Classic Italian Focaccia Flatbread (Printable)

Golden crisp Italian flatbread with olive oil and herbs, soft inside, perfect for sharing.

# What You Need:

→ Dough

01 - 4 cups bread flour (or all-purpose flour)
02 - 1⅓ cups lukewarm water
03 - 2 teaspoons salt
04 - 2 teaspoons sugar
05 - 1 packet (¼ oz) instant dry yeast
06 - ¼ cup extra virgin olive oil

→ Topping

07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
09 - Flaky sea salt, to taste

# How To Make It:

01 - In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast until evenly distributed.
02 - Pour in the lukewarm water and olive oil. Stir with a wooden spoon or your hands until a sticky, shaggy dough comes together.
03 - Turn the dough out onto a lightly floured surface. Knead firmly for 8 to 10 minutes until the dough becomes smooth, elastic, and springs back when pressed.
04 - Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap. Let it rest in a warm, draft-free spot for 1 to 1½ hours, or until doubled in volume.
05 - Generously coat a rimmed baking sheet (approximately 12x16 inches) with olive oil. Gently transfer the risen dough onto the tray and stretch it out to fill the pan. Press your fingertips firmly into the surface to create characteristic dimples across the entire dough.
06 - Drizzle the remaining olive oil evenly over the dough. Scatter the rosemary leaves across the surface and finish with a generous pinch of flaky sea salt.
07 - Cover the tray loosely and let the dough rise for another 30 minutes until puffy. Meanwhile, preheat your oven to 425°F.
08 - Place the tray in the center of the oven and bake for 20 to 25 minutes until the top is deeply golden and the bottom sounds hollow when tapped.
09 - Remove from the oven and allow the focaccia to cool slightly on the tray. Slice into squares or rectangles and serve warm.

# Expert Advice:

01 -
  • The dough comes together with pantry staples and your own two hands, no fancy equipment needed.
  • That satisfying moment when you press your fingertips into the dough and hear the faint squelch of olive oil underneath is pure kitchen therapy.
02 -
  • Wet hands or oiled hands work far better than floured hands when pressing dimples into the dough, because flour dries the surface and oil keeps everything supple.
  • If your kitchen is cold, turn your oven on for one minute then shut it off and place the covered dough inside, the gentle ambient warmth works wonders for the rise.
03 -
  • The dough should feel tacky and slightly sticky, not dry, so resist the urge to keep adding flour because a wetter dough creates those gorgeous open holes inside.
  • Brush the hot focaccia with a little more olive oil the moment it comes out of the oven for an extra glossy finish and richer flavor.

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