Focaccia — Print Recipe — The Culinary Codex

Golden, dimpled Italian flatbread brushed with olive oil, scattered with flaky sea salt and fragrant rosemary, crisp outside and pillowy within.

Ingredients

1 Combine flour, yeast, and salt. Add warm water and 2 tbsp olive oil, mix until shaggy. Cover, rest 10 min.
2 Knead on a floured surface 8-10 min until smooth and elastic.
3 Place in an oiled bowl, cover, and let rise 1 hour until doubled.
4 Oil a rimmed baking sheet generously. Stretch dough to fill the pan, dimple deeply with fingertips.
5 Drizzle remaining olive oil into the dimples. Scatter rosemary and flaky salt. Rest 20 min.
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.