Interested in breadmaking, but not sure where to begin? Fluffy and crispy focaccia is an amazing place to start. With no kneading involved and only 6 ingredients, making focaccia is the easiest way to feel like a pro baker, without a ton of effort. All you need is a little patience (and a LOT of olive oil), and you can create the classic crackly-on-the-outside, soft-and-pillowy-on-the-inside-texture that’s synonymous with the Italian flatbread. Whether you turn it into sandwiches or eat it all on its own, this is one indulgence worth waiting for. Read on for our top tips to get it perfect every time.
How to make the best focaccia:
—The dough. Unlike other breads, focaccia is made up of what is called a “high hydration” dough, meaning it has a higher ratio of water to other ingredients. This helps develop gluten (the key to that perfectly chewy texture) even without kneading, and converts to steam in the very hot oven, guaranteeing height and that classic browned, not burnt, crust.
—The rise. When reading through this recipe, the long resting times might seem intimidating or even unnecessary, but trust us, like with many bread recipes, they are the secret to focaccia’s success. The first rise, known as “cold fermentation,” helps develop lots of flavor, and the second one will help give your bread structure (and is when you’ll add foccacia’s traditional “dimpled” look) before it goes into the oven. Now we understand that life gets busy. We would LOVE you to utilize the full, overnight cold fermentation method, but if you’re in a rush, you’ve still got an option. You can ferment the dough over the counter in a warm place for 3 to 4 hours, then continue with the second rise in the pan.
—The olive oil. Using good olive oil here is essential. Not only does it add flavor to your bread, it also helps with elasticity and will make it easier to handle. An EVOO (extra-virgin olive oil) with a nice flavor will give your bread extra umph that will take it to the next level. Hot tip: Drizzle some after baking too!
How to top focaccia:
Focaccia is delicious with just a sprinkling of flaky sea salt on top, but adding a little rosemary will make it even more marvelous—the two were always meant to be together. Once you’ve got this recipe down, try adding other herbs or spices (check out our everything bagel focaccia as inspiration), or even raw or cooked veggies like tomatoes, bell peppers, and more.
How to serve focaccia:
This bread is a classic side dish for pasta—we love serving it alongside heaping bowls of our favorite pasta dinners, from homemade lasagna to chicken Parm pasta to cacio e pepe. That being said, your focaccia options don’t stop there. Slice it up and use it to create sandwiches, or serve it plain alongside our whipped ricotta with olives and roasted red peppers or with our ultimate holiday cheese board.
Tried your hand at making this bread? Let us know how it went in the comments below!
- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 355
Ingredients
- 1/2 c.
extra-virgin olive oil, divided, plus more for greasing
- 700 g
all-purpose flour (about 5 3/4 heaping c.)
- 1 tbsp.
kosher salt
- 1
(1/4-oz.) packet active dry yeast (2 1/2 tsp.)
- 660 g
lukewarm water (about 2 3/4 c.)
- 3
sprigs rosemary, leaves picked
- 2 tsp.
flaky sea salt
Directions
- Step1Coat a large bowl with 1/4 cup oil. In another large bowl, whisk flour, kosher salt, and yeast to combine. Add water and mix with a spatula or your hands until a wet dough forms. Transfer to prepared bowl. Cover with plastic wrap and let sit at room temperature until risen and doubled in size, 3 to 4 hours, or refrigerate up to 24 hours.
- Step2Grease a 13"x9" baking pan with 1/4 cup oil. Transfer dough to prepared pan and spread as much as possible to each corner. If it’s not completely stretched out, that’s okay; the dough will relax with time and end up stretching out on its own. Grease a piece of plastic wrap large enough to cover pan with oil. Cover pan oiled side down and let sit in a warm place until doubled in size, 1 to 3 hours. Gently poke dough with your finger—if it slowly comes back to its original place, then it’s good to go. You don’t want the dough to not spring back.
- Step3Preheat oven to 450°. Grease your fingertips with oil and dimple dough all over. Top with rosemary and sprinkle with sea salt.
- Step4Bake focaccia, rotating pan halfway through, until puffed and golden brown, 20 to 30 minutes. Let rest 5 minutes, then serve warm.
