Ingredients
Focaccia Dough
- 600 g bread flour
- 10 g fine salt
- 7 g granulated sugar
- 7 g instant yeast or active dry yeast
- 500 g warm water
- 50 g extra virgin olive oil
Toppings
- Extra virgin olive oil (for drizzling)
- 2 sprigs fresh rosemary
- Flaky salt
Instructions
- Combine Ingredients: Place all the dough ingredients except the olive oil into the bowl of a stand mixer. Use the hook attachment and mix by hand briefly to prevent dry ingredients from flying.
- Knead Dough: Attach the dough hook and knead on medium speed for 12 minutes until the dough pulls away from the sides and bottom of the bowl.
- Add Olive Oil: Reduce the mixer speed to low and gradually drizzle in all 50 g of olive oil, incorporating it fully into the dough.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, or until doubled in size. For colder days, place dough in a warm area, such as an oven with just the light on.
- Prepare Baking Sheet: Generously drizzle olive oil over a large 40×30 cm (17×12 in) baking sheet, spreading it evenly. Transfer the dough to the oiled sheet.
- Shape Dough: Using wet hands, gently stretch and pull the dough to fill the baking sheet as much as possible. Allow it to rest for 10 minutes and continue stretching to the edges if it shrinks back.
- Second Rise: Cover the pan with plastic wrap and let the dough rise again for 1 hour at room temperature or refrigerate overnight for a slower fermentation.
- Prepare for Baking: Remove the plastic wrap and drizzle the top generously with olive oil. Use your fingertips to create deep dimples across the surface, pressing all the way down to the pan’s bottom.
- Add Toppings: Sprinkle fresh rosemary leaves and flaky salt evenly over the surface.
- Bake: Preheat the oven to 220℃ (430℉). Bake the focaccia for about 15 minutes or until the top is golden brown and crisp.
- Cool: Immediately remove the focaccia from the baking sheet once out of the oven to prevent moisture buildup on the bottom. Let it cool slightly before slicing and serving.
Notes
- Use bread flour for better gluten development and a chewier texture.
- Warm water should be around 38–43°C (100–110°F) to activate yeast without killing it.
- To intensify rosemary flavor, lightly bruise the leaves before sprinkling.
- For a lighter crust, cover the focaccia with a towel during initial cooling.
- Leftover focaccia can be reheated in a warm oven for a few minutes to refresh its crispness.
- Overnight refrigeration during the second rise develops deeper flavor and improves texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
