Focaccia Bread
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 8
About this dish
Plenty of olive oil coats the pan and pools in the finger dimples.
Read more
As the bread bakes, the bottom and top almost fry in it, while the wet dough inside stays chewy with big, uneven holes. Rather than long kneading, the dough is lifted and folded during the rise to keep its bubbles. Rosemary and flaky salt are the basic finish, and olives, cherry tomatoes, or thin potato slices pressed into the surface change it up.
Ingredients
Instructions
- 1
Mix 350 g bread flour, instant yeast, sugar, and salt evenly first.
Add 280 ml water and 30 ml olive oil, then mix until no dry flour remains and the dough looks sticky and shaggy.
- 2
Place the dough in a bowl, cover it, and proof at room temperature for 1 hour.
After about 30 minutes, wet your hands, lift the edges, and fold them inward without pressing out the air.
- 3
Coat the baking pan generously with the remaining 30 ml olive oil.
Transfer the dough and ease it outward with your fingertips; if it pulls back, rest it for 10 minutes before stretching again.
- 4
Hold your fingers upright and press deep dimples almost to the bottom of the dough.
Let it proof for 30 more minutes, until it looks puffy and has expanded across the pan.
- 5
Preheat the oven fully to 220°C.
Scatter 2 tablespoons fresh rosemary and 1 teaspoon flaky sea salt over the dough, making sure some oil remains pooled inside the dimples.
- 6
Bake at 220°C for 22 to 25 minutes, until the top and edges are deep golden and crisp.
Rest for 5 minutes, then tear it by hand while the crust is still crunchy.
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