Focaccia bread Recipe
Italian · Bread · 45 min total
A classic Italian flatbread with a soft, airy interior and a crispy, golden crust, topped with olive oil and coarse salt.
20
min prep
min prep
25
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 cups (500g) all-purpose flour
- 2 teaspoons (7g) instant yeast
- 2 teaspoons (10g) salt
- 2 cups (480ml) warm water (110°F/45°C)
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon (15ml) honey or sugar
- Flaky sea salt, for topping
- Optional: fresh rosemary, cherry tomatoes, olives
Instructions
- In a large bowl, whisk together flour, instant yeast, and salt. Add warm water, 1/4 cup olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel and let rest for 10 minutes.
- Perform a series of stretch and folds: With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Repeat on all four sides. Cover and rest 10 minutes. Repeat this stretch and fold process 3 more times (total 4 sets).
- After the last fold, cover the bowl and let the dough rise at room temperature until doubled in size, about 1 hour.
- Generously coat a 12x17-inch rimmed baking sheet with olive oil (about 2-3 tablespoons). Transfer the dough to the pan and gently stretch it to fit the pan. If the dough resists, let it rest 10 minutes and stretch again.
- Cover the pan with plastic wrap or a damp towel and let rise until puffy, about 30-45 minutes.
- Preheat oven to 425°F (220°C).
- Using your fingertips, press dimples all over the dough. Drizzle generously with olive oil and sprinkle with flaky sea salt. Add any toppings if desired.
- Bake for 20-25 minutes, until golden brown and crisp on the bottom. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- For extra flavor, add fresh rosemary or thyme before baking.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.
- You can use bread flour for a chewier texture.
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