Italy · Flour and Confectionery Products

Focaccia

A high-hydration dough stretched into a generously oiled baking tray, dimpled deep with fingers so the pockets hold brine and olive oil, then baked at high heat until the bottom fries crisp and the top turns deep gold.

300 min✻8 servings✻310 kcal
Focaccia

Ingredients

  • bread flour or strong all-purpose flour500 g
  • instant yeast7 g
  • fine salt10 g
  • warm water400 ml
  • extra virgin olive oil80 ml
  • extra virgin olive oil60 ml
  • water120 ml
  • fine salt5 g
  • flaky sea salt
  • fresh rosemary sprigs

Method

  1. 1In a large bowl combine flour, yeast, and salt. Add the warm water and 80 ml of olive oil. Mix until no dry flour remains — use a spatula or your hand. The dough will be very sticky and wet. Do not add more flour. Cover and let rise at room temperature 2–3 hours until roughly doubled and bubbly, or overnight in the refrigerator (8–16 hours) for deeper flavor.
  2. 2Pour 30 ml of olive oil onto a 23×33 cm metal baking tray. Tip the dough onto the tray and gently stretch it with oiled hands toward the edges. If it springs back, cover and rest 10 minutes, then try again. Don't force it. Let it rest in the tray 30–45 minutes until puffy.
  3. 3Make the brine: dissolve 5 g of salt in 120 ml of water. Set aside. Preheat oven to 230°C (450°F).
  4. 4Dimple the dough: drizzle the remaining 30 ml of olive oil over the surface. Oil your fingertips generously. Press firmly straight down into the dough all the way to the bottom of the pan, pulling your fingers slightly as you go to create deep pockets across the entire surface. Don't be timid — the dimples must be deep.
  5. 5Pour the brine evenly over the dough so it pools in the dimples. Scatter fresh rosemary over the top. The surface will look wet and puddled — this is correct. Sprinkle with flaky sea salt.
  6. 6Bake on the lowest rack for 20–25 minutes until the surface is deep golden and the edges are brown and pulling away from the pan. Lift one corner to check the bottom — it should be golden and slightly crispy, not white. Remove immediately onto a wire rack. Drizzle with one more tablespoon of good olive oil while still hot.