Description
Delicious homemade Italian focaccia with a crispy exterior and soft, airy inside, perfect for sharing.
Ingredients
- 1¾ cups warm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 3 teaspoons salt
- 2 tablespoons extra virgin olive oil (plus more for greasing)
- Pinch of rosemary
- 2 tablespoons olive oil (for topping mix)
- 3 tablespoons water (for topping mix)
- ½ teaspoon salt (for topping mix)
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let it rest for about 30 seconds until the yeast dissolves.
- In a large bowl, mix flour and salt. Pour in the yeast mixture and stir with a wooden spoon until you have a sticky dough.
- Add 2 tablespoons of olive oil into the mixture and mix well.
- Cover the bowl with a damp towel and let it rise in a warm oven for 1.5 to 2 hours, or refrigerate for slow fermentation for 8 to 24 hours.
- After the rise, fold the dough gently 20 to 40 times to strengthen its structure.
- Grease your baking pan with 2 to 3 tablespoons of olive oil and transfer the dough into it, spreading it out to cover the base.
- Let the dough rest for another 45 minutes.
- Prepare the topping mix by combining 2 tablespoons of olive oil, 3 tablespoons of water, and ½ teaspoon of salt.
- Make dimples in the dough with your fingers and drizzle the topping mix over it. Sprinkle with rosemary and flaky salt as desired.
- Preheat the oven to 450°F (230°C) and bake for 20 to 25 minutes until golden brown.
- Let it cool for at least 5 minutes before removing from the pan and cutting into pieces.
Notes
Use quality ingredients for better flavor and experiment with various toppings to personalize your focaccia.