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Classic Focaccia

A soft olive-oil flatbread with a dimpled top, rosemary and sea salt, baked until golden at the edges.

By Gary Burfield-Wallis First published Updated
Ancient Greek bakers preparing 'plakous', highlighting the simple yet foundational ingredients.

At a glance

Recipe summary

Prep
20 min
Cook
25 min
Rest
2 hr 15 min
Total
3 hr
Serves
1 large loaf
Skill
Moderate

Focaccia is forgiving and highly adaptable. The essential features are a well-risen olive-oil dough, deep finger dimples and a generous final drizzle before baking.

What you need

Ingredients

Metric US Ingredient
500 g 4 cups strong white bread flour
300 ml 1¼ cups warm water
60 ml ¼ cup olive oil Plus extra for the bowl, tray and top.
10 g 2 tsp fine salt
5 g 1 tsp caster sugar
7 g 2¼ tsp instant yeast
2 sprigs 2 sprigs fresh rosemary Leaves picked.
As needed As needed coarse sea salt For topping.

How to make it

Method

  1. Mix the warm water, sugar and yeast and leave for 5 minutes until slightly frothy.
  2. Put the flour and fine salt in a large bowl. Add the yeast mixture and 45 ml of the olive oil and mix to a soft dough.
  3. Knead for about 10 minutes until smooth and elastic.
  4. Place in an oiled bowl, cover and leave to rise for 1½ to 2 hours until doubled.
  5. Oil a large baking tray or shallow roasting tin. Press the dough gently into the tray without knocking out all the air.
  6. Dimple the surface with oiled fingertips, drizzle over the remaining olive oil and scatter with rosemary and coarse salt.
  7. Cover and prove for 30 minutes. Heat the oven to 220°C / 200°C fan / 425°F.
  8. Bake for 20 to 25 minutes until golden. Cool slightly before slicing.

Useful notes

Equipment

  • Large mixing bowl or stand mixer
  • Large shallow baking tray or roasting tin
  • Pastry brush optional
  • Wire rack

Substitutions

  • Use dried rosemary if fresh is unavailable.
  • Top with olives, cherry tomatoes or thinly sliced onions.
  • Replace up to one-quarter of the white flour with wholemeal bread flour.

Allergen notes

  • Contains wheat.

Storage

Keep wrapped at room temperature for up to 2 days, or freeze for up to 2 months. Reheat briefly in a hot oven to refresh the crust.

Tips

  • Use oiled hands rather than extra flour when pressing out the dough.
  • Push the dimples almost to the base of the tray.
  • A generous coating of olive oil produces the characteristic tender crust.