Focaccia
Focaccia is a thick, olive oil-rich Italian flatbread with a crispy bottom crust, a pillowy interior full of air bubbles, and a dimpled top that pools golden oil and flaky salt. It originates from Liguria and is one of the most rewarding breads a home baker can make.
A pillowy, olive oil-soaked Italian flatbread with a crispy crust and dimpled top.
Nutrition per serving
Ingredients
Dough
Dough and Topping
Seasoning
Topping
Instructions
Make and First Rise
Whisk the yeast into the warm water and let sit for 5 minutes until slightly foamy. Combine the bread flour and fine salt in a large bowl, then pour in the yeast water and 2 tablespoons of olive oil. Mix until a shaggy, sticky dough forms, then knead for 8 minutes by hand or 5 minutes with a stand mixer until smooth and elastic. Cover and let rise for 1 to 1.5 hours until doubled in size.
Pan Proof
Pour 2 tablespoons of olive oil into a rimmed baking tray approximately 30 by 40 centimeters. Transfer the risen dough to the pan and gently stretch it toward the edges without tearing. It may spring back, and this is normal. Let it rest for 20 minutes, then stretch again to reach the edges. Cover loosely and proof for a second time for 45 minutes.
Dimple and Top
Preheat the oven to 220 degrees Celsius with a rack in the lower third. Drizzle the remaining olive oil over the surface of the dough. Press your fingertips firmly all over the surface creating deep dimples that reach the pan. Scatter the rosemary leaves over the top and finish with a generous pinch of flaky sea salt over the entire surface.
Bake and Cool
Bake for 22 to 25 minutes until the top is deeply golden and the underside is crispy and browned. Lift a corner with a spatula to check the bottom. Remove from the oven and immediately drizzle with one final thread of extra-virgin olive oil. Allow to cool in the pan for 10 minutes before cutting into squares and serving warm.
Substitutions
Common mistakes
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