Foolproof Focaccia
Discover the ultimate recipe for *Foolproof Focaccia*—a light, airy, and irresistibly golden flatbread that’s surprisingly easy to make at home! Perfect for beginners and seasoned bakers alike, this no-fail focaccia comes together with pantry staples like all-purpose flour, instant yeast, and extra-virgin olive oil, creating an effortlessly delicious result. Its signature crisp crust and soft, pillowy interior are elevated with fragrant rosemary, flaky sea salt, and optional garlic for added flavor. With minimal hands-on time, this versatile bread is perfect as a side dish, sandwich base, or simply dipped in olive oil and balsamic vinegar. Say goodbye to complicated techniques and hello to bakery-level bread with this step-by-step guide!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Water
- 80 milliliters Extra-virgin olive oil
- 10 grams Salt
- 7 grams Instant yeast
- 5 grams Granulated sugar
- 2 sprigs Fresh rosemary (optional)
- 5 grams Flaky sea salt
- 2 Garlic cloves (optional)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix thoroughly to distribute the ingredients evenly.
Add 300 milliliters of water and 50 milliliters of olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment and knead on medium speed for 5 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Generously oil a 9x13-inch baking pan using 20 milliliters of olive oil. Gently transfer the risen dough to the pan, stretching and pressing it out to fill the corners.
Cover the dough loosely with plastic wrap and let it rise again for 30 minutes until puffed up.
Preheat your oven to 220°C (428°F).
Using your fingertips, press dimples into the surface of the dough. Pour the remaining 10 milliliters of olive oil over the surface, letting it pool in the dimples. If using, sprinkle fresh rosemary leaves, flaky sea salt, and thinly sliced garlic on top.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
Remove the pan from the oven and let the focaccia cool for 5-10 minutes before transferring to a wire rack.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5858 mg | 255% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 6.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
