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Bake · Italian

Focaccia

A wet, no-knead dough, pools of olive oil, rosemary and flaky salt. Easier than bread, twice as rewarding.

240 min 25 min hands-on Serves 10 Italian Kid friendly

Focaccia is a soft, airy Italian flatbread with a dimpled, golden crust soaked in olive oil. A wet dough and a long rise give it that open, bubbly crumb. It is one of the most forgiving breads to bake at home and welcomes any topping you like.

Ingredients

  • 500 g strong white bread flour
  • 7 g instant yeast, 1 sachet
  • 10 g salt, fine
  • 400 ml water, lukewarm
  • 6 tbsp olive oil, 2 for the dough, 2 for the tin, 2 for the top
  • 3 sprig rosemary, leaves picked
  • 1 tsp sea salt flakes

Method

  1. Whisk the flour, yeast and fine salt in a large bowl. Pour in the water and 2 tablespoons of the oil and stir with a spoon until no dry patches are left. The dough will be very wet and sticky; that is right, and it is what makes the crumb open and light.
  2. Cover the bowl and leave for 30 minutes. With a wet hand, grab the edge of the dough, stretch it up and fold it over the middle; turn the bowl and repeat, 4 folds in all, one from each side. This builds strength without kneading.
  3. Cover again and leave at warm room temperature for 1 hour 30 minutes to 2 hours, until doubled in size, bubbly on top and wobbly when you shake the bowl.
  4. Pour 2 tablespoons of oil into a metal baking tin about 33 by 23cm and spread it over the base and sides. Tip the dough in and gently stretch it towards the corners; if it springs back, leave it 10 minutes and try again. Cover and leave for 45 minutes, until puffy. After 25 minutes, heat the oven to 230°C (210°C fan).
  5. Oil your fingertips and press them firmly all over the dough, right down to the tin, to make deep dimples. Drizzle over the last of the oil so it pools in the dimples, then scatter with the rosemary leaves and flaky salt.
  6. Bake for 20 to 25 minutes, until deep golden on top and crisp underneath when you lift a corner with a spatula. Slide it out of the tin onto a wire rack straight away, so the base stays crisp rather than steaming.
  7. Leave to cool for at least 15 minutes before cutting into squares, so the crumb sets. It is best on the day, alongside soups and salads or on its own; leftovers revive in the oven at 200°C (180°C fan) for 5 minutes.

Tips

  • Use a high-hydration (wet) dough and be generous with olive oil for the signature soft crumb and crisp base.
  • Top it simply with rosemary and flaky salt, or add cherry tomatoes, olives, or thin onion before baking.
  • A slow, cold overnight rise in the fridge develops more flavour and structure.

Common questions

Why is my focaccia dense?

It probably needed more time to rise or a wetter dough. Let it prove until puffy and handle it gently to keep the air in.

Can I make focaccia dough ahead?

Yes, a slow rise in the fridge overnight works well and improves the flavour. Bring it to room temperature before baking.