Ingredients

Here are the focaccia ingredients you’ll need for this specific recipe:

• White flour – All-purpose flour or bread flour with a high percentage of protein (12%)
• Water – The water needs to be warm since you are working with yeast.
• Fresh yeast – Or active dry yeast if you can’t find fresh yeast.
• Kosher salt – Alternatively, if you’re using regular table salt, reduce the amount.
• Olive oil – Use a good quality extra virgin olive oil for the best result. Avoid another oil, if possible.
• Salt flakes – Often called flaky sea salt.
• Fresh rosemary – Use fresh rosemary if possible, but dried rosemary also works. Alternatively, you can also use thyme.
• Garlic cloves – Use fresh garlic cloves, not pre-minced garlic or garlic powder.

Recipe Tips

• This dough method is easy since it requires minimal kneading, but the resting times are crucial for developing the gluten for a fluffy, airy consistency.
• Don’t skimp on the extra virgin olive oil; it is essential for a delicious focaccia.
• Using whole wheat flour results in a different flavor and texture so I recommend using white flour for the perfect focaccia.
• Since you’re working with yeast, be sure to use warm water (not hot water).
• You can leave the dough to rest in the fridge for up to 3 days, de-puffing it every 12 hours. I don’t recommend going longer than 3 days since the yeast will lose its power and the focaccia can become more sour. 
• When seasoning the focaccia, ensure the water and olive oil mixture seep into the holes you created with your fingers and spread evenly across the dough for a golden, crusty finish.
• Topping Ideas: Rosemary and garlic is one of the classics, but I’ve also tried black olives and sun-dried tomatoes, red onion and rosemary, and a mix of green and black olives.
• Filling ideas: In case you want to slice and fill the focaccia with something, I recommend Italian mortadella or any cold cut of choice. Pesto sauce is also a great option as a spread.

How to Make Focaccia – Step by Step Instructions

If you’re using fresh yeast, crumble it with your hands and add it to the mixing bowl with the water. Mix well until it dissolves.

If you’re using active dry yeast, add it to the mixing bowl with the water and stir. Let it sit for about 10-15 minutes until the yeast activates and starts to bubble.

Next, add the olive oil and salt and mix again.

Now sift in the flour and mix with a spoon or spatula until well combined and all the flour is incorporated into the dough. Then stop – don’t knead the dough.

Next, cover the bowl with plastic wrap or a dishtowel and let it sit for 20 minutes.

Then wet your hands and fold the dough by placing your hands underneath the dough and stretching it upwards.

Turn the bowl 90 degrees for the second fold. Then cover and let the dough rest for another 20 minutes.

Repeat the folding process with wet hands. At this point, the dough should look smooth and elastic.

Now place the dough in a clean bowl. Cover and let it rest in the fridge for 12-24 hours.

When the dough is done resting, cover the baking pan with parchment paper and generously coat the bottom and sides with extra virgin olive oil.

Add the dough to the prepared pan and wet your hands with a little olive oil.

Spread the dough evenly in the pan, forming those characteristic valleys with your fingertips. Cover and set aside.

At this time, preheat the oven to 485 degrees Fahrenheit (250 degrees Celsius).

Also, peel and mince the garlic cloves, and remove the fresh rosemary leaves from the stems. You can chop the rosemary or leave the leaves whole.

In a small bowl, mix the olive oil and the water with a fork or whisk until emulsified.

Next, spread the water and olive oil mixture over the focaccia with the help of a spoon. Then sprinkle the minced garlic, rosemary leaves, and a generous dose of salt flakes on top.

Place the focaccia in the middle rack of your oven and turn down the heat to 395 degrees Fahrenheit (200 degrees Celsius) with top and bottom heat.

Cook for about 25 – 30 minutes, depending on your oven. Check with a toothpick to ensure it’s done.

When it’s done, remove the focaccia from the oven and the pan. Let it cool slightly on a cooling rack. For the best taste, enjoy while it’s still slightly warm.