Ingredients
1 1/4 c. water
1 tsp. granulated sugar
1 (0.25-oz.) packet (or 2 ¼ tsp.) active dry yeast
3 1/4 all-purpose flour, plus more as needed
2 tsp. kosher salt
1/2 c. extra-virgin olive oil
2 tbsp. fresh rosemary leaves
Flaky sea salt
Preparation
Step 1Bloom yeast: To a small, microwave-safe bowl or glass measuring cup, add water. Microwave until lukewarm, about 40 seconds. Add sugar and stir to dissolve, then sprinkle over yeast and stir to combine. Let sit until frothy, about 15 minutes.Step 2Make dough: Grease a large bowl with 2 tablespoons olive oil. In another large bowl, add flour, salt, and 2 more tablespoons olive oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined. Knead against the side of the bowl until dough comes together in a loose ball, then transfer to a lightly floured work surface and knead until elastic and smooth, about 5 minutes more. Transfer to greased bowl and toss to coat dough in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.Step 3Toward the end of the rise, preheat oven to 400°. Grease a 9”-x-13” baking sheet evenly with 2 more tablespoons olive oil. Lightly punch down dough to deflate slightly, then transfer to prepared baking sheet. Press with your fingers to stretch and guide dough to the edges of the sheet, making indentations all over as you go. Drizzle top with 2 more tablespoons olive oil and brush to coat, then sprinkle all over with rosemary and flaky salt. (For an even crunchier golden top, feel free to use more olive oil!)Step 4Bake focaccia until puffy and golden, about 25 minutes.
Our version is totally classic, topped with fresh rosemary leaves and crunchy sea salt. It’s perfectly crispy-toasty on the outside and super soft-fluffy inside. Learn how to conquer this Italian classic with a few easy-to-follow tips. A beginner’s guide to bread If you’re new to making dough from scratch, focaccia is a great place to start. First things first, bloom your yeast: dissolve a bit of sugar into lukewarm water, then stir in your yeast. In about 10 to 15 minutes, it’ll transform the dry granules into a foamy and bubbly mass. Mix the rest of the dough ingredients together, then pour in your activated yeast and water and mix until a shaggy dough forms. Then, gather it together and knead for 5 minutes until smooth. Unlike most recipes, you’re not adding any flour as you go, because when it comes to this dough, sticky = good. Another bonus? This dough only requires one rise, while most require two! Go crazy with the olive oil Olive oil is focaccia’s best friend. There’s olive oil in the dough itself, coating the dough as it rises, greasing the pan, and finally, drizzled on top. Be sure to use a good quality extra-virgin olive oil, since it’s providing so much of the flavor here. And don’t be stingy! The oil absorbs into dough as it bakes and mimics a shallow frying condition that helps the focaccia to form that delicious, deeply golden, crunchy crust. Poke it! The best part about making focaccia is the special stretching method. To get the dough to the edges of your pan, you’re going to be poking it all over. Those dimples are signature to focaccia, so really get in there! Be firm but gentle—you’re aiming to spread the dough across the pan as your fingers sink down while pushing outwards, but avoid poking straight down and pushing all the way through the dough. Those nooks and crannies provide great texture—and they’re also great for, you guessed it, catching olive oil. Topping your focaccia Focaccia is a blank canvas for delicious toppings, so feel free to experiment and get creative. This classic recipe’s got fresh rosemary leaves (which get crisp like little herb chips in the oven!) and crunchy sea salt. But you could add sesame seeds, cheese, olives, sun-dried tomatoes, spice mixes like za’atar, even caramelized onions or roasted red peppers. Just be sure to pre-cook any raw veg, if using. You don’t want moisture to ruin your perfect crust! If you have any leftover focaccia (but let’s get serious, is that even a thing?), consider making this focaccia stuffing! If you’ve made this recipe, be sure to comment down below to let us know how you liked it!
