The Best, Easiest Focaccia Bread Recipe
A simple and delicious Italian flatbread perfect as a side or base for sandwiches, requiring minimal effort and just a few ingredients.
Ingredients
- 4 cups all-purpose flour or bread flour see notes above
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast see notes above if using active dry
- 2 cups lukewarm water made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon
- 1 to 2 teaspoons whole rosemary leaves, optional
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix until a sticky dough forms. Rub the dough lightly with olive oil, cover, and refrigerate for at least 12 hours or up to 3 days.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter. Pour a tablespoon of oil into each pan (or 2 tablespoons for a 9×13-inch pan).
- Deflate the dough, split into two equal pieces (or keep whole for a 9×13-inch pan), and place in the prepared pans. Roll the dough in the oil to coat, forming a rough ball. Let rest for 3 to 4 hours.
- Preheat the oven to 425°F. Sprinkle rosemary if using, pour a tablespoon of oil over each round, and press deep dimples into the dough with your fingers. Sprinkle with flaky sea salt.
- Bake for 25 to 30 minutes, until the underside is golden and crisp. Transfer to a cooling rack and let cool for 10 minutes before serving.
- Store cooled focaccia in an airtight bag at room temperature for up to 3 days or freeze for up to 3 months. Reheat at 350°F for 15 minutes to revive the crust.
Notes
For best results, ensure the dough is well-oiled before refrigeration to prevent drying. The long fermentation time enhances flavor and texture.