This incredibly easy-to-make authentic Italian Focaccia Bread is light, fluffy, and finished with olive oil and rosemary.
Servings: 16people
Prep Time: 14 minutesminutes
Cook Time: 20 minutesminutes
Rising Time: 2 hourshours
Total Time: 34 minutesminutes
Ingredients
For the Bread:
280grams1 1/4 cups of luke-warm water
4grams3/4 teaspoon yeast
510grams3 cups bread flour
6grams3/4 teaspoon sea salt
6grams1 teaspoon barley malt syrup or honey
25grams2 tablespoons good extra virgin olive oil + more for the pan
For the Salamoia:
10grams1 tablespoon olive oil
20grams2 tablespoons lukewarm water
10grams1 teaspoon sea salt
Instructions
Preheat the oven to convection bake at 425° or 450° non-convection.
Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
Cover with a towel and let sit for 30 minutes or until it has doubled in size.
Using your fingers press down onto the dough to make imprints or dimples all over the dough.
Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
Cool, finish with optional fresh Rosemary leaves for garnish, slice, and serve.
Notes
Make-Ahead: You can make this Focaccia bread up to 1 day ahead of time.How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.The warm olive oil and water mixture that is poured over the top of the bread before baking is known as Salamoia.A trick to help proof the dough is to add the bowl while resting in a slightly cracked oven with only the oven light on. It creates the perfect moist temperature environment for proofing.Adding a pan of water to the oven will help create moisture and provide a nice golden-brown crust on your bread.