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