Homemade Focaccia Bread

Ingredients

• 330 ml Milk (lukewarm (about 38‑40°C) to activate yeast)
• 1 tsp Granulated Sugar (helps activate yeast)
• 1.75 tsp Instant Yeast (active dry or instant)
• 460 g All-Purpose Flour (sifted)
• 2 tsp Salt (fine sea salt preferred)
• 2 tbsp Olive Oil (for dough, extra‑virgin preferred)
• 1/4 cup Olive Oil (for herb topping, extra‑virgin)
• 2 tbsp Corn Flour (for dusting work surface)
• 1/4 cup Fresh Basil Leaves (finely chopped)
• 1 tsp Dried Rosemary (crushed)

Instructions

1. Activate Yeast

   Warm the milk to about 38‑40°C, add the sugar and stir until dissolved. Sprinkle the instant yeast over the milk, stir lightly, and let the mixture rest for 10 minutes until frothy.

   Time: PT15M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted all‑purpose flour and salt.

   Time: PT5M

3. Form the Dough

   Create a well in the flour mixture, add the 2 tbsp olive oil and the activated yeast‑milk mixture. Stir with a spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead with the heel of your palm for 8‑10 minutes until smooth, elastic, and slightly tacky.

   Time: PT9M

5. Shape and Transfer

   Dust the work surface with corn flour, roll the dough into a rectangle, and place it into a lightly greased 9×12 inch pan. Sprinkle a little more corn flour on top to prevent sticking.

   Time: PT5M

6. First Proof

   Cover the pan with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour 45 minutes, or until it has doubled in size.

   Time: PT1H45M

7. Prepare Herb Topping

   Finely chop the basil leaves. In a small saucepan, combine 1/4 cup olive oil, the chopped basil, and 1 tsp dried rosemary. Warm over low heat just until the oil shimmers, then remove from heat and let sit for a few minutes for the herbs to infuse.

   Time: PT12M

8. Add Topping and Indent

   Using your fingertips, press dimples evenly across the risen dough. Drizzle or brush the herb‑infused oil over the surface, allowing it to pool in the indentations.

   Time: PT5M

9. Bake

   Preheat the oven to 200°C. Bake the focaccia for 20 minutes, or until the top is golden brown and the interior sounds hollow when tapped.

   Time: PT20M

   Temperature: 200°C

10. Cool and Serve

    Remove the focaccia from the oven, let it cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Instant Yeast: Fresh yeast (double amount)
• Instead of All-Purpose Flour: Bread flour, Whole wheat flour (half)
• Instead of Salt: Kosher salt (use 1.5×)
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Olive Oil: Sunflower oil, Grapeseed oil
• Instead of Corn Flour: All‑purpose flour
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)
• Instead of Dried Rosemary: Fresh rosemary (1 tsp)

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk or Spoon
• Kitchen Towel or Plastic Wrap
• Rolling Pin (optional)
• 9×12 inch Baking Pan
• Oven
• Knife
• Cutting Board
• Pastry Brush (optional)
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Ensuring the yeast mixture becomes frothy (yeast activation).
• Kneading the dough to a smooth, elastic texture.
• Allowing the dough to double in size during the first proof.
• Infusing the olive oil with basil and rosemary before topping.
• Creating dimples in the dough so the herb oil pools during baking.

Chef Tips from the Video

• Use a kitchen scale for flour to improve consistency.
• For extra aroma, add a pinch of flaky sea salt on top before baking.
• Press the dimples with the back of a spoon for uniform depth.
• Let the focaccia rest 10 minutes after baking before slicing to finish steam development.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze in an airtight bag for up to 1 month; thaw at room temperature before reheating.

Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 12 hours; bring to room temperature before shaping.
• Herb‑infused oil can be prepared a day ahead and stored in the fridge.
• Baked focaccia freezes well; reheat in a 180°C oven for 5‑7 minutes.

Frequently Asked Questions