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Authentic Focaccia
Elevate your baking journey with this authentic Italian Focaccia, adorned with fragrant rosemary and shimmering olive oil. 
Nina Gold
3 min read


A symphony of simple ingredients and passionate craftsmanship, Focaccia is a testament to Italian baking prowess. This humble flatbread, with its iconic dimpled surface, isn't just a bread—it's an experience. As each olive oil-filled dimple bursts with flavor in your mouth, you're transported to the picturesque lanes of Genoa. With roots nestled deep in history, our version of Focaccia is a blend of tradition and modern finesse, and it promises to be a centerpiece at your next gathering. Let's embark on this delightful culinary journey.


ingredients for focaccia

  • All-purpose flour (5 cups, meticulously spooned and leveled-off)
  • Sugar (1 tablespoon)
  • Instant/rapid-rise yeast (1 packet or 2¼ teaspoons)
  • Kosher salt (1 tablespoon + ¾ teaspoon, set apart)
  • Warm water (1¾ cup)
  • Extra virgin olive oil (¾ cup, separated)
  • Fresh rosemary (1 tablespoon, finely chopped)

Crafting your Focaccia, Step-By-Step

1. Building the Foundation: In your trusted heavy-duty mixer fitted with a dough hook, gently meld the flour, salt, sugar, and yeast.

dry ingredients for focaccia in a heavy-duty mixer

Allow their tales to intertwine by mixing.

mixing dry ingredients for focaccia

Now, romance them with warm water and half a cup of olive oil.

adding warm water and olive oil to dry ingredients

Begin on low speed, letting the dough come together into a sticky mass.  

mixing of focaccia dough

Gradually increase the speed to medium and watch the dough mature into a soft, slightly tacky texture over 5 to 6 minutes. A hint of stickiness at the bowl's base is our nod that we're on the right path. Adjust with a sprinkle of flour if the dough seems too wet. 

kneaded focaccia dough

2. The First Rise: Transfer the dough onto a floured surface.

focaccia dough on a floured surface

Knead the dough until it forms a smooth ball. 

focaccia dough formed into a smooth ball

Place it in a bowl that has been well-oiled with olive oil, making sure the dough is oiled on both sides.

focaccia dough in an oiled bowl

Let it sit in a warm area away from drafts, allowing it to rise and double in size for 1 to 2 hours.

rising focaccia dough

3. Shaping and Second Rise: Oil a 13″ x 18″ baking sheet with ¼ cup of olive oil. Put the risen dough on it. 

risen focaccia dough on an oiled baking sheet

Turn it over to coat it in the oil, and then stretch out the dough to fit the pan. 

focaccia dough stretched onto a pan

Use your fingertips to create dimples all over.

making dimples on focaccia dough

Cover with plastic wrap and let it rise again until it doubles in size, about an hour. Before baking, drizzle some more olive oil, sprinkle with ¾ teaspoon of kosher salt, and add chopped rosemary.

risen focaccia dough covered in olive oil, kosher salt and rosemary

4. The Grand Finale: Bake in the oven for about 20 minutes until it's golden brown.

baked focaccia bread

After taking it out, let it cool for 15 minutes. Then, cut it into squares and add a bit more olive oil if you like.

baked and sliced focaccia bread

Preserving the Experience

Focaccia, with its heart-warming flavors, can be frozen to relive the experience. Section it, swaddle in plastic wrap, then in foil, and freeze. To rekindle its warmth, unwrap from plastic, cover in foil, and heat in a 350-degree oven for 10 minutes or until its soul awakens.

The joy of baking lies in the journey and the tales our creations tell. This Focaccia isn’t just a recipe—it's a story, a memory, and a reflection of the love and passion poured into it. May your tables be graced with laughter, joy, and endless servings of this Italian masterpiece. Buon appetito!

Nina Gold
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