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Olive Oil Focaccia
Crispy on the outside and impossibly soft within, this classic olive oil focaccia delivers the ultimate textural contrast. The secret to its airy structure is a patient three-rise process that builds deep, complex flavor. Generous amounts of extra-virgin olive oil create a golden crust while keeping the crumb tender. You'll love tearing into it warm from the oven alongside a hearty soup, or slicing it horizontally for the best sandwiches you've ever made.
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 cups all-purpose flour or 3½ cups bread flour
- 1 teaspoon kosher salt or coarse sea salt
Instructions
- 1Combine 1/2 cup of the warm water, yeast, and sugar in a large bowl and stir to dissolve. Let the mixture stand for about 5 minutes until it becomes foamy. Stir in the remaining 1 cup of warm water, 2 tablespoons of the olive oil, table salt, and flour until well combined.
- 2Turn the dough out onto a floured surface and knead for about 7 minutes until it's smooth and elastic. The dough will feel soft, but resist the urge to add more flour. Too much flour makes the baked bread dense instead of airy.
- 3Shape the kneaded dough into a ball. Place it in a large, greased bowl and turn the dough over once to coat the top with oil. Cover the bowl loosely with plastic wrap and let it rest in a warm spot (80 to 85 degrees F) for about 1 hour until it doubles in size.
- 4Lightly oil a 15.5 by 10.5-inch jelly-roll pan. Punch down the risen dough and pat it evenly into the prepared pan. Cover it loosely with plastic wrap and let it rise again in a warm place for about 45 minutes until doubled.
- 5Press your fingertips into the dough to make deep indentations about 1 inch apart across the entire surface, reaching almost to the bottom of the pan. This classic dimpling technique prevents the bread from rising too fast and creates little pools for the olive oil.
- 6Drizzle the remaining 3 tablespoons of olive oil over the top and sprinkle evenly with the kosher salt. Cover loosely with plastic wrap and let the dough rise in a warm place for a final 45 minutes until doubled.
- 7Preheat your oven to 450 degrees F. Bake the bread on the lowest oven rack for about 18 minutes until the bottom is crusty and the top turns lightly brown. Transfer the baked bread to a wire rack to cool completely 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 wrapped at room temperature for up to 2 days, or freeze slices in an airtight container for up to 3 months.
- Reheat: Warm leftover slices in a 350 degree F oven for 5 minutes to restore the crispy crust.