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How To Make Focaccia
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
"Infuse this classic Italian bread with tender, flaky crust and fine texture by incorporating olive oil at various stages."
Ingredients:
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 6 tablespoons extra-virgin olive oil, divided
  • 0.25 cup semolina flour
  • 2 teaspoons minced fresh rosemary
  • 2.75 cups bread flour, divided
  • 1 teaspoon extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon coarse sea salt, or to taste
Instructions:
  • Combine whisked yeast and warm water in a mixing bowl, then blend in 2 tablespoons of olive oil, salt, semolina flour, and 2 teaspoons of rosemary until fully incorporated. Stir in 2 1/2 cups of bread flour with a wooden spoon until the dough becomes stiff and sticky.
  • Transfer the dough onto a floured work surface. Knead while dusting with the remaining 1/4 cup of bread flour until the dough is soft, smooth, and slightly elastic, which should take about 2 to 3 minutes.
  • Drizzle dough with 1 tablespoon olive oil and knead briefly for 2 minutes to incorporate. Repeat with another tablespoon of oil and knead for 2-3 minutes. Drizzle with the final tablespoon of oil and knead as before. If the dough is sticky, add a bit more flour. Knead until dough is soft, smooth, and elastic, about 1-2 minutes more (total kneading time 7-8 minutes).
  • Drizzle an additional tablespoon of olive oil into a large bowl. Place the dough in the bowl and toss it several times to coat it with oil. Cover the bowl with aluminum foil and let the dough rise in a warm place until doubled in size, for about 1 to 2 hours.
  • Lightly grease a sheet pan with 1 teaspoon of flavorful olive oil. Transfer the dough onto the pan and delicately shape it into a rough rectangle using your fingers, gently pushing out any air bubbles. Loosely cover the sheet pan with plastic wrap and allow it to rest for 15 to 20 minutes to help the gluten relax.
  • Drizzle an extra tablespoon of olive oil over the dough and spread it evenly. Then, use 3 or 4 oiled fingers to deeply press dimples all over the dough's surface, making sure to reach the bottom of the pan. Fill any gaps with holes until the entire surface is covered with dimples. Allow the dough to rise until nearly doubled, approximately 45 minutes.
  • Preheat your oven to a toasty 475 degrees F (245 degrees C).
  • Spread 2 teaspoons of minced rosemary over the dough. Drizzle an additional tablespoon of olive oil on top and gently brush it on to avoid disturbing the rosemary. Sprinkle with sea salt to taste.
  • Bake in the preheated oven until the focaccia is lightly golden brown, about 15 minutes. Brush with 1 tablespoon of olive oil and let cool on a rack before cutting.

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