Description
A warm, dimpled focaccia with a crisp golden crust and an olive-oil–slick interior, perfect for weeknight dinners or brunch.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 2 1/4 teaspoons (7 g) active dry yeast or instant yeast
- 2 teaspoons (10 g) fine salt
- 1 3/4 cups (415 ml) warm water (about 100–110°F / 38–43°C)
- 1/4 cup (60 ml) extra virgin olive oil, plus more for the pan and finishing
- 2 tablespoons fresh rosemary leaves, coarsely chopped
- Coarse sea salt for sprinkling
Instructions
- Proof the yeast: Stir yeast into warm water in a mixing bowl. Let sit 5 minutes until foamy.
- Mix the dough: Add flour, salt, and 1/4 cup olive oil. Stir until a shaggy, sticky dough forms.
- Knead: Turn onto a lightly floured surface. Knead 8–10 minutes until the dough is smooth and slightly elastic.
- First rise: Transfer dough to an oiled bowl, cover, and let rise 1.5 hours, or until doubled in size.
- Shape & second rise: Punch down the dough, stretch it into a well-oiled baking sheet, cover, and rest 30 minutes.
- Preheat oven to 425°F (220°C).
- Dimple & top: Press dimples all over the dough, drizzle extra olive oil, and sprinkle with rosemary and coarse sea salt.
- Bake: Bake 22–30 minutes until golden. Let cool 10–15 minutes before cutting.
- Serve: Cut into squares or wedges and enjoy warm.
Notes
For variations, try different herbs, or pair with roasted or grilled proteins. Store at room temperature for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian