Focaccia Recipe

Italian · Bread · 45 min total

A classic Italian flatbread with a soft, airy interior and a crisp, golden crust, topped with olive oil and coarse salt.

Ingredients

• 4 cups (500g) all-purpose flour
• 2 teaspoons (7g) active dry yeast
• 2 teaspoons (10g) salt
• 1 1/2 cups (355ml) 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

1. In a large bowl, combine flour, yeast, and salt. In a separate bowl, mix warm water, 1/4 cup olive oil, and honey. Pour wet into dry and stir until a shaggy dough forms.
2. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour, until doubled.
3. Drizzle a 9x13-inch baking pan with olive oil. Transfer dough to pan and gently stretch to fit. Cover and let rise for 30 minutes.
4. Preheat oven to 425°F (220°C). Use your fingertips to dimple the dough all over. Drizzle with more olive oil and sprinkle with flaky salt and any toppings.
5. Bake for 20-25 minutes until golden brown. Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

• For extra flavor, add fresh rosemary or sliced garlic before baking.
• Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.
• Focaccia freezes well; wrap tightly and freeze for up to 3 months.

More about Focaccia →