Recipe

Focaccia

Italian bread with olive oil, herbs and sea salt. Vegetarian and vegan version.

Focaccia takes about 75 minutes and makes 6 servings. Each serving has 428 kcal.

Preparation
30 minutes
Cooking
45 minutes
Total time
75 minutes
Servings
6
Focaccia - finished dish

Nutrition per serving

Calories
428 kcal
Protein
10.8 g
Carbohydrates
61.6 g
Fat
14.9 g

Ingredients

  • Bread flour or tipo 00500 g
  • Warm water350 ml
  • Dried yeast7 g
  • Olive oil6 tbsp
  • Salt2 tsp
  • Rosemary6 g
  • Garlic (sliced)3 cloves
  • Coarse sea salt1 tbsp

Instructions

  1. 1

    In a glass, mix 7 g of yeast with 50 ml warm water. Let activate for 5 minutes until foamy.

    Tip: No foam after 5 minutes means the yeast is dead - start over with fresh yeast. The water should feel like a warm bath (about 40°C), not hot.

  2. 2

    In a large bowl, sift 500 g of flour and 2 teaspoons of salt. Make a well and pour in yeast mix, the remaining 300 ml of water and 2 tbsp oil. Mix with spoon until combined.

  3. 3

    Transfer to work surface. Knead 8-10 minutes until dough is smooth and elastic.

    Tip: Dough is ready when it passes the windowpane test - you can stretch it thin to see light through.

  4. 4

    Grease the bowl with 1 tablespoon of oil. Place dough, turn to coat. Cover with film and let rise 1 hour in a warm place.

  5. 5

    Oil a baking sheet. Stretch dough into a rectangle. Cover and let rest 30 more minutes.

  6. 6

    Press fingers into dough to make dimples. Drizzle with 3 tbsp oil. Sprinkle 6 g of rosemary, 3 cloves of garlic and 1 tablespoon of coarse sea salt.

  7. 7

    Bake in oven preheated to 220°C for 20-25 minutes until top is golden brown and crispy.

Cooking methods

On the stove

Stove is only used for activating the yeast. The dough requires an oven preheated to 220°C for 20–25 minutes. Baking cannot be done on the stovetop.

On induction

Induction is only used for warming water to activate yeast (40°C - use level 1–2). The focaccia bakes in a conventional oven at 220°C for 20–25 minutes until deeply golden.

Over an open fire

Campfire Dutch oven method: press the risen dough into an oiled Dutch oven. Place on a bed of 8–10 hot coals, then place 10–15 coals on the lid to create top heat. Bake 25–35 minutes, checking at 20 minutes. The dual heat creates a beautifully crispy crust.

Recipe questions

How long does this recipe take?
Plan for about 75 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I cook this recipe on induction?
Yes. Induction is only used for warming water to activate yeast (40°C - use level 1–2). The focaccia bakes in a conventional oven at 220°C for 20–25 minutes until deeply golden.
Can I cook this recipe over an open fire?
Yes. Campfire Dutch oven method: press the risen dough into an oiled Dutch oven. Place on a bed of 8–10 hot coals, then place 10–15 coals on the lid to create top heat. Bake 25–35 minutes, checking at 20 minutes. The dual heat creates a beautifully crispy crust.
Which dietary preferences does this recipe support?
This recipe is tagged: vegetarian, vegan.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

More recipes to try