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Easy Focaccia Recipe

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4 from 64 reviews

This easy focaccia recipe yields a golden, crispy on the outside and soft, airy on the inside Italian flatbread infused with fresh rosemary and sea salt. With a straightforward mix, stretch-and-fold technique, and a cold fermentation step, this focaccia develops rich flavor and a perfect texture, ideal for serving alongside meals or enjoying as a snack.

Ingredients

Dough Ingredients

  • 4 cups (about 500 grams) unbleached bread flour or all-purpose flour
  • 1 ½ teaspoons crystal kosher salt
  • 8 grams instant yeast
  • 450 grams water
  • ⅓ to ½ cup extra virgin olive oil (divided use)

Topping

  • 1 to 2 fresh rosemary sprigs
  • 1 teaspoon flaky sea salt (optional)

Instructions

  1. Prep Dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the water and use a spatula or clean hands to mix until a sticky dough ball forms. Cover and let rest for 30 minutes.
  2. Stretch and Fold: With a wet hand, lift one edge of the dough and fold it toward the center. Repeat this stretch-and-fold motion 7-8 times all around the dough to build gluten structure and smooth the dough surface. Flip the folded side down for a smooth top.
  3. Cold Fermentation: Lightly brush a thin layer of olive oil over the dough surface. Cover the bowl tightly and refrigerate for at least 12 hours up to 3 days, allowing flavor and texture to develop.
  4. Prep to Bake: Remove the dough from the refrigerator and let it come to room temperature for about 2 hours until relaxed and bubbly. Generously oil a baking pan and gently transfer the dough into it. Cover and allow it to proof another 1.5 hours until it reaches the edges of the pan and becomes bubbly.
  5. Dimpling: Preheat the oven to 400°F and position a rack in the middle. If using rosemary, sprinkle the leaves over the dough. Grease your fingers lightly with olive oil and press firmly into the dough to create deep dimples all over. Stretch dough as needed to fill the pan evenly. Drizzle with more olive oil and sprinkle flaky sea salt on top.
  6. Bake: Place the pan in the oven and bake for 25 to 30 minutes until the underside is golden and crisp. Remove from oven and transfer focaccia to a cooling rack. Let it cool for 10 minutes before slicing and serving.
  7. Storing: Once cooled completely, store focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. To reheat and restore crustiness, warm in the oven at 350°F for 12 to 15 minutes.

Notes

  • Cold fermentation can be extended up to 3 days to deepen flavor.
  • Use bread flour for chewier texture or all-purpose flour for a softer crumb.
  • Adjust olive oil quantity based on desired crust richness and flavor.
  • Flaky sea salt adds a delightful crunch and burst of salty flavor but is optional.
  • Freezing is recommended for longer storage to maintain freshness.

Find it online: https://justsosavory.com/easy-focaccia-recipe/