Foolproof Focaccia Bread
This homemade focaccia is crispy on the outside, soft and airy on the inside, and drenched in rich olive oil. Perfect for dipping, sandwiches, or just eating straight from the pan!
Equipment
- Large mixing bowl
- Wooden Spoon or Dough Scraper
- 9x13 Baking Pan
- Pastry brush
Ingredients
- 4 cups all-purpose or bread flour
- 2 teaspoons salt
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 3/4 cups warm water
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 teaspoon honey or sugar
- flaky sea salt for finishing
- fresh rosemary or other herbs (optional)
Instructions
- In a large mixing bowl, whisk together the flour, salt, and instant yeast.
- Add warm water, olive oil, and honey. Mix with a wooden spoon or dough scraper until a sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for at least 4 hours, or overnight in the fridge for better flavor.
- Grease a 9x13 baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit.
- Let the dough rest for another 30 minutes, then use your fingers to dimple the surface deeply.
- Drizzle with more olive oil, sprinkle with flaky sea salt, and add fresh rosemary or toppings of choice.
- Bake at 425°F (220°C) for 20-25 minutes, until golden brown and crispy on top.
- Let it rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Focaccia is best eaten fresh, but leftovers can be stored in an airtight container for 2 days or frozen for up to 3 months.