1 / 1
Italian Focaccia Bread
The secret to this airy Italian flatbread is a patient three-rise process that develops incredibly deep flavor. Generous amounts of extra-virgin olive oil create a crisp, golden crust while keeping the interior soft and tender. You'll love the chewy texture and fine crumb, especially when finished with a heavy sprinkle of coarse sea salt. It's fantastic served warm alongside a hearty soup, sliced for sandwiches, or simply dipped in balsamic vinegar.
Equipment
- Oven
- Baking sheet
Ingredients
- 1½ cups warm water (105° to 115°F)
- 1 package active dry yeast
- 1 teaspoon sugar
- 5 tablespoons extra-virgin olive oil
- 1½ teaspoons table salt
- 3 ¾ cups all-purpose flour or 3½ cups bread flour
- 1 teaspoon kosher salt or coarse sea salt
Instructions
- 1Mix half a cup of warm water with the yeast and sugar in a large bowl until dissolved. Let the mixture sit for about five minutes until it becomes foamy. This proves the yeast is active. Stir in the remaining cup of warm water, two tablespoons of olive oil, table salt, and the flour until a shaggy dough forms.
- 2Transfer the dough to a floured work surface. Knead it for about seven minutes until it feels smooth and elastic. The dough will remain quite soft, so resist the urge to add extra flour. Extra flour makes the baked bread dense.
- 3Form the kneaded dough into a ball. Place it inside a large, greased bowl and turn it over once to coat the top with oil. Cover the bowl loosely with plastic wrap and leave it in a warm spot to rise for about an hour, or until it doubles in size.
- 4Coat a 15.5 by 10.5-inch baking pan lightly with oil. Gently punch down the risen dough and press it evenly into the prepared pan. Cover it loosely with plastic wrap again and let it rise in a warm area for another 45 minutes until doubled.
- 5Press your fingertips firmly into the dough to create deep dimples about one inch apart. Push down almost to the bottom of the pan across the entire surface.
- 6Pour the remaining three tablespoons of olive oil evenly over the dimpled dough and sprinkle the coarse salt on top. Cover it loosely with plastic wrap one last time and let it rise in a warm place for about 45 minutes until doubled.
- 7Preheat the oven to 450 degrees Fahrenheit. Place the pan on the lowest oven rack and bake for about 18 minutes, until the bottom develops a crisp crust and the top turns golden brown. Baking on the lowest rack ensures a crispy bottom crust. Move the baked bread to a wire rack to cool before slicing.
Notes
- Variation: Sprinkle 2 tablespoons of chopped fresh sage or 1 tablespoon of chopped fresh rosemary over the dough just before baking.
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
- Reheat: Warm slices in a 350°F oven for 5 minutes to restore the crust's crispness.