An simple and easy-to-follow recipe for my Best Focaccia recipe. Bread flavoured with rosemary and olive oil, baked until golden and fluffy.
I’ve partnered up with Vancouver-based Chef & Co. Canada to create a series of recipes, while featuring their beautifully made aprons. Featured below is pop-up brand Davanti apron in Olive.
Growing up, I wasn’t familiar with artisan bread.
First, there weren’t any artisan bakeries around me, and secondly, it was just easier to get a loaf of plain jane sandwich bread from Save On Foods.
Even when my mom started making bread from scratch, she never ventured into artisan bread making.
It was the usual multi-grain/multi-seeded whole wheat bread, aside from Chinese buns.
No rustic country-style loaves, French baguettes, or Italian ciabatta, focaccia… etc.
I would always look at the displays of olive cheese breads longingly at the grocery store.
What is focaccia?
It’s an Italian flatbread that is very similar to pizza dough.
Focaccia is very forgiving and simple to make with minimal prep time.
The dough comes together easily and it is pretty much fail-proof.
Ingredients you’ll need
This classic focaccia is made with only 6 ingredients and is studded with fresh rosemary, drizzled with high-quality olive oil, and sprinkled with fleur de sel on top.
- all-purpose flour: you can certainly use bread flour which will give it a more chewy texture, but all-purpose will work fine as well
- active dry yeast
- high-quality olive oil
- salt (fleur de sel): or use the largest flaked salt you have on hand (just don’t use coarse brining sea salt).
- fresh rosemary: I recommend fresh rosemary rather than dried, or you can substitute any fresh herbs, even garlic or roasted peppers.
Use your imagination and change up the toppings — add different herbs, cheese, sun-dried tomatoes, olives, or even roasted red peppers.
Ways to use it
My favourite way to use focaccia is as a sandwich.
It’s a sturdy yet soft bread that makes it perfect for stacking lots of meats and veggies.
You can enjoy it as an appetizer, with a little olive oil and balsalmic vinegar on the side.
I’ve even made it to sop up the sauce from my homemade shakshuka when I was pressed for time and didn’t have any other bread at home.
Other recipes you may like
Be sure to check out my other bread recipes:
If you need a delicious versatile bread and don’t have a lot of time — this is your bread to make.
Let me know if you try out my recipe. Tag me on Instagram @siftandsimmer or leave a comment below.
The Best Focaccia
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 Tbsp active dry yeast
- 1 tsp granulated sugar
- 1 C warm water
- 2 ½ C all-purpose flour
- ½ tsp sea salt
- 2 Tbsp olive oil + 1 Tbsp for drizzling on top
- 2-3 Tbsp chopped fresh rosemary
- 1 generous pinch fleur de sel optional
- In a medium sized bowl, add the yeast, sugar, and warm water. Let it sit for 5 minutes, until bubbly.
- In a stand mixer bowl fitted with a dough hook attachment, add in the flour and salt. Turn on the mixer on low and add in the yeast mixture. Pour in the oil and knead for 5 minutes on low-medium speed, or until the dough is smooth, shiny, and elastic.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap or damp cloth. Let it double in size for about 40 minutes in a warm area of your house.
- Preheat oven to 425°F/218°C.
- Place a piece of parchment paper in a 9" by 13" baking pan.
- Once the dough has doubled in size, use your hands to press the air out of the dough and transfer it to the prepared baking pan.
- Use your fingers to make dimples in the dough. (Tip: make a fist with your hand and make a rolling motion to make the dimples with the joints of your fingers more quickly).
- Drizzle olive oil, sprinkle on the chopped rosemary and fleur de sel on top.
- Bake at 425°F/218°C for 20 minutes, or until lightly golden brown.
- Remove from oven. Let cool completely before slicing.
- Serve with olive oil or use in sandwiches. Can be frozen for up to 1 month, wrapped and sealed in a freezer bag.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Thank you to Patricia from Chef & Co. Canada for gifting me a beautiful apron, and to Porto Coffee for providing the space to shoot the videos and photos!