Ingredients
For the focaccia dough
- 4 cups (500 g) all-purpose flour or bread flour
- 1¾ cups (420 ml) lukewarm water
- 2 teaspoons instant yeast
- 1 teaspoon sugar or honey
- 2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
For the topping
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves
- 1 teaspoon flaky sea salt
- 2 to 3 garlic cloves, thinly sliced (optional)
- Cherry tomatoes, halved (optional)
- A pinch of dried oregano (optional)
Instructions
In a large bowl, combine the lukewarm water, sugar or honey and instant yeast. Stir briefly. Add the flour, salt and olive oil. Mix with a wooden spoon until all the flour is incorporated and a sticky, shaggy dough forms. The dough should be wetter and stickier than traditional bread dough. This high hydration helps create focaccia’s signature airy interior.
Cover the bowl and let the dough rest for 10 minutes. With wet or lightly oiled hands, stretch one side of the dough upward and fold it toward the center. Rotate the bowl and repeat on all four sides. Cover and rest for 10 minutes, then repeat the folding process once or twice more. These gentle folds help strengthen the dough without extensive kneading.
Cover the bowl and leave the dough in a warm place for 60 to 90 minutes, or until visibly expanded and bubbly. The dough should look soft, airy and slightly wobbly when the bowl is gently moved.
Generously coat a 9 × 13-inch (23 × 33 cm) baking pan with olive oil, making sure the bottom and corners are well covered. Carefully transfer the risen dough into the pan. Gently stretch it toward the edges without forcing it. If the dough resists stretching, let it rest for 10 to 15 minutes before gently stretching it again.
Cover the pan loosely and let the dough rise for another 25 to 35 minutes, until puffy and relaxed. Meanwhile, preheat your oven to 425°F (220°C).
Drizzle the dough generously with olive oil. Coat your fingertips with a little oil, then press them straight down into the dough to create deep dimples across the surface. Do not be afraid to press firmly, but avoid tearing the dough. Watch as the little wells form across the fluffy surface, ready to hold the fragrant olive oil. 😍
Scatter the fresh rosemary leaves and flaky sea salt over the dough. Add sliced garlic, cherry tomatoes or dried oregano if desired. Finish with another light drizzle of olive oil to help create a flavorful, golden crust.
Bake for 20 to 25 minutes, or until the focaccia is puffed and deeply golden on top, with crisp edges and a lightly browned bottom. If the top needs more color, bake for an additional 2 to 3 minutes while watching carefully.
Remove the focaccia from the oven and let it rest in the pan for 5 to 10 minutes. Carefully transfer it to a wire rack if you prefer a crispier bottom. Brush lightly with extra olive oil if desired.
Cut the focaccia into squares or long strips. Serve warm while the center is soft, the edges are crisp and the rosemary and olive oil smell incredible. Enjoy it on its own, dip it into balsamic vinegar and olive oil or use it to make delicious sandwiches.