Focaccia Bread
A soft and airy Italian bread with a golden crust, perfect for sharing and customizing with toppings.
Equipment
- Mixing Bowl
- Baking Dish
- Plastic wrap or damp towel
- Oven
Ingredients
- 1¾ cups warm water (105° to 115°F)
- 2 tsp cane sugar
- 1 package active dry yeast (¼-ounce, 2¼ tsp)
- 4 cups all-purpose flour (500 grams)
- 2 tsp sea salt
- 6 Tbsp extra-virgin olive oil plus more for hands and pan
- As needed flaky sea salt optional, for sprinkling
- As needed chopped fresh rosemary optional, for sprinkling
Instructions
- Combine warm water and cane sugar in a mixing bowl. Sprinkle yeast on top and stir lightly. Let sit for 5 minutes until foamy.
- Add flour and salt to the yeast mixture. Mix on low speed until a rough dough forms, then increase to medium speed for about 5 minutes until elastic and sticky.
- Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and coat the top lightly with oil. Cover and let rise until doubled in size, about 1 to 1½ hours.
- Brush a 9x13-inch baking dish with 2 tablespoons of olive oil. Lift the dough from the bowl and fold it into a rough ball. Transfer to the prepared dish and spread to the edges.
- Cover and let rise again until doubled in size, about 45 minutes. Preheat oven to 425°F (220°C) halfway through this rise.
- Drizzle remaining olive oil over the dough. Use oiled fingers to create dimples across the surface. Sprinkle with flaky sea salt and rosemary if desired.
- Bake for 20 to 30 minutes until golden brown. Remove from oven and let cool slightly before slicing.
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Notes
Store cooled focaccia in an airtight container for up to two days or freeze for up to a month. Reheat in a preheated oven at 350°F for 5-10 minutes.