Italian Best-Ever Focaccia Is there something greater delicious or addicting than warm, freshly baked focaccia? If you answered no, you got here to the right place.
Our model is definitely classic, topped with clean rosemary leaves and crunchy sea salt. It’s got a crisp backyard and soft, fluffy inside. Learn how to conquer this Italian classic with a few easy-to-follow tips.
Extra-virgin olive oil
Flaky sea salt
- In small, microwave-safe bowl or glass measuring cup, add water. Microwave until lukewarm, 40 seconds. Add sugar and stir to dissolve, then sprinkle over the yeast and let sit until frothy, about 8 minutes.
- Grease a large bowl with 2 tablespoons olive oil. In another large bowl, add flour, salt, and 2 more tablespoons olive oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined. Knead against the side of the bowl until dough begins to come together, then transfer to a lightly floured work surface and knead 5 minutes more until elastic and sticky. Then, transfer to greased bowl and toss to coat dough in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
- Toward the end of the rise, preheat oven to 400. Grease a 9”-x-13” baking sheet with 1 more tablespoon olive oil. Lightly punch down dough, then add to baking sheet. Press with your fingers to stretch dough to the edges of the sheet, making indentations all over as you go. Drizzle top with 2 more tablespoons olive oil and brush to coat, then sprinkle all over with rosemary and flaky salt.
- Bake until focaccia is puffy and golden, about 25 minutes.