Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (180 ml) warm water
- 1½ tsp (5 g) instant yeast
- 1 tsp honey or granulated sugar
- ¾ tsp salt
- 2 tbsp olive oil, plus extra for the pan and topping
- 1 tbsp fresh rosemary, finely chopped
- Flaky sea salt, optional, for finishing
Ingredient Notes
All-purpose flour. It’s what most home kitchens already have, and it makes a soft, tender focaccia. If you measure by volume, spoon the flour into the cup and level it rather than scooping straight from the bag, which packs in too much flour. Weighing 250 g is the most accurate method. Too much flour makes the dough stiff and the bread dense, so aim for a soft, sticky dough.
Warm water. It should feel comfortably warm, not hot. Water that’s too hot can damage the yeast and stop the dough from rising properly.
Instant yeast. Instant yeast can be mixed straight into the water, and it’s reliable for a no-knead dough. The yeast, water and honey sit together for about 5 minutes first, so you can see it’s active before you add the flour.
Honey or sugar. A small amount gives the yeast something to feed on and adds a subtle hint of flavor and browning. Either works.
Olive oil. Use plenty. It goes in the dough, in the pan and on top. A good extra virgin olive oil adds noticeable flavor, so it’s worth using one you enjoy.
Fresh rosemary. Fresh gives the most fragrant flavor, though dried rosemary can be used if that’s what you have. Chop it finely so it distributes evenly through the dough and doesn’t leave sharp, tough pieces on the surface.
Flaky sea salt. This is optional but recommended. A light sprinkle adds crunch and brightens the whole loaf.
Instructions
Add the warm water, instant yeast and honey or sugar to a large mixing bowl. Let the mixture sit for about 5 minutes.
Add the flour, salt, olive oil and chopped rosemary. Stir with a wooden spoon or spatula until a soft, sticky dough forms and no dry flour remains. You don’t need to knead it. The dough will look shaggy and wet, and that’s what you want.
Cover the bowl with plastic wrap, a lid or a clean kitchen towel. Put it in a warm, draft-free spot and let the dough rise for about 1 to 1½ hours, until it’s noticeably puffy and nearly doubled in size.
A warm kitchen may need less time, and a cool one may need longer. Judge by the dough’s appearance rather than the clock.
Generously drizzle olive oil into an 8×8-inch baking pan. Spread it across the bottom and up the sides with your fingers or a pastry brush.
This oil keeps the focaccia from sticking and gives it deliciously crisp, flavorful edges. Don’t skimp.
Gently scrape the risen dough into the prepared pan and drizzle a little more olive oil over the top. With lightly oiled fingertips, gently stretch the dough toward the edges of the pan.
If the dough resists and springs back, let it rest for about 10 minutes, then try again. Don’t press too aggressively. You want to keep the air bubbles that formed during the rise.
Cover the pan loosely and let the dough rest for another 30 to 45 minutes, until visibly puffy and airy. While it rests, preheat your oven to 425°F (220°C).
Drizzle a little more olive oil over the surface. With your fingertips, press straight down into the dough to make deep dimples across the whole surface. Don’t flatten the dough completely.
Scatter the remaining fresh rosemary on top, and finish with a light sprinkle of flaky sea salt if you like.
Bake in the preheated oven for about 20 to 25 minutes, until the focaccia is golden brown around the edges and across the top. The surface should look crisp and the center should feel light and airy.
Take the focaccia out of the oven and immediately drizzle a small amount of olive oil over the top. Let it cool in the pan for about 10 minutes, then move it to a cutting board. Slice into squares or rustic pieces and serve warm.