The Best Focaccia Bread Recipe Ever
The Best Focaccia Bread Recipe Ever is a medium Italian recipe that serves 6. 250 calories per serving. Recipe by Irish Baker Abroad on YouTube.
Prep: 11 hrs 55 min | Cook: 25 min | Total: 12 hrs 30 min
Cost: $4.18 total, $0.70 per serving
Ingredients
- 425 ml Water (lukewarm, about 30°C)
- 10 g Fresh Yeast (Can substitute 3 g dry active yeast)
- 500 g Strong Bread Flour (14 % protein, good for gluten development)
- 80 ml Extra Virgin Olive Oil (50 ml for dough, extra for oiling pan and topping)
- 12 g Salt (Fine sea salt)
- 25 ml Water (for salt mixture) (lukewarm)
- 3 medium Tomatoes (Sliced or quartered, fresh)
- 2 cloves Garlic Cloves (Roasted, then mashed)
- 2 tsp Fresh Rosemary (Finely chopped)
- 1 pinch Flaked Sea Salt (For finishing)
Instructions
Activate Yeast
In the large mixing bowl combine 425 ml lukewarm water with 10 g fresh yeast (or 3 g dry yeast). Stir with a fork until the yeast dissolves.
Time: PT5M
Add Flour and Oil
Add 500 g strong bread flour and 50 ml extra virgin olive oil to the yeast mixture. Mix until a shaggy dough forms.
Time: PT5M
First Hydration Rest
Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest for 30 minutes to hydrate the flour.
Time: PT30M
Incorporate Salt
Dissolve 12 g salt in 25 ml lukewarm water. Gently massage the salty water into the dough until fully absorbed.
Time: PT5M
Second Rest
Cover again and let the dough rest for another 30 minutes.
Time: PT30M
First Coil Fold
Wet your hands, lift the dough from the bottom of the bowl, stretch it slightly, then fold it over onto itself. Rotate the bowl and repeat until the dough feels tighter.
Time: PT5M
Rest After First Fold
Cover and let the dough rest for 20 minutes.
Time: PT20M
Second Coil Fold
Repeat the coil‑fold technique as in step 6.
Time: PT5M
Rest After Second Fold
Cover and rest for 20 minutes.
Time: PT20M
Third Coil Fold
Perform a third coil fold to build final strength.
Time: PT5M
Final Rest Before Refrigeration
Cover the bowl tightly and place it in the refrigerator overnight (about 8 hours) to develop flavor.
Time: PT8H
Prepare Baking Tin
Line a 20 × 30 cm baking tin with parchment paper. Generously drizzle olive oil over the paper and spread it to coat the entire surface.
Time: PT5M
Transfer and Shape Dough
Remove the dough from the fridge, gently stretch it onto the oiled parchment, pushing it to the edges. Dimple the surface with your fingertips.
Time: PT5M
Proof Until Doubled
Cover the tin loosely with a towel and let the dough rise at room temperature until it roughly doubles in size, about 1 hour 15 minutes.
Time: PT1H15M
Add Toppings
Scatter the sliced tomatoes over the dough, add the roasted garlic, sprinkle chopped rosemary, a pinch of flaked sea salt, and drizzle a little extra olive oil.
Time: PT5M
Bake
Place the tin in a pre‑heated oven at 230°C and bake for 25 minutes, or until the top is golden and crisp.
Time: PT25M
Temperature: 230°C
Cool and Serve
Remove the focaccia from the oven, let it cool in the tin for 10 minutes, then transfer to a cutting board, slice, and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Contains wheat
Ingredient Substitutions
- Instead of Fresh Yeast: Dry active yeast
- Instead of Strong Bread Flour: All‑purpose flour (will be less chewy)
- Instead of Extra Virgin Olive Oil: Other neutral oil (e.g., canola) for dough
- Instead of Salt: Kosher salt (adjust weight)
- Instead of Tomatoes: Cherry tomatoes, halved
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
Equipment Needed
- Large Mixing Bowl
- Fork or Whisk
- Kitchen Scale
- Measuring Jug
- Plastic Wrap or Clean Kitchen Towel
- Oven
- Baking Tin (20 × 30 cm)
- Parchment Paper
- Pastry Brush
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- First coil fold
- Second coil fold
- Third coil fold
- Overnight refrigeration
- Proofing until doubled
- Baking at 230°C
Chef Tips from the Video
- For extra flavor, add a drizzle of balsamic glaze just before serving.
- Use a mixture of cherry tomatoes and heirloom tomatoes for color contrast.
- A sprinkle of flaky sea salt just after baking enhances the crust.
Troubleshooting
Dough is too dense and does not rise well.
Make sure the water is lukewarm, not cold, and that the yeast is fresh. Allow a longer proofing time, especially if the kitchen is cool.
Surface cracks or tears when shaping.
Handle the dough gently during transfers and dimple with wet fingertips to prevent tearing.
Bottom of focaccia is soggy.
Ensure the parchment is well‑oiled and bake on the middle rack; pre‑heat the oven fully before inserting the tin.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 1 month; reheat in oven before serving.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- The dough can be prepared up to the overnight refrigeration step and kept in the fridge for 24 hours.
- Baked focaccia can be reheated in a 180°C oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Tomato and Rosemary Focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a flatbread baked on a hearth. Over centuries it evolved into regional varieties, with the Ligurian version famously topped with olive oil, rosemary, and sometimes tomatoes, reflecting the Mediterranean love of fresh produce and herbs.
What are the traditional regional variations of focaccia in Italy?
In Liguria you’ll find classic focaccia al rosmarino with olive oil and sea salt. In Puglia, focaccia is often topped with olives and cherry tomatoes, while in Tuscany it may be seasoned with herbs and cheese. Each region adapts the basic dough to local ingredients.
How is focaccia traditionally served in Italy?
Focaccia is typically served as an appetizer or side dish, sliced and enjoyed with olive oil, balsamic vinegar, or alongside soups and salads. It’s also common at breakfast with coffee, or as a snack with cured meats and cheese.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a staple at family gatherings, festivals, and market stalls. It’s especially popular during the summer when tomatoes and herbs are at their peak, and it often appears at holiday feasts and church festivals.
What makes Tomato and Rosemary Focaccia special or unique in Italian cuisine?
The combination of juicy fresh tomatoes with aromatic rosemary adds bright acidity and herbaceous flavor to the classic olive‑oil‑rich focaccia, creating a vibrant, summer‑ready loaf that balances softness with a crisp crust.
What are the most common mistakes to avoid when making Tomato and Rosemary Focaccia?
Common errors include using water that’s too hot, which kills the yeast; over‑mixing the dough, which can deflate the bubbles; and under‑proofing, which leads to a dense crumb. Also, insufficient oil on the pan can cause the focaccia to stick.
Why does this focaccia recipe use coil folds instead of a traditional knead?
Coil folds gently develop gluten while preserving the airy bubbles created during the initial rest. This method yields a lighter, more open crumb compared to vigorous kneading, which can over‑work the dough.
Can I make the focaccia dough ahead of time and how should I store it?
Yes, you can prepare the dough up to the overnight refrigeration step. Keep it covered in the refrigerator; the dough will continue to develop flavor. Shape and bake the next day, or keep the shaped dough covered for up to 4 hours before baking.
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 light, airy, and slightly chewy. The tomatoes should be softened but still hold their shape, and the rosemary should be fragrant.
How do I know when the focaccia is finished baking?
When the top is a rich golden color and the edges have turned crisp, a tap on the bottom of the pan should sound hollow. If the crust is still pale, bake an additional 2‑3 minutes.
What does the YouTube channel Irish Baker Abroad specialize in?
The YouTube channel Irish Baker Abroad, hosted by Chris, focuses on simple, home‑cooked recipes that blend Irish baking traditions with international flavors, often featuring step‑by‑step tutorials for bread and pastries.
How does the YouTube channel Irish Baker Abroad's approach to Italian cooking differ from other cooking channels?
Irish Baker Abroad emphasizes clear, low‑stress techniques like coil folds and overnight fermentation, making classic Italian breads approachable for home cooks without professional equipment, whereas many channels assume more advanced skills or specialized tools.
Last updated: September 6, 2026
