Focaccia
A fragrant Italian bread, perfect for sharing, with a light, airy interior and a crisp, golden crust.
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 cup warm water (about 110°F or 43°C)
- 1 tsp active dry yeast
- 1.5 tsp salt
- 2 Tbsp olive oil (plus more for drizzling)
Optional toppings
- fresh rosemary, sea salt, or other herbs for topping
Instructions
Preparation
- In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
- Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a rough dough forms, then knead by hand for about 5 minutes until smooth and slightly sticky.
- Transfer the dough to a lightly oiled bowl. Cover it with a kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
Baking
- Preheat your oven to 425°F (220°C). Once the dough has risen, gently deflate it and transfer it to a baking sheet lined with parchment paper.
- Spread the dough out with your fingers, creating dimples all over the surface. Drizzle generously with olive oil, and sprinkle with sea salt and any desired herbs or toppings.
- Bake for 20 to 25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and allow to cool slightly before cutting into squares.
Notes
For a deeper flavor, use a high-quality extra virgin olive oil. Experiment with toppings like sun-dried tomatoes, olives, or caramelized onions. Ensure the yeast is fresh and not expired for a good rise. Let the bread cool slightly before slicing to maintain its texture.