Classic Italian Flatbread (Printable)
Traditional Italian flatbread with crispy exterior and soft center, topped with olive oil, sea salt, and aromatic herbs.
# What You'll Need:
→ Dough
01 - 4 cups (500 g) bread flour
02 - 2 teaspoons (10 g) kosher 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 granulated 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 the mixture stand for 10 minutes until it becomes frothy and bubbly on the surface.
02 - Combine the bread 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 everything together until a sticky dough forms. Turn out onto a lightly floured surface and knead firmly for 8 to 10 minutes, until the dough becomes smooth, springy, and elastic.
04 - Transfer the dough to a bowl coated with olive oil. Cover tightly with a damp kitchen towel and set in a warm spot for 1 hour, or until the dough has doubled in volume.
05 - Preheat the oven to 425°F (220°C). Grease a 12×16 inch (30×40 cm) baking tray generously with olive oil.
06 - Punch down the risen dough and transfer it to the prepared tray. Using your fingertips, stretch and press the dough out to fill the tray, creating deep dimples across the entire surface.
07 - Brush the dough generously with olive oil. Scatter chopped rosemary and flaky sea salt evenly over the top. Arrange olives or halved cherry tomatoes across the surface if desired.
08 - Let the topped dough rise for 20 to 30 minutes until visibly puffy. Bake on the center rack for 20 to 25 minutes until the top is deeply golden brown and the bottom sounds hollow when tapped.
09 - Allow the focaccia to cool slightly on the tray before slicing into squares. Serve warm as a standalone bread, alongside soups and salads, or sliced horizontally for sandwiches.
# Expert Tips:
01 -
- The olive oil pools into little wells during baking and creates pockets of pure flavor that nothing else can replicate.
- Once you nail the dough texture, this recipe becomes a canvas for whatever herbs, olives, or seasonal toppings you have on hand.
02 -
- Under kneading produces a dense, cakey crumb that no amount of olive oil can rescue, so keep going even when your arms get tired.
- Skipping the second rise means losing those beautiful airy pockets that make focaccia feel so light despite its hearty appearance.
03 -
- Coating your hands in olive oil instead of flour when handling the wet dough prevents sticking while keeping the hydration level exactly where it needs to be.
- Placing a pan of boiling water on the bottom rack of your oven creates steam that gives the focaccia an extra crispy, bakery style crust.