Focaccia is an Italian flatbread known for its soft and pillowy texture, olive oil-infused crust, and savory herb seasoning. Originating from the Liguria region of Italy, this bread is characterized by its dimpled surface, created by poking the dough before baking. Focaccia dough is made with basic ingredients like flour, water, yeast, and salt, and it undergoes a relatively simple yet transformative fermentation process.
What sets focaccia apart is the generous drizzling of extra-virgin olive oil over the surface before baking, contributing to its moist and flavorful interior. It’s common to find toppings like rosemary, sea salt, cherry tomatoes, olives, or even garlic adorning the dough, enhancing the overall taste.
Focaccia is incredibly versatile and can be enjoyed on its own, as a side to soups and salads, or sliced horizontally for sandwiches. Its irresistible combination of a tender crumb, aromatic herbs, and the richness of olive oil makes focaccia a beloved bread, celebrated for its comforting and rustic qualities.
This delicious focaccia bread recipe only takes a few minutes to set up but be sure to start this bread well in advance, since it needs to rest for at least 18 hours prior to baking. It is the perfect base for a wide variety of add-ins, as a side to just about any meal without add-ins, used as a sandwich bread, and is always a huge hit!
Focaccia Bread
Ingredients
- 4 cups all-purpose flour or bread flour
- 2 tsp kosher salt
- 2 tsp instant yeast
- 2 cups lukewarm water
- butter for greasing
- 4 tbsp olive oil divided
- flaky sea salt to taste
- 2 tsp whole rosemary leaves optional
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours (or for as long as three days). NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking.
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
