Easy Italian Focaccia

Name: Easy Italian Focaccia
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6

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Focaccia is an incredibly delicious Italian bread, beloved for its fluffy interior, crisp crust, and rich flavor from olive oil. Variants of this bread exist all throughout Italy, but this recipe adapted from Giada’s mother, Veronica, is for the most simple and beautifully basic focaccia. Even better, is this recipe could not be easier to make as far as bread goes: no stand-mixer is required, the prep is simple as can be, and you don’t even need to wait too long for it to proof.

You can enjoy this focaccia in its simplicity, or use it as a base for toppings of your choice. It’s absolutely delicious fresh out of the oven on its own, but you can top it with olives, dip it in balsamic and olive oil, top it with burrata and prosciutto, use it as a sandwich bread, or even as a pizza base. No matter how you eat it, it’s truly divine.

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Prep Time

25 minutes

Cook Time

30 minutes

Ingredients

3 cups (512g) pizza or bread flour
2 ¼ teaspoons instant yeast, such as Caputo
1 ¾ teaspoons fine kosher salt
2 cups lukewarm water*
6 tablespoons olive oil, divided

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3/4 teaspoon Maldon sea salt flakes
Fresh rosemary, optional

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*Chef’s note: water should be just warm to the touch, not hot. Too hot of water will prevent the yeast from working.

Instructions

In a large mixing bowl, whisk together the flour, salt, and yeast. Gradually add the lukewarm water to the dry ingredients, stirring to combine with a silicone spatula. Mix for just 2 or so minutes, until the ingredients are all combined and there are no dry streaks remaining. The dough should be very sticky and gummy.
Drizzle the dough with 2 tablespoons of olive oil. Use your hands to rub the olive oil into the exposed sides of the bowl as well. Cover the bowl with plastic wrap. Allow the dough to proof at room temperature (around 70° F) for about 1 ½ hours, until it has doubled in size and has bubbles on the surface. If the ambient temperature is cooler, it may take longer; if it is warmer, it may not take as long.
Line a 9x13-inch baking dish with parchment paper. Transfer the dough to the baking dish. Drizzle the dough with another 2 tablespoons of olive oil, and gently press the dough into all corners of the dish. Cover with plastic wrap, and let the dough rest for another 30 minutes to 1 hour, until it has risen again and has visible bubbles on the surface.
Preheat the oven to 450° F. After the final proofing, remove the plastic wrap. Drizzle the top with a final 2 tablespoons of olive oil and use your fingers to gently dimple the dough all over. Sprinkle with Maldon sea salt flakes, and optionally, fresh rosemary. Bake in the preheated oven for 30 minutes, until the focaccia is crispy and golden.
Remove the focaccia from the oven and place it on a rack to cool down. Slice and serve as desired.