There is a unique joy in baking focaccia. Unlike intricate pastries or finicky sourdough, focaccia is forgiving, rustic, and deeply satisfying to prepare. It is the ultimate canvas for a designer's touch, where the dough serves as the base for a landscape of colorful herbs, oils, and vegetables.
Whether you are serving this alongside a hearty pasta dish
or enjoying it as the star of a midday snack, this recipe focuses on achieving
that signature golden, "fried" bottom crust and an interior filled
with airy, irregular bubbles.
Why You Will Love This Recipe
- The
Texture: High hydration levels ensure a crumb that is soft and chewy,
while a generous amount of olive oil creates a crispy, salty exterior.
- No
Fancy Equipment: All you need is a large bowl, a baking pan, and your
own hands for the "dimpling" process.
- A
Designer’s Canvas: You can keep it classic with rosemary and sea salt
or get creative with "focaccia art" using seasonal vegetables.
Ingredients
For the Dough
- 4
cups Bread flour (all-purpose also works for a softer bite)
- 2
tsp Kosher salt
- 2 ¼
tsp Instant yeast (one standard packet)
- 2
cups Warm water (approx. 110°F)
- 2
tbsp Extra-virgin olive oil (for the dough)
For the Topping
- ¼
cup Extra-virgin olive oil (for the pan and drizzling)
- 2
tbsp Fresh rosemary, roughly chopped
- 1
tsp Flaky sea salt
- Optional:
Cherry tomatoes, olives, or thinly sliced red onions
Instructions
1. Mix and Initial Rise
In a large bowl, whisk the flour, salt, and yeast. Add the
warm water and 2 tablespoons of olive oil. Stir with a wooden spoon or spatula
until a sticky, shaggy ball forms. Cover the bowl with a damp cloth and let it
rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
2. The First Fold
Gently pull the edges of the dough toward the center to
deflate it slightly. Transfer the dough into a heavily oiled 9x13 inch baking
pan. Flip the dough once so it is coated in oil, then let it rest for another 30
to 45 minutes so it naturally spreads to the corners of the pan.
3. The Dimpling (The Best Part!)
Preheat your oven to 425°F. Drizzle more olive oil
over the top of the dough. Using all ten fingertips, press deeply into the
dough to create the iconic dimples. You want to touch the bottom of the pan
without tearing the dough.
4. Season and Bake
Sprinkle the surface with flaky sea salt, fresh rosemary,
and any other desired toppings. Bake for 20–25 minutes until the top is
a deep golden brown and the bottom is crispy.
5. The Finish
Let the focaccia cool in the pan for 5 minutes before
transferring it to a wire rack. This prevents the bottom from steaming and
becoming soggy.
The Masterpiece
Pro Tip: For the best flavor, let your dough rise in
the refrigerator overnight. This "cold ferment" allows the yeast to
develop complex, sourdough-like notes that pair perfectly with high-quality
olive oil.
Buon Appetito!
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