Description
This is the best and easiest focaccia bread recipe that yields a wonderfully airy, pillowy, and flavorful Italian flatbread. Made with simple ingredients and a cold fermented dough, the focaccia offers a crispy golden crust and a tender interior, perfect for sandwiches, snacks, or as a side.
Ingredients
Scale
- 4 cups (512 g) all-purpose flour or bread flour
- 2 to 3 teaspoons (10 to 15 g) kosher salt
- 2 teaspoons (8 g) instant yeast (or active dry yeast with adjustment)
- 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
- Butter for greasing pans
- 4 tablespoons olive oil, divided
- Flaky sea salt, such as Maldon, for sprinkling
- 1 to 2 teaspoons whole rosemary leaves (optional)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and use a rubber spatula to mix until the dough comes together into a sticky ball and all liquid is absorbed.
- Cover the bowl and let the dough rest for 30 minutes. Optionally, perform a stretch and fold by wetting your hand, grabbing an edge of the dough, pulling it towards the center, and repeating 8 to 10 times around the dough’s edge.
- Lightly rub the dough’s surface with olive oil, cover the bowl with a lid or plastic wrap, and refrigerate immediately for at least 12 hours and up to 3 days.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease well with butter or nonstick spray. Pour 1 tablespoon olive oil into each pie plate or 2 tablespoons into the 9×13-inch pan.
- Using two forks, deflate the dough by pulling it toward the center while rotating the bowl. Split the dough into two equal pieces if using pie plates, or keep whole for the 9×13-inch pan.
- Place into the pans, roll the dough balls in oil to coat evenly, and let rest at room temperature for 3 to 4 hours until puffed up.
- Place oven rack in the middle position and preheat the oven to 425°F (220°C).
- If using rosemary, sprinkle it over the dough. Pour 1 tablespoon of olive oil over each dough round. Rub your hands lightly in oil, then press all fingers straight down to create deep dimples in the dough.
- Place the pans in the preheated oven and bake for 25 to 30 minutes until the bottom is golden and crisp.
- Remove focaccia from pans and transfer to a cooling rack. Allow to cool for 10 minutes before cutting and serving.
Notes
- Store at room temperature in an airtight container up to 3 days.
- Freeze for up to 3 months. Reheat at 350°F for 15 minutes to refresh the crust.
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg