Boboli (Focaccia) Italian Bread

A simple yeasted focaccia bread that hits the round disc shape of the supermarket Boboli pizza-style crust, but tastes infinitely better because it’s fresh from your oven. Six ingredients, no fancy starter, no overnight rest. The dough rises twice and bakes off into three pie-pan-sized rounds.

The pie-pan move is the smart shortcut here. Most focaccia recipes call for a half-sheet or rimmed pan, which makes one big rectangle. Splitting the dough into three smaller rounds gives you crispy edges on three loaves instead of one, and each pan-sized round is the right diameter for a single dinner or a topped flatbread.

A brush of olive oil on top before baking helps form the signature golden, slightly crisp crust. Fresh rosemary sprinkled on right before the bake is the classic Italian finish, and the recipe note rightly suggests it.

Use the rounds as pizza bases, sandwich loaves split horizontally, or torn straight from the pan with a drizzle of good olive oil and flaky salt.

Pro Tips

• Dissolve yeast in lukewarm water (about 110°F / 43°C). Hot water kills yeast; cold water leaves it dormant.
• Knead the dough until smooth and elastic, about 5 to 7 minutes by hand. Underkneaded dough gives dense, gummy bread.
• Let the second rise go the full 50 to 60 minutes for a lighter crumb. Rushed rises produce tougher bread.
• Press dimples into the top of each round with your fingertips before baking for the classic pocked focaccia look.
• Brush with extra olive oil and a pinch of flaky salt right out of the oven for shine and flavor.

Variations

• Top with halved cherry tomatoes, sliced olives, and oregano for a more substantial Italian flatbread.
• Sprinkle grated Parmesan and minced garlic on top before baking for a cheesy garlic version.
• Use as a base for white pizza topped with ricotta, mozzarella, and prosciutto.