Focaccia
A soft, airy Italian bread with a golden crust, versatile for various toppings and occasions.
Ingredients
Dough Ingredients
- 1.75 cups lukewarm water
- 2 teaspoons instant dry yeast
- 4 cups all-purpose flour (or bread flour)
- 3 teaspoons salt
- 4 tablespoons extra virgin olive oil (divided)
- 2 teaspoons sugar
Optional Toppings
- flaky salt to taste
- rosemary to taste
Instructions
Preparation
- Bloom the yeast by whisking together lukewarm water, yeast, and sugar in a bowl. Let sit for 30 seconds.
- Combine flour and salt in a large bowl. Add the yeast mixture and mix until a sticky dough forms.
- Stir in 2 tablespoons of olive oil until fully incorporated.
- Cover and let rise in a warm place for about 1.5 to 2 hours until doubled in size.
Shaping and Second Rise
- Fold the dough several times to increase strength before greasing a baking pan with remaining olive oil and spreading the dough evenly.
- Allow the dough to rise again for about 45 minutes.
Baking
- Preheat oven to 450°F (230°C). Add dimples with your fingers, drizzle with olive oil, and sprinkle optional toppings before baking for 20-25 minutes until golden brown.
Notes
For a softer texture, consider adding more water to the dough. Avoid refrigerating focaccia to keep it from drying out.