Description
This traditional focaccia bread features a crisp golden crust, a soft airy interior, and rich olive oil flavor, perfect for serving on its own or alongside meals.
Ingredients
4 cups (500g) bread flour
2 tsp kosher salt
1 tsp instant yeast
1 3/4 cups (415ml) lukewarm water
4 tbsp olive oil, divided
Flaky sea salt
Fresh rosemary (optional)
Cherry tomatoes (optional)
Garlic (optional)
Instructions
- In a large bowl, combine bread flour, kosher salt, instant yeast, lukewarm water, and 2 tablespoons olive oil. Mix until a sticky dough forms. Cover and rest for 30 minutes.
- Lightly coat the dough with olive oil, cover tightly, and refrigerate for 18 to 48 hours.
- Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
- Generously grease a baking pan with olive oil and transfer the dough. Gently stretch to fit the pan.
- Cover and let rest at room temperature for 2 to 4 hours until puffy.
- Preheat oven to 425°F (220°C). Dimple the dough with fingertips, drizzle remaining olive oil, and top with flaky sea salt and optional toppings.
- Bake for 25 to 30 minutes until golden brown. Cool slightly before slicing and serving.
Notes
Use all-purpose flour if needed, though bread flour gives better texture.
The dough is naturally sticky; avoid adding too much extra flour.
Long fermentation improves flavor and texture.
Store at room temperature for up to 2 days or refrigerate up to 5 days.
Reheat in a 350°F (175°C) oven for 5 to 10 minutes.
Freeze slices for up to 2 months and reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
