Ingredients
Here is everything you need for one 10-inch focaccia.
For the focaccia:
- 400 g (about 3¼ cups) all-purpose flour
- 360 g (1½ cups) lukewarm water
- 2 tsp (7 g) instant yeast
- 1½ tsp salt
- 2 tbsp olive oil, plus more for the skillet and topping
- 1–2 tbsp fresh rosemary, finely chopped
A Quick Note on the Ingredients
Flour: All-purpose flour works well here and keeps things simple. Weighing your flour with a kitchen scale is the most reliable way to get the right hydration. If you use cups, spoon the flour into the measuring cup and level it off rather than scooping, which packs in extra flour.
Water: Lukewarm water is important. It wakes up the yeast without slowing fermentation, and it avoids the risk of overheating and damaging the yeast. It should feel comfortably warm to the touch, not hot.
Yeast: Instant yeast makes the same-day timeline possible, since it works quickly and reliably.
Olive oil: This is not the place to skimp. Olive oil flavors the dough, helps create the crisp crust, and makes the dough easier to handle. A good extra-virgin olive oil is worth using, especially for the final drizzle.
Rosemary: Fresh rosemary gives the best fragrance and flavor. Chop it finely so it distributes evenly and doesn’t poke out of the crust in sharp pieces.
Instructions
In a large mixing bowl, combine the lukewarm water and instant yeast. Let it sit for about 2 to 3 minutes.
Add the flour, salt, and 2 tablespoons of olive oil. Stir with a wooden spoon or sturdy spatula until all the flour is incorporated and a very wet, sticky dough forms.
There is no need to knead. Simply mix until no dry patches remain. The dough will look shaggy and messy, and that is exactly right.
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place the dough in a warm, draft-free spot and let it rise for about 45 to 60 minutes, or until it is noticeably puffed and bubbly.
Look for bubbles on the surface and around the edges of the bowl. The dough should look visibly larger and feel airy.
Generously coat a 10-inch cast-iron skillet with olive oil, making sure the bottom and sides are well covered. Then pour a little extra olive oil into the center of the skillet.
This may look like a lot of oil, but it is what produces that crisp, golden bottom crust and keeps the focaccia from sticking.
Drizzle a little olive oil over your hands. Gently transfer the risen dough into the prepared skillet.
Using your fingertips, carefully stretch the dough toward the edges of the skillet. Don’t force it. If the dough springs back, let it rest for about 10 minutes and try again. Once it reaches most of the edges, leave it to relax and spread naturally.
Cover the skillet loosely and let the dough rise again for about 30 to 45 minutes, or until it looks light, puffy, and airy.
While it rises, preheat your oven to 425°F (220°C).
Drizzle the surface generously with olive oil. With well-oiled fingertips, gently press deep dimples all over the dough, pressing down toward the bottom of the skillet without completely deflating it.
Scatter the chopped fresh rosemary evenly over the top. For extra flavor, gently press the rosemary into the dough just before baking.
Place the skillet in the preheated oven and bake for about 22 to 28 minutes, until the focaccia is puffed and the top is deep golden brown. The edges should be crisp and golden while the center stays soft and airy.
Remove the skillet from the oven and, if you like, drizzle the focaccia with a little more olive oil right away. Let it cool in the skillet for 10 to 15 minutes, then carefully transfer it to a cutting board.
Slice into squares or wedges and serve warm.
Small details make a big difference with a simple recipe like this one.
1. Keep the dough wet and sticky.
The sticky, wet dough is what creates the airy interior. It is tempting to add flour when the dough feels messy, but resist. A wetter dough produces bigger air pockets and a softer crumb.
2. Use plenty of olive oil in the skillet.
Generous oil encourages a crisp, golden bottom crust. A dry or lightly oiled pan can lead to a paler, less crunchy base and a greater chance of sticking.
3. Use lukewarm water.
Water that is too cold slows the yeast, and water that is too hot can harm it. Lukewarm is the sweet spot.
4. Choose a warm, draft-free spot for rising.
Yeast works best in gentle warmth. Drafts can slow the rise and lead to a denser loaf.
5. Oil your hands.
A well-oiled hand keeps the sticky dough from clinging to you, which makes stretching and transferring so much easier.
6. Don’t force the stretch.
If the dough springs back, give it a 10-minute rest. Gluten relaxes with time, and the dough will stretch more easily afterward.
7. Press the rosemary in gently.
Lightly pressing the rosemary into the dough just before baking helps it stay in place and infuse the top with flavor.
8. Make sure your skillet is well seasoned.
A well-seasoned cast-iron skillet, generously coated with olive oil, helps prevent sticking and makes removal much easier.