Italian Focaccia Bread
This classic Italian flatbread is crispy on the outside, soft and airy inside, with characteristic dimples that catch pools of olive oil. Topped with rosemary and flaky sea salt, it's irresistible fresh from the oven.
Ingredients
- 4 cups bread flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 cups warm water
- 1/4 cup extra virgin olive oil (plus more for pan and topping)
- 2 tablespoons fresh rosemary leaves
- Flaky sea salt for topping
Instructions
- In a large bowl, combine flour, yeast, and salt. Add warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- Cover and let rest 10 minutes. Then knead in the bowl for 3 minutes until smooth and elastic.
- Pour 2 tablespoons olive oil into a 9x13 inch baking pan. Add dough and turn to coat with oil. Stretch dough to fill pan.
- Cover with plastic wrap and let rise at room temperature for 1.5-2 hours until doubled and puffy.
- Preheat oven to 425°F (220°C).
- Drizzle top of dough generously with more olive oil. Using your fingertips, press deep dimples all over the surface.
- Sprinkle with rosemary leaves and flaky sea salt.
- Bake 20-25 minutes until golden brown and crispy on top.
- Remove from oven and immediately brush with more olive oil while hot.
- Let cool slightly in pan before cutting into squares. Best served warm.
Chef's Tips
- Don't skimp on the olive oil - it creates the signature crispy bottom
- Make the dimples deep so they hold pools of oil
- Top with cherry tomatoes, olives, or caramelized onions before baking
- Store at room temperature; reheat in oven to restore crispiness