📝 About This Recipe
Transport your kitchen to the sun-drenched coast of Puglia with this authentic, dimpled Italian flatbread. Featuring a crisp, golden exterior and a pillowy, cloud-like crumb, this focaccia is defined by the fragrant aroma of fresh rosemary and the luxurious pooling of extra virgin olive oil. It is the ultimate artisanal side dish that marries rustic simplicity with sophisticated flavor.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high-protein flour ensures a better chew)
- 400 ml Warm Water (between 105°F and 110°F)
- 2.25 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast and aid browning)
- 2 teaspoons Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (for the dough mix)
The Brine and Topping
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed preferred)
- 3-4 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 tablespoon Flaky Sea Salt (such as Maldon, for finishing)
- 2 tablespoons Warm Water (for the emulsified brine)
👨🍳 Instructions
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1
In a large glass bowl or the bowl of a stand mixer, whisk together the warm water and honey until dissolved. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the 2 tablespoons of olive oil and the fine sea salt to the yeast mixture. Gradually stir in the bread flour using a sturdy spatula or the dough hook attachment.
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3
Mix until a sticky, shaggy dough forms. If using a stand mixer, knead on medium-low speed for 5-7 minutes. If by hand, perform a series of 'stretch and folds' in the bowl every 30 minutes for 2 hours to develop gluten without adding excess flour.
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4
Coat a clean large bowl with a tablespoon of olive oil. Transfer the dough to the bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
Prepare a 9x13 inch metal baking pan by pouring 2-3 tablespoons of olive oil into the bottom, ensuring the sides are well-greased to prevent sticking.
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6
Gently tip the risen dough into the prepared pan. Do not force it to the corners yet; simply flip it once to coat both sides in the oil.
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7
Let the dough rest in the pan for 30-45 minutes. During this time, it will naturally relax and spread toward the edges.
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8
Preheat your oven to 425°F (220°C). Prepare the brine by whisking the 2 tablespoons of water with 2 tablespoons of olive oil until emulsified.
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9
Using your fingertips, press deeply into the dough to create the signature dimples. You should feel your fingers hit the bottom of the pan. The dough should bubble up around your fingers.
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10
Pour the water-and-oil brine over the dough, allowing it to pool in the dimples. This keeps the crust soft while it bakes and creates a beautiful texture.
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11
Sprinkle the chopped fresh rosemary and the flaky sea salt evenly across the surface.
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12
Bake for 20-25 minutes on the center rack until the top is a deep golden brown and the edges are crisp and pulling away from the pan.
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13
Remove from the oven and immediately brush with any remaining olive oil from the pan. Let cool in the pan for 5 minutes before transferring to a wire rack to maintain the crisp bottom.
💡 Chef's Tips
Always use fresh rosemary; dried rosemary can become woody and unpleasantly sharp during the high-heat bake. Don't be afraid of the oil—focaccia is essentially 'fried' in the pan, which creates that iconic crunchy bottom crust. If the dough resists stretching to the corners of the pan, let it rest for another 10 minutes to relax the gluten, then try again. For the best flavor, do a slow cold-ferment by letting the dough rise in the refrigerator for 12-24 hours before baking. Ensure your oven is fully preheated; a hot oven is crucial for achieving the 'oven spring' that creates large internal air bubbles.
🍽️ Serving Suggestions
Serve warm alongside a bowl of high-quality balsamic vinegar and extra virgin olive oil for dipping. Pair with a crisp Italian white wine like Vermentino or a light Pinot Grigio. Slice horizontally and use as the bread for a gourmet prosciutto, arugula, and mozzarella sandwich. Serve as the primary bread component for a charcuterie board featuring salty olives and hard cheeses. Accompany a hearty bowl of tomato basil soup or a classic Pasta e Fagioli.