Description
This classic focaccia bread recipe delivers a golden, crispy crust and a soft, fluffy interior, enhanced with garlic, rosemary, and sea salt toppings. Perfect for sandwiches or as a standalone appetizer, this rustic Italian bread is made with simple ingredients and requires minimal hands-on time with generous resting and proofing periods for the best texture.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (105-115°F)
- 1 tsp honey
- 7 g instant yeast (1 packet or 2 1/4 tsp)
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 Tbsp extra virgin olive oil (for the dough)
Pan and Topping Ingredients
- 1/4 cup extra virgin olive oil (for the pan)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 tsp fresh rosemary, finely chopped (from 2 sprigs)
- 1 tsp kosher salt or flaky sea salt (for sprinkling on top)
Instructions
- Proof the yeast: Pour the warm water into a measuring cup, stir in the honey, then add the yeast. Let it sit for 7-10 minutes until the surface is foamy, indicating the yeast is active.
- Make the dough: In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a sticky dough forms without dry flour. Add 1 Tbsp olive oil and knead it into the dough with your hands until fully absorbed. Cover with plastic wrap and let rest at room temperature for 30 minutes until visibly puffed.
- Prepare the topping: In a small bowl, whisk together 2 Tbsp olive oil, 2 Tbsp water, minced garlic, chopped rosemary, and 1/2 tsp salt until well combined. Set aside.
- Develop gluten with stretch and folds: After resting, wet your hands and perform four stretch and folds by gently pulling up a corner of the dough and folding it over itself, rotating the bowl for each repeat. Cover and rest 30 minutes. Repeat this stretch and fold plus 30-minute rest cycle three more times (total 4 times), then transfer the dough to a lightly oiled pan right after the last fold.
- Mold the dough in the pan: Oil a 9×13-inch non-stick baking pan with 1/4 cup olive oil. Place the dough in the pan and turn it to coat in oil. Gently stretch the dough to fill the pan edges. If resistant, cover and rest 15 minutes before continuing. Cover and proof for 45-60 minutes until puffy and risen.
- Create dimples: Dip your hands in cold water and use your fingertips to poke deep dimples quickly across the dough surface, like pressing piano keys. If large air bubbles appear underneath, gently lift the dough edges to release trapped air.
- Add toppings and bake: Re-whisk the topping if it separated, then evenly drizzle it over the dough. Sprinkle kosher or flaky salt on top. Bake at 450°F for 22-25 minutes until golden brown, preferably 25 minutes for a crisp crust. Immediately transfer the focaccia to a wire rack to cool to prevent the bottom from steaming and getting soggy. Let rest 10 minutes before slicing into squares or lengthwise for sandwiches.
Notes
- Use warm water between 105-115°F to activate the yeast without killing it.
- Stretch and fold method helps develop gluten, resulting in an airy texture.
- Allow resting periods for the dough to rise and develop flavor.
- Drizzling oil both in the pan and on top creates a crispy crust and rich flavor.
- Proofing the dough twice enhances the dough’s lightness and crumb.
- Use a non-stick baking pan or well-oiled pan to prevent sticking.
- Allow focaccia to cool slightly on a wire rack for best texture before serving.
