Ingredients
Dough Ingredients
- 1¾ cups lukewarm water (not hot, just warm to the touch)
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour (bread flour also works)
- 3 teaspoons salt
- 2 tablespoons extra virgin olive oil
For the Pan and Topping
- 2 tablespoons extra virgin olive oil (for greasing the pan)
- 2 tablespoons extra virgin olive oil (for dimple topping mixture)
- 3 tablespoons water (for dimple topping mixture)
- ½ teaspoon salt (for dimple topping mixture)
- ½ teaspoon rosemary (optional, fresh or dry)
Instructions
- Bloom the yeast: In a small bowl, whisk together 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar. Rest for 30 seconds until the yeast dissolves completely, indicating it’s active. If not dissolving, replace with fresh yeast and repeat.
- Make the dough: In a large bowl, combine 4 cups all-purpose flour and 3 teaspoons salt. Pour in the yeast mixture and stir with a spoon until sticky and just combined. Add 2 tablespoons extra virgin olive oil and mix again. The dough will be wet and soft, which is expected.
- Proof the dough: Cover the bowl with a damp cloth or plastic wrap. For a quick proof, place the bowl in a slightly warm oven (turn oven on for 60 seconds, then off) and let rise 1½ to 2 hours until doubled in size. Alternatively, let rise at room temperature longer or use slow proofing in the fridge for 8 to 24 hours, then bring to room temperature for 2 to 3 hours before continuing.
- Fold the dough: Using a spoon, fold the dough over itself from the edges toward the center 20 to 30 times until it feels tighter. This step takes about a minute and helps develop structure without kneading.
- Second proofing in the pan: Generously grease a baking pan with 2 tablespoons extra virgin olive oil or line with parchment paper for less oil. Transfer the dough to the pan and gently spread it out using the back of two wet spoons. Cover and let the dough rise again for 45 minutes. Meanwhile, preheat the oven to 450°F (230°C).
- Dimple and top the dough: In a small bowl, mix 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt. Dip your fingers into this mixture and press deep dimples all over the dough surface. Pour the remaining mixture evenly over the top. Sprinkle with ½ teaspoon rosemary if using, or more to taste.
- Bake: Place the pan on the medium-low rack of the preheated oven and bake for 20 to 25 minutes until the focaccia is golden-brown on top and soft inside. Remove from oven and let cool for 5 minutes before slicing and serving.
Notes
- Using instant dry yeast allows skipping the proofing step, but here it is activated in lukewarm water with sugar for best results.
- The dough is intentionally wet and sticky; avoid adding extra flour which can make the bread dense.
- Proofing times vary widely depending on room temperature; slow proofing in the fridge overnight enhances flavor.
- Folding the dough replaces kneading and helps develop gluten structure.
- Greasing the pan well or using parchment helps prevent sticking as focaccia dough is very sticky.
- Optional rosemary topping adds a classic flavor, but you can omit or substitute with other herbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
