Save A golden, airy Italian flatbread with a crisp crust and a fragrant, olive oil-rich crumb, perfect for serving as an appetizer or alongside any meal.
This focaccia became a family favorite after I first tried baking it on a rainy weekend.
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Ingredients
- Dough: 500 g (4 cups) bread flour, 10 g (2 tsp) fine sea salt, 7 g (1 packet/2¼ tsp) active dry yeast, 350 ml (1½ cups) lukewarm water, 60 ml (1¼ cup) extra virgin olive oil
- Topping: 2 tbsp extra virgin olive oil, 1 tbsp fresh rosemary leaves, chopped, 1 tsp flaky sea salt, 12–15 pitted black olives, halved
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Instructions
- Step 1:
- In a large mixing bowl, combine bread flour and fine sea salt.
- Step 2:
- In a small bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until foamy.
- Step 3:
- Add the yeast mixture and 60 ml olive oil to the flour. Mix with a wooden spoon or your hands until a sticky dough forms.
- Step 4:
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
- Step 5:
- Lightly oil a clean bowl, place the dough inside, and cover with a damp towel. Let rise in a warm place for 1 hour, or until doubled in size.
- Step 6:
- Preheat the oven to 220°C (425°F). Lightly oil a 23 x 33 cm (9 x 13 inch) baking pan.
- Step 7:
- Punch down the risen dough and transfer it to the pan. Gently stretch and press it to fill the pan.
- Step 8:
- Cover and let rise again for 30 minutes.
- Step 9:
- Using your fingertips, dimple the dough all over. Drizzle with 2 tbsp olive oil, sprinkle with rosemary and flaky sea salt, and press olive halves evenly into the surface.
- Step 10:
- Bake for 22–25 minutes, or until golden brown and crisp.
- Step 11:
- Remove from oven, cool slightly, then slice and serve warm or at room temperature.
Save This recipe always brings the family together, especially during weekend brunches filled with good conversation and laughter.
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Required Tools
Mixing bowls, Wooden spoon, 23 x 33 cm (9 x 13 inch) baking pan, Kitchen towel, Oven
Allergen Information
Contains gluten (wheat). Naturally free from dairy, eggs, and nuts. Always check olive packaging for cross-contamination if allergies are a concern.
Nutritional Information
Calories: 230 Total Fat: 7 g Carbohydrates: 36 g Protein: 5 g per serving
Save 
Enjoy your focaccia fresh from the oven or warmed slightly; it pairs beautifully with a variety of dishes.
Cooking Questions & Answers
- → What type of flour is best for making focaccia?
Bread flour is ideal as it provides the necessary gluten structure for a chewy, airy crumb.
- → How does olive oil affect the texture?
Olive oil enriches the dough, contributing to a tender crumb and crisp, golden crust.
- → Can I add herbs besides rosemary?
Yes, fresh herbs like thyme or oregano complement the focaccia and enhance the aroma.
- → What is the purpose of dimpling the dough before baking?
Dimples help retain olive oil and toppings, ensuring even flavor distribution and a traditional texture.
- → How do I achieve extra crispness on this flatbread?
Baking on a preheated stone transfers heat evenly, producing a crispier crust.
