Ingredients
This recipe makes one 6-inch focaccia, which serves about 2 to 4 people.
- 1 cup + 2 tbsp (140 g) all-purpose flour
- ½ tsp (2 g) instant yeast
- ½ tsp salt
- ½ cup (120 ml) lukewarm water
- 1 tbsp olive oil, plus more for the pan and topping
- 1 tbsp fresh rosemary, finely chopped
- Flaky sea salt, for topping
A Closer Look at Each Ingredient
All-purpose flour. All-purpose flour is the foundation of this recipe, and it works wonderfully here. Weighing your flour (140 g) is the most accurate way to measure. If you use cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which packs in too much flour and can make the focaccia dense.
Instant yeast. Instant yeast is mixed with lukewarm water at the start so you can see it begin to activate. Only a small amount is needed because the dough gets two unhurried rises. Make sure your yeast is fresh for the best puff.
Salt. The ½ teaspoon inside the dough seasons the bread from within, while the flaky sea salt on top provides texture and a burst of flavor.
Lukewarm water. Aim for water that feels comfortably warm to the touch, not hot. Water that is too hot can harm the yeast, while water that is too cold will slow the rise.
Olive oil. Olive oil is the star of focaccia. You will use it in the dough, in the pan, on your hands and on top of the dough. Choose a good-quality olive oil, because you will taste it in every bite.
Fresh rosemary. Fresh rosemary gives the best aroma and flavor. Chop it finely so it spreads evenly across such a small focaccia and does not overpower any single bite.
Flaky sea salt. Flaky salt stays visible on the golden surface and gives a pleasant crunch. Add it right before baking.
Instructions
In a small mixing bowl, combine the lukewarm water and instant yeast. Let it sit for about 2 to 3 minutes. Then add the flour, salt and 1 tablespoon of olive oil.
Stir with a spoon or small spatula until a soft, sticky dough forms and no dry flour remains. There is no need to knead. Simply mix until everything is well combined. The dough should look shaggy and feel sticky, and that is exactly what you want. A wetter dough produces the open, airy crumb that makes focaccia so appealing.
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let the dough rise for about 45 to 60 minutes, or until it becomes noticeably puffy.
The timing depends on the temperature of your kitchen. In a warm room, the dough may be ready closer to 45 minutes. In a cooler space, give it the full hour or a little longer. Look for visible puffiness rather than relying only on the clock.
Lightly coat a small 6-inch (15 cm) round baking pan or small oven-safe skillet with olive oil. Make sure the bottom and sides are well coated. This oil is what encourages the crisp, golden crust that makes focaccia so irresistible.
Drizzle a little olive oil over your hands, which keeps the sticky dough from clinging to your fingers. Gently transfer the risen dough into the prepared pan, then carefully stretch it toward the edges using your fingertips.
If the dough resists or springs back, do not force it. Let it rest for 5 to 10 minutes so the gluten can relax, then try stretching again. Patience here makes the process much easier.
Cover the pan loosely and let the dough rise again for about 30 to 40 minutes, or until it looks light, airy and puffy. While it rests, preheat your oven to 425°F (220°C).
This second rise is what gives the finished focaccia its tender, pillowy texture. Do not skip it, and do not rush it.
Drizzle a little olive oil over the surface of the dough. Then, using well-oiled fingertips, gently press deep dimples all over. Press down toward the bottom of the pan without completely deflating the dough.
These dimples are both functional and beautiful. They stop the dough from puffing up like a dome, and they collect olive oil and salt, so each bite is seasoned and moist.
Scatter the finely chopped fresh rosemary evenly over the surface. Drizzle with a little more olive oil, then finish with a light sprinkle of flaky sea salt.
Place the pan in the preheated oven and bake for about 18 to 22 minutes, or until the focaccia is puffed, golden brown and crisp around the edges. The center should remain soft and airy while the top develops a beautiful golden crust.
Remove the focaccia from the oven and let it cool for about 5 to 10 minutes. Carefully transfer it to a cutting board and slice it into wedges or small pieces. Serve warm for the best texture and flavor.