Description
Hands down, this is the best focaccia bread recipe we’ve ever made! Topped with flaky sea salt and fresh rosemary, it’s golden and airy with a crispy bottom. Easy to make. Vegan.
Ingredients
- 4 cups flour (510 grams) -either all-purpose flour or bread flour. (Bread flour has a higher protein content that will result in a chewier texture. You can also blend these flours.)
- 2 teaspoons fine salt
- 1–2 teaspoons instant rise yeast (see notes)
- 2 cups lukewarm water (450 grams)
- 5 tablespoons extra-virgin olive oil, divided
- 1–2 teaspoons flaky sea salt
- 1 tablespoon fresh rosemary
Instructions
- In a large bowl, whisk flour, fine salt and yeast.
- Pour in the lukewarm water and stir with a fork, or spatula, until all the flour is incorporated. You should have a loose ball of focaccia dough.
- Scrape down the sides of the bowl to tidy, and drizzle the top and sides of the focaccia dough with 2 tablespoons olive oil, spreading it under and over the top of the dough.
- Cover the bowl, and let this rise for 1 ½ -2 hours on the counter (until doubled), or for 24-72 hours in the refrigerator (for the best flavor and airy texture).
- Pour 2-3 tablespoons olive oil on the bottom and sides of a 10×14-inch Detroit-style metal pan (used in my photos). Or butter a 9×13-inch baking dish (*see notes for using glass and ceramic).
- With an oiled hand loosen the edges of the dough from the bowl, and do a set of “stretch and folds”; use your fingers to pull the dough at the edge of the bowl, up and over and across itself, then turn the bowl 90 degrees, and repeat this 6 times, until you have a ball.
- Pour the focaccia dough ball into the generously oiled pan. (I used a 10×14-inch pan) Let the dough rise uncovered and stretch out over the pan until doubled, roughly 45 minutes. Or allow 2-4 hours at room temperature for the best airy texture and flavor.
- Preheat the oven to 425F (or 400F convection)
- Now for the fun part: dimples! Drizzle the last tablespoon of olive oil over the dough, and with oiled fingers, poke holes straight down into the dough, creating deep dimples, gently nudging the dough towards the edges. If the dough resists, let it rest for 5 minutes, and resume. Sprinkle with the flaky sea salt and rosemary.
- Bake on the middle rack for 25-30 minutes, until puffed, golden brown, and the bottom is crisp and golden. Let rest 10 minutes before slicing.
Notes
Yeast: For the quickest rising time, use 2 teaspoons of instant yeast. If placing the dough in the fridge to rise for more than 24 hours, use 1 teaspoon of instant yeast. Instant yeast is the best yeast to use for long cold rises in the fridge. Note: “rapid rise” yeast is not the same as instant yeast.
If using active dry yeast, the rising time on the counter will double. Mix the yeast with the warm water first, let stand 5 minutes, until active and bubbly, add the salt and flour and combine.
Baking Dish: If using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil). You can even bake these in two glass pie plates. I used a 10×14-inch Detroit-style pizza pan in the photos.
Additional toppings: garlic cloves, cherry tomatoes, olives, anchovies, caramelized onions, sauteed mushrooms, parmesan cheese, fontina cheese, pecorino cheese, and woody herbs.
Rosemary Garlic Dipping Oil- heat ½ cup olive oil in a small saucepan over medium heat. Add 3 smashed garlic cloves, heating until the garlic is fragrant. Add 2 tablespoons fresh rosemary and t tablespoon lemon zest and heat until rosemary just becomes crisp. Turn the heat off and let cool. Add Aleppo chili flakes if you like, remove garlic, serve in bowl on the side for dipping.
The internal temp of the finished focaccia should be at least 190F.
Nutrition
- Serving Size: 1/12th of the loaf
- Calories: 204
- Sugar: 0.1 g
- Sodium: 520.3 mg
- Fat: 6.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 32.1 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 0 mg