Classic Italian Focaccia Flatbread (Print)
Golden Italian flatbread with olive oil and fresh herbs, crisp outside and airy inside.
# Ingredient list:
→ Dough
01 - 4 cups bread flour (or all-purpose flour)
02 - 1 ⅓ cups lukewarm water
03 - 2 teaspoons salt
04 - 2 teaspoons sugar
05 - 1 packet (¼ oz) instant dry yeast
06 - ¼ cup extra virgin olive oil
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
09 - Flaky sea salt, to taste
# Directions:
01 - In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast until evenly distributed.
02 - Pour in the lukewarm water and olive oil. Stir with a wooden spoon or your hands until a sticky, shaggy dough comes together.
03 - Turn the dough out onto a lightly floured surface. Knead firmly for 8 to 10 minutes, until the dough becomes smooth, elastic, and springs back when pressed.
04 - Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with a damp kitchen towel or plastic wrap. Set in a warm, draft-free spot for 1 to 1½ hours, or until doubled in bulk.
05 - Generously oil a rimmed baking sheet (approximately 12x16 inches). Gently transfer the risen dough onto the pan and stretch it out to fill the edges. Press your fingertips firmly into the surface to create deep dimples across the entire dough.
06 - Drizzle the remaining olive oil evenly over the surface. Scatter the rosemary leaves and sprinkle generously with flaky sea salt.
07 - Cover the tray loosely and let the dough rest for 30 minutes until puffed and pillowy. Meanwhile, preheat the oven to 425°F.
08 - Bake on the center rack for 20 to 25 minutes, rotating halfway through, until the top is deeply golden and the bottom sounds hollow when tapped.
09 - Remove from the oven and allow to cool on the tray for 5 minutes. Slice into squares or rectangles and serve warm.
# Expert Tips:
01 -
- The dimpling technique is pure therapy and you get bread that tastes like it came from an Italian bakery.
- It uses pantry staples and forgives almost every mistake a home baker can make.
02 -
- Sticky dough is good dough and adding too much extra flour will make your focaccia dense and sad.
- The second rise on the tray is what gives focaccia its airy holes, so do not rush it.
03 -
- Wet your fingers slightly before dimpling to prevent sticking without adding extra flour.
- Be generous with the olive oil on the tray because it essentially fries the bottom of the bread into crispy perfection.