Focaccia Bread
Focaccia is an Italian flatbread defined by its generous use of olive oil and high-hydration dough. The simple mixture of flour, water, yeast, and salt develops large, irregular air pockets during a long fermentation, yielding a crumb that is simultaneously chewy, airy, and moist. The dough is pressed into an oiled pan and dimpled deeply with fingertips - these wells collect pools of olive oil that fry the surface and bottom during baking, creating a crisp, golden crust. Flaky sea salt and fresh rosemary scattered on top before the oven provide a fragrant, savory finish. The bread can be customized endlessly: olives, cherry tomatoes, red onion, or thinly sliced potatoes all work as toppings. Focaccia is at its peak minutes after leaving the oven, when the crust is crackling and the interior is still warm and pillowy. Torn by hand rather than sliced, it is meant for sharing.
Adjust Servings
Instructions
- 1
Mix flour, yeast, sugar, and salt; add water and half the olive oil, knead briefly.
- 2
Cover and proof at room temp for 1 hour, folding once halfway through.
- 3
Drizzle remaining olive oil in a baking pan and stretch dough to fill.
- 4
Dimple the surface deeply with fingertips and proof 30 minutes.
- 5
Scatter rosemary and flaky salt, then bake at 220°C for 22-25 minutes.
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