Anyone can make this focaccia
Anyone can make this focaccia is a easy Italian recipe that serves 6. 200 calories per serving. Recipe by Cooking With Ayeh on YouTube.
Prep: 25 min | Cook: 20 min | Total: 1 hr
Cost: $2.92 total, $0.49 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 10 g Salt (fine sea salt)
- 350 ml Warm Water (about 110°F / 43°C)
- 1 tsp Granulated Sugar
- 2 tsp Active Dry Yeast (proofed in warm water with sugar)
- 3 tbsp Olive Oil (extra‑virgin, plus extra for pan)
- 2 tbsp Fresh Rosemary (chopped leaves)
- 1 tsp Flaky Sea Salt (for topping)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the sifted flour and fine sea salt until evenly distributed.
Time: PT5M
Proof Yeast
In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy.
Time: PT5M
Form the Sticky Dough
Make a well in the dry mixture, pour in the proofed yeast liquid and 3 tbsp olive oil. Stir with a wooden spoon until a very sticky, shaggy dough forms.
Time: PT5M
First Fermentation (Cold Rise)
Cover the bowl tightly with plastic wrap, drizzle a thin layer of olive oil on top, and place in the refrigerator overnight (about 12 hours).
Time: PT12H
Bring to Room Temperature & Second Rest
Remove the dough from the fridge, let it sit at room temperature for 2 hours to finish rising and become puffy.
Time: PT2H
Prepare Baking Sheet
Generously oil a baking sheet or oven‑safe dish, then gently spread the dough onto it, stretching it to the edges.
Time: PT5M
Dimple and Top
Using your fingertips, press deep dimples all over the surface. Drizzle a little more olive oil, sprinkle chopped rosemary and flaky sea salt evenly.
Time: PT10M
Bake
Place the sheet in a pre‑heated oven at 425°F (220°C) and bake for 20 minutes, or until the top is golden brown and crisp.
Time: PT20M
Temperature: 425°F
Cool & Serve
Remove from oven, let cool on a wire rack for 10 minutes, then cut into squares and serve warm.
Time: PT10M
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 All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Salt: Kosher Salt
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Active Dry Yeast: Instant Yeast, Fresh Yeast
- Instead of Olive Oil: Canola Oil, Grapeseed Oil
- Instead of Fresh Rosemary: Dried Rosemary (1 tsp)
- Instead of Flaky Sea Salt: Coarse Kosher Salt
Equipment Needed
- Large Mixing Bowl
- Small Mixing Bowl
- Kitchen Scale
- Measuring Spoons
- Wooden Spoon or Spatula
- Plastic Wrap
- Baking Sheet or Oven‑Safe Dish
- Parchment Paper (optional)
- Oven
Critical Steps — Do Not Skip
- Proofing the yeast correctly (step 2)
- Ensuring the dough remains sticky (step 3)
- Cold overnight fermentation (step 4)
- Dimpling the dough before baking (step 7)
- Baking until golden and crisp (step 8)
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- Add a handful of sliced olives or cherry tomatoes before baking for variation.
- For extra aroma, drizzle a little infused rosemary oil just after baking.
Troubleshooting
Dough did not rise after overnight refrigeration.
Check that the yeast is fresh and that the water temperature was not too hot; proof yeast in warm water with a pinch of sugar before adding.
Focaccia turned out dense and hard.
Do not add extra flour; keep the dough sticky and ensure adequate fermentation time.
Top burned before the interior was cooked.
Lower oven temperature to 400°F (200°C) and cover loosely with foil after 15 minutes.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.
Freezer: Freeze in an airtight bag for up to 1 month; reheat in oven.
Room temperature: Best eaten same day; can sit out 2‑3 hours.
Make-Ahead Tips
- The dough can be prepared up to step 4 and kept in the fridge for up to 48 hours.
- Baked focaccia freezes well; reheat at 350°F (175°C) for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on hot stones. Over centuries it became a staple in Liguria and other Italian regions, often flavored with local herbs, olives, or cheese, and is now a beloved accompaniment to meals and a canvas for creative toppings.
What are the traditional regional variations of focaccia in Italy?
In Liguria, especially Genoa, focaccia is thin, olive‑oil‑rich, and topped with rosemary or sea salt. In Puglia, it’s often thicker and dotted with cherry tomatoes (focaccia di Recco). In the Veneto, it may be sweetened with sugar and served as a dessert. Each region adds its own local herbs and toppings.
How is authentic focaccia traditionally served in Italy?
Authentic Italian focaccia is served warm, brushed with extra‑virgin olive oil, and sometimes sprinkled with coarse sea salt. It is commonly eaten as a snack, alongside soups, or used to sop up sauces and olive oil at the table.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday staple but is also featured at festivals, family gatherings, and church feasts, especially in the Ligurian region where it is offered as a welcoming bread for guests.
What other Italian dishes pair well with rosemary focaccia from Cooking With Ayeh?
Rosemary focaccia pairs beautifully with minestrone soup, grilled vegetables, antipasto platters, fresh mozzarella, and hearty pasta sauces such as ragù or pesto.
What makes rosemary focaccia special or unique in Italian cuisine?
The combination of a super‑sticky, high‑hydration dough, overnight cold fermentation, and the signature dimpling technique creates a light, airy crumb with a crisp, olive‑oil‑laden crust, making it distinct from other breads.
What are the most common mistakes to avoid when making focaccia from Cooking With Ayeh?
Common errors include using water that’s too hot (killing the yeast), adding extra flour which makes the crumb dense, skipping the overnight rise, and not dimpling the dough before baking, which leads to a tough crust.
Why does this focaccia recipe use an overnight cold rise instead of a quick warm rise?
A cold rise slows yeast activity, allowing complex flavors to develop and giving the dough a more open crumb. It also makes the sticky dough easier to handle because it firms up slightly in the fridge.
Can I make the focaccia ahead of time and how should I store it?
Yes. Prepare the dough through step 4, keep it covered in the fridge, and bake it the next day. After baking, store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for a month.
What does the YouTube channel Cooking With Ayeh specialize in?
The YouTube channel Cooking With Ayeh specializes in approachable home‑cooking tutorials, focusing on simple techniques, comfort foods, and step‑by‑step guidance for beginners and intermediate cooks.
How does the YouTube channel Cooking With Ayeh's approach to Italian cooking differ from other cooking channels?
Cooking With Ayeh emphasizes minimal equipment, clear visual cues, and practical tips like overnight fermentation that make classic Italian dishes like focaccia accessible without professional kitchen tools, setting it apart from more technique‑heavy channels.
Last updated: September 1, 2026
