Description
This is the best and easiest focaccia bread recipe that yields a wonderfully airy, pillowy, and flavorful Italian flatbread. Made with simple ingredients and a cold fermented dough, the focaccia offers a crispy golden crust and a tender interior, perfect for sandwiches, snacks, or as a side. The optional rosemary and flaky sea salt topping enhances its traditional aroma and taste.
Ingredients
Scale
Dough Ingredients
- 4 cups (512 g) all-purpose flour or bread flour
- 2 to 3 teaspoons (10 to 15 g) kosher salt
- 2 teaspoons (8 g) instant yeast (or active dry yeast with adjustment)
- 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
For Preparation and Topping
- Butter for greasing pans
- 4 tablespoons olive oil, divided
- Flaky sea salt, such as Maldon, for sprinkling
- 1 to 2 teaspoons whole rosemary leaves (optional)
Instructions
- Mix the Dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and use a rubber spatula to mix until the dough comes together into a sticky ball and all liquid is absorbed.
- Rest and Stretch & Fold: Cover the bowl and let the dough rest for 30 minutes. Optionally, perform a stretch and fold by wetting your hand, grabbing an edge of the dough, pulling it towards the center, and repeating 8 to 10 times around the dough’s edge. This improves dough texture.
- Oil and Refrigerate: Lightly rub the dough’s surface with olive oil, cover the bowl with a lid or plastic wrap, and refrigerate immediately for at least 12 hours and up to 3 days. Proper oiling prevents drying and crust formation on the dough surface.
- Prepare Baking Pans: Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease well with butter or nonstick spray. Pour 1 tablespoon olive oil into each pie plate or 2 tablespoons into the 9×13-inch pan.
- Divide and Shape Dough: Using two forks, deflate the dough by pulling it toward the center while rotating the bowl. Split the dough into two equal pieces if using pie plates, or keep whole for the 9×13-inch pan. Place into the pans, roll the dough balls in oil to coat evenly, and let rest at room temperature for 3 to 4 hours until puffed up. No need to cover during this rise.
- Preheat Oven: Place oven rack in the middle position and preheat the oven to 425°F (220°C).
- Top and Dimple Dough: If using rosemary, sprinkle it over the dough. Pour 1 tablespoon of olive oil over each dough round (or 2 tablespoons if using the larger pan). Rub your hands lightly in oil, then press all fingers straight down to create deep dimples in the dough. Gently stretch the dough as you dimple it to fill the pan. Sprinkle generously with flaky sea salt.
- Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes until the bottom is golden and crisp.
- Cool and Store: Remove focaccia from pans and transfer to a cooling rack. Allow to cool for 10 minutes before cutting and serving; cool completely if making sandwiches. Store at room temperature in an airtight container up to 3 days or freeze for up to 3 months. Reheat at 350°F for 15 minutes to refresh the crust.
Notes
- Cold, refrigerated dough resting for 18 to 24 hours (up to 3 days) is key to a pillowy, airy focaccia. For a quick option, prepare and bake within 3 hours using a shorter rise.
- For short timeframes, let the dough rise at room temperature until doubled (1.5-2 hours), then proceed with the recipe; second rise shortens to ~30 minutes.
- Use different pans as desired: two 9-inch pie plates for round focaccia, a 9×13-inch pan for thicker focaccia, or a 13×18-inch sheet pan for thinner focaccia suitable for slab sandwiches.
- Measure flour and water with a digital scale for best results.
- Adjust salt quantity based on personal taste: 10 grams for less salty, 12-15 grams for regular saltiness. Sea salt topping adds more saltiness.
- Active dry yeast users should proof yeast in lukewarm water for 15 minutes until foamy before mixing.
- Bread flour can improve texture in humid climates or UK/Canada settings; adjust water accordingly.
Nutrition
- Serving Size: 1 slice (about 1/12th of a loaf)
- Calories: 180
- Sugar: 0.3 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
