Focaccia Bread
About This Focaccia Bread
Focaccia is one of Italy's greatest gifts to the bread world - a thick, fluffy flatbread with a crispy, olive oil-rich crust and signature dimpled surface. While it may look intimidating, focaccia is actually one of the easiest yeast breads to make.
What Makes This Focaccia Bread Special
The dough is wet and doesn't require kneading - you simply mix it, let it rise, dimple it with your fingers, drizzle with olive oil, and bake. The high hydration creates an incredibly light, airy interior with irregular holes, while generous olive oil produces a crispy, golden crust.
Key Techniques for Success
This bread is endlessly customizable - top with rosemary, cherry tomatoes, olives, garlic, or keep it simple with just sea salt. It's perfect for sandwiches, served alongside soup or pasta, or simply torn and dipped in olive oil.
Perfect for Every Occasion
The leftovers make incredible sandwiches or can be cut into cubes for croutons.
Ingredients
- 500g (4 cups) All-purpose flour
- 420ml (1¾ cups) Warm water
- 2 tsp Instant yeast
- 1 tbsp Honey
- 2 tsp Salt
- 6 tbsp (divided) Olive oil
- 2 tbsp (chopped) Fresh rosemary
- for topping Flaky sea salt
Quick Info
- Total Time:
- 180 min
- Difficulty:
- Easy
- Servings:
- 12
Instructions
- 1
In a large bowl, combine warm water, yeast, and honey. Let sit 5 minutes until foamy.
- 2
Add flour, salt, and 4 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms. No kneading needed.
- 3
Cover bowl with plastic wrap and let rise in a warm place for 1-2 hours until doubled.
- 4
Pour 2 tbsp olive oil into a 9x13 inch baking pan. Transfer dough to pan and gently stretch to fill the pan.
- 5
Cover and let rest 30 minutes.
- 6
Preheat oven to 425°F (220°C).
- 7
Drizzle remaining olive oil over dough. Use your fingers to dimple the entire surface, pressing down but not through.
- 8
Sprinkle with rosemary and sea salt.
- 9
Bake 20-25 minutes until golden brown on top and bottom.
- 10
Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pro Tips
- •Use plenty of olive oil - it's what makes focaccia special!
- •The dough will be very sticky and wet - this is correct.
- •Dimple firmly with your fingertips to create those characteristic wells.
- •Focaccia is best eaten the day it's made, but can be refreshed in the oven.
Variations
Add halved cherry tomatoes and olives before baking. Top with caramelized onions and thyme. Make focaccia sandwiches by slicing horizontally.
