Focaccia
This simple focaccia has a golden, crisp edge, a soft middle, and plenty of olive oil in all the right places. It is a friendly bread for beginners because the dough is mixed by hand and shaped right in the pan.
At a glance
- Total time
- 50 min
- Yield
- Makes one 9-by-13-inch focaccia, about 8
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- Easy
- Cuisine
- Italian
- Category
- Snacks
Focaccia is an Italian flatbread with a tender, bubbly crumb and a dimpled top that catches olive oil and flaky salt. It is excellent on its own, tucked beside soup, or split for sandwiches.
This version uses a wet dough, which means it will feel sticky at first. That stickiness is what helps the bread bake up light instead of dense. You do not need a mixer, but you do need time for the dough to rise.
You can make the dough the same day, or let it rest overnight in the fridge for deeper flavor and easier planning. Either way, the pan does most of the shaping for you.
01What you'll need
Ingredients
8 items · Makes one 9-by-13-inch focaccia, about 8
- 4 cups bread flour, plus more if needed
- 2 teaspoons fine sea salt
- 2 teaspoons instant yeast
- 1 3/4 cups lukewarm water, about 100°F to 110°F
- 1/4 cup extra-virgin olive oil, divided, plus more for your hands
- 1 teaspoon flaky sea salt, for topping
- 1 tablespoon fresh rosemary leaves, optional
- 1/2 teaspoon freshly ground black pepper, optional
02How to make it
Step-by-step
1. Mix the dry ingredients
In a large bowl, stir together the bread flour, fine sea salt, and instant yeast. Use a spoon or dough whisk so the yeast and salt are evenly spread through the flour.
2. Add the water
Pour in the lukewarm water and 1 tablespoon of the olive oil. Stir until no dry patches remain. The dough will look shaggy and sticky, not smooth. This is normal for focaccia.
3. Rest, then fold
Cover the bowl and let the dough rest for 20 minutes. With wet or oiled hands, lift one edge of the dough and fold it toward the center. Turn the bowl and repeat 6 to 8 times. This builds strength without kneading, which means pressing and stretching dough by hand.
4. Let the dough rise
Cover the bowl again and let the dough rise at room temperature for 1 1/2 to 2 hours, or until puffy and roughly doubled. For more flavor, cover the bowl tightly and refrigerate it for 8 to 24 hours after the first 30 minutes at room temperature.
5. Oil the pan
Pour 2 tablespoons olive oil into a 9-by-13-inch metal baking pan and tilt the pan to coat the bottom. Scrape the dough into the pan. Turn it once so both sides get lightly coated in oil.
6. Stretch and proof
Gently stretch the dough toward the corners. If it springs back, let it rest for 10 minutes, then try again. Cover and let it rise for 45 to 60 minutes, or until very puffy and jiggly. If the dough was chilled, this may take 1 1/2 to 2 hours.
7. Heat the oven
Place a rack in the lower third of the oven and heat to 425°F. Drizzle the remaining 1 tablespoon olive oil over the dough. Oil your fingers, then press straight down into the dough to make deep dimples all over the surface.
8. Add the topping
Sprinkle with flaky sea salt, rosemary, and black pepper, if using. Try not to overload the top, as too many toppings can weigh down the dough or burn before the bread is done.
9. Bake until golden
Bake for 22 to 27 minutes, until the top is golden and the edges are crisp. If you have an instant-read thermometer, the center should be about 200°F to 205°F.
10. Cool and slice
Let the focaccia cool in the pan for 5 minutes, then move it to a wire rack. Cool for at least 10 more minutes before slicing so the inside can set and stay fluffy.
03From our kitchen
Cook's tips
- Make ahead: Mix the dough the night before and refrigerate it after the first short rise. The next day, move it to the oiled pan and let it warm and puff before dimpling and baking.
- Storage: Keep cooled focaccia in an airtight container at room temperature for up to 2 days. Refrigeration can make bread feel dry, so avoid it unless your toppings are perishable.
- Reheating: Warm slices in a 350°F oven for 8 to 10 minutes, or toast them in a dry skillet until the edges crisp again.
- Flour swap: Bread flour gives the chewiest texture, but all-purpose flour works. If using all-purpose flour, start with 1 2/3 cups water and add a splash more only if the dough seems dry.
- Topping ideas: Try thinly sliced garlic, olives, cherry tomatoes, caramelized onions, or grated Parmesan. Press heavier toppings lightly into the dough so they do not roll off.
- Pan choice: A metal pan gives the crispest bottom. Glass or ceramic pans work, but the crust may be softer and the bake time may be a few minutes longer.
Cook's note
Focaccia dough is supposed to be sticky. Resist the urge to add lots of extra flour, which can make the finished bread heavy. Olive oil on your hands is the easiest way to handle it.
04Frequently asked
Questions & answers
Can I make focaccia without bread flour?
Yes. Use the same amount of all-purpose flour, but hold back a few tablespoons of water at first. All-purpose flour absorbs a little less liquid, so the dough may not need quite as much.
Why did my focaccia turn out dense?
The most common reasons are under-proofing, adding too much flour, or using old yeast. Let the dough get puffy and airy before baking, and check that your yeast is fresh.
Can I freeze focaccia?
Yes. Let it cool completely, then wrap slices well and freeze for up to 2 months. Reheat from frozen in a 350°F oven until warm, about 12 to 15 minutes.
Do I have to use rosemary?
No. Rosemary is classic, but plain focaccia with olive oil and flaky salt is delicious. You can also use thyme, oregano, olives, tomatoes, or a small amount of grated cheese.
Why is there so much olive oil?
Olive oil helps create focaccia’s crisp bottom, tender crumb, and rich flavor. Some stays on the surface and in the pan rather than going fully into the dough.
05Per serving
Nutrition facts
Nutrition Facts
Makes one 9-by-13-inch focaccia, about 8
Amount per serving
% Daily Value*
- Total Fat9.5 g
- 12%
- Saturated Fat1.6 g
- 8%
- Cholesterol0 mg
- 0%
- Sodium1259 mg
- 55%
- Total Carbohydrate53 g
- 19%
- Dietary Fiber3.2 g
- 11%
- Total Sugars5.3 g
- Protein9.9 g
- 20%
- Vitamin D0 mcg
- 0%
- Calcium154 mg
- 12%
- Iron3.9 mg
- 22%
- Potassium113 mg
- 2%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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