Classic Italian Flatbread (Printable Version)
Classic Italian flatbread with olive oil, herbs, and sea salt. Crisp outside, delightfully soft within.
# What You Need:
→ Dough
01 - 4 cups (500 g) bread flour
02 - 2 teaspoons (10 g) salt
03 - 1 packet (7 g) active dry yeast
04 - 1⅓ cups (325 ml) lukewarm water
05 - 3½ tablespoons (50 ml) extra virgin olive oil
06 - 1 teaspoon sugar
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10-12 pitted olives or cherry tomatoes, halved (optional)
# How to Make It:
01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let stand for 10 minutes until the mixture becomes frothy and bubbly.
02 - Combine the flour and salt in a large mixing bowl. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
03 - Mix until a sticky dough forms, then turn out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough becomes smooth and elastic.
04 - Transfer the dough to an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat the oven to 425°F (220°C). Grease a 12x16 inch (30x40 cm) baking tray generously with olive oil.
06 - Punch down the risen dough and transfer it to the prepared tray. Stretch and press the dough to fill the tray, creating deep dimples across the surface with your fingertips.
07 - Brush the surface generously with olive oil. Scatter chopped rosemary and flaky sea salt evenly over the dough. Arrange olives or halved cherry tomatoes on top if desired.
08 - Let the shaped dough rest for 20 to 30 minutes until it appears puffy and risen.
09 - Bake on the center rack for 20 to 25 minutes until the top is golden brown and the bottom sounds hollow when tapped. Cool slightly before slicing and serving.
# Expert Advice:
01 -
- The texture contrast alone will ruin store bought focaccia for you forever, shatteringly crisp on top and pillowy inside.
- It looks impressive enough for guests but the dough is surprisingly forgiving, even on your first try.
02 -
- Under kneading is the number one reason focaccia turns out flat and dense rather than airy and tall.
- Resist the urge to add extra flour when the dough feels sticky at first, that moisture is what creates the open crumb you want.
03 -
- Rub a thin layer of olive oil directly on your hands before stretching the dough so it doesnt stick and you get extra flavor into the bread.
- Let the baked focaccia rest for at least ten minutes before cutting so the crumb structure has time to set and hold its shape.