Classic Italian Focaccia Flatbread (Print Version)
Golden Italian flatbread with olive oil and herbs, crisp outside and airy inside
# What You'll Need:
→ Dough
01 - 3¾ cups bread flour (or all-purpose flour)
02 - 1⅓ cups lukewarm water
03 - 2 teaspoons salt
04 - 2 teaspoons sugar
05 - 1 packet (¼ oz) instant dry yeast
06 - ¼ cup extra virgin olive oil
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
09 - Flaky sea salt, to taste
# How-To Steps:
01 - In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast until evenly distributed.
02 - Pour in the lukewarm water and olive oil. Stir with a wooden spoon or your hands until a sticky, shaggy dough comes together.
03 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until the dough becomes smooth, elastic, and springs back when pressed.
04 - Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1½ hours, or until doubled in volume.
05 - Generously oil a baking sheet (approximately 12x16 inches). Transfer the risen dough onto the tray and gently stretch it out to fill the pan. Press your fingertips firmly into the surface to create classic dimples across the entire dough.
06 - Drizzle the remaining olive oil over the dimpled dough. Scatter the rosemary leaves evenly across the surface and finish with a generous sprinkle of flaky sea salt.
07 - Cover the tray loosely and let the dough rise for another 30 minutes until puffy. Meanwhile, preheat your oven to 425°F (220°C).
08 - Place the tray in the center of the oven and bake for 20 to 25 minutes, until the top is deeply golden brown and the bottom sounds hollow when tapped.
09 - Remove from the oven and allow the focaccia to cool slightly on the tray. Slice into squares or strips and serve warm.
# Expert Tips:
01 -
- The dough comes together with pantry staples and rewards you with that impossible contrast of shatteringly crisp crust and a pillowy, tender interior.
- It genuinely impresses people at gatherings, yet the hands on work is barely twenty minutes of gentle kneading and dimpling.
02 -
- Under kneading is the most common reason focaccia turns out flat and dense rather than tall and airy.
- Letting the dough rise in a drafty or cold kitchen can double your waiting time, so tuck it near the stove or inside a turned off oven with the light on.
03 -
- Wet or oil your hands instead of adding more flour when the dough feels sticky, because extra flour toughens the crumb.
- For an open, hole filled interior, handle the risen dough as gently as possible during shaping so you do not deflate the precious air bubbles.