Classic Italian Focaccia
A pillowy Italian flatbread with a crispy, dimpled crust and olive oil finish. Perfect as an appetizer, side, or for sandwiches.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 7g
Ingredients
- 3 cups all-purpose flour
- 1.25 cups warm water
- ½ teaspoon instant yeast
- 1.5 teaspoons sea salt
- ½ cup extra virgin olive oil
- 2 tablespoons rosemary sprigs
- 1 teaspoon coarse sea salt for topping
Instructions
- 1
Mix warm water, yeast, and 1 teaspoon salt in a large bowl. Let sit for 5 minutes until foamy.
- 2
Add flour gradually, stirring until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.
- 3
Drizzle 2 tablespoons olive oil over dough and knead briefly until incorporated.
- 4
Transfer dough to an oiled bowl, cover with plastic wrap, and let rise at room temperature for 20-25 minutes until doubled.
- 5
Preheat oven to 425°F. Oil a 9x13 inch baking sheet generously with 2 tablespoons olive oil.
- 6
Transfer dough to prepared baking sheet and stretch to fill, working gently to avoid deflating.
- 7
Using your fingertips, dimple the entire surface of the dough, creating characteristic focaccia indentations.
- 8
Drizzle remaining 2 tablespoons olive oil over top. Scatter rosemary and coarse sea salt evenly.
- 9
Bake for 20-25 minutes until golden brown and crispy on the bottom.
- 10
Cool on baking sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Tools you’ll need
- large mixing bowl
- wooden spoon
- 9x13 inch baking sheet
- plastic wrap
- wire cooling rack
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