Focaccia
“Ligurian flatbread dimpled and drizzled generously with olive oil, sprinkled with flaky salt and fresh rosemary.”
Flour
Olive Oil
Rosemary
Sugar
Oil
YeastWhere it comes from
Focaccia hails from the Liguria region of Italy, where it has been cherished since ancient times. Traditionally, this flatbread was baked to celebrate the harvest and served as a communal dish. Its characteristic dimpled surface is said to be a practical design to hold generous amounts of olive oil and toppings, making it a versatile and beloved staple.
On the Palate
Ingredients
Serves 8
How it's made
5 steps · Show ↓40 min active · 60 min waiting
How it's made
5 steps · Show ↓- 15 min
In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water and olive oil, mixing with your hands until a sticky dough forms.
- 210 min
Turn the dough onto a floured surface and knead it until smooth and elastic, about 10 minutes. The dough should be slightly tacky but not sticky.
Watch outIf the dough sticks to your hands, sprinkle a little more flour, but avoid over-flouring.
- 30 min
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm area until doubled in size, about 1 hour.
- 45 min
Preheat your oven to 220°C (430°F). Punch down the risen dough and transfer it to a well-oiled baking sheet, stretching it gently to fit the pan.
- 520 min
Dimple the surface of the dough with your fingertips, drizzle with olive oil, and sprinkle with rosemary and sea salt. Bake until golden brown and crisp on the edges, about 20 minutes.
Watch outThe focaccia should be golden and sound hollow when tapped on the bottom.
