Focaccia Bread

Airy, olive-oil-rich Italian focaccia with a crisp golden crust, dimpled top pooled with oil, and a scattering of flaky salt and fresh rosemary. Best served warm, torn by hand, or split for sandwiches.

By YumYum Editorial · Baking & Desserts

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 10

Ingredients

• 4 cups bread flour
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tsp salt
• 1 tsp granulated sugar
• 1 3/4 cups warm water (110°F)
• 6 tbsp extra virgin olive oil, divided
• 2 tbsp fresh rosemary leaves
• 1 tbsp flaky sea salt
• 1/2 cup cherry tomatoes, halved, optional

Instructions

1. Whisk flour, yeast, salt, and sugar together in a large bowl.
2. Add warm water and 2 tbsp of the olive oil, and stir until a shaggy, sticky dough forms.
3. Knead by hand or mixer for 8-10 minutes until smooth and elastic; the dough will be quite wet.
4. Coat a bowl with 1 tbsp olive oil, place the dough in it, cover, and let rise 1.5-2 hours until doubled.
5. Pour 2 tbsp olive oil into a 9x13-inch baking pan and press the dough into it, stretching to fill the pan.
6. Cover and let rest 30-45 minutes until puffy, then dimple the surface all over with oiled fingertips.
7. Drizzle with remaining olive oil, press rosemary and tomatoes (if using) into the dimples, and sprinkle with flaky salt.
8. Bake at 425°F (220°C) for 22-25 minutes until deeply golden. Cool slightly in the pan before slicing.