Description
A light, airy Italian flatbread with a crisp golden crust, infused with rich olive oil and fragrant herbs. This focaccia is perfect as a side, sandwich base, or enjoyed on its own.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (110°F / 45°C)
1 teaspoon honey or sugar
3 1/2 cups all-purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons kosher salt
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
Flaky sea salt, for topping
Instructions
- In a large bowl, combine warm water, yeast, and honey or sugar. Let sit for about 5–10 minutes until the mixture becomes frothy.
- Add flour, kosher salt, and 1/4 cup olive oil to the bowl. Stir until a rough dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Grease a 9×13-inch baking pan with olive oil. Gently press the dough into the pan to fill it evenly.
- Cover and let the dough rise again for about 30 minutes until puffy.
- Preheat oven to 425°F (220°C). Use your fingers to dimple the dough all over the surface.
- Drizzle generously with olive oil and sprinkle with chopped rosemary and flaky sea salt.
- Bake for 20–25 minutes or until golden brown and crisp on the edges.
- Allow to cool slightly before slicing and serving.
Notes
Use fresh herbs for a more vibrant flavor.
Try toppings like olives, cherry tomatoes, or caramelized onions for variation.
Letting the bread cool slightly before slicing helps improve texture.
Refrigerate or freeze leftovers for longer storage and reheat in the oven to revive texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
