Description
A soft, olive-oil-rich Italian flatbread topped with fragrant herbs and sea salt—perfect as a snack, side, or sandwich base.
Ingredients
Units
Scale
- 3 cups (375 g) bread flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 cup (240 ml) warm water (105-110 °F / 40-43 °C)
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- Coarse sea salt, for sprinkling
- 2 tbsp fresh rosemary (or thyme), chopped
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- Add warm water and ₂ tbsp olive oil; stir until a sticky dough forms.
- Cover loosely and let rest for 20 minutes (autolyse).
- Drizzle remaining olive oil on the dough, fold it over itself 4–5 times in the bowl to build structure.
- Cover and let rise in a warm place for 1 hour, until doubled.
- Generously oil a 9×13‑inch baking pan. Transfer dough into pan and gently stretch to fill corners.
- Cover and let rise again for 20–30 minutes—dough should puff noticeably.
- Preheat oven to 425 °F (220 °C).
- Press fingertips into the dough to create dimples across the surface.
- Drizzle with olive oil, sprinkle with rosemary and coarse sea salt.
- Bake for 20–25 minutes, until golden and crisp on top.
- Remove from oven, let cool in pan for 5 minutes, then transfer to a rack.
- Serve warm or at room temperature.
Notes
- Let dough rise in a warm, draft-free spot for best results.
- Add toppings like sliced olives, cherry tomatoes, or garlic for variation.
- Brush baked focaccia with more olive oil while warm for extra flavor.
- Store in an airtight container for up to 2 days, refresh in the oven before serving.
- Leftover focaccia makes great sandwiches or croutons.
Nutrition
- Serving Size: 1 piece (approx. 80 g)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg