Focaccia Bread Recipe
Bake the Focaccia Bread Recipe for a golden, rosemary-sprinkled loaf with a tender, olive-oil rich crumb.
Ingredients
- 1¾ cups warm water, 105° to 115°F
- 2 teaspoons cane sugar
- 1 (¼-ounce) package active dry yeast, 2¼ teaspoons
- 500 grams all-purpose flour, 4 cups
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil, plus more for your hands
- Flaky sea salt, optional, for sprinkling
- Chopped fresh rosemary, optional, for sprinkling
Instructions
Step 1: Bloom the Yeast
In the bowl of a stand mixer fitted with a dough hook, combine the warm water (105°–115°F) and cane sugar, stirring once to dissolve. Sprinkle the active dry yeast evenly over the surface and stir gently. Set the bowl aside, uncovered, for about five minutes until the yeast is distinctly foamy and fragrant — a soft, bubbled surface that smells faintly yeasty. If the mixture fails to foam, discard and restart with fresh yeast; you want a lively, aerated liquid before proceeding.
Step 2: Form and Knead the Dough
Add the all-purpose flour and sea salt to the mixer bowl and mix on low speed until a rough, shaggy dough comes together. Increase the mixer to medium and knead for about five minutes until the dough transforms into a very elastic, noticeably sticky mass that clings to the hook and begins to pull slightly away from the bowl. It should be glossy with hydration and springy to the touch when prodded with a spatula — a dough that promises an open, airy crumb.
Step 3: First Rise in an Oiled Bowl
Brush a large mixing bowl with two tablespoons of extra-virgin olive oil, then transfer the sticky dough into it using a spatula (it will be too tacky to handle cleanly). Turn the dough once to coat it lightly in oil, and brush any oil pooling at the edges over the top so the surface is slick and shiny. Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature until doubled in size, about 1 to 1½ hours — a pillowy, domed surface that holds an imprint briefly when touched.
Step 4: Shape into the Pan and Second Rise
Brush a 9×13-inch baking dish with another two tablespoons of olive oil. Uncover the dough, oil your fingers lightly, and fold the dough into itself around the edges to form a rough ball, then lift and transfer the dough into the prepared rectangular pan, turning it once to coat in oil. Press the dough gently to the pan’s edges, allow it to relax and pull away, then press again to achieve an even rectangular shape. Cover and let rise again until doubled, about 45 minutes (preheat the oven to 425°F roughly 30 minutes into this rise).
Step 5: Dimple, Season, and Bake
Remove the covering and drizzle the remaining two tablespoons of olive oil across the dough’s surface so it shines. Rub your oiled fingers and press them firmly into the dough, creating deep, characteristic dimples that reach to the pan beneath; the surface should look pocked and glossy. Sprinkle flaky sea salt and chopped fresh rosemary evenly over the top, then bake until the crust is golden-brown and crisp, 20 to 30 minutes. When baked, the focaccia will have a bronzed, slightly blistered exterior with a glossy olive-oil sheen and an open, tender crumb visible where strips are cut.
Notes
- If the yeast does not foam, try again with slightly warmer water and fresh yeast.
- Be generous with olive oil on the pan and dough to ensure a glossy crust.
- Preheat the oven while the dough finishes its second rise for best oven spring.
- For deeper flavor, refrigerate the dough overnight after the first rise and bake the next day.