Simple Homemade Focaccia Bread (Printer-friendly)

Golden flatbread with rosemary and sea salt, perfect for sharing or serving alongside meals.

# Ingredient List:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1½ cups lukewarm water

→ Topping

06 - 3 tablespoons extra virgin olive oil, plus additional for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# How-To Steps:

01 - In a large bowl, mix bread flour, instant yeast, and fine sea salt until evenly distributed.
02 - Add olive oil and lukewarm water to the dry ingredients, stirring until a sticky dough forms.
03 - Turn dough onto a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm area until doubled in size, approximately 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Transfer risen dough to prepared baking sheet, gently stretching and pressing it out to fill the pan. Cover and let rise again for 30 minutes.
07 - Preheat the oven to 430 degrees Fahrenheit.
08 - Using fingertips, dimple dough all over, drizzle with remaining olive oil, and evenly sprinkle chopped rosemary and flaky sea salt.
09 - Bake for 20 to 25 minutes until the crust is golden and crisp around the edges.
10 - Allow focaccia to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The dough is forgiving, even if you forget about it for an extra twenty minutes, it bounces back.
  • That dimpled, oil pooled top becomes golden and crispy in a way that makes you want to eat it straight from the pan.
  • It fills your kitchen with the kind of smell that makes people wander in asking what you're making.
02 -
  • If your kitchen is cold, the dough will take longer to rise, I put mine near a sunny window or on top of the fridge.
  • Don't skip the second rise after shaping, it makes the dough airy instead of dense.
  • The dimples aren't just for looks, they hold the olive oil and keep the dough from puffing up too much in the oven.
03 -
  • Use more olive oil than you think you need on top, it soaks into the dimples and creates the best crispy bits.
  • If the dough resists when you're stretching it into the pan, let it rest for five minutes, then try again.
  • A pizza stone on the lower rack helps the bottom get extra crispy, but it's not necessary.
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