📝 About This Recipe
Transport your kitchen to the sun-drenched coast of Italy with this quintessential Ligurian-style focaccia. This recipe yields a bread that is impossibly crisp on the bottom, airy and pillowy in the center, and punctuated by the aromatic punch of fresh rosemary and flaky sea salt. It is the ultimate communal appetizer, designed to be torn by hand and shared among friends alongside a glass of crisp white wine.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein content ensures a better chew)
- 375 ml Warm Water (approximately 105°F to 110°F)
- 2 1/4 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 (high quality cold-pressed)
The Brine and Toppings
- 1/3 cup Extra Virgin Olive Oil (divided use for pan and drizzling)
- 2 tablespoons Warm Water (for the emulsified brine)
- 3-4 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 tablespoon Maldon Flaky Sea Salt (for the iconic crunchy finish)
- 1 clove Garlic (optional; thinly sliced for extra flavor)
👨🍳 Instructions
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1
In a large 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 2 tablespoons of olive oil and the fine sea salt to the yeast mixture. Gradually stir in the bread flour using a wooden spoon or the dough hook attachment until a shaggy, sticky dough forms.
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3
Knead the dough for about 5-7 minutes. If using a mixer, use medium-low speed; if by hand, use a light touch on a lightly floured surface. The dough should be very soft and slightly sticky, but smooth.
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4
Grease a clean bowl with a drizzle of olive oil. Place the dough inside, 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
Pour about 2-3 tablespoons of olive oil into a 9x13 inch metal baking pan, ensuring the bottom and sides are thoroughly coated. This creates the 'fried' crispy bottom crust.
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6
Gently transfer 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, cover, and let it rest for another 30 minutes to relax the gluten.
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7
After resting, use your fingertips to gently stretch the dough to the edges of the pan. If it snaps back, let it rest for 10 more minutes and try again.
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8
Create the signature dimples: Using all ten fingertips, press deeply into the dough all the way down to the bottom of the pan. You want to create deep 'craters' throughout the entire surface.
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9
In a small jar, whisk together 2 tablespoons of warm water and 2 tablespoons of olive oil until emulsified. Pour this brine over the dough, ensuring it fills the dimples.
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10
Sprinkle the chopped fresh rosemary and the flaky sea salt evenly over the top. Let the dough rise one final time in the pan for 45 minutes until it looks bubbly and puffy.
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11
While the dough rises, preheat your oven to 425°F (220°C). Ensure the oven rack is in the center position.
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12
Bake for 20-25 minutes. Look for a deep golden-brown color on top and a crisp, fried texture on the edges.
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13
Remove from the oven and immediately drizzle with one final tablespoon of high-quality olive oil. Let it cool in the pan for 5 minutes before transferring to a wire rack so the bottom stays crisp.
💡 Chef's Tips
Always use fresh rosemary; dried rosemary can become woody and unpleasantly sharp when baked. Don't be afraid of the oil; the 'fried' bottom is what separates a true focaccia from basic bread. If your kitchen is cold, let the dough rise inside an oven that is turned off with the light turned on. For the best flavor, use a high-quality extra virgin olive oil that you would enjoy eating on its own. To check for doneness, lift a corner with a spatula; the bottom should be golden and rigid, not soft.
🍽️ Serving Suggestions
Serve warm with a small bowl of aged balsamic vinegar and extra virgin olive oil for dipping. Pairs beautifully with a chilled glass of Vermentino or a light Aperol Spritz. Slice horizontally and use as the base for a premium mortadella and stracciatella sandwich. Serve as a side to a classic Antipasto platter featuring prosciutto, olives, and marinated artichokes. Accompany a bowl of creamy tomato basil soup for a sophisticated comfort meal.