Easy focaccia with olive oil and rosemary
Focaccia is an olive oil–rich flatbread known for its open crumb, dimpled surface, and crisp-but-tender crust. The secret is a high-hydration dough, generous oil, and gentle handling that preserves gas pockets.
Basic ingredients: high-hydration dough (typically 65–80% hydration), flour, water, yeast, salt, and plenty of olive oil. Top with fresh rosemary, flaky sea salt, and optional garlic or olives.
Method overview:
- Mix dough: Combine 3 cups (360 g) flour, 1½ teaspoons salt, 1 teaspoon instant yeast, and about 1¼ cups (300 ml) water. Mix until sticky and shaggy, then stir in 3 tablespoons olive oil.
- Bulk rise: Cover and let rise 1–2 hours until puffy. Perform 2 sets of stretch-and-fold during this time to strengthen the dough.
- Prepare pan: Generously oil a sheet pan (or 9×13 inch pan) with at least 2 tablespoons olive oil.
- Transfer and rest: Transfer dough to the oiled pan, coat the top with oil, and gently stretch to fit. Let proof 30–60 minutes until puffed.
- Dimple and top: Press fingertips into dough to create dimples. Drizzle more olive oil, scatter rosemary sprigs, and sprinkle flaky salt.
- Bake: Preheat oven to 425°F (220°C) and bake 18–25 minutes until golden and crisp at the edges.
Tips for a great focaccia:
- Use a high-quality extra virgin olive oil for flavor.
- Don’t overwork the dough; gentle handling keeps big air pockets intact.
- For a softer interior, reduce oven time slightly or tent with foil late in baking.
Focaccia is flexible—add caramelized onions, cherry tomatoes, olives, or cheeses. Serve warm or at room temperature as an appetizer or sandwich base.