Classic Italian Flatbread (Printable)
Crispy outside, soft inside Italian flatbread topped with olive oil and herbs.
# What You’ll Need:
→ Dough
01 - 4 cups (500 g) bread flour
02 - 2 teaspoons (10 g) kosher salt
03 - 1 packet (7 g) active dry yeast
04 - 1⅓ cups (325 ml) lukewarm water
05 - 3½ tablespoons (50 ml) extra virgin olive oil
06 - 1 teaspoon granulated sugar
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10-12 pitted olives or cherry tomatoes, halved (optional)
# Directions:
01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let stand for 10 minutes until the mixture becomes frothy and bubbly.
02 - Combine the flour and salt in a large mixing bowl. Create a well in the center and pour in the activated yeast mixture along with the olive oil. Stir until a sticky, shaggy dough comes together.
03 - Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth, elastic, and springs back when pressed.
04 - Place the dough in an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in bulk.
05 - Preheat the oven to 425°F (220°C). Generously grease a 12x16 inch baking tray with olive oil.
06 - Gently punch down the risen dough and transfer it to the prepared tray. Stretch and press the dough to fill the tray, using your fingertips to create deep dimples across the entire surface.
07 - Brush the dough generously with olive oil. Scatter the chopped rosemary and flaky sea salt evenly over the surface. Arrange olives or halved cherry tomatoes on top if desired.
08 - Let the topped dough rest and rise for 20 to 30 minutes until it looks puffy and has filled in the dimples slightly.
09 - Bake on the center rack for 20 to 25 minutes until the top is deep golden brown and the bottom sounds hollow when tapped.
10 - Allow the focaccia to cool in the pan for 5 to 10 minutes before slicing into squares. Serve warm on its own or paired with your favorite dip.
# Expert Suggestions:
01 -
- The dough is almost impossible to ruin, which makes it perfect for anyone nervous about baking bread.
- That crisp crust giving way to a pillowy interior will make you question why you ever bought focaccia from a store.
02 -
- Wet hands when stretching the dough prevent sticking far better than adding more flour, which can make the bread dense and heavy.
- The second rise is not optional because skipping it produces a flat, tight crumb instead of the airy holes focaccia is known for.
03 -
- A longer, slower rise in the refrigerator overnight develops deeper flavor and creates those beautiful irregular holes that mark truly great focaccia.
- Pouring a thin layer of olive oil directly onto the baking tray before placing the dough creates a fried bottom crust that restaurant focaccia is famous for.