Ingredients
- 4 cups (500 g) all-purpose flour or bread flour
- 1¾ cups (420 ml) lukewarm water
- 2¼ teaspoons (7 g) instant yeast
- 2 teaspoons salt
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- Flaky sea salt, for topping
A Closer Look at the Ingredients
Flour. All-purpose flour makes a tender, soft focaccia. Bread flour has more protein and makes a chewier, loftier crumb with a bit more structure. Both work well. For best accuracy, weigh the flour: 500 g is more reliable than 4 cups, since scooped flour can be packed too tightly and make the dough dry and the bread dense.
Lukewarm water. Focaccia dough is high-hydration, about 84 percent water by weight in this recipe, which is what creates the open, airy crumb. The water should be lukewarm, around 100–110°F (38–43°C). Too hot and it can kill the yeast, and too cold will slow the rise.
Instant yeast. Instant yeast mixes right into the flour with no proofing. If using active dry yeast, dissolve it in the lukewarm water for 5 to 10 minutes first, and expect a slightly longer rise.
Salt. Two teaspoons of salt flavor the dough and strengthen the gluten. Do not skip it, because focaccia without enough salt tastes flat.
Extra-virgin olive oil. Olive oil is the star here. Some goes in the pan to fry the bottom of the bread to a crisp, golden crust, and the rest is drizzled over the top so it pools in the dimples. Choose a good-quality extra-virgin olive oil, since you will taste it in every bite.
Rosemary. Rosemary is the classic focaccia herb, piney and fragrant. Fresh rosemary gives the best flavor, but dried works well too. Strip the leaves from the stems and chop them lightly. Tuck sprigs into the dimples so the herbs stay moist and do not burn.
Flaky sea salt. Flaky salt gives pops of salinity and a pleasant crunch. Maldon or a similar flaky salt works best.
Instructions
In a large bowl, combine the flour, instant yeast, and salt. Add the lukewarm water and stir with a spatula or wooden spoon until a sticky dough forms and no dry flour remains. The dough will be wet, shaggy, and messy. That is exactly right, and you should resist the urge to add more flour.
Cover the bowl and let the dough rise in a warm place for 60 to 90 minutes, or until it is noticeably puffy and nearly doubled. You should see bubbles on the surface and around the edges of the bowl. The dough should jiggle when you shake the bowl.
Generously coat a 9 × 13-inch (23 × 33 cm) baking pan with olive oil, about 2 tablespoons from the total amount. Do not be shy. The oil gives the focaccia its crisp, golden bottom.
With lightly oiled hands, transfer the dough to the pan. Gently stretch it toward the edges. If it springs back and resists, let it rest for 10 to 15 minutes and try again. The gluten relaxes as it rests, and the dough will stretch more easily. Do not force it or tear it.
Cover loosely and let the dough rest for another 20 to 30 minutes, until it is airy and puffy. It should look full of bubbles and spread to fill the pan.
Preheat the oven to 425°F (220°C). Drizzle the remaining olive oil over the dough, then press your fingertips deeply into the surface, almost to the bottom of the pan, to create the classic focaccia dimples. Spread your fingers and press straight down, rather than pinching.
Sprinkle the rosemary and flaky sea salt evenly over the top, pressing the herbs lightly into the dimples.
Bake for 20 to 25 minutes, until the focaccia is deep golden brown with crisp edges. Lift a corner with a spatula to check that the bottom is golden and crisp. If the top is browning too quickly, move the pan to a lower rack for the last few minutes.
Let the focaccia cool in the pan for 5 to 10 minutes, then transfer it to a wire rack. This keeps the bottom crisp rather than steaming in the pan. Slice and serve warm.