Before you cook
Background Recipe story & origin
Focaccia is an ancient Italian flatbread, with roots possibly predating Roman times. The name derives from Latin 'focus' (hearth). Genoese focaccia is the most famous style: a soft, olive-oil-rich bread dimpled with fingers and topped with coarse salt. The dough is highly hydrated, creating an airy, open crumb. Olive oil is applied liberally before baking and sometimes after. Traditional toppings are minimal - salt, perhaps rosemary or olives. More elaborate toppings turn focaccia into 'fugassa' or other regional variations.
Before you start Equipment you'll need
- sheet pan — Provides even heat surface for baking focaccia until golden brown with crispy edges
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Make the dough
Mix flour, yeast, salt. Add water and 2 tbsp oil. Knead until smooth. Rise 1 hour.
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Shape and proof
Oil sheet pan generously. Stretch dough to fill. Drizzle more oil. Rise 45 minutes. Dimple with fing...
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In the oven
Bake at 425°F for 20-25 minutes until golden. Drizzle with more oil while hot.
Prep Get set first
About 10 min of prep
- Prepare sheet pan
This recipe takes about 25 minutes total.
Ingredients
Instructions
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Make the dough
Mix flour, yeast, salt. Add water and 2 tbsp oil. Knead until smooth. Rise 1 hour.
-
Shape and proof
Oil sheet pan generously. Stretch dough to fill. Drizzle more oil. Rise 45 minutes. Dimple with fingers, drizzle remaining oil, sprinkle sea salt.
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In the oven
Bake at 425°F for 20-25 minutes until golden. Drizzle with more oil while hot.