Golden, dimpled Italian flatbread brushed with olive oil, scattered with flaky sea salt and fragrant rosemary, crisp outside and pillowy within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: rosemary, flaky salt
Accompaniments: olive oil dip, balsamic vinegar
Instructions
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1
Combine flour, yeast, and salt. Add warm water and 2 tbsp olive oil, mix until shaggy. Cover, rest 10 min.
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2
Knead on a floured surface 8-10 min until smooth and elastic.
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3
Place in an oiled bowl, cover, and let rise 1 hour until doubled.
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4
Oil a rimmed baking sheet generously. Stretch dough to fill the pan, dimple deeply with fingertips.
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5
Drizzle remaining olive oil into the dimples. Scatter rosemary and flaky salt. Rest 20 min.
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6
Bake at 220°C (425°F) for 20-25 min until deeply golden and crisp on the bottom.
Did You Know?
Roman soldiers baked early focaccia on heated stones in the field, making it one of the oldest breads in Western civilization.
Chef's Notes
Equipment Tips
- baking sheet
- mixing bowl
- bench scraper
Garnishing
rosemary, flaky salt
Accompaniments
olive oil dip, balsamic vinegar
The Story Behind Focaccia
Focaccia traces to ancient Rome's panis focacius, a flat hearth bread. Liguria perfected it with olive oil, and today every Italian region has its own variation, from Bari's tomato-topped version to Recco's cheese-filled style.
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