How TO Make Soft and Crispy Focaccia Bread
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD is a medium Italian recipe that serves 8. 290 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 4 hrs 10 min | Cook: 24 min | Total: 4 hrs 54 min
Cost: $1.94 total, $0.24 per serving
Ingredients
- 1.5 cups Warm Water (110-115°F (43-46°C))
- 1 teaspoon Honey (Helps activate yeast)
- 1 packet Instant Yeast (7 grams; can use active dry yeast (double amount))
- 3.75 cups All-Purpose Flour (Approximately 470 g, sifted)
- 1.5 teaspoons Kosher Salt (Divided – some for dough, some for topping)
- 5 tablespoons Extra Virgin Olive Oil (1 tbsp for dough, 1/4 cup (4 tbsp) for pan, 2 tbsp for topping, 2 tbsp for topping water)
- 1.5 teaspoons Fresh Rosemary (Finely chopped from 2 sprigs)
- 2 large Garlic Cloves (Finely minced)
- 2 tablespoons Balsamic Vinegar (For serving dip)
- ¼ teaspoon Freshly Cracked Black Pepper (For serving dip)
Instructions
Activate Yeast
Combine warm water and honey in the mixing bowl, stir until honey dissolves, then sprinkle the instant yeast over the surface and let sit 5‑7 minutes until a foamy layer forms.
Time: PT6M
Temperature: 110-115°F
Measure Dry Ingredients
Weigh 470 g (3 ¾ cups) of all‑purpose flour and whisk in 1½ teaspoons kosher salt.
Time: PT5M
Combine Wet and Dry
Create a well in the flour, pour in the yeast mixture, and stir with a spoon until no dry flour remains, forming a sticky dough.
Time: PT2M
Incorporate Olive Oil
Add 1 tablespoon extra virgin olive oil and knead with clean hands until fully absorbed.
Time: PT2M
First Rest
Cover the bowl with plastic wrap and let the dough rest at room temperature until it roughly doubles in size, about 30 minutes.
Time: PT30M
Prepare Garlic‑Rosemary Topping
In a small bowl, whisk together 2 Tbsp water, 2 Tbsp olive oil, ½ tsp salt, 1½ tsp finely chopped rosemary, and the minced garlic until well combined.
Time: PT5M
First Stretch & Fold
Dip hands in cold water, gently pull the dough up on one side and fold it over itself. Rotate the bowl and repeat until four folds are completed.
Time: PT2M
Rest After First Fold
Cover and let the dough rest for 30 minutes.
Time: PT30M
Second Stretch & Fold
Repeat the pull‑and‑fold technique four times.
Time: PT2M
Rest After Second Fold
Cover and rest for 30 minutes.
Time: PT30M
Third Stretch & Fold
Perform another set of four gentle folds.
Time: PT2M
Rest After Third Fold
Cover and rest for 30 minutes.
Time: PT30M
Fourth Stretch & Fold
Do the final set of four folds; then immediately transfer the dough to the pan.
Time: PT2M
Oil the Pan and Transfer Dough
Generously drizzle ¼ cup olive oil into a 9 × 13 inch pan, place the dough in, turn to coat, and gently stretch to fill the pan. If the dough resists, cover and let rest 15 minutes, then finish stretching.
Time: PT5M
Final Proof
Cover the pan loosely with plastic wrap and let the dough rise until puffy, about 55 minutes.
Time: PT55M
Create Dimples and Add Topping
Dip hands in cold water and press fingertips into the dough to make dimples. Drizzle the garlic‑rosemary topping evenly, then sprinkle 1 tsp kosher salt over the surface.
Time: PT5M
Bake
Place the pan in the center of a pre‑heated oven and bake at 450°F until the top is golden brown, 22‑25 minutes.
Time: PT24M
Temperature: 450°F
Cool
Remove the focaccia from the pan onto a wire rack and let cool for at least 5 minutes before slicing.
Time: PT5M
Prepare Dipping Sauce
In a shallow dish, combine 2 Tbsp olive oil, 2 Tbsp balsamic vinegar, and a pinch of freshly cracked black pepper; whisk briefly.
Time: PT2M
Nutrition Facts
- Calories
- 290
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by substituting honey
Allergens: Wheat (gluten), Honey (if not substituted)
Ingredient Substitutions
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Instant Yeast: Active dry yeast, Fresh yeast
- Instead of All-Purpose Flour: Bread flour
- Instead of Kosher Salt: Sea salt
- Instead of Extra Virgin Olive Oil: Light olive oil
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Garlic Cloves: Garlic powder (¼ tsp)
- Instead of Balsamic Vinegar: Red wine vinegar
- Instead of Freshly Cracked Black Pepper: Pre‑ground black pepper
Equipment Needed
- Mixing Bowl
- Digital Kitchen Scale
- Measuring Cups
- Whisk
- Mixing Spoon
- Plastic Wrap
- 9 × 13 inch Baking Pan
- Oven
- Wire Rack
- Small Mixing Bowl
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Activating the yeast until foamy
- Performing the stretch‑and‑fold series with proper rest intervals
- Allowing the dough to fully proof before baking
- Creating dimples without tearing the dough
- Baking at high heat until golden brown
Chef Tips from the Video
- Use a digital kitchen scale for the flour; it gives the most consistent results.
- If the dough sticks while stretching, dip your hands in cold water each time.
- For extra flavor, add a handful of sliced olives or sun‑dried tomatoes to the topping.
Troubleshooting
Yeast mixture does not foam.
Check water temperature; it should be warm, not hot. Use fresh yeast and ensure the honey is fully dissolved.
Dough is too dry and does not come together.
Add water a teaspoon at a time until the dough forms a sticky mass.
Bread is dense and not airy after baking.
Make sure to complete all four stretch‑and‑fold cycles with proper 30‑minute rests and allow the final proof until the dough is visibly puffed.
Crust is soggy.
Bake on the middle rack, use a well‑oiled pan, and ensure the oven is fully preheated to 450°F.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.
Freezer: Freeze whole or sliced, wrapped in foil then a freezer bag; up to 2 months.
Room temperature: Best eaten same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The dough can be refrigerated after the first proof for up to 24 hours; bring to room temperature before final stretch.
- Prepare the garlic‑rosemary topping up to 2 hours ahead and keep refrigerated.
- The olive‑oil‑balsamic dip can be made a day in advance.
Frequently Asked Questions
What is the cultural significance and history of classic Italian focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked in communal ovens. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is now enjoyed across Italy as a snack, side, or base for sandwiches.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is thin, olive‑oil‑rich, and topped with rosemary or onions. In Puglia, it may be thicker and topped with tomatoes and olives. In Tuscany, a sweet version called "schiacciata" includes sugar and grapes. Each region adds local herbs, cheeses, or vegetables.
How is garlic rosemary focaccia traditionally served in Italy?
Garlic rosemary focaccia is typically served warm, sliced into squares, and enjoyed as an accompaniment to soups, salads, or cured meats. It is also popular as a base for panini or simply dipped in extra‑virgin olive oil and balsamic vinegar.
On what occasions or celebrations is focaccia traditionally associated in Italian culture?
Focaccia is a common everyday bread but is also featured at festivals, family gatherings, and church feasts in Italy. In Liguria, it is served during the feast of Saint John and at summer picnics alongside wine and antipasti.
What authentic ingredients are essential for traditional Italian focaccia versus acceptable substitutes?
Authentic focaccia relies on high‑quality extra virgin olive oil, sea or kosher salt, and fresh rosemary. Substitutes can include light olive oil, regular table salt, or dried rosemary, though the flavor and texture will differ slightly.
What other Italian dishes pair well with garlic rosemary focaccia?
Garlic rosemary focaccia pairs beautifully with Italian soups like minestrone, salads such as caprese, cured meats like prosciutto, and hearty stews like ragù. It also works as a base for bruschetta toppings.
What are the most common mistakes to avoid when making classic Italian garlic rosemary focaccia?
Common mistakes include using water that is too hot, skipping the stretch‑and‑fold rests, over‑kneading which makes the dough tough, and under‑baking which leaves a soggy crust. Following each rest and ensuring a hot oven are key.
Why does this focaccia recipe use a series of stretch‑and‑folds instead of traditional kneading?
Stretch‑and‑folds develop gluten gently while keeping the dough hydrated, resulting in a light, airy crumb and a crisp crust. Traditional kneading can over‑work the dough and make it denser.
Can I make this garlic rosemary focaccia ahead of time and how should I store it?
Yes, after the first proof you can refrigerate the dough for up to 24 hours, then bring it back to room temperature before the final stretch and bake. Store baked focaccia wrapped tightly in the refrigerator for up to 3 days or freeze for longer storage.
What texture and appearance should I look for when the focaccia is done baking?
The focaccia should have a deep golden‑brown crust with visible dimples, a crisp edge, and a soft, airy interior that springs back lightly when pressed. The topping should be glossy from the infused oil.
What does the YouTube channel Natashas Kitchen specialize in?
The YouTube channel Natashas Kitchen specializes in approachable, home‑cooked recipes that blend classic techniques with modern twists, focusing on comfort foods, breads, and family‑friendly meals.
How does the YouTube channel Natashas Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Natashas Kitchen emphasizes quick, no‑overnight methods and minimal active time while still delivering authentic flavor, whereas many Italian channels stick to traditional long‑fermentation processes. Natasha also provides detailed equipment links and cost‑effective tips.
Last updated: August 30, 2026
