Focaccia Bread
Focaccia Bread is the sort of bake you make when you want something simple, fragrant, and a little bit special without fuss. Expect a plush, olive oil–kissed crumb, a lightly crisp bottom, and those classic dimples that hold salt and herbs. The recipe below walks you through an easy, home-friendly method with options for the same day or an overnight rest.
Ingredients
- 4 cups (500 g) bread flour (all-purpose works too, see FAQ)
- 1 2/3 cups (400 g) warm water, about bath-warm
- 2 1/4 tsp instant or active dry yeast (7 g)
- 1 3/4 tsp fine sea salt (10 g)
- 1 tsp honey or sugar
- 1/4 cup (60 g) extra-virgin olive oil, plus more for the pan and finishing
- Flaky salt, for topping
- Fresh rosemary (or thyme, sliced garlic, cherry tomatoes), optional
- Optional brine: 1/3 cup water mixed with 1/2 tsp fine salt for extra moisture and shine
Instructions
- Wake up the yeast. In a large bowl, whisk warm water with honey. Sprinkle in the yeast. If using active dry, let it sit for 5 minutes until a little foamy. If using instant yeast, you can move right on.
- Mix the dough. Add flour and salt. Stir with a spoon until you get a shaggy dough. Pour in 2 tablespoons of the olive oil and fold it in. It will look sticky and a bit rough. That’s perfect.
- Strengthen the dough without stress. Cover and rest 15 minutes. With damp or oiled fingers, do a quick set of stretch-and-folds: grab a side, stretch up, fold over; rotate the bowl and repeat 4 times. Rest 15 minutes and repeat once or twice more. The dough will smooth out and feel bouncy.
- First rise. Cover the bowl and let the dough rise until doubled, about 60 to 90 minutes at room temp. For deeper flavor, pop it in the fridge for 8 to 24 hours. Both paths work. Choose your day.
- Prep the pan. Generously oil a 9×13 inch pan or quarter-sheet pan (about 3 tablespoons). Pour the dough into the pan. Turn it once so it’s coated in oil. Let it relax 10 to 15 minutes, then gently nudge and stretch it toward the corners. If it resists, pause… give it another 10 minutes and try again.
- Second rise. Cover and let it puff until pillowy, 30 to 45 minutes at room temp. You should see small bubbles under the surface.
- Dimple and top. Drizzle 1 to 2 tablespoons olive oil over the surface. With oiled fingertips, press straight down to create deep dimples all over. If using the optional brine, pour it evenly now. Sprinkle flaky salt and rosemary (or your favorite toppings).
- Bake. Preheat the oven to 450°F (230°C). Bake for 20 to 25 minutes, until the top is golden and the bottom is crisp and well-colored. The kitchen will smell like an olive grove. That’s your cue.
- Finish and cool. Slide the focaccia onto a rack. Brush or drizzle with a little more olive oil while warm. Cool 10 minutes before slicing so the crumb sets. Then tear in. It’s very hard to wait. I know.