Focaccia Bread

Focaccia is a yeasted flatbread with a tender crumb and dimpled, oil-rich surface. It comes together in under an hour and needs just one rise. The secret is a wet dough and a hot oven that steams the bread while it bakes.

Ingredients for Focaccia Bread

All-purpose flour gives structure and chew. Instant yeast leavens the dough so it rises high and airy. Warm water activates the yeast and hydrates the flour. Olive oil enriches the dough and coats the pan, creating a golden, crispy crust. Salt seasons the bread and controls fermentation. A final drizzle of olive oil and coarse sea salt on top add flavor and texture.

Why This Focaccia Bread Works

Focaccia dough is much wetter than a standard bread dough, which creates an open, tender crumb instead of a dense one. The high hydration also helps steam form inside the oven, puffing the bread and making it light.

A single, short rise is all this dough needs because the high yeast amount works fast. You are not waiting hours for the dough to double. The result is bread that comes together in an afternoon without planning ahead.

Dimpling the dough before baking does two things: it releases trapped gas so the bread rises evenly, and it creates pockets on top that fill with olive oil and salt. This is what gives focaccia its signature texture and flavor.

Mistakes To Avoid

Using cold water slows fermentation and the yeast will not activate. If your water is straight from the tap and cold to the touch, warm it in the microwave for 15 to 20 seconds. The dough will rise much faster and more predictably.

Skipping the dimpling step causes the focaccia to puff into a puffy roll instead of staying flat. Dimpling breaks up the gluten network and lets steam escape evenly. Without it, you get an uneven, bread-like result instead of a thin, tender focaccia.

Cutting into the bread while it is still hot makes it crumbly and compresses the crumb. The interior is still steaming and has not set. Wait until it cools to room temperature so the structure firms up.

Forgetting to oil the pan heavily before adding the dough means the bottom will not brown or crisp. Focaccia needs enough oil to fry the underside slightly. If the pan is dry, the bread sticks and bakes pale on the bottom.

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Ingredients

• 3 cups (390 grams) all-purpose flour
• 1 1/2 teaspoons instant yeast
• 1 1/4 cups warm water, around 110°F (43°C)
• 1/4 cup olive oil, plus 2 tablespoons for the pan
• 1 1/2 teaspoons salt
• Coarse sea salt for topping
• 2 tablespoons olive oil for drizzling on top

Step-by-step Instructions

1. Mix the flour, yeast, and salt in a large bowl until combined.
2. Pour the warm water and 1/4 cup olive oil into the flour and stir with a wooden spoon until a shaggy, wet dough forms, about 2 minutes.
3. Knead in the bowl by folding the dough over itself with your hand for 5 to 8 minutes, until it becomes smooth and elastic and springs back when you poke it.
4. Cover the bowl loosely with plastic wrap and let the dough rise at room temperature for 30 to 40 minutes, until it is puffy and nearly doubled in size.
5. Pour 2 tablespoons of olive oil into a 9×13 baking pan and tilt to coat the bottom and sides completely.
6. Transfer the dough to the oiled pan and stretch it gently to fill the corners, using oiled fingers so it does not stick.
7. Dimple the dough all over with your fingertips, pressing down to the bottom of the pan in rows about 1 inch apart, working for 1 to 2 minutes.
8. Heat the oven to 450°F (230°C) while the focaccia rests for 5 to 10 minutes after dimpling.
9. Drizzle the 2 tablespoons of olive oil evenly over the top and sprinkle generously with coarse sea salt.
10. Bake for 20 to 25 minutes, until the top is golden brown and the internal temperature reaches 200°F (93°C) at the center. The bread should sound hollow when you tap the bottom.
11. Turn the focaccia out onto a wire cooling rack and let it cool for at least 10 minutes before slicing.