📝 About This Recipe
Transport your kitchen to the coast of Liguria with these pillowy, golden-crusted focaccia squares. Featuring a signature 'dimpled' surface that traps pools of fragrant extra virgin olive oil and flaky sea salt, this bread offers a perfect balance of a crunchy exterior and a cloud-like interior. It is an versatile masterpiece that serves as the ultimate canvas for Mediterranean flavors, making it an irresistible snack or a sophisticated base for gourmet canapés.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein content for better structure)
- 400 ml Warm Water (approximately 105°F to 110°F)
- 2.25 teaspoons Active Dry Yeast (one standard packet)
- 2 teaspoons Honey (to feed the yeast and aid browning)
- 2 teaspoons Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (for the dough mix)
The Topping & Brine
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed preferred)
- 3 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 tablespoon Maldon Flaky Sea Salt (for the iconic crunch)
- 2 tablespoons Warm Water (for the finishing brine)
- 2 pieces Garlic Cloves (thinly sliced, optional)
👨🍳 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 top 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 sturdy spatula or a dough hook on low speed.
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3
Mix until a very wet, shaggy dough forms. Do not be tempted to add more flour; a high-hydration dough is the secret to those beautiful air bubbles.
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4
Cover the bowl with a damp cloth and let the dough rest for 30 minutes. Perform a 'stretch and fold' by grabbing one side of the dough, pulling it up, and folding it over the center. Repeat this 4 times around the bowl.
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5
Cover and let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size and looks jiggly.
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6
Generously coat a 9x13 inch metal baking pan with 2 tablespoons of olive oil. Gently transfer the dough to the pan. Do not force it to the corners yet; let it rest for 20 minutes to relax the gluten.
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7
After resting, gently stretch the dough with your fingertips to fill the pan. If it shrinks back, let it rest for another 10 minutes and try again.
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8
Preheat your oven to 425°F (220°C). While the oven heats, whisk the 2 tablespoons of warm water with a pinch of salt to create a simple brine.
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9
The Dimpling: Pour the remaining olive oil over the dough. Use your fingertips to press deep holes all over the dough, going all the way down to the bottom of the pan. Pour the brine into these dimples.
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10
Sprinkle the chopped rosemary, sliced garlic (if using), and flaky sea salt evenly across the surface.
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11
Bake for 20-25 minutes. The focaccia is done when the top is a deep golden brown and the edges are crisp and pulling away from the sides.
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12
Immediately remove from the oven and let it cool in the pan for 5 minutes. Transfer to a wire rack to prevent the bottom from getting soggy.
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13
Once slightly cooled, use a serrated knife to cut the bread into uniform squares for serving.
💡 Chef's Tips
For the best flavor, let the dough rise in the refrigerator for 12-24 hours; the cold fermentation develops incredible complexity. Always use a metal pan rather than glass or ceramic to ensure a truly crispy bottom crust. Don't be shy with the olive oil—it is as much an ingredient as it is a cooking fat in this recipe. If your rosemary starts to burn, lightly press the needles into the dough dimples so they are partially submerged in oil. To revive day-old focaccia, toast the squares in a dry pan or oven to regain that signature crunch.
🍽️ Serving Suggestions
Serve warm alongside a small bowl of aged balsamic vinegar and premium olive oil for dipping. Slice the squares horizontally to create the perfect base for a prosciutto, arugula, and mozzarella sandwich. Pair with a crisp, chilled glass of Vermentino or a refreshing Aperol Spritz. Use as a side to mop up the juices from a bowl of steamed mussels or a rich tomato-based pasta. Top with a dollop of whipped ricotta and a drizzle of hot honey for a sweet-and-savory snack.