Rustic Focaccia
An olive oil-rich Italian flatbread with a crispy bottom and airy, dimpled top. Customize with your favorite toppings.
Instructions
- 1
Combine flour, yeast, sugar, salt, and water. Mix until combined, then add 2 tbsp olive oil.
- 2
Cover and let rise at room temperature for 2 hours, performing stretch and folds every 30 minutes for the first 1.5 hours.
- 3
Pour remaining olive oil into a rimmed baking sheet. Transfer dough to the sheet.
- 4
Gently stretch the dough to fill the pan. If it springs back, let it rest 10 minutes and try again.
- 5
Cover and let rise for 45-60 minutes until puffy.
- 6
Preheat oven to 450°F (230°C).
- 7
Use oiled fingers to dimple the dough deeply. Drizzle with more olive oil, scatter rosemary and flaky salt.
- 8
Bake 22-25 minutes until golden and crispy on the bottom.
Baker's Tips
- •The wetter the dough, the more open and airy the focaccia will be.
- •Try toppings like cherry tomatoes, olives, caramelized onions, or everything bagel seasoning.
- •Focaccia is best eaten the day it's made, but reheats well in a hot oven for 5 minutes.