Focaccia Bread
A soft and fluffy Italian flatbread with a crispy golden crust, perfect for any meal.
Ingredients
- 1¾ cups warm water (between 105°F and 115°F)
- 2 teaspoons cane sugar
- 1 package active dry yeast (¼-ounce or 2¼ teaspoons)
- 4 cups all-purpose flour (500 grams)
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil (plus more for greasing and hands)
- flaky sea salt for sprinkling (optional)
- chopped fresh rosemary for sprinkling (optional)
Instructions
- In a bowl, combine warm water and cane sugar. Sprinkle yeast on top and let sit for about 5 minutes until foamy.
- Add flour and sea salt to the yeast mixture. Mix on low speed until dough forms, then increase speed to medium and mix for 5 minutes until elastic.
- Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
- Prepare a 9x13-inch baking dish by brushing with 2 tablespoons of olive oil. Uncover the dough, fold it onto itself, and place it in the baking dish.
- Press the dough to the edges of the pan and cover again. Let it rise for about 45 minutes while preheating the oven to 425°F.
- Drizzle remaining olive oil over the dough and use your fingertips to press deep dimples into the surface. Sprinkle with flaky salt and rosemary.
- Bake for 20 to 30 minutes until golden brown and crispy. Let cool before slicing.
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Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for best results.