Classic Italian Focaccia Bread (Printable)
Crispy Italian flatbread with olive oil, herbs, and sea salt. Perfect for sandwiches, appetizers, or dipping.
# 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)
# How To Make:
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 - Combine the flour and salt in a large mixing bowl. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
03 - Mix 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 and elastic.
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 deep 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 dough to rise for 20 to 30 minutes until puffy and swollen. Bake for 20 to 25 minutes until the top is deep golden brown and the bottom sounds hollow when tapped.
09 - Let the focaccia cool slightly on the tray before slicing into squares. Serve warm as an appetizer, sandwich base, or alongside soups and salads.
# Expert Tips:
01 -
- The olive oil pools in those signature dimples and creates little pockets of crispy, salty heaven on every slice.
- It sounds intimidating but the dough is genuinely forgiving, and most of the time involved is just waiting while it rises.
02 -
- If your yeast does not foam after ten minutes, throw it out and start with a fresh packet, because proceeding with dead yeast will only waste the rest of your ingredients.
- The second rise on the tray is not optional, and those twenty minutes of patience are what give focaccia its signature airy, cloud like interior.
03 -
- Coat your hands in olive oil instead of flour when stretching the dough onto the tray, because the oil keeps things manageable and adds flavor at the same time.
- Listen for a faint hollow sound when you tap the bottom of the loaf, which is the most reliable way to know it is fully baked through.