Focaccia Recipe

Crispy, golden focaccia with a slightly chewy interior, perfect for sandwiches or dipping.

Focaccia is an iconic Italian flatbread known for its crisp crust and soft, airy interior. Traditionally seasoned with olive oil, salt, and herbs, focaccia is incredibly versatile and can be served as a side, used for sandwiches, or enjoyed on its own. Its origins can be traced back to ancient Rome, where it was known as 'panis focacius.' Today, focaccia has become a beloved bread enjoyed around the world. The beauty of focaccia lies in its simplicity. With a few basic ingredients and some patience, you can create a flavorful, aromatic bread that delights the senses. This recipe provides detailed steps to ensure you achieve the perfect focaccia every time, including tips on how to create the characteristic dimples that trap pools of olive oil and herbs, enriching the bread with added flavor and texture.

Ingredients

• 500g (4 cups) all-purpose flour
• 10g (2 tsp) fine sea salt
• 7g (2 1/4 tsp) active dry yeast
• 350ml (1 1/2 cups) warm water
• 80ml (1/3 cup) extra-virgin olive oil, plus extra for greasing and drizzling
• 2 tsp flaky sea salt, for sprinkling
• 1 tbsp fresh rosemary leaves, roughly chopped

Nutrition

Calories: ~180 calories

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour and fine sea salt. Mix well to distribute the salt evenly.
2. Activate Yeast: In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes, until it becomes frothy.
3. Combine Ingredients: Pour the yeast mixture and 80ml (1/3 cup) of olive oil into the flour mixture. Stir until the dough begins to come together.
4. Knead Dough: Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1 1/2 hours, until doubled in size.
6. Prepare Baking Sheet: Grease a large baking sheet with olive oil. Punch down the risen dough and transfer it to the baking sheet.
7. Shape Dough: Use your fingers to spread the dough out to an even thickness, creating a rectangular or oval shape. Make deep indentations all over the surface using your fingertips.
8. Second Rise: Cover the dough with a damp cloth and let it rise again for about 30 minutes.
9. Preheat Oven: Preheat your oven to 220°C (430°F) while the dough is undergoing its second rise.
10. Season Dough: Drizzle the dough generously with olive oil, sprinkle with flaky sea salt and the chopped rosemary.
11. Bake: Bake the focaccia in the preheated oven for about 20-25 minutes, until it is golden brown and crisp.
12. Cool and Serve: Allow the focaccia to cool slightly on a wire rack before slicing and serving.

Enjoy your freshly baked focaccia as a side dish, sandwich bread, or snack. Store leftovers in an airtight container for up to 2 days. For a unique twist, try experimenting with different toppings like cherry tomatoes, olives, or caramelized onions. Happy baking and buon appetito!