Focaccia Bread

Hungry Girl
2 days ago
2 min read

This focaccia is golden and crisp on the outside with a soft, pillowy center. It’s rich with olive oil, topped with flaky salt and rosemary, and perfect for snacking, sandwiches, or soaking up your favorite sauce.

Ingredients

4 cups (512g) bread flour
2 tsp (10g) kosher salt
2 tsp (8g) instant yeast
2 cups (455g) lukewarm water (combine ½ cup boiling with 1½ cups cold)
4 tbsp extra virgin olive oil
2 tsp fresh rosemary leaves
Flaky sea salt, for topping

Instructions

1. Make the Dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and stir with a spatula until a sticky dough forms. Drizzle olive oil over the top and rub it to coat the surface. Cover the bowl with plastic wrap, a lid, or a damp towel. Place it in the fridge—24 hours is ideal, but if you're short on time, you can skip the refrigeration. The dough can rest in the fridge for up to 3 days.

2. Prepare the Pan: When ready to bake, completely coat the bottom of a 9×13-inch baking dish with a thin layer of olive oil. This helps prevent sticking and crisps the bottom.

3. Shape and Let Rise: Take the dough out of the fridge. Use two forks to gently pull it away from the sides of the bowl and fold it toward the center to deflate it and form a loose ball. Transfer the dough to the oiled baking dish and gently stretch it toward the edges so it fills the pan. Let it rise at room temperature, uncovered, for 3–4 hours, until it’s puffy and has doubled in size.

4. Dimple and Top: Preheat your oven to 425°F. Pour a generous glug of olive oil over the dough. Use your fingers to gently press straight down into the dough to create deep dimples all over. If needed, lightly stretch the dough again to help it reach the edges of the pan. Sprinkle with flaky sea salt and rosemary, if using.

5. Bake: Bake for 25–30 minutes, until the top and bottom are golden and crisp. Transfer to a cooling rack and let it rest for at least 10 minutes before slicing.

Storage

Once fully cooled, store in an airtight container at room temp for up to 3 days or freeze for up to 3 months. Reheat at 350°F for 15 minutes to revive the crust.