How to Make Soft and Crispy Focaccia Bread
About this recipe
Focaccia bread is a classic Italian delight known for its crispy crust and soft, airy interior. This recipe from Natasha's Kitchen simplifies the process, making it quick and easy to whip up a delicious loaf without the need for overnight proofing.
With a mouthwatering garlic and rosemary topping, this focaccia is perfect as a side for dinner or as a base for sandwiches. Plus, the steps are straightforward, ensuring that even novice bakers can achieve great results.
Ingredient notes
- Warm water: Use between 105-115°F for best results.
- Instant yeast: 7 g is equivalent to 1 packet or about 2 1/4 tsp.
- All-purpose flour: Approximately 3.75 cups is about 470 grams.
Tips from Natashas Kitchen’s video
- Let the yeast mixture sit until foamy to ensure it's active before mixing it with the flour.
- For a better texture, perform stretch and folds on the dough to develop gluten strands, resting the dough between each set.
- If the dough resists stretching when transferring to the pan, let it rest for 15 minutes to relax the gluten.
Good to know
- What is the ideal temperature for the warm water?
- The warm water should be between 105-115°F.
- How long should I let the dough proof after stretching?
- Let the dough proof for about 45 to 60 minutes until it is visibly risen and puffy.
- What can I use if I don't have fresh rosemary?
- You can use olive oil, water, and salt for a simple topping instead of the garlic rosemary mix.
- How long do I bake the focaccia?
- Bake the focaccia in a preheated oven at 450°F for 22-25 minutes until golden brown.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by measuring 1.5 cups of warm water (between 110-115°F) and stir in 1 tsp of honey until dissolved.
- 2
Add 7 g (1 packet) of instant yeast to the water and let it sit for 5-7 minutes until foamy.
- 3
In a mixing bowl, measure 3.75 cups (about 470 g) of all-purpose flour and whisk in 1.5 tsp of salt.
- 4
Pour the yeast mixture into the center of the flour and stir until combined into a sticky dough.
- 5
Add 1 Tbsp of extra virgin olive oil and mix it into the dough with your hands until fully absorbed.
- 6
Cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature until puffed.
- 7
While the dough is proofing, prepare the topping by mixing 2 Tbsp of water, 2 Tbsp of extra virgin olive oil, 0.5 tsp of salt, 1.5 tsp of finely chopped rosemary, and 2 minced garlic cloves in a small bowl.
- 8
After 30 minutes, perform a stretch and fold on the dough by gently pulling it up and folding it over itself. Repeat this process four times, resting for 30 minutes between each set.
- 9
Transfer the dough to a well-oiled 9x13 baking pan, adding 0.25 cup of extra virgin olive oil to the bottom.
- 10
Gently stretch the dough to fit the pan, resting for 15 minutes if it resists stretching.
- 11
Cover and let the dough proof for 45-60 minutes until visibly risen and puffy.
- 12
Dip your hands in cold water and create dimples in the dough by pressing down firmly without breaking through.
- 13
Drizzle the garlic rosemary topping evenly over the dough and sprinkle with 1 tsp of kosher salt.
- 14
Bake in a preheated oven at 450°F for 22-25 minutes until golden brown.
- 15
Once baked, transfer the focaccia to a wire rack to cool for at least 5 minutes before slicing.
Heads up — we had to guess a little:
- The temperature range for warm water is inferred based on common baking practices.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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