Ingredients
Dough
- 17.5oz / 500g all purpose flour (you can also use 00 or bread flour)
- 2 cups warm water (1 ½ cups room temperature water + ½ cup boiling water)
- 2 teaspoons dry instant yeast (or active yeast)
- 1 teaspoon sugar
- 2 teaspoons salt
- 4 tablespoons extra virgin olive oil
Toppings
- 1 tablespoon extra virgin olive oil
- 2 sprigs fresh rosemary leaves
- Flaky sea salt
Instructions
- Mix dry ingredients: In a large bowl, combine the flour and salt, stirring to distribute evenly.
- Activate yeast: In a separate bowl, mix the warm water, sugar, and dry instant yeast until combined. If using active yeast, wait until bubbles or foam appear, indicating the yeast is alive, before proceeding.
- Combine dough: Pour the yeasty water into the flour mixture. Stir thoroughly with a spatula or wooden spoon until no flour remains at the bottom and the dough becomes very thick and sticky.
- First rise: Drizzle the dough top with olive oil, cover the bowl with plastic wrap, and refrigerate overnight for 10-12 hours. The dough should triple in size by the next day.
- Prepare baking dish: Lightly coat a non-stick 9×13 inch (34x27 cm) oven dish with 2-3 tablespoons olive oil, ensuring the sides are also oiled. Optionally, line with parchment paper before oiling.
- Stretch dough: Lightly oil your hands and transfer the dough to the prepared oven dish. Carefully stretch the dough to fill and level the pan evenly.
- Second rise: Cover the dish with plastic wrap and let the dough proof at room temperature in a warm place for 2-4 hours, or until it doubles in size.
- Preheat oven and dimple dough: Preheat the oven to 425°F (220°C). Oil your fingers lightly and press into the dough to create dimples all over the surface.
- Add toppings and bake: Drizzle the dough with olive oil, sprinkle with fresh rosemary leaves and flaky sea salt. Bake for 20-25 minutes or up to 30 minutes if your oven is less powerful, until the focaccia is a beautiful golden brown.
- Cool and serve: Remove the focaccia immediately from the baking dish to a wire rack and let it cool for about 10 minutes before slicing. Serve with bread dipping oil or homemade basil oil for an enhanced experience.
Notes
- Yeast: When using active yeast, ensure foam or bubbles appear before mixing it with flour to confirm it's active. If not, use fresh yeast.
- Oven dish: Use a non-stick baking dish to prevent sticking. Line with parchment paper optionally before oiling for extra ease in removal.
- Dough handling: Oil your hands lightly before handling the dough to prevent sticking during stretching and dimpling.
- Cooking time: Oven strengths vary; start checking at 20 minutes. Some ovens may require 25-30 minutes for perfect browning.
- Cooling: Allow the focaccia to rest on a wire rack for 5-10 minutes to develop the best texture before slicing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
