Description
3 cups all-purpose flour
2 tsp instant yeast
1 tsp salt
1 tbsp sugar
1 1/2 cups warm water
1/4 cup olive oil, plus extra for drizzling
2 tbsp fresh rosemary, chopped
1 tbsp sea salt
Directions:
In a large mixing bowl, combine flour, instant yeast, salt, and sugar.
Pour in warm water and olive oil. Stir with a spoon until the dough comes together into a sticky ball.
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Preheat the oven to 400°F (200°C).
Drizzle olive oil into a baking dish (about 9×13 inches) and transfer the dough into the dish, gently pressing it to fit.
Using your fingers, gently press dimples into the dough. Drizzle with more olive oil and sprinkle with chopped rosemary and sea salt.
Bake for 20-25 minutes, or until golden brown and crispy on top.
Allow to cool slightly before slicing and serving.
Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes Kcal: 180 per slice Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for perfect focaccia every time.
- Mix the Dough: In your large bowl, whisk the dry ingredients (flour, yeast, salt, sugar). Create a well in the center and pour in the warm water and 1/4 cup olive oil. Stir until a shaggy, sticky dough forms. No kneading is required.
- First Rise: Cover the bowl tightly with plastic wrap or a damp towel. Let it rest in a warm, draft-free spot for 60-90 minutes. The dough is ready when it has doubled in size and is bubbly.
- Prepare the Pan: While the dough rises, preheat your oven to 400°F (200°C). Pour 2-3 tablespoons of olive oil into a 9×13 inch baking dish, coating the bottom completely.
- Shape the Dough: Gently scrape the risen dough into the oiled pan. With oiled hands, gently stretch and press the dough to fit the pan. Don’t force it; let it relax if it resists.
- Dimple and Top: Use your fingertips to press deep dimples all over the dough surface. Drizzle generously with more olive oil, letting it pool in the dimples. Sprinkle evenly with rosemary and sea salt.
- Bake: Place the pan in the preheated oven. Bake for 20-25 minutes until the top is a deep golden brown and the edges are crisp.
- Cool and Serve: Transfer the focaccia to a wire rack. Let it cool in the pan for 10 minutes before slicing. This allows the interior to set.
Serving Suggestions
This versatile bread is perfect on its own or as part of a meal. Serve it warm with high-quality olive oil and balsamic vinegar for dipping. It makes an exceptional sandwich bread for Italian meats and cheeses. Tear pieces to accompany soups and salads, or use day-old slices for bruschetta or panzanella salad.
How-to Summary
Combine dry ingredients, then mix with water and oil to form a sticky dough. Let rise until doubled. Press the dough into an oiled pan, dimple the surface, and top with olive oil, rosemary, and salt. Bake at 400°F for 20-25 minutes until golden brown.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Activate it first by dissolving it with the sugar in the warm water and letting it foam for 5-10 minutes before adding to the flour.
Why is my focaccia dense? This is usually due to over-measuring the flour or using water that was too hot, which killed the yeast. Always spoon flour into your measuring cup and level it off.
Can I add other toppings? Absolutely! Add sliced olives, sun-dried tomatoes, garlic cloves, or grated Parmesan cheese after the final olive oil drizzle, before baking.
How do I store leftovers? Keep it in an airtight container at room temperature for 2 days. Reheat slices in a toaster oven to restore crispness.
Can I make the dough ahead? Yes. After the first rise, cover the bowl and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping and baking.
Common Mistakes to Avoid
- Over-flouring the dough: The dough should be sticky and wet. Adding too much flour creates a dense, dry bread.
- Using water that’s too hot: Water above 110°F can kill the yeast. It should feel warm to the touch, not hot.
- Not letting it rise fully: Patience is key. Ensure the dough has truly doubled in size for an open, airy crumb.
- Skipping the generous olive oil in the pan: This creates the signature crispy, fried bottom. Don’t be shy with it.
- Overbaking: Watch closely after 20 minutes. The top should be a rich golden brown, not dark brown.
Conclusion
This simple focaccia recipe proves that spectacular homemade bread is within anyone’s reach. With just a handful of pantry staples and a no-knead method, you can create an aromatic, crispy, and tender loaf that rivals any bakery. Mastering this foundational recipe opens the door to endless customization with your favorite herbs, vegetables, and cheeses. Enjoy the process and the delicious results.
