Description
A same-day, olive oil–rich focaccia with a golden crisp crust, pillowy interior, and fragrant rosemary and flaky salt on top. Perfect warm from the oven or toasted the next day.
Ingredients
- All-Purpose Flour, 4 cups (500 g)
- Warm Water, 1 1/2 cups (360 ml)
- Instant Yeast, 2 1/4 teaspoons (1 packet)
- Sugar, 1 tablespoon
- Salt, 2 teaspoons
- Olive Oil, 1/3 cup (80 ml) plus extra for pan and drizzling
- Flaky Sea Salt, 1 tablespoon for topping
- Fresh Rosemary, 1 tablespoon chopped
Instructions
- Preheat Your Equipment: Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking pan generously with olive oil and set aside.
- Combine Ingredients: In a large bowl, stir warm water, sugar, and instant yeast. Let sit 5 minutes until slightly foamy. Add flour, salt, and 2 tablespoons of olive oil, then mix until a sticky dough forms.
- Prepare Your Cooking Vessel: Ensure the baking pan is well oiled so the dough does not stick and the bottom crisps during baking.
- Assemble the Dish: Transfer the sticky dough to the oiled pan and use oiled fingers to gently stretch and spread it to the edges. Cover with plastic wrap or a clean towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Cook to Perfection: Once risen, use oiled fingertips to press deep dimples across the dough. Drizzle remaining olive oil over the surface, sprinkle chopped rosemary and flaky sea salt evenly, then bake in the preheated oven for 25 to 30 minutes until the top is golden brown and the edges are crisp.
- Finishing Touches: Remove from oven and let cool slightly in the pan for 5 to 10 minutes so the bottom sets and does not steam. Optionally brush lightly with a little more olive oil for extra sheen.
- Serve and Enjoy: Transfer to a cutting board, slice into 12 pieces or tear by hand, and serve warm. Enjoy with extra olive oil, balsamic for dipping, or alongside soups and salads.
Notes
- Coat your hands with olive oil when handling sticky dough to avoid adding extra flour and keep the crumb airy.
- For extra flavor, allow an additional 15 minutes of rise time before baking.
- Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
- To reheat leftovers, wrap in foil and warm at 350°F (175°C) for 8 to 10 minutes.
Nutrition
- Serving Size: 1/12 of the focaccia (about 70 g)
- Calories: 190
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: focaccia, same day focaccia, rosemary focaccia, olive oil bread, homemade focaccia, easy focaccia