Ingredients
Ingredients You’ll Need 🛒
For the Dough
- ¾ cup (95 g) all-purpose or bread flour
- ¼ cup (60 ml) warm water
- ½ tsp instant yeast
- ½ tsp sugar
- ¼ tsp salt
- 1 tsp olive oil
For the Topping
- 1 tbsp olive oil, plus extra for the skillet
- ½ tsp dried rosemary or Italian seasoning
- Pinch of flaky sea salt
- ½ tsp garlic powder (optional)
A Closer Look at the Ingredients
Flour. All-purpose flour produces a soft, tender focaccia, while bread flour gives a chewier, slightly taller result thanks to its higher protein content. Either works well. Because this recipe is so small, accuracy matters. Weighing the flour at 95 grams is far more reliable than using a measuring cup.
Warm water. The water should feel comfortably warm, roughly 105°F to 115°F (40°C to 46°C). Too hot and it can damage the yeast, while too cold slows down the rise. Because the dough is made with a small amount of water, the dough will be slightly sticky, which is exactly what makes focaccia airy.
Instant yeast. Instant yeast can be mixed directly into the dough. If you only have active dry yeast, use the same amount but dissolve it in the warm water with the sugar for 5 to 10 minutes, until foamy, before adding the flour.
Sugar. A small amount of sugar feeds the yeast and encourages a golden crust. It won’t make the bread sweet.
Salt. Salt flavors the dough and strengthens the gluten. Don’t skip it. Focaccia relies on salt both inside the dough and on top.
Olive oil. Olive oil is the soul of focaccia. A teaspoon in the dough makes it tender, while the generous amount in the skillet and on top gives the crust its rich flavor and crisp texture. Use a good-quality extra virgin olive oil if you can.
Dried rosemary or Italian seasoning. Rosemary is the classic choice, giving a piney, aromatic flavor. Italian seasoning is a milder, more versatile alternative. Fresh rosemary works too, so use a small sprig, chopped.
Flaky sea salt. The crunchy flakes add bursts of salty flavor and a satisfying crackle on top. Kosher salt can work in a pinch.
Garlic powder (optional). This adds savory warmth without the risk of burning that fresh garlic can have on a hot surface.
Instructions
In a small bowl, combine the warm water, yeast, and sugar. Stir briefly. Add the flour, salt, and olive oil. Mix with a spoon or your hands until a soft, slightly sticky dough forms and no dry flour remains.
Knead the dough by hand for 4 to 5 minutes on a lightly floured surface, until it feels smooth and elastic. The dough will start sticky and gradually become softer and more cohesive. Resist adding too much extra flour, since a slightly tacky dough produces a lighter, airier crumb. If the dough is truly unmanageable, dust your hands rather than the dough.
Place the dough in a lightly oiled bowl, turn it once to coat, and cover with plastic wrap, a plate, or a damp towel. Set it in a warm place for 45 to 60 minutes, or until the dough looks noticeably puffy and has grown significantly in size. A turned-off oven with the light on works well as a draft-free warm spot.
Generously coat the bottom and sides of a small, oven-safe 6-inch cast iron skillet with olive oil. Don’t be shy. The oil is what fries the bottom of the focaccia into a golden, crisp crust.
Transfer the dough into the oiled skillet and gently stretch it toward the edges with your fingertips. If the dough springs back and resists, cover it and let it rest for 5 to 10 minutes. The gluten will relax, making it much easier to stretch. Avoid forcing it, which can tear the dough and compress the air bubbles.
Cover the skillet loosely and let the dough rise for another 15 minutes. It should look puffy and fill the skillet nicely. Use this time to preheat your oven.
Preheat the oven to 400°F (200°C). Drizzle the olive oil over the dough, then press your fingertips straight down into the dough to create the classic focaccia dimples, all the way to the bottom of the skillet. The dimples catch pools of olive oil and give the bread its unmistakable look. Sprinkle with rosemary or Italian seasoning, flaky sea salt, and garlic powder if you like.
Bake for 15 to 20 minutes, until the top is deeply golden and the edges are crisp and sizzling. If you lift the edge with a spatula, the bottom should be golden brown. If the top browns too quickly, tent loosely with foil.
Let the focaccia rest in the skillet for 3 to 5 minutes before carefully removing it. The skillet will be extremely hot, so use oven mitts and take care when handling it. Slide a spatula around the edges and gently lift the bread onto a wire rack.
Tear or slice into pieces and enjoy with olive oil, balsamic vinegar, cheese, or your favorite dip. It’s at its best warm, when the crust is crisp and the interior is soft and fragrant.