Description
A golden, olive oil-rich Italian flatbread with a crispy bottom, pillowy interior, and dimpled top that catches pools of oil and flaky salt. Focaccia is both a satisfying bread on its own and a canvas for toppings like fresh rosemary, cherry tomatoes, or olives. The generous amount of olive oil and high hydration create its distinctive open, airy crumb.
Ingredients
Units
- 4 cups (520g) bread flour
- 2 teaspoons instant yeast
- 2 teaspoons fine sea salt
- 2 cups (475ml) warm water (105-110F)
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh rosemary leaves
- Flaky sea salt for topping
Instructions
- In a large bowl, whisk together the flour, yeast, and fine salt. Add the warm water and 2 tablespoons of olive oil. Stir until a shaggy, very wet dough forms. Cover and let rest for 15 minutes.
- With wet hands, perform a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over to the other side. Rotate the bowl 90 degrees and repeat. Do this 4 times (one full round), then cover and let rest 15 minutes. Repeat the stretch-and-fold process 2 more times, resting 15 minutes between each round.
- Pour 2 tablespoons of olive oil into a 9×13-inch or rimmed half-sheet pan, coating the bottom evenly. Transfer the dough to the pan. With oiled hands, gently spread the dough toward the edges — it won’t fill the pan yet. Cover and let rise for 1 hour.
- After 1 hour, the dough should be puffy and nearly filling the pan. Drizzle the remaining 2 tablespoons of olive oil over the top. With your fingertips, press firmly into the dough all the way to the bottom of the pan, creating deep dimples across the entire surface.
- Scatter the rosemary leaves and flaky salt over the top. Let rest uncovered for 20 minutes while you preheat the oven to 425F (220C).
- Bake for 25-30 minutes until the top is golden brown and the bottom is crisp. The edges should be deeply golden and pull away from the pan.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a cutting board. Slice and serve warm.
Notes
- The dough is intentionally very wet and sticky — use oiled hands instead of floured hands when handling it.
- The stretch-and-fold method replaces traditional kneading for high-hydration doughs.
- Don’t be shy with the dimpling — press all the way to the bottom of the pan to create the signature craters that hold olive oil.
- Focaccia is best eaten the day it’s made, but it reheats well in a 375F oven for 5-8 minutes.
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 0g
- Sodium: 590mg
- Fat: 11g
- Carbohydrates: 49g
- Protein: 8g