Description
This classic focaccia bread recipe yields a soft, airy, and flavorful Italian flatbread with a crispy golden crust. Infused with fresh rosemary and flaky sea salt, this bread is perfect as a side dish, for sandwiches, or simply enjoyed with olive oil.
Ingredients
Liquids & Yeast
- 1¾ cups warm water, 105° to 115°F
- 2 teaspoons cane sugar
- 1 (¼-ounce) package active dry yeast, 2¼ teaspoons
Dry Ingredients
- 500 grams all-purpose flour (about 4 cups)
- 2 teaspoons sea salt
Oils & Toppings
- 6 tablespoons extra-virgin olive oil, plus more for your hands and pan
- Flaky sea salt, optional, for sprinkling
- Chopped fresh rosemary, optional, for sprinkling
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and cane sugar. Sprinkle the active dry yeast on top and stir again. Let it sit for 5 minutes or until the yeast becomes foamy. If it doesn’t foam, discard and start again with fresh yeast.
- Make the dough: Add the flour and sea salt to the yeast mixture. Mix on low speed until the dough looks shaggy, then increase to medium speed and knead for 5 minutes until a very elastic and sticky dough forms that slightly clings to the sides of the bowl.
- First rise: Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into this bowl using a spatula (avoid your hands due to stickiness). Lightly brush any pooled oil over the dough’s surface with your fingers. Cover with plastic wrap or a damp towel and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
- Prepare for shaping: Brush a 9×13-inch baking dish with 2 tablespoons olive oil. Uncover the risen dough and oil your hands well. Gently slide your hand under one edge of the dough and fold it into itself, working your way around until you form a rough ball that can be lifted from the bowl.
- Shape and second rise: Transfer the dough ball to the prepared pan and turn it to coat evenly with oil. Press the dough to the edges of the pan, let it relax and pull away, then press again. Cover with plastic wrap or a towel and let it rise until doubled in size, about 45 minutes. Preheat the oven to 425°F at least 30 minutes into the rise.
- Final touches and bake: Remove the cover and drizzle the remaining 2 tablespoons olive oil over the dough. Oil your fingers and create dimples all over the surface by pressing through the dough down to the pan. Sprinkle with flaky sea salt and chopped rosemary if desired. Bake in the preheated oven for 20 to 30 minutes, until golden brown.
Notes
- Ensure the water temperature is between 105° to 115°F to properly activate the yeast without killing it.
- If the yeast does not foam, always start over to guarantee a successful rise.
- Using olive oil on your hands helps to handle the sticky dough without tearing it.
- Dimples on the dough not only create the signature focaccia texture but also help hold the olive oil and toppings.
- Focaccia is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
