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A Simple Focaccia

The key to this focaccia is a very wet, sticky dough, which is what creates its light, airy texture. A generous amount of olive oil gives it a signature crispy bottom and a tender, flavorful crust.
Prep Time20 minutes
Cook Time30 minutes
Rest + Proof Time4 hours
Total Time4 hours 50 minutes
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Ingredients

  • 2 1/2 cups bread flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp kosher salt
  • 2 1/4 tsp instant yeast 1 standard packet
  • 2 cups warm water around 100-110 F
  • 2 tbsp extra virgin olive oil plus more for the pan and topping
  • Flaky sea salt for topping
  • Fresh rosemary for topping
  • Cherry tomatoes optional, halved, for topping

Instructions

  • Whisk together bread flour, all-purpose flour, salt, and yeast in large bowl.
  • Mix in warm water and olive oil until shaggy dough forms with no dry flour.
  • Let dough rest 30 minutes.
  • Perform stretch and folds every 30 minutes for 2 hours (4 sets total).
  • Transfer dough to oiled 9x13 pan, rest 15 minutes.
  • Stretch dough to fill pan, cover and proof 1-1.5 hours until puffy.
  • Preheat oven to 450°F.
  • Drizzle dough with olive oil and dimple surface with fingers.
  • Top with sea salt and rosemary.
  • Bake 25-30 minutes until deeply golden brown.
  • Cool briefly in pan before transferring to rack.

Notes

Best served warm. Dough may need extra 15-minute rest if resistant to stretching. Keep hands oiled when handling.
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