Classic Focaccia Bread
Focaccia is an olive oil-rich Italian bread with a springy, airy texture on the inside and a crisp, golden crust on both the top and bottom of the outside. It’s delicious dipped into olive oil and balsamic while still warm, used to sop up sauces and juices from pretty much anything, or added alongside your next charcuterie board.
Serves 8
INGREDIENTS
1 cup warm water
1 tsp. sugar
1 pkg. (2¼ tsp.) instant yeast
1½ tsp. kosher salt
3 cups bread or all-purpose flour, plus more for kneading
Extra-virgin olive oil, for greasing
2 tsp. finely chopped fresh rosemary
Coarse sea salt (such as Maldon), for sprinkling
METHOD
In a large bowl, add water and sugar; stir to dissolve. Sprinkle in yeast and stir with a spoon to combine. Let sit until yeast becomes foamy, 5–10 minutes.
Stir in 1 cup flour and salt; mix well with a spoon. Add remaining 2 cups flour and stir until it’s thick and pudding-like. Continue adding flour until a ball forms and pulls away from the sides of the bowl.
Sprinkle a clean work surface with flour (about the size of a dinner plate), and turn out dough. Using your hands, knead dough until it becomes smooth and elastic, about 3–5 minutes. Form into a ball and press down; if it flattens out then springs back into shape, you have kneaded it enough.
Clean out bowl and rub inside with oil. Return dough to bowl, turning to lightly coat in oil. Let dough rise in a warm, draft-free area, 30 minutes.
Generously oil a 9x13-inch baking pan. Flour your hands and remove dough from bowl, being gently not to deflate dough, and place into oiled pan. Let rest 5 full minutes. (NOTE: The resting period is important. It relaxes the gluten so that it can be easily stretched into shape.)
After the 5-minute rest, stretch out dough into pan. Brush with olive oil. Let dough rest again, 30 minutes.
Preheat oven to 425ºF. Using your fingertips, press into dough to lightly “dimple” the focaccia. Brush with more olive oil, then sprinkle with rosemary (if using) and coarse sea salt. Bake until golden brown, 15–20 minutes. Cool slightly before cutting into squares or strips.
