Carbohydrate 1g 0% Dietary Fiber 0g 1% Protein 1g 1% Vitamin C 0mg 0% Calcium 3mg 0% Iron 4mg 21% Potassium 29mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.