Italian · Baking · Easy
Focaccia
A dimpled, olive oil soaked flatbread with a crackly golden top and a soft, airy crumb, finished with flaky salt and rosemary. The easiest impressive bread you will ever bake.
The whole recipe in 60 seconds
Focaccia, in 5 ideas
- The dimples are not decorative; they hold pools of olive oil that crisp the top.
- A wet, sticky dough makes a lighter crumb than a stiff one.
- Do not skimp on the olive oil; it is what makes focaccia focaccia.
- Top it with cherry tomatoes, olives, or caramelized onions for variety.
- Day-old focaccia makes incredible sandwiches and croutons.
What you need
Ingredients
- 4 cups all-purpose flour
- 2.25 tsp active dry yeast
- 2 tsp kosher salt, plus flaky salt for topping
- 1.75 cups warm water
- 0.5 cup extra virgin olive oil, divided
- 1 tbsp honey
- 2 sprigs fresh rosemary, leaves stripped
- 0.5 tsp black pepper
How to make it
Directions
- Stir the yeast and honey into the warm water and let sit 5 minutes until foamy.
- Mix the flour, kosher salt, yeast mixture, and 0.25 cup olive oil into a shaggy dough, then cover and rest 1 hour until doubled.
- Pour 2 tablespoons olive oil into a 9x13 inch pan, spread the dough to the corners, and let rise 30 minutes more.
- Heat the oven to 425°F.
- Dimple the dough all over with oiled fingertips, drizzle with the remaining olive oil, and scatter rosemary, flaky salt, and pepper over the top.
- Bake 22 to 25 minutes until deep golden and crisp at the edges.
- Cool 10 minutes in the pan before cutting into squares and serving.
A big bag of all-purpose flour and a jar of yeast make dozens of loaves for the price of two bakery focaccias.