Classic Italian Flatbread Focaccia (Printable)
Authentic Italian flatbread with golden crust, tender crumb, rosemary and sea salt topping.
# 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)
# Steps:
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, whisk together 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, supple, and springs back when gently pressed.
04 - Transfer the dough to a bowl coated with olive oil. Cover with a damp kitchen towel and let rise in a warm spot for 1 hour, or until doubled in volume.
05 - Preheat the oven to 425°F. Generously grease a 12x16 inch baking tray with olive oil.
06 - Gently deflate the risen dough and transfer it to the prepared tray. Stretch and press it to fill the tray, using your fingertips to create characteristic 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 - Let the topped dough rise for 20 to 30 minutes until puffy and pillowy. Bake on the center rack for 20 to 25 minutes until the top is deep golden brown and the bottom sounds hollow when tapped.
09 - Allow the focaccia to 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 dough is surprisingly forgiving, so even if kneading scares you, this bread will still turn out beautifully.
- That contrast between the shatteringly crisp crust and the pillowy, airy interior is something store bought focaccia never quite captures.
02 -
- Under kneading is the most common reason focaccia turns out dense rather than airy, so set a timer and give those full 8 to 10 minutes.
- Letting the dough rise in a spot that is too cold will leave you waiting for hours, so I often tuck mine into the oven with just the light switched on.
03 -
- Coating your hands in olive oil instead of flour when shaping the dough prevents sticking while adding even more flavor to the finished bread.
- For an extra crispy bottom, preheat the baking tray in the oven for 5 minutes before transferring the shaped dough onto it.