Focaccia is one of the most forgiving breads you can bake. The dough is wet and sticky, which means you get an incredibly soft interior with a crispy, golden bottom. Generous pools of olive oil, fragrant rosemary, and crunchy flakes of sea salt on top make every piece irresistible. This is the bread that disappears first at every dinner table.
Ingredients
- 3 cups unbleached bread flour
- 1 packet (2¼ tsp) dry active yeast
- 1¼ cups warm water (about 110°F)
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1½ tsp Redmond Real Salt
- 1 tsp cane sugar
- 2 tbsp fresh or 1 tbsp dried rosemary (herb)
- 1 tsp flaky sea salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let sit for 5 to 10 minutes until foamy.
- Add the flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms. Cover and let rise for 1.5 to 2 hours until doubled.
- Generously oil a 9x13 inch baking pan or rimmed sheet pan. Pour the dough into the pan and use oiled fingers to gently stretch it toward the edges. If it springs back, let it rest for 10 minutes and try again.
- Drizzle the top with more olive oil. Use your fingertips to press dimples all over the surface. Scatter rosemary over the top and sprinkle with flaky sea salt.
- Let rest for 20 to 30 minutes while the oven preheats to 425°F.
- Bake for 20 to 25 minutes until the top is golden and the edges are crispy.
- Let cool in the pan for 5 minutes, then transfer to a cutting board and slice.
Notes
- For the best texture, let the dough do a slow overnight rise in the refrigerator. Pull it out 1 hour before baking and proceed with shaping.
- Try topping with thinly sliced cherry tomatoes, olives, or thinly sliced onion before baking for a loaded focaccia.
- Leftover focaccia makes incredible sandwich bread the next day.
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