Classic Italian Focaccia Bread

About This Recipe

Focaccia is the most approachable of all yeasted breads and among the most ancient, with origins in Liguria on the Italian Riviera. The Roman panis focacius — bread baked in the hearth (focus) — evolved over millennia into the pillow-soft, olive oil-drenched flatbread that Genoa considers its culinary identity. In Ligeria, focaccia is breakfast: a slab torn off a fresh-baked sheet and dipped into a cappuccino is how a Genovese morning begins. What makes focaccia different from other breads is the extraordinary quantity of olive oil. The dough swims in it — and that is not excess. The oil creates the characteristic crispy, almost fried bottom crust while keeping the interior open, moist and tender. The iconic dimples pressed into the risen dough are not decorative: they prevent large air bubbles from forming, ensure even baking and pool oil and brine that season the bread from the top down. This recipe uses a high-hydration dough and a long, cold fermentation (up to 24 hours) to develop complex, slightly tangy flavour with zero kneading required. The result is focaccia with a shatteringly crispy base, an interior full of irregular air bubbles and a top perfectly salted with flaky sea salt. Eat within hours of baking — the crust is a fleeting miracle.

Ingredients

Serves 8

• 500 gbread flour (strong white flour)(or all-purpose flour)
• 400 mlwarm water(about 35°C / 95°F)
• 7 ginstant yeast(1 sachet)
• 2 tspfine sea salt
• 1 tspsugar
• 6 tbspextra-virgin olive oil(divided, plus more for the pan)
• 2 tbspflaky sea salt(for topping)
• 4 sprigsfresh rosemary(leaves picked)
• 2 tbspwater(for the brine)

Instructions

1. 1

   Make the dough

   Combine flour, yeast, sugar and fine salt in a large bowl. Add warm water and 3 tablespoons olive oil. Mix with a wooden spoon until a shaggy, sticky dough forms — about 2 minutes. It will be very wet. Do not add more flour.

   Focaccia dough is much wetter than regular bread dough. This high hydration is what gives the open, airy crumb.

2. 2

   First rise

   Cover the bowl with cling film and let rise at room temperature for 1 hour until doubled, or refrigerate overnight (up to 24 hours) for better flavour.

3. 3

   Prepare the pan

   Pour 3 tablespoons olive oil into a 30×22 cm (12×9 inch) baking pan. Coat the bottom and sides thoroughly.

4. 4

   Shape and second rise

   Transfer dough into the oiled pan. Gently stretch it toward the edges — it won't reach immediately. Let rest 30 minutes, then stretch again until it fills the pan. Cover and rest 30 minutes more.

   Don't force the dough. Rest periods allow the gluten to relax so the dough stretches easily.

5. 5

   Dimple

   Preheat oven to 220°C (425°F). With oiled fingers, press deep dimples all over the surface of the dough, almost reaching the bottom of the pan. The surface should look dramatically cratered.

6. 6

   Top and bake

   Mix 2 tablespoons water with 1 tablespoon olive oil to make a brine. Drizzle over the focaccia. Sprinkle with flaky salt and rosemary, pressing them into the dimples. Bake for 22–25 minutes until golden on top and the bottom sounds hollow when tapped.

7. 7

   Cool slightly and serve

   Slide the focaccia onto a wire rack immediately to prevent the bottom from steaming soft. Cool for 10 minutes before cutting. Best eaten the day it is baked.

Variations

• •

  Focaccia con le cipolle: top with thin-sliced caramelised onions and olives.

• •

  Tomato focaccia: press halved cherry tomatoes into the dimples before baking.

• •

  Focaccia al formaggio: layer thin slices of stracchino cheese inside the dough before the final rise.

Storage

Focaccia is best eaten on the day of baking. Leftovers keep in an airtight container for 2 days. Reheat in a 180°C oven for 5 minutes to restore the crispy crust. Focaccia freezes well for up to 1 month.

Frequently Asked Questions