Light & Airy Homemade Focaccia
Super-savory, cloud-like focaccia with a surprisingly simple method. This baking recipe delivers an airy interior with a crispy, herb-oil soaked crust that will impress everyone.
Prep Time: 15 min
Cook Time: 25 min
Total Time: 2 hr 30 min
Servings: 8
Ingredients
- 3 and 3/4 cups (480g) bread flour
- 2 tsp instant yeast
- 1 and 1/2 tsp salt
- 1 and 1/2 cups (360ml) warm water (110°F/43°C)
- 1/4 cup extra virgin olive oil, divided
- 1 tsp honey
- 2 tsp coarse sea salt (for topping)
- 2 tbsp fresh rosemary leaves (or 1 tbsp dried)
- 3 cloves garlic, thinly sliced (optional)
- Flaky sea salt for finishing
Instructions
- Step 1: In a large bowl, whisk together flour, yeast, and salt. Add warm water, honey, and 2 tbsp olive oil. Mix until a shaggy dough forms.
- Step 2: Turn dough onto a lightly floured surface. Knead for 5-8 minutes until smooth and elastic. The dough should be soft and slightly sticky.
- Step 3: Place dough in a greased bowl, turning to coat. Cover with damp towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Step 4: Generously oil a 9×13-inch baking pan with 1 tbsp olive oil. Punch down dough and transfer to the pan. Gently press and stretch to fill the pan.
- Step 5: Cover and let rise again for 30-45 minutes until puffy and airy. Preheat oven to 425°F (220°C) during the last 15 minutes.
- Step 6: Using your fingers, dimple the dough all over, pressing all the way to the bottom of the pan. Drizzle with remaining olive oil.
- Step 7: Sprinkle with rosemary, garlic slices, and coarse sea salt. Bake for 20-25 minutes until golden brown and crisp on the edges.
- Step 8: Remove from oven. While hot, sprinkle with flaky sea salt. Let cool slightly before slicing. Serve warm.
Nutrition Information
| Calories | 240 |
| Protein | 7g |
| Carbohydrates | 38g |
| Fat | 7g |