Ingredients
For the Focaccia
- ½ cup (60 g) all-purpose flour
- ¼ tsp instant yeast
- ¼ tsp salt
- ¼ cup (60 ml) warm water
- 1 tbsp olive oil, plus extra for the pan and topping
Optional Toppings
- A small pinch of flaky sea salt
- Fresh rosemary or dried Italian herbs
- Freshly cracked black pepper
Ingredient Notes
Flour: All-purpose flour works well and is what this recipe was developed with. Bread flour gives a slightly chewier bite, but the dough may need a touch more water.
Instant yeast: Instant yeast can be stirred straight into the water. If you only have active dry yeast, give it a few extra minutes in the warm water to wake up.
Water: Use comfortably warm water, not hot. Water that is too hot can kill the yeast and leave you with dense, flat bread.
Olive oil: Since oil is a main flavor here, use one you enjoy. Extra-virgin olive oil adds a fruity, slightly peppery taste that suits focaccia well.
Instructions
Add the warm water and instant yeast to a small mixing bowl. Stir gently and let it sit for 2 to 3 minutes.
Add the flour, salt, and olive oil. Stir with a spoon or spatula until a soft, sticky dough forms and no dry flour remains.
Don’t knead. Simply mix everything until combined. The dough should look shaggy and wet, and that is exactly what you want.
Cover the bowl loosely and set it somewhere warm and draft-free. Let the dough rise for about 1 to 1½ hours, or until it looks noticeably puffy and slightly bubbly.
Rising time depends on your kitchen. A warm room speeds things up, and a cool one slows them down. Go by how the dough looks rather than the clock. Bubbles on the surface and a visibly increased size mean it’s ready.
Generously drizzle a small oven-safe baking dish, ramekin, or small skillet with olive oil. Don’t be shy here. This oil creates the crisp, golden bottom.
Transfer the risen dough into the dish. Turn it gently so the bottom is coated with oil, then let it rest for another 15 to 20 minutes. This short rest relaxes the dough so it stretches easily.
Drizzle a little more olive oil over the top. With lightly oiled fingertips, gently stretch the dough toward the edges of the dish.
Then press your fingertips into the dough to make the classic focaccia dimples. Don’t press all the way through. The dimples should form little pockets while leaving the dough beneath them soft and airy.
Sprinkle the surface with a small pinch of flaky sea salt. Add fresh rosemary, dried Italian herbs, or freshly cracked black pepper if you like.
Finish with another light drizzle of olive oil, letting some pool in the dimples. This helps the top turn golden and glossy.
Preheat your oven to 425°F (220°C). Bake for about 18 to 23 minutes, until the top is golden brown and the edges are crisp. The center should look fully baked but stay soft and springy.
For an especially golden crust, bake another 1 to 2 minutes, watching closely so it doesn’t over-brown.
Take the focaccia out of the oven and let it cool for about 5 minutes. Gently lift it from the pan, then slice or tear it into pieces.
Enjoy it warm, while the edges are crisp, the center is fluffy and chewy, and the olive oil flavor is at its best.