Recipe
Classic Italian Focaccia
A soft, olive-oil-rich focaccia with a crisp, dimpled crust, rosemary and sea salt. This easy Italian bread is ideal for sharing alongside soups, salads, pasta or antipasti.
Ingredients
Method
90 mins prep25 mins cook115 mins total
Mix the flour, yeast, sugar and fine sea salt in a large bowl. Add the warm water and 60ml of the olive oil, then stir until a soft, sticky dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Place it in an oiled bowl, cover and leave in a warm place for about 1 hour, or until doubled in size.
Pour a little of the remaining olive oil into a baking tray. Tip in the dough and gently stretch it to fill the tray. Leave it to rise for a further 20 minutes.
Heat the oven to 200°C fan. Use oiled fingertips to press deep dimples across the dough, then drizzle over the remaining olive oil and scatter with rosemary and a little extra sea salt.
Bake for 20–25 minutes, until puffed and deep golden. Cool for 10 minutes before cutting and serving.
Notes
Oil the tray generously and press the dough gently so the air bubbles stay in the crumb. Add the rosemary and sea salt just before baking for the best aroma and crust.
About this recipe
This classic focaccia is a straightforward yeasted bread with a pillowy crumb, a crisp olive-oil edge and the savoury lift of rosemary and sea salt. The dough needs time to rise, but the hands-on work is simple.
Press the risen dough into a well-oiled tray, make deep dimples across the surface and finish it generously before baking. Serve warm with soups, salads, pasta or antipasti, or use leftovers for sandwiches.
