Focaccia Bread
, 3 h
Serves 8 to 12 (one 9×13-inch pan)
A very wet, olive oil-rich Italian dough that rises twice, then gets dimpled and baked until crisp at the edges and airy inside.
| prepBrush a 9×13-inch baking dish with 2 tbsp of the olive oil (grease with butter first if not nonstick) | ||||||||
| prepPreheat oven to 425°F / 220°C (30 min into the second rise) | ||||||||
| 415 ml warm water (105-115°F / 40-45°C) | Stir water & sugar, add yeast | Proof until foamy, 5 min | Add flour & salt, mix low then medium 5 min | Scrape into oil-brushed bowl, rise 1-1 1/2 hrs | Fold into ball, press into oiled pan | Rise until doubled, 45 min | Drizzle oil, dimple dough to pan | Sprinkle salt & rosemary, bake 425°F / 220°C, 20-30 min |
| 2 tsp cane sugar | ||||||||
| 1 package / 2 1/4 tsp active dry yeast | ||||||||
| 500 g all-purpose flour | ||||||||
| 2 tsp sea salt | ||||||||
| 2 tbsp extra-virgin olive oil (for the rising bowl) | ||||||||
| 2 tbsp extra-virgin olive oil (for the pan) | ||||||||
| 2 tbsp extra-virgin olive oil (drizzled on top), plus more for your hands | ||||||||
| Flaky sea salt, for sprinkling (optional) | ||||||||
| Chopped fresh rosemary, for sprinkling (optional) | ||||||||
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