Focaccia
A wet, forgiving dough, plenty of olive oil, and deep fingertip dimples — focaccia is the baking project you can relax around.
Overview
Ingredients
Equipment
- Baking pan
- Large bowl
Method
Bloom the yeast
Combine warm water, yeast, and sugar and let the yeast become foamy.
Make the dough
Mix in the flour and fine sea salt until a wet, sticky dough forms.
First rise
Allow the dough to rise until doubled.
Oil the pan
Generously coat a baking pan with olive oil.
Transfer and stretch
Transfer the dough to the pan and gently stretch it toward the edges.
Second rise
Let it rise again until puffy.
Drizzle with oil
Drizzle generously with more olive oil.
Dimple the dough
Press your fingertips deeply into the dough to create the classic focaccia dimples.
Season
Sprinkle with rosemary and flaky sea salt.
Bake
Bake until deeply golden on top and crisp around the edges.
Cool
Cool slightly before slicing.
Tips
Nutrition
Storage
Frequently asked
Can I add toppings?+
Yes — cherry tomatoes, olives, or thin onion slices press beautifully into the dimples before baking.
Why is my dough so sticky?+
It's supposed to be. High hydration is what makes focaccia airy; flour it sparingly and work with oiled hands instead.
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