Easy Focaccia Bread pt. 2
Easy Focaccia Bread pt. 2 is a medium Italian recipe that serves 6. 200 calories per serving. Recipe by Hilltop Recipes on YouTube.
Prep: 15 min | Cook: 1 hr 20 min | Total: 1 hr 35 min
Cost: $4.04 total, $0.67 per serving
Ingredients
- 1 batch Prepared Focaccia Dough (about 500 g, room‑temperature, elastic)
- 2 tablespoons Extra Virgin Olive Oil (for topping mixture and drizzle)
- 1 tablespoon Water (room‑temperature, mixed with oil and salt)
- ½ teaspoon Fine Sea Salt (for topping mixture)
- 2 tablespoons Fresh Rosemary (chopped coarsely)
- 1 teaspoon Coarse Sea Salt (sprinkled on top before baking)
Instructions
Transfer dough to tray
Place the prepared focaccia dough in the center of a parchment‑lined baking tray.
Time: PT2M
Spread dough
Using the back of two spoons, gently spread the dough outward until the tray is almost fully covered; the dough will pull back slightly, which is normal.
Time: PT3M
Second proof in warm oven
Place the tray back into a slightly warm oven (about 30‑35 °C) and let the dough proof for 45 minutes.
Time: PT45M
Temperature: 30-35°C
Prepare topping mixture
In a small bowl whisk together extra virgin olive oil, water, and fine sea salt until combined.
Time: PT2M
Create dimples
Dip your fingertips into the oil‑water mixture and press them into the dough, making irregular dimples across the surface.
Time: PT3M
Drizzle topping mixture
Drizzle a small amount of the remaining oil‑water mixture over the dimples so it pools slightly.
Time: PT1M
Add rosemary and coarse salt
Scatter the chopped fresh rosemary evenly over the dough, then sprinkle the coarse sea salt on top.
Time: PT2M
Bake focaccia
Bake in a very hot pre‑heated oven (about 230 °C) on the middle‑low rack for 18‑25 minutes, until the top is golden and crisp and the bottom sounds hollow when tapped.
Time: PT20M
Temperature: 230°C
Cool and cut
Remove the focaccia from the oven, let it rest 5 minutes, then cut into squares or strips with a sharp knife.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat
Ingredient Substitutions
- Instead of Prepared Focaccia Dough: Pizza dough, Basic bread dough
- Instead of Extra Virgin Olive Oil: Light olive oil, Vegetable oil (less flavor)
- Instead of Water: Milk (for richer flavor)
- Instead of Fine Sea Salt: Kosher salt (adjust amount)
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Coarse Sea Salt: Flaky Maldon salt
Equipment Needed
- Baking Tray
- Parchment Paper
- Two Large Spoons
- Whisk
- Mixing Bowl (for topping)
- Sharp Knife or Raider Knife
- Oven Mitts
- Oven
Critical Steps — Do Not Skip
- Proof dough for 45 minutes in a warm oven
- Create dimples with oil‑water mixture
- Bake until golden and crispy (18‑25 min at 230 °C)
Chef Tips from the Video
- Wet the spoons before spreading to prevent dough sticking
- Use a light hand when dimpling; too much pressure can deflate the airy interior
- For extra flavor, drizzle a little balsamic reduction just before serving.
Troubleshooting
Dough does not spread and pulls back completely
Let it rest an additional 10‑15 minutes; the gluten will relax and become easier to stretch.
Top is pale and not crisp
Increase oven temperature to 240 °C or finish with a quick broil for 1‑2 minutes, watching closely.
Rosemary burns and becomes bitter
Add rosemary after the first 10 minutes of baking or use fresh sprigs that are less prone to burning.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven before serving.
Room temperature: Best eaten the same day; can stay at room temperature for up to 12 hours if covered.
Make-Ahead Tips
- You can prepare the dough a day ahead and keep it refrigerated for a slow rise; bring to room temperature before the second proof.
- The baked focaccia can be sliced, wrapped, and frozen; reheat in a 180 °C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of Classic Italian Focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and became a staple in Ligurian cuisine, especially in Genoa. It was traditionally baked in communal ovens and served as a snack, side, or even a meal, embodying the Italian values of simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria you find rosemary‑infused focaccia (Focaccia di Recco), while in Puglia the focaccia is often topped with tomatoes and olives. The Tuscan version may be seasoned simply with olive oil and salt, and the Roman "pizza bianca" is a thin, crisp variant.
How is Classic Italian Focaccia traditionally served in Italy?
It is typically served warm, sliced into squares, and eaten plain or with cured meats, cheeses, or a drizzle of extra virgin olive oil. In many Italian households it accompanies soups, salads, or is enjoyed as a street‑food snack.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common accompaniment at family meals, picnics, and festive gatherings such as weddings or religious holidays. In Liguria it is also sold at markets on Sundays as a weekend treat.
What other Italian dishes pair well with Classic Italian Focaccia?
Focaccia pairs beautifully with antipasto platters, fresh tomato bruschetta, minestrone soup, and grilled vegetables. It also complements hearty sauces like ragù or a simple olive‑oil‑balsamic dip.
What makes Classic Italian Focaccia special or unique in Italian cuisine?
Its hallmark is the airy, pillowy interior contrasted with a crisp, olive‑oil‑laden crust, enhanced by fragrant rosemary and sea salt. The technique of dimpling the dough creates pockets that soak up the topping, delivering bursts of flavor.
What are the most common mistakes to avoid when making Classic Italian Focaccia?
Common errors include over‑working the dough, which makes it tough; under‑proofing, resulting in a dense crumb; and using too much oil on top, which can make the crust soggy. Follow the proof times and keep the topping light for best results.
Why does this focaccia recipe use a warm oven for the second proof instead of room temperature?
A warm oven (30‑35 °C) accelerates yeast activity, giving the dough a quick rise and ensuring the characteristic airy texture without over‑fermenting, which could develop off‑flavors.
Can I make Classic Italian Focaccia ahead of time and how should I store it?
Yes, you can bake the focaccia a day ahead, let it cool completely, then wrap it tightly and store it at room temperature for up to 12 hours or refrigerate for 3 days. For longer storage, freeze the baked loaf and reheat in the oven before serving.
What texture and appearance should I look for when the focaccia is done?
The crust should be deep golden‑brown and crisp, while the interior is soft, airy, and slightly honey‑combed. Tapping the bottom should produce a hollow sound, indicating it is fully baked.
What does the YouTube channel Hilltop Recipes specialize in?
The YouTube channel Hilltop Recipes focuses on approachable home‑cooking tutorials, emphasizing classic comfort foods, baked goods, and step‑by‑step guides for beginners and intermediate cooks.
How does the YouTube channel Hilltop Recipes' approach to Italian cooking differ from other Italian cooking channels?
Hilltop Recipes emphasizes simplicity and minimal equipment, often using pantry staples and clear visual cues, whereas many Italian channels showcase more elaborate techniques or regional specialties. This makes Hilltop Recipes ideal for home cooks seeking reliable, no‑fuss Italian recipes.
Last updated: August 29, 2026
