Description
This homemade focaccia recipe yields a flavorful, golden-brown Italian flatbread with a soft, airy inside and a crispy crust. Made with simple pantry staples such as flour, yeast, olive oil, and rosemary, this focaccia is perfect as a side dish, sandwich base, or snack. The dough can be proofed quickly or slowly for added depth of flavor, and it’s topped with olive oil and optional flaky salt and rosemary for a fragrant finish.
Ingredients
Scale
Dough Ingredients
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 3 teaspoons salt
- 4 tablespoons extra virgin olive oil (divided)
Topping Ingredients
- 3 tablespoons water
- ½ teaspoon salt (optional flaky salt)
- 3 pinches rosemary (optional)
Instructions
- Bloom the Yeast: In a small bowl, combine lukewarm water, instant dry yeast, and sugar. Let the mixture sit for about 30 seconds to activate the yeast slightly.
- Make the Dough: In a large bowl, mix the all-purpose flour and salt. Add the yeast mixture, stirring until a sticky dough forms.
- Add Olive Oil: Incorporate 3 tablespoons of the olive oil into the dough until fully combined, which helps develop texture and flavor.
- Proof the Dough: Cover the bowl with a towel or plastic wrap. Choose a quick proofing method by letting the dough rise for 1.5 to 2 hours at room temperature, or opt for a slow proof by refrigerating it for 8 to 24 hours for enhanced flavor development.
- Fold the Dough: After proofing, gently fold the dough several times to tighten the gluten structure and redistribute the yeast.
- Shape the Dough: Grease a baking pan with 1 tablespoon of olive oil. Spread the dough evenly into the pan. Allow the dough to rise again for about 45 minutes until puffy.
- Prepare for Baking: Use your fingers to dimple the surface of the dough. Drizzle the remaining olive oil mixed with 3 tablespoons water on top. Optionally, sprinkle rosemary and flaky salt over the surface for extra aroma and texture.
- Bake: Preheat your oven to 450°F (230°C). Bake the focaccia for 20 to 25 minutes until it turns golden brown and crisp on top.
Notes
- You can use regular salt if flaky salt is unavailable, but flaky salt adds a pleasant crunch.
- For a more pronounced rosemary flavor, gently press the leaves into the dough before baking.
- Slow proofing in the fridge develops richer flavors and better texture but requires planning ahead.
- The dough is sticky by design; avoid adding too much flour to maintain a light crumb.
- Serve focaccia warm or at room temperature, excellent with olive oil or as sandwich bread.
