Focaccia Bread

The simple mixture of flour, water, yeast, and salt is mixed with plenty of olive oil and given a long fermentation during which large air pockets develop throughout the dough, producing a texture that is simultaneously chewy, airy, and moist. The dough is spread into a well-oiled pan and dimpled deeply across the surface with fingertips, a step that gives focaccia its characteristic pitted appearance. These depressions collect pools of olive oil that effectively fry both the underside and the surface during baking, creating a golden, crisp crust all around while the interior stays tender. Flaky sea salt and fresh rosemary scattered over the top before baking add a fragrant, savory finish. The bread adapts to a wide range of toppings: olives, cherry tomatoes, red onion, thinly sliced potato, or sun-dried tomatoes all work well pressed into the surface before baking. Focaccia is at its absolute best in the minutes immediately after leaving the oven, when the crust is still crackling and the interior is warm and pillowy. Torn by hand into rough pieces, it is built for sharing at the table.