Description
This simple and classic focaccia bread recipe yields a golden, flavorful loaf with a wonderfully soft interior and a crispy, olive oil-infused crust. Perfect for pairing with soups, salads, or enjoying on its own as a snack.
Ingredients
Scale
Dough
- 2 teaspoons (one packet or 1/4 ounce) active dry yeast
- 2 cups warm water (105-110ºF)
- 2 teaspoons kosher salt
- 4 cups all-purpose or bread flour (preferably all-purpose)
For Baking
- About 1/4 cup extra virgin olive oil, plus more for oiling the bowl and baking pan
- Kosher or sea salt for sprinkling on top
Instructions
- Activate the yeast: In a large bowl, combine the active dry yeast with the warm water (105-110ºF). Stir in the kosher salt and 2 cups of the flour and mix until a soft, sticky dough forms.
- Add remaining flour: Incorporate the remaining 2 cups of flour using a rubber spatula, mixing well. The dough will still be somewhat sticky and shaggy but should come together.
- Let dough rise: Oil a clean bowl generously and transfer the dough into it. Cover tightly with plastic wrap and place in a warm spot to rise for about 45 minutes, until doubled in size.
- Preheat oven: Set your oven temperature to 425ºF to prepare for baking.
- Prepare baking sheet: Generously oil a baking sheet to prevent sticking and give the bread a delicious olive oil coating.
- Shape the dough: Turn the risen dough onto the oiled baking sheet and gently press it out into a rectangular shape using floured or oiled fingers.
- Add olive oil and dimples: Drizzle olive oil over the dough surface. Using your fingers, spread the oil evenly and then create small dimples all across the dough. These indentations will hold the oil, contributing to flavor and texture.
- Season the top: Lightly sprinkle kosher or sea salt over the top of the dough for a final touch of seasoning.
- Bake the focaccia: Bake in the preheated oven for 20 to 22 minutes until the bread turns golden brown. Rotate the baking sheet halfway through if necessary for even baking.
- Cool and serve: Allow the focaccia to cool slightly before slicing. Enjoy it fresh and warm for the best flavor and texture.
Notes
- Use warm water at the specified temperature to properly activate the yeast without killing it.
- Don’t skimp on the olive oil when drizzling; it adds crucial flavor and gives the characteristic focaccia texture.
- Dimpling the dough helps trap the oil for moistness and a delicious crust.
- Letting the dough rise fully greatly affects the bread’s fluffiness and flavor.
- Focaccia can be customized with additional toppings such as rosemary, garlic, or olives if desired.
