Classic Italian Flatbread Focaccia (Printable)
Golden Italian flatbread brushed with olive oil, topped with rosemary and flaky sea salt. Crispy exterior, soft interior.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons salt
03 - 1 packet (about 2¼ teaspoons) active dry yeast
04 - 1⅓ cups lukewarm water
05 - 3½ tablespoons extra virgin olive oil
06 - 1 teaspoon sugar
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10-12 pitted olives or cherry tomatoes, halved (optional)
# Directions:
01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let stand for 10 minutes until the mixture becomes frothy and bubbly.
02 - In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
03 - Stir until a sticky dough comes together. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Place the dough in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat the oven to 425°F. Generously grease a 12x16 inch baking tray with olive oil.
06 - Punch down the risen dough and transfer it to the prepared tray. Stretch and press the dough to fill the tray, using your fingertips to create characteristic dimples across the surface.
07 - Brush the surface generously with olive oil. Scatter the chopped rosemary and flaky sea salt evenly over the dough. Arrange olives or halved cherry tomatoes on top if desired.
08 - Allow the topped dough to rise for 20 to 30 minutes until visibly puffy and expanded.
09 - Bake on the center rack for 20 to 25 minutes until the top is deeply golden brown and the bottom sounds hollow when tapped.
10 - Let the focaccia cool slightly on the tray before slicing into squares. Serve warm as an appetizer, alongside soups and salads, or use as a sandwich base.
# Expert Tips:
01 -
- The dimpling technique is wildly satisfying and requires zero precision, which makes you feel like an artist even if you are a mess in the kitchen.
- It doubles as a sandwich base, a soup companion, or just something to tear into while standing at the counter at midnight.
02 -
- Wet hands while stretching the dough prevent sticking better than extra flour, which can make the focaccia dense and tough.
- The second rise is not optional. Skipping it leads to a flat, dense bread that breaks your heart when you cut into it.
03 -
- If you have time, let the dough rise slowly in the refrigerator overnight. The extended fermentation develops a depth of flavor that a quick rise simply cannot match.
- Drizzle a little olive oil over the focaccia the moment it comes out of the oven. The hot bread drinks it in and the surface glistens in a way that makes everyone in the room look up.