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Italian · Lunch, dinner

Focaccia

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Focaccia is an ancient Italian flatbread with especially strong ties to Liguria. Olive oil in and over the dough creates its tender crumb, crisp base, and characteristic dimpled surface.

Ingredients

  • 500 g bread flour
  • 400 ml lukewarm water
  • 7 g instant yeast
  • 10 g fine salt
  • 60 ml extra-virgin olive oil, divided
  • 1 teaspoon flaky salt
  • 1 tablespoon rosemary leaves

How to cook

  1. Mix flour, water, yeast, fine salt, and 2 tablespoons oil into a sticky dough. Cover for 15 minutes, then stretch and fold it several times. Let rise until doubled, 1 to 2 hours.
  2. Pour 2 tablespoons oil into a 23-by-33 cm pan. Stretch in the dough gently and let it rise for 45 minutes.
  3. Heat the oven to 230°C. Oil your fingers, press deep dimples across the dough, and drizzle with remaining oil. Add flaky salt and rosemary.
  4. Bake for 20 to 25 minutes until golden. Cool on a rack for at least 15 minutes.

Recipe photographs link to their original publishers.