This Italian Focaccia Recipe is the perfect yeast bread to serve with soups and stews. You can also create some of the best Italian appetizers with this Rosemary Focaccia bread.
If you are looking for an Italian Focaccia recipe with a soft, chewy texture with a high rise, this is the bread for you!
Focaccia, unlike Pizza, is made with a very wet dough.
If you have made this recipe for Screppelle (aka Italian donuts or if you prefer, zeppole), you know a thing or two about a wet dough.
Another difference between these two popular Italian foods is the use of potatoes. If you recall, I have already shared a Potato Pizza recipe where thin slices of potato are spread over the top of the pizza.
In this easy focaccia recipe, the potato is in the actual dough.
That’s right! A potato dough!
Since potatoes have more starch and less protein than flour, our focaccia will be soft, moist and tender.
Let me show you how easy this recipe is to make.
You are going to love it!
Ingredients for focaccia bread
Here is a list of some of the ingredients you need. Just a quick reminder that there is a printable recipe card, found at the bottom of the page, with specific amounts for each ingredient.
- Flour: All-purpose flour.
- Yeast: This recipe calls for active dry yeast.
- Water. The ideal temperature is 105 °F-110 °F.
- Olive Oil: Use a high-quality extra virgin olive oil as we shall be using it in the dough, as part of the topping and also to coat our pan to provide a little crunch to the bottom crust.
- Salt: An essential ingredient for this recipe.
- Potato: Creates a softer, slightly sweeter dough.
- Dried Rosemary: Included in the special topping to give this pizza a wonderful golden color.
How to make Focaccia
One of the ingredients we need to prep for this recipe is a potato. Place a medium russet potato, with the skin, in a steamer basket, in a small pot with a lid. Cover and simmer for about 25 minutes or until a knife can easily pierce through the skin. Remove the skin. Use a potato ricer and reserve 1 cup (about 150 grams).
If you don’t have a potato ricer, use the large holes of a cheese grater. In the meanwhile, let’s prepare the sponge.
To make the focaccia sponge
To make the focaccia dough
Once the sponge is ready, wet your fingertips and lift the sticky edges towards the center. Repeat 4-5 times. You can also use a spatula.
Add the rest of the dough ingredients. More specifically, 2½ cups of all-purpose flour, 1 cup of lukewarm water (105 °F-110 °F), the riced potato (about 150 grams), 2 tablespoons of extra virgin olive oil and 1¼ teaspoons of Kosher salt.
With the paddle attachment, mix all the ingredients on low speed until the mixture comes together. Switch to a dough hook and knead for about 5 minutes until smooth.
While we wait, let’s prepare the pan.
To ensure a crispy bottom, spread 1 teaspoon of room temperature butter over the entire surface of the rimmed sheet pan measuring 10 x 15. Then, spread 1 tablespoon of olive oil.
Dampen hands with water and transfer the wet dough to the baking sheet. With wet hands, use the palm of your hands to spread the dough in the pan.
Brush 1 teaspoon of olive oil over the entire surface.
Cover lightly with plastic film and let rise, in a draft-free area, until doubled in size, approximately 2 hours.
To make the herb topping
While the dough is resting, combine all of the ingredients for the topping in a small bowl and set aside. More specifically: 1½ tablespoons of olive oil, 1½ tablespoons water, 2 teaspoons of rosemary (dried), and ⅛ teaspoon of freshly ground pepper. Feel free to use your preferred herbs and spices… chili pepper, oregano, thyme, etc…
The combination of the water and the oil will create a crispy surface.
The final steps
Preheat your oven to 400°F (200°C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.
Dip fingertips in the herb topping and gently create dimples in the bread.
Brush the herb topping over the entire surface of the bread.
Finally, sprinkle ½ teaspoon of coarse salt over the top.
Bake in a preheated oven for about 23-26 minutes. You begin to smell the aroma at 18 minutes!
When golden brown and crisp, remove from the oven and place on a cooling rack.
Allow to cool for about 10 minutes, then slice and serve warm.
If desired, garnish with chopped fresh rosemary.
What to serve with focaccia bread?
- White Bean Soup
- Rapini
- Vegetable Veal Stew
- Pasta and Lentils
- Italian Salad Recipe
- Italian Tomato Cucumber Salad
- Escarole and White Bean Soup
Can I replace the all-purpose flour with bread flour?
You can, but bread flour has slightly more protein. As a result, the final product will not be as tender.
How can I get a crispy bottom?
Spread about 1 teaspoon of butter over the bottom of the sheet pan. Then brush about 1 tablespoon of olive oil over the surface.
How do you store leftover focaccia?
Leftovers can be stored at room temperature, in a paper bag for up to 2 days. To serve: reheat in a low oven for about 10 minutes.
Can I freeze focaccia?
Yes. Simply wrap individual portions in plastic film and then in aluminum foil. To reheat, simply remove the plastic film, wrap in the foil and heat it in the oven. Keeps frozen for up to 3 months.
Recipe inspiration
As you may have guessed, it’s back to my youth for this recipe.
My mom would usually make a simple herb bread recipe for Sunday supper. We would usually slice the bread lengthwise and layer it with roasted peppers, my dad’s homemade cold cuts, and soppressata.
The perfect bread to make Italian-style sandwiches.
This focaccia pizza, which was a variation of her homemade pizza dough included potatoes, extra water and a little more olive oil in the dough.
I would like to quickly mention that if you like potato yeast bread, you have to try this Italian Sweet Bread recipe!
The recipe I am sharing with you today is a variation of my mom’s rosemary focaccia recipe.
Over the years, I have tried other methods of making this Italian flatbread. Some of these methods include different proof times for the initial sponge, different methods to knead this very wet dough and different rise times.
Recently, I read this article that eliminates the second rise. Needless to say, I just had to try it. I was pleasantly surprised by the results.
My family and friends think this is the best focaccia recipe.
If you have ever wondered how to make focaccia bread fluffy, with a crumb that has medium-sized air pockets, achieved without a second rise, this is the recipe for you.
If you have a cast-iron pan, you may want to see how easy it is to make this recipe for cast iron focaccia bread. I’ve included 4 different toppings!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Potato Rosemary Focaccia, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Focaccia Recipe
Ingredients
To make the focaccia sponge:
- ½ cup all purpose flour 71 grams
- ½ cup water 105 °F-110 °F
- 1½ teaspoons dry active yeast
To make the focaccia dough:
- 2½ cups all purpose flour 355 grams, sifted or whisked
- 1 cup water 105 °F-110 °F
- 1 medium potato steamed, riced about 150 grams
- 2 tablespoons olive oil extra virgin
- 1¼ teaspoons kosher salt
To make the herb topping:
- 1½ tablespoons olive oil extra virgin
- 1½ tablespoons lukewarm water
- 2 teaspoons rosemary dried
- ⅛ teaspoon pepper freshly ground
- ½ teaspoon kosher salt to sprinkle over the top
To grease the pan:
- 1 teaspoon butter room temperature
- 1 tablespoon olive oil
- extra teaspoon of olive oil to brush on surface
Instructions
For the focaccia sponge:
- In the bowl of a stand mixer. Whisk together the flour and the dry yeast.
- Add the lukewarm water and manually whisk together for about 30 seconds.
- Cover with plastic film and set aside for 30 minutes.
For the focaccia dough:
- Lift the edges of the sponge and bring it towards the center.
- Add the rest of the ingredients for the focaccia dough and with the paddle attachment, mix on low speed until the mixture comes together. Switch to a dough hook and knead for about 5 minutes until smooth.
- While we wait, spread the room temperature butter over the entire surface of the rimmed sheet pan measuring 10 x 15. Then, spread 1 tablespoon of olive oil.
- Dampen hands with water and transfer the wet dough on the baking sheet. Using the palm of your hands, spread the dough in the pan.
- Brush 1 teaspoon of olive oil over the entire surface.
- Cover lightly with plastic film and let rise until double in size, approximately 2 hours.
For the Herb Topping:
- While the dough is resting, combine all of the ingredients for the topping (except for the salt) in a small bowl and set aside.
The Final Steps:
- Preheat your oven to 400 °F (200 °C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.
- Dip fingertips in the herb topping and gently create dimples in the bread.
- Brush the rest of the herb topping over the entire surface of the bread.
- Finally, sprinkle ½ teaspoon of coarse salt over the top.
- Bake in a preheated oven for about 23-26 minutes.
- When golden brown and crisp, remove from the oven and place on a cooling rack.
- Allow to cool for about 10 minutes, then slice and serve warm.
- Garnish with chopped fresh rosemary.
Notes
Nutrition
Lakshya
Hi Maria
Your recipe seems to be quite enticing and promising. I am thrilled to try this but would it be possible for you to provide measurement of water in ml as my cup size is 240 ml and I was just guessing whether yours is 250 ml or so as it would make difference to the final product. Also, would all purpose flour with a protein content of 10.2% do justice to the recipe? Looking forward to hear from you. Thank you so much.
Maria
Thanks so much for your interest Lakshya. Yes, 1 cup is 250mL here in Canada. The all-purpose flour as you describe it is great to use in this recipe. Have fun!
Lakshya
Thank you so much Maria for such a prompt reply. Would be making it today and shall share the pictures on FB😍
Maria
Wonderful!
Ranjana
Very nicely explained.I am new to bread making but in first attempt ,could make this beautiful recipe.Thank you
Maria
Fantastic Ranjana! Thrilled to hear this!
Miranda
All my baking sheets are much bigger than 10×15, but I have a rectangle pyrex baking dish that’s about the right size. Will that work?
Maria
Thanks for your interest Miranda. Here’s what I would do… use your large baking sheet but stretch out the dough to 10 x 15… even though it won’t reach the edges, it should be fine.
Alex
Hello! I’m excited to try this! Can I use GF flour? Will it it be fluffy just the same as regular flour?
Maria
Alex, I am sorry but I have never tried. Perhaps someone will share their experience. Thanks for stopping by.
Kristy
Hello!
I want to try this recipe, but I only have 00 flour. Am I able to use instead of AP flour?
Thanks!
Maria
Thanks so much for your interest Kristy. Great question. Yes, you should get great results with 00 flour. Enjoy.
Liz
Made this dough, then after the second rise, I rolled out onto the pan, added olive oil, because I couldn’t bake right away I covered and left in the fridge overnight right on the baking pan. I was worried that the oil would interrupt the yeast. The flavor was so intense and the structure was amazing we loved it. I am going to try with the second rise in the bowl overnight before needing and spreading to the pan with less oil. I will let you know.
Maria
Fantastic Liz, thanks for sharing! I think it should be fine as long as you allow the dough to rise again after it is stretched. Anxious to hear how it turns out for you!
Lucy
Just out of the oven. It’s amazing!
Maria
My pleasure Lucy! Thrilled to hear this, thanks for sharing!
Donna
This recipe is delicious. I was always afraid of trying a Focaccia but not any longer. Easy and perfect with minestrone on a cold snowy Saturday.
Maria
Fantastic Donna! Thanks for taking the time to share, appreciate it!
Val
I love Focaccia Bread! I can’t wait to try this recipe! Thanks so much for sharing Maria.
Maria
Thanks Val. I hope you like this focaccia bread… it is definitely a family favourite. Thanks for stopping by.
Ciao Chow Linda
Could this foccaccia be any more perfect? You seemed to have gotten it perfect, and I want to try making it, using your excellent tips.
Maria
Thanks so much Linda. My mom made the best focaccia… I have gotten better with time. You know what they say, practice makes perfect. Thanks for stopping by.
Reena
Hi does my potato have to be fully boiled or just steamed a little bit
Thankyou
Maria
Hi Reena, it needs to be fully cooked in order for it to pass through a potato ricer. I prefer to steam it. Thanks for stopping by.