Italian Focaccia
Bake a golden, crispy-crusted Italian focaccia loaded with aromatic olive oil, fresh rosemary, and flaky sea salt right in your own kitchen.
Ingredients
- •4 cups bread flour (500g)
- •2 1/4 teaspoons active dry yeast (1 packet / 7g)
- •2 teaspoons flaky sea salt or kosher salt
- •1 teaspoon honey or sugar
- •1 3/4 cups lukewarm water (420ml)
- •1/3 cup extra virgin olive oil (plus more for pan and drizzling)
- •3 tablespoons fresh rosemary sprigs
- •2 cloves garlic, thinly sliced (optional)
- •Flaky sea salt for finishing
Instructions
- 1
In a large bowl, whisk together the bread flour, active dry yeast, and kosher salt.
- 2
In a separate measuring cup, combine the lukewarm water, honey, and 2 tablespoons of extra virgin olive oil.
- 3
Pour the wet ingredients into the dry ingredients and stir with a spatula until a sticky, shaggy dough forms and no dry flour remains.
- 4
Drizzle a tablespoon of olive oil over the top of the dough, cover the bowl tightly with plastic wrap, and let it rise in the refrigerator for at least 12 hours or up to 24 hours.
- 5
Generously coat a 9x13-inch metal baking pan with 3 tablespoons of extra virgin olive oil.
- 6
Transfer the chilled, puffy dough into the prepared pan, gently stretching it toward the corners.
- 7
Turn the dough over once so it is coated in oil, then let it rise uncovered at room temperature for 2 to 3 hours until doubled in size, bubbly, and jiggly.
- 8
Preheat your oven to 425°F (220°C).
- 9
Drizzle the top of the dough with another tablespoon of olive oil. Oil your fingers and press your fingertips straight down into the dough until you touch the bottom of the pan to create deep dimples.
- 10
Scatter the fresh rosemary sprigs and sliced garlic evenly over the surface, pressing them slightly into the dimples, and sprinkle generously with flaky sea salt.
- 11
Bake for 25 to 30 minutes until the top is deeply golden brown and the bottom is crispy.
- 12
Transfer the focaccia to a wire rack immediately and let it cool for at least 15 minutes before slicing.
💡 Chef tips
- For the absolute best bubble structure and flavor, do not skip the overnight cold fermentation in the refrigerator.
- Make sure to use a metal baking pan rather than glass for a crispier, crunchier bottom crust.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, and crisp it back up in a hot oven or toaster oven before serving.
✅ How it should turn out
The finished focaccia has a golden, crackling crust, a pillowy and airy interior riddled with large olive-oil pockets, and a fragrant, savory aroma of rosemary and sea salt.