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Focaccia recipe

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A soft, olive-oil-rich Italian flatbread topped with fragrant herbs and sea salt—perfect as a snack, side, or sandwich base.

Ingredients

Scale
  • 3 cups (375 g) bread flour
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 1 ½ tsp salt
  • 1 cup (240 ml) warm water (105–110 °F / 40–43 °C)
  • ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
  • Coarse sea salt, for sprinkling
  • 2 tbsp fresh rosemary (or thyme), chopped

Instructions

  1. In a large bowl, whisk together flour, yeast, sugar, and salt.
  2. Add warm water and ₂ tbsp olive oil; stir until a sticky dough forms.
  3. Cover loosely and let rest for 20 minutes (autolyse).
  4. Drizzle remaining olive oil on the dough, fold it over itself 4–5 times in the bowl to build structure.
  5. Cover and let rise in a warm place for 1 hour, until doubled.
  6. Generously oil a 9×13‑inch baking pan. Transfer dough into pan and gently stretch to fill corners.
  7. Cover and let rise again for 20–30 minutes—dough should puff noticeably.
  8. Preheat oven to 425 °F (220 °C).
  9. Press fingertips into the dough to create dimples across the surface.
  10. Drizzle with olive oil, sprinkle with rosemary and coarse sea salt.
  11. Bake for 20–25 minutes, until golden and crisp on top.
  12. Remove from oven, let cool in pan for 5 minutes, then transfer to a rack.
  13. Serve warm or at room temperature.

Notes

  • Let dough rise in a warm, draft-free spot for best results.
  • Add toppings like sliced olives, cherry tomatoes, or garlic for variation.
  • Brush baked focaccia with more olive oil while warm for extra flavor.
  • Store in an airtight container for up to 2 days, refresh in the oven before serving.
  • Leftover focaccia makes great sandwiches or croutons.

Nutrition

Find it online: https://ukfinda.com/focaccia-recipe/