Italian Focaccia Bread (Print Version)
# Ingredients:
→ Dough
01 -
1¾ cups (415ml) warm water
02 -
¼ cup (60ml) good-quality olive oil
03 -
4 cups (500g) all-purpose or bread flour
04 -
2¼ teaspoons (7g) instant yeast or active dry yeast
05 -
2 teaspoons (10g) salt
→ Toppings
06 -
Rosemary leaves, about 2 tablespoons, fresh
07 -
Drizzle of olive oil to finish
08 -
Coarse sea salt for sprinkling
# Instructions:
01 -
In a big bowl, stir together the flour, salt, and yeast. Pour in warm water and olive oil, mix until it's a rough dough. Knead for 10 minutes till smooth and pliable.
02 -
Coat a bowl with a little oil, add the dough, and seal with plastic. Let it sit somewhere warm for 1-2 hours to double in size.
03 -
Grease your baking sheet and gently stretch the dough to fit. Press your fingertips across the surface to make those classic dimples.
04 -
Cover the dough and give it another 30 minutes to puff up.
05 -
Turn your oven to 425°F (220°C). Drizzle more olive oil over the dough, sprinkle the rosemary and salt. Bake for 20-25 minutes until golden brown.
# Notes:
01 -
Soft inside, crisp outside—this classic Italian bread hits all the right notes.