Classic Italian Focaccia Flatbread (Printable)

Golden Italian flatbread with olive oil, rosemary, and sea salt. Crisp exterior, soft interior perfect for appetizers or sandwiches.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons salt
03 - 1 packet (about 2¼ teaspoons) active dry yeast
04 - 1⅓ cups lukewarm water
05 - 3½ tablespoons 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 is smooth and springs back when pressed.
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 volume.
05 - Preheat the oven to 425°F. Generously grease a 12x16 inch baking tray 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, using your fingertips to create deep dimples across the surface.
07 - Brush the surface generously with olive oil. Scatter the chopped rosemary and flaky sea salt evenly over the dough. Arrange olives or halved cherry tomatoes on top if desired.
08 - Allow the shaped dough to rise for 20 to 30 minutes until puffy and relaxed. Bake for 20 to 25 minutes until the top is deep golden brown and the bottom sounds hollow when tapped.
09 - Let the focaccia cool slightly on the tray before slicing into portions. Serve warm on its own or alongside soups, salads, or your favorite dips.

# Tips from dashanddishes:

01 -
  • The texture is unmatched, with a crisp exterior and interior so soft it practically melts
  • It is forgiving enough for beginners yet impressive enough for dinner guests
02 -
  • Do not skip the dimpling step, as it holds the olive oil and creates those signature pockets
  • The dough should feel sticky when shaping, so resist adding too much flour
03 -
  • Use a rimmed baking sheet to prevent oil from dripping into your oven
  • The dimples should be deep enough to hold pools of olive oil

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