Homemade Focaccia Recipe with Olive Oil and Herbs
This easy homemade focaccia is a soft, airy flatbread made with yeast, flour, olive oil, and coarse salt. Add sun-dried tomatoes, olives, rosemary, thyme, or basil for a flavorful variation that works beautifully as an appetizer, side dish, or bread basket favorite.
Ingredients
For the Dough
- 50 g fresh yeast
- 600 ml lukewarm water
- 2 teaspoons salt
- 2 tablespoons olive oil
- 750 g wheat flour Type 405 or Type 550
For Topping
- 2 to 4 tablespoons olive oil
- 2 teaspoons coarse salt
- Optional: oil-packed sun-dried tomatoes olives, rosemary, thyme, basil, or other herbs
Instructions
- Crumble the fresh yeast into a large mixing bowl. Add the lukewarm water, salt, olive oil, and flour.
- Stir well until a thick, sticky batter-like dough forms.
- Cover the bowl and let the dough rise in a warm place for about 2 to 3 hours. For a slower rise, let the dough rest overnight in the refrigerator.
- Line a baking sheet with parchment paper. Transfer the dough to the baking sheet and spread it evenly with a dough scraper or spatula.
- Drizzle olive oil over the top. Press small dimples into the dough with your fingertips.
- Sprinkle with coarse salt.
- Add toppings if desired, such as sun-dried tomatoes, olives, basil, thyme, or rosemary.
- Preheat the oven to 225°C / 435°F. Let the dough rise a little more while the oven heats.
- Bake on the middle rack for 25 to 30 minutes, until golden and cooked through.
- Transfer the focaccia directly to a wire rack to cool.