Classic Italian Focaccia Flatbread (Printable Version)

Golden Italian flatbread with olive oil, herbs and sea salt. Crisp exterior, fluffy interior.

# What You’ll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons salt
03 - 1 packet (2¼ teaspoons) active dry yeast
04 - 1⅓ cups lukewarm water
05 - 3½ tablespoons extra virgin olive oil
06 - 1 teaspoon sugar

→ Topping

07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10-12 pitted olives or cherry tomatoes, halved (optional)

# Directions:

01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let stand for 10 minutes until the mixture becomes frothy and bubbly.
02 - Combine the flour and salt in a large mixing bowl. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
03 - Mix until a sticky dough forms, then turn out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Transfer the dough to an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat the oven to 425°F. Grease a 12x16 inch baking tray generously with olive oil.
06 - Punch down the risen dough and transfer it to the prepared tray. Stretch and press the dough to fill the tray, using your fingertips to create deep dimples across the surface.
07 - Brush the dough generously with olive oil. Scatter the chopped rosemary and flaky sea salt evenly over the surface. Arrange olives or halved cherry tomatoes if desired.
08 - Let the topped dough rise for 20 to 30 minutes until puffy. Bake on the center rack for 20 to 25 minutes until the top is golden brown and the bottom sounds hollow when tapped.
09 - Allow the focaccia to cool slightly on the tray before slicing into squares. Serve warm as an appetizer, sandwich bread, or alongside soups and salads.

# Top Tips:

01 -
  • The contrast of shatteringly crisp crust and pillowy interior is something store bought focaccia simply cannot replicate.
  • Once you get the feel for the dough, it becomes a canvas for whatever herbs, olives, or seasonal toppings you have on hand.
  • It makes any meal feel like an occasion, whether served alongside soup or eaten standing over the cutting board.
02 -
  • Under kneading is the most common mistake and results in a dense, heavy crumb that no amount of olive oil can rescue.
  • The second rise on the tray matters just as much as the first because it creates the airy, open structure inside.
03 -
  • Coat your hands in olive oil instead of flour when stretching the dough onto the tray because it prevents sticking while adding extra flavor to the crust.
  • Listen for the hollow thud when you tap the bottom of the loaf, as that sound is your most reliable indicator that the bread is fully baked inside.

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