Focaccia
A fluffy, dimpled Italian-American focaccia with olive oil and flaky sea salt. Dimpling the dough deeply with fingers, both before and after its final rest, creates the pockets that pool with olive oil as it bakes.
Total time
97 min
Prep
75 min
Cook
22 min
Difficulty
medium
Cuisine
American
vegetarianvegan
Ingredients
4 cupsbread flour
7gdried yeast
2 tspsalt
1 tspsugar
1 1/2 cupswarm water
6 tbspolive oil, divided
1 tbspflaky sea salt
fresh rosemaryto top
Instructions
1
Mix flour, yeast, salt and sugar. Add water and 4 tbsp oil. Knead 8 minutes.
2
Pour remaining oil into a 23x33cm tin. Place dough in tin and stretch to fit.
3
Dimple deeply with fingers. Rest 1 hour.
4
Scatter rosemary and sea salt. Dimple again.
5
Bake at 220°C for 20-22 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
660
Protein
17.1g
Fat
22.8g
Carbs
96.1g
Fiber
4g
Sodium
2392mg
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