Focaccia Bread
A dimpled Italian flatbread with a crisp, olive-oil-soaked crust and a soft, airy crumb. Topped with rosemary and flaky salt, it's irresistible warm from the oven.
Prep time20 min
Cook time25 min
Total time45 min
Servings8 servings
DifficultyMedium
Ingredients
- 500 g bread flour
- 400 ml warm water
- 7 g instant yeast
- 2 tsp salt
- 60 ml olive oil, plus more for drizzling
- 2 tbsp fresh rosemary
- Flaky sea salt
Instructions
- 1Mix the flour, yeast and salt, then stir in the warm water and 2 tbsp olive oil to form a very soft, sticky dough.
- 2Cover and let it rise until doubled, about 1.5-2 hours, stretching and folding it a few times.
- 3Pour a generous amount of olive oil into a baking tray and spread the dough out gently to fill it.
- 4Let it rise again for 30-40 minutes until puffy.
- 5Dimple the surface with oiled fingers, then scatter with rosemary and flaky salt.
- 6Bake at 220°C (425°F) for 20-25 minutes until deeply golden. Cool slightly before slicing.
Tips
- A wet, sticky dough is normal — it's what gives focaccia its airy crumb.
- Be generous with olive oil on top; it crisps the crust and flavors the bread.
- The dimples should be deep so the oil pools and the top bakes golden.
