Description
A classic Italian flatbread known for its soft texture and rich flavors, easy to make at home.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F or 43°C)
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 tablespoons olive oil (plus extra for greasing and drizzling)
- 1 tablespoon sugar
- Coarse sea salt (for topping)
- Fresh rosemary (or other herbs of choice, for topping)
- Optional toppings: sliced olives, cherry tomatoes, garlic
Instructions
- Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
- In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons olive oil.
- Stir until the dough comes together, adding more flour if too sticky.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Lightly oil a large bowl, place the dough in it, and cover it. Let it rise in a warm area for 1-2 hours until doubled in size.
- Once risen, punch the dough down and transfer it to a greased baking sheet.
- Stretch the dough to fit the pan and create dimples on the surface.
- Drizzle with olive oil, sprinkle with coarse sea salt and rosemary. Add optional toppings if desired.
- Cover the dough and let it rise for another 20-30 minutes while preheating the oven to 425°F (220°C).
- Bake for 20-25 minutes or until golden brown and hollow when tapped.
- Let cool slightly before cutting and serve warm.
Notes
Store focaccia wrapped in a towel at room temperature or in an airtight container in the fridge. It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg