Description
A delightful focaccia bread that is soft, slightly chewy, and infused with flavors from olive oil and herbs, perfect for any meal or as a snack.
Ingredients
Scale
- 4 cups all-purpose flour (500g; spooned and leveled)
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 ¾ cups warm water (around 110°F)
- 6 tablespoons extra virgin olive oil (plus more for your hands)
- Flaky sea salt (for garnishing)
- Fresh or dried rosemary (for garnishing)
Instructions
- In a stand mixer bowl, mix together the flour, instant yeast, sugar, and salt. Add the warm water and mix with a dough hook on medium speed or knead by hand for 5-7 minutes.
- Grease a large bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size (about 1 to 2 hours).
- Grease a 9×13-inch baking pan with 2 tablespoons of olive oil. Gently scrape the dough into the pan and stretch it to the edges. If it pulls back, wait 10 minutes and stretch again. Cover and let it rise again until puffy (another 45 minutes).
- Drizzle 2 tablespoons of olive oil over the dough. Rub your hands with oil and press your fingers into the dough all over to make dimples. Sprinkle with flaky salt and rosemary.
- Preheat the oven to 425°F for at least 15 minutes. Bake for 20 to 25 minutes, until golden brown. Let cool slightly before cutting.
Notes
Let the dough rise fully for the best texture, and feel free to experiment with toppings like olives, sun-dried tomatoes, or different herbs.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg