Authentic Italian Focaccia Bread Recipe – Tomato, Olive & Rosemary

Last Updated on 4 months by Neha Deshmukh

Authentic Italian Focaccia Bread Recipe – Tomato, Olive & Rosemary

Okay, let’s be real. Is there anything better than warm, fragrant bread straight from the oven? Especially when it’s a beautifully dimpled, olive-studded focaccia! I first made this recipe years ago, trying to recreate the amazing focaccia I had on a trip to Italy, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma that fills your kitchen is divine. Get ready to impress!

Why You’ll Love This Recipe

This focaccia isn’t just bread; it’s an experience. It’s wonderfully soft and chewy on the inside, with a slightly crispy, golden crust. The combination of sweet tomatoes, salty olives, and fragrant rosemary is simply irresistible. Plus, it’s a fantastic recipe to get your hands dirty with – kneading dough is so therapeutic! It’s perfect for a weekend baking project, a casual get-together, or just a cozy night in.

Ingredients

Here’s what you’ll need to create this Italian masterpiece:

• 4 cups (480g) All-purpose flour
• 2.25 tsp (9g) Active dry yeast
• 2.5 tbsp (30g) Sugar
• 2 tsp (12g) Salt
• 0.25 cup (60ml) Extra-virgin olive oil, plus extra for drizzling
• 1.33 cup (315ml) Water, lukewarm (around 100°F/38°C)
• 10 Pitted black olives
• 1 Large fresh tomato
• 1 Small red onion
• 2 tsp (6g) Dried rosemary
• 0.5 tsp (3g) Sea salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• 00 Flour vs. All-Purpose: Traditionally, focaccia is made with “00” flour, which is finely ground and has a lower protein content. This results in a super soft crumb. But honestly? All-purpose flour works beautifully too, and it’s what I usually use.
• Types of Olive Oil: Don’t skimp on the olive oil! A good quality extra-virgin olive oil is key for that authentic flavor. I love using a fruity, robust olive oil for this recipe.
• Regional Rosemary Variations: Rosemary is classic, but feel free to experiment! In some regions of Italy, they use sage or thyme instead.
• Yeast Activation: Making sure your yeast is active is crucial. If it doesn’t get frothy after about 10 minutes, it might be time for a new batch!

Step-By-Step Instructions

Alright, let’s get baking!

1. Wake up the yeast: In a small bowl, combine the lukewarm water and sugar. Sprinkle the yeast over the top and let it sit for about 10 minutes, until it gets nice and frothy. This tells you the yeast is alive and ready to work its magic.
2. Mix it up: In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and olive oil. Mix everything together until a shaggy dough forms.
3. Knead, knead, knead: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. It’s a good workout, I promise!
4. First rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 90 minutes, or until doubled in size.
5. Shape and second rise: Gently punch down the dough to release the air. Divide the dough in half (or keep it as one large focaccia!). Shape each piece into a rectangle and place it in a well-oiled pie plate or baking sheet. Let it rise again for another 30 minutes.
6. Prep the toppings: While the dough is rising, preheat your oven to 400°F (200°C). Chop the tomato and red onion.
7. Dimple and top: Now for the fun part! Use your fingers to generously dimple the dough all over. This creates those lovely pockets for the olive oil and toppings. Sprinkle with sea salt, then arrange the tomato, onion, and olives on top. Drizzle generously with extra-virgin olive oil and sprinkle with dried rosemary.
8. Bake to golden perfection: Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. Let it cool on a wire rack before slicing and serving.

Expert Tips

• Don’t be afraid to get messy! Focaccia is meant to be rustic and imperfect.
• Generously oil everything: The dough, the baking sheet, your hands… oil is your friend!
• Use a good quality sea salt: It makes a big difference in the flavor.
• For a crispier crust: Place a baking sheet with water on the bottom rack of the oven during baking. This creates steam, which helps the crust get nice and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Focaccia: Simply substitute the water with plant-based milk and ensure your toppings are vegan-friendly.
• Gluten-Free Focaccia: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly. My friend, Priya, swears by a blend with xanthan gum for the best texture.
• Spice Level: Add a pinch of red pepper flakes to the dough or sprinkle them over the toppings for a little heat.
• Festival Adaptations: For Christmas, try adding roasted root vegetables and cranberries. For Easter, use colorful bell peppers and artichoke hearts.

Serving Suggestions

Focaccia is amazing on its own, but it’s also fantastic with:

• A simple salad
• Italian cheeses and cured meats
• A bowl of hearty soup
• As a sandwich bread

Storage Instructions

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to a month. Reheat in the oven for a few minutes to restore its crispness.

FAQs

• What type of flour is best for focaccia? While “00” flour is traditional, all-purpose flour works perfectly well!
• Can I make focaccia dough ahead of time? Yes! You can make the dough up to 24 hours in advance. Let it rise once, then punch it down and store it in the refrigerator. Bring it to room temperature before shaping and baking.
• How do I get a crispy focaccia crust? Generously oil the dough and baking sheet, and try adding a pan of water to the oven during baking.
• What’s the best way to dimple the dough? Use your fingertips to firmly press all over the dough, creating deep indentations.
• Can I use different herbs instead of rosemary? Absolutely! Thyme, sage, or oregano are all delicious options.