Ingredients
Scale
- 4 cups bread flour or all-purpose flour
- 2 cups warm water
- 2 teaspoons active dry yeast or instant yeast
- 1 teaspoon honey or sugar (optional)
- 2 tablespoons olive oil, plus more for drizzling
- 2 teaspoons fine salt, plus flaky salt for topping
- Herbs and toppings: rosemary, thyme, sliced garlic, cherry tomatoes, olives, caramelized onion, or grated parmesan
Instructions
- In a large bowl, whisk warm water with yeast and honey or sugar until foamy.
- Stir in flour and fine salt until no dry bits remain; the dough will be sticky.
- Drizzle in olive oil and turn the dough a few times to coat it.
- Cover and let the dough rise until doubled, about 1 to 2 hours.
- Generously oil a 9 by 13 inch pan or two 8 inch rounds.
- Turn the dough out into the pan and stretch it towards the corners. If it snaps back, let it rest for 10 minutes.
- Cover and let it puff for another 30 to 45 minutes.
- Press fingers into the dough to create deep dimples. Drizzle with additional olive oil and sprinkle with flaky salt and chopped rosemary.
- Bake at 425°F for 22 to 28 minutes, until golden brown.
- Let it rest for 10 minutes before slicing.
Notes
For extra flavor, refrigerate the dough overnight during the first rise. Use enough olive oil for a crisp, golden base.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: focaccia, Italian bread, easy bread recipe, homemade focaccia, bake bread