Rosemary Focaccia

A soft, airy Italian flatbread baked in a sheet pan with plenty of olive oil, dimpled and topped with fresh rosemary and flaky salt until golden and crisp. Makes one 9 x 13-inch pan.

VeganVegetarianDairy-freeMediterraneanNo added sugar

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 25 min
  • Rise 2 hr 30 min
  • Total 3 hr 15 min
  • Yield 1 (9 x 13-inch) pan, 12 pieces
  • Level Intermediate

Updated

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Golden dimpled rosemary focaccia in a pan with olive oil and flaky salt, a few squares cut

Focaccia is the olive oil flatbread of Liguria, soft and airy inside with a crisp, golden bottom. The dough is wet and needs no kneading; time does the work while it rises.

Before baking, press deep dimples into the dough with your fingers so pools of olive oil form, then scatter on rosemary and flaky salt.

Instructions

  1. Mix. Stir the flour, salt and yeast together, add the water and stir until no dry flour remains. The dough will be very wet.
  2. First rise. Drizzle 2 tablespoons oil over the dough, cover and let rise 1 1/2 hours, stretching and folding the dough over itself 3 times in the first hour.
  3. Pan. Pour 1/4 cup oil into a 9 x 13-inch pan. Turn the dough into it and gently stretch it toward the corners. Cover and let rise 45 minutes to 1 hour, until puffy. Heat the oven to 425°F.
  4. Dimple and top. Drizzle with the remaining oil, press deep dimples all over with oiled fingers, and scatter with rosemary and flaky salt.
  5. Bake. Bake 22 to 25 minutes, until deep golden. Cool 10 minutes in the pan, then move to a rack.

VegetarianVeganDairy-freeMediterraneanNo added sugar

Tips

  • For more flavor, let the dough rise covered in the refrigerator overnight after the first rise.
  • Top with cherry tomatoes, olives or thin onion slices instead of rosemary.

Storage and leftovers

Make ahead Freezer-friendly

Keep wrapped at room temperature up to 2 days, or freeze pieces up to 3 months. Warm in a 375°F oven for 5 to 8 minutes to crisp the crust again.

Questions about this recipe

Why is focaccia dough so wet?
The high water content gives focaccia its open, airy crumb.
How do I store focaccia?
Wrap at room temperature for a day, or freeze and reheat in a hot oven.

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