Authentic Focaccia Italiana Recipe Bubbly, Soft, Golden, Focaccia Bread with Olives and Rosemary

There’s nothing quite like the smell of freshly baked focaccia, and in this video, Anna shows you how to make this bubbly, golden Italian bread from scratch! Fluffy on the inside, golden and crispy on top, and loaded with fragrant rosemary and olives, this focaccia is as beautiful as it is delicious. Watch as Anna walks you through every step, from mixing the dough and creating that signature bubbly texture to that satisfying olive oil drizzle after baking. It’s the perfect cozy recipe that goes well with just about anything!

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👇 Ingredients and full recipe below.

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Ingredients:
• 5 cups all-purpose flour
• 2 oz olive oil, plus more for drizzling
• 4 tbsp pitted black olives
• 2 tbsp fresh rosemary
• 1 tbsp salt
• 3 tbsp dry yeast
• 2½ cups warm water

Instructions:
In a stand mixer, combine flour, yeast, salt, water, and olive oil (reserve rosemary and olives). Mix for 6–8 minutes until a smooth dough forms. Transfer to an oiled bowl, cover with plastic wrap and a towel, and let rise for 2 hours. Deflate, cover again, and let rest for 1 more hour.

Grease a pizza pan with oil and dust with flour. Place dough on the pan, gently stretch it to fit, and use your fingertips to create dimples. Top with olives and rosemary, drizzle with olive oil, and let rest for 20 minutes.

Sprinkle with flaky salt and bake at 400°F (200°C) until golden brown. Cool slightly before serving.

Okay. So, this is the homemade um I went blank. Forgot you. Okay. Sorry about that. That’s okay. And now it’s done. It takes a little while of 3 4 hours. Mhm. But the results are 100%. Hi Bella. Hi Bella. Cuz it’s time for Chie. Uh faukatcha. Ah, nice. And uh what are we making? Uh we’re making a faukatcha bread today. Okay. Sorry. I mean, what are we putting it inside of it? Oh, we putting rosemary olive oil and black olives that they are from our farm. All right. So, what do you do with these olives? So, you pick them from the tree. Yes. And then I let them uh stay with salt for about three weeks. So you brine them? Brine them? No. No. These ones they just dry with salt. And what do you use them for? Usually for about 3 weeks. And after that, when they’re sweet enough that you can eat them, you can marinate them with fennel seeds, olive oil, a little bit of chili flakes, and they’re just amazing. And I use them for a lot of dishes that I make. Okay, perfect. And then what’s our first step for the faukatcha? For the faukatcha, we put the flour in the mixer. So, we’ll see to get a perfect uh measurements to make a beautiful fork. All right. Can’t wait. Yeah. Okay. Two. So, we already got two cups in there. Yes. Three. Um I’m going to make five cups. Five cups. Okay. Yes. And is this going to be a full pen or a half? Half a pen. Half pen. It’s called a half a pen. All right. So, So, I want to make it nice and um thick. Okay, that’s the fourth. When you say thick, you mean more fluffy, right? Yes. Okay. Cuz you can make it really thin, too, like a pizza, but then it’s you can’t call it faukatcha. Faukatcha, it’s nice and thick. Okay. And five. So, we have five cups. I just want to check to see if it’s enough. Um, yeah, it’s enough. Okay. Okay. Five cups of flour. Then we’ll put 3 tablespoon dry yeast. And three. And I’m going to put 2 oz of olive oil because then we’re going to use a little olive oil to put it on top into the dough when I’m making Mhm. the faukatcha. So in here in the mix, we put two. Let me see what the salt. That’s teaspoon. Okay. One teaspoon of salt. Let me see now how much water we need. One cup. Two cup. Cuz you can tell that I never measure anything. Mhm. But um if somebody wants the recipe, I want to make sure they have the right one. Okay. and we’ll have that all written out for you. Yeah. Okay. All right. So, what do we got here? Okay. Here’s the dough. It’s good now. It’s all mixed really good. Okay. And I’m going to put a drizzle of oil in this beautiful ball that I love it so much. And you put it all over with your hands, of course. And now I’ll get the dough. It feels just beautiful. It’s coming out so easy. Yeah. See, because I have oil on my hands. See, now because we’re making faukatcha, this might look really soft to some people. But um if you want a nice fluffy dough, that’s how you need it to do. Now, if you want to make bread, then you need more flour. Okay. Okay. I want to make sure that I get everything. Okay. So, now what we do, you can get it from one corner and you go like this. You fold it. Okay. See, the Italians they call this le. But in English, we fold them. How gorgeous is this? See how beautiful? Mhm. Now, I’m going to put just a little bit of uh sarama. And then how long is that going to stay under? Um we’ll check it back in half an hour. Half an hour. And we’ll see how it is. Okay. So, what do we do? I like to do this. [Music] And the saran wrap if it touches the dough, it’s okay. Okay. And I’m going to put a little cloth that is nice and soft. And I’m going to just leave it here because it’s warm today. It’s not that cold. Okay. So, 30 minutes. in 30 minutes. We’ll see where we are. Okay. We’ll see you soon. Okay. Okay. Bye. All right. So, what do we got here? Okay. So, now I already fold it once. So, this is going to be the second time now. But I’m going to put it in the pan where we going to bake it. So, it’s going to rise again. Okay. So that this is the second time. No, this will be the third time. Gotcha. Okay. I’m just going to put a drizzle of oil. See, if you put oil on your hands, the dough doesn’t stick. And that’s how I fold it. I just wanted to show you guys again. Okay. It go like this. You can tell how beautiful and light The dough is okay. So now I’m going to put in the pan. [Music] Okay. So now what I want to do, I want to put the olives in here. You just kind of scatter them around. Yes. Then nice and even. We fold the dough and the olives goes cuz we want them to go inside too, not just on top. Okay. Uh some of the rosemary. [Music] Just chop a little bit. This goes inside the dough. And then we’ll we’ll make some more to put on top. [Music] Smells wonderful. [Music] Does this look fun? Mhm. [Music] Okay. So, now we leave it like this for 30 minutes and then we’ll come back and we get the tray full. a fluffy dough. Okay. Okay. Perfect. We’ll see you soon. All right. Okay. So, now we waited about 30 minutes. Yes. And this is the last step that now we put in the tray. We get it all ready. Okay. And uh the oven it’s already on. It’s going to get nice and hot to 375° and about 15 minutes we can bake this beautiful faukatcha. What are you doing here? See here now I’m giving the form of the faukatcha. Look at the see the bubbles. That’s what you want to see. Okay. [Music] Look at that. Look at those big bubbles. [Music] So, you can’t see the olives that much. Oh, there they are. Mhm. But they’re all inside. So, now what I do I do I don’t know if somebody else does this. I sprinkle a little flour because I want the dough to stay firm. I want to give a nice shape. See how nice it stays now? Here it doesn’t. So, we do the same thing. [Music] [Music] Does it look good to you, Arena? It looks great. Looks great. Mhm. Okay. So, now that’s when I drizzle a little more olive oil. [Music] Is this magical? Mhm. [Music] Wow. Look at that. Okay, I’m just going to dry my hands a little bit. Okay, next up, a little bit of the rosemary cuz we put some inside already. Okay. Mhm. So, this is on top. [Music] Okay. And sprinkle just a little bit of the salt. This is the coarse um sea salt cuz it gives a beautiful shine once it’s cooked and it looks great. What do you think? I think it looks great. What do you think? Okay. I love it. I am in love with the foca. Okay, now the the oven is getting ready. About 10 minutes we put in the oven. Perfect. Sounds good. All right, so we got out of the oven. Yes. Nice and hot. Look at that. Looks so good. Nice and fluffy. Nice and crispy. We got Zoe in the background. Zoe’s waiting for a piece. It’s Mama Sue Chef. Wow, that looks amazing. I’m just going to drizzle some uh olive oil now that it’s hot. Okay. Okay. Just a tiny bit, but makes a big difference. It’s the smell, the most of it. Yeah. [Music] Do a little more. Can you smell it? Mhm. Smells great. Okay. Then here we got some provolone. Yes, we have a provolone and prouto. Beautiful. So, we’re going to make a little sandwich. Yes. All right. Ready to cut it? Mhm. [Music] Look, get the smoke. Oh, so nice. [Music] Look. Beautiful. Looks amazing. You see all the little olives inside? Yes. Look at that. Okay. So, now we make a little taste taste. Mhm. A little taste taste or a test taste. What do you say? How would you say it? A test taste. Test taste. Wow. [Music] Okay. So, we put the provol on. You don’t need much with stuff like that. And pro. Are you ready for a bite? Yeah. I think cut a little small for me. [Music] Smells good. All right. Amazing. So, let’s give it a shot. [Music] Oh my god. My This is my favorite faukatcha you ever made. Oh my god. I’m so happy. You made me cry. Okay. Thank you so much. I love you very much. Thank you. I love you more. Okay. We’ll see you next week. Okay. All right. Ciao. Bye-bye. Ciao. [Music] [Applause]