Homemade focaccia is far easier than it looks and endlessly rewarding. A slow rise develops incredible flavor while you go about your day. The result is a golden, dimpled loaf that is crisp outside and cloud-soft within.
Prep: 20 mins Cook: 25 mins Serves: 8
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 cups warm water
- 6 tablespoons olive oil, divided
- 2 tablespoons fresh rosemary leaves
- 1 teaspoon flaky sea salt
- 1 teaspoon honey
- 2 cloves garlic, thinly sliced
Instructions
- Whisk the flour, yeast, and salt together in a large bowl.
- Stir the honey into the warm water, then pour it into the flour with two tablespoons of olive oil.
- Mix until a shaggy, sticky dough forms, then cover and let it rise for two hours until doubled.
- Generously oil a baking pan and transfer the dough, gently stretching it to fill the pan.
- Cover and let it rise again for 45 minutes while you preheat the oven to 425 degrees.
- Dimple the dough all over with oiled fingers, then drizzle with the remaining olive oil.
- Scatter the rosemary, garlic, and flaky salt over the top.
- Bake for 22 to 25 minutes until deep golden, then cool slightly before slicing.
Tips
- Let the dough rise slowly in the fridge overnight for even deeper flavor.
- Do not skimp on the olive oil, as it creates the signature crisp bottom.
- Press cherry tomatoes or olives into the dimples for a colorful variation.