Description
This focaccia bread recipe is the best and easiest way to achieve a golden, crispy, and flavorful Italian flatbread with a soft interior. Made with simple ingredients like flour, yeast, salt, water, and olive oil, the dough undergoes a long, cold fermentation to develop a rich flavor and perfect texture. Dimples are pressed into the dough and topped with olive oil, flaky sea salt, and optional rosemary before baking to golden perfection. Perfect as a snack, sandwich base, or side to your favorite dishes.
Ingredients
Units
Scale
Dough Ingredients
- 4 cups (512 g) all-purpose flour or bread flour
- 2 to 3 teaspoons (10 to 15 g) kosher salt
- 2 teaspoons (8 g) instant yeast
- 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
For the Pan and Topping
- Butter for greasing pans
- 4 tablespoons olive oil, divided
- Flaky sea salt, such as Maldon, for sprinkling
- 1 to 2 teaspoons whole rosemary leaves (optional)
Instructions
- Mix the dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the lukewarm water. Using a rubber spatula, mix until all the liquid is absorbed and the ingredients form a sticky dough ball. Lightly rub the surface of the dough with olive oil to prevent drying.
- Refrigerate the dough: Cover the bowl tightly with a damp tea towel, cloth cover, or plastic wrap. Place in the refrigerator immediately for at least 12 hours and up to three days. This long, cold fermentation helps develop flavor and texture. Ensure enough olive oil coats the dough especially if using a cloth cover to avoid skin forming on top.
- Prepare pans: Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease well with butter or nonstick spray to prevent sticking. Pour 1 tablespoon olive oil into the center of each pie plate or 2 tablespoons in the larger pan.
- Divide and shape the dough: Using two forks, gently deflate the dough by pulling it away from the bowl sides and rotating in quarter turns, turning it into a rough ball. Split the dough into two equal pieces if using two smaller pans; otherwise keep whole for the larger pan.
- Coat with oil and rest: Place each dough piece in its pan, rolling gently in the olive oil to coat it completely. Let the dough rest at room temperature for 3 to 4 hours until risen. There is no need to cover during this second rise.
- Preheat oven and add toppings: Preheat your oven to 425°F (218°C) and place a rack in the middle. Optionally sprinkle rosemary evenly over the top of the dough. Drizzle each dough piece with the remaining olive oil (1 tablespoon per smaller pan or 2 tablespoons for larger pan). Gently press all your fingers down straight into the dough to create deep dimples, stretching gently as needed to fill the pan.
- Sprinkle sea salt: Evenly sprinkle flaky sea salt all over the top of the dough to enhance flavor and texture.
- Bake the focaccia: Place the pans in the oven and bake for 25 to 30 minutes until the underside is golden and crisp. Remove from oven and transfer the bread to a cooling rack.
- Cool and serve: Let focaccia cool for at least 10 minutes before cutting and serving. For sandwiches, cool completely before slicing in half horizontally.
- Store the focaccia: Once completely cooled, store focaccia in an airtight container or bag at room temperature for up to 3 days, or freeze for up to 3 months. Reheat before serving at 350°F (177°C) for about 15 minutes to revive the crust.
Notes
- Use either all-purpose or bread flour depending on availability and preference; bread flour will yield a chewier texture.
- If you must skip the long refrigerator fermentation, allow the dough to rise at room temperature for 2 to 3 hours but the flavor and texture won’t be as developed.
- Greasing pans with butter is recommended especially for glass or certain pans to prevent sticking.
- Olive oil coating on dough before refrigeration prevents drying and crust formation.
- Flaky sea salt and rosemary are optional but add wonderful flavor and texture.
- Baking time and temperature are key for a crispy outside and tender inside focaccia.
Nutrition
- Serving Size: 1 slice (1/12th of a loaf)
- Calories: 200
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
