Classic Italian Focaccia Flatbread (Printable version)
Crisp outside, soft within, this Italian flatbread is topped with fragrant olive oil, rosemary, and sea salt for an irresistible appetizer.
# What you need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons salt
03 - 1 packet (¼ ounce) active dry yeast
04 - 1⅓ cups lukewarm water
05 - 3½ tablespoons extra virgin olive oil
06 - 1 teaspoon sugar
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10–12 pitted olives or cherry tomatoes, halved (optional)
# How To:
01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let stand for 10 minutes until the mixture becomes frothy and bubbly.
02 - Combine the flour and salt in a large mixing bowl. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
03 - Mix until a sticky dough forms, then turn out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth, supple, and springs back when pressed.
04 - Transfer the dough to an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in volume.
05 - Preheat the oven to 425°F. Grease a 12×16 inch baking tray generously with olive oil.
06 - Punch down the risen dough and place it on the prepared tray. Stretch and press it to fill the tray, using your fingertips to create characteristic dimples across the surface.
07 - Brush the dough generously with olive oil. Scatter chopped rosemary and flaky sea salt evenly over the surface, and press olives or halved cherry tomatoes into the dimples if desired.
08 - Allow the shaped dough to rise for 20 to 30 minutes until visibly puffy and pillowy.
09 - Bake on the center rack for 20 to 25 minutes until the top is deep golden brown and the bottom sounds hollow when tapped. Cool slightly before slicing and serving.
# Expert Advice:
01 -
- The texture contrast of a shatteringly crisp crust against that pillowy, tender interior is genuinely restaurant quality.
- It uses pantry staples you probably already have, and the dough forgives more mistakes than you would expect.
02 -
- Do not skip the olive oil on the baking tray, it fries the bottom of the focaccia into that irresistible crispy crust and without it you will end up with a pale, soft bottom.
- Sticky dough is good dough here, and adding too much extra flour during kneading will give you a dense, dry bread instead of the open, airy crumb you want.
03 -
- If your kitchen is cold, let the dough rise inside your oven with just the light turned on, which creates a perfectly warm, draft free environment.
- For an extra crispy bottom, preheat your baking tray in the oven before transferring the shaped dough onto it so the heat sears the underside immediately.