Focaccia Bread

This rustic Italian bread combines crispy exterior with pillowy interior, perfect for sharing.

Dough

• 500g bread flour
• 400ml warm water
• 2 tsp active dry yeast
• 2 tsp salt
• 60ml olive oil, divided

Toppings

• 2 tbsp fresh rosemary
• 1 tsp flaky sea salt
• Cherry tomatoes, halved (optional)
• Red onion, thinly sliced (optional)
• Olives (optional)

Method

Make dough

1. Dissolve yeast in warm water, let foam 5 minutes.
2. Mix flour and salt in large bowl.
3. Add yeast mixture and 2 tbsp oil, mix until shaggy dough forms.
4. Knead briefly until smooth, about 5 minutes.

First rise

1. Oil bowl and dough, cover with damp towel.
2. Rise 1-2 hours until doubled in size.

Shape and final rise

1. Oil 9x13 inch pan generously.
2. Transfer dough to pan, gently stretch to fit.
3. Cover and rise 45 minutes until puffy.

Top and bake

1. Preheat oven to 425°F.
2. Dimple surface all over with fingertips.
3. Drizzle with remaining oil, add toppings and salt.
4. Bake 25-30 minutes until golden brown.
5. Cool on wire rack at least 15 minutes.

Dimpling technique

The characteristic dimples hold olive oil and toppings while creating texture contrast.

Oil quality

Use good extra virgin olive oil - it's essential to the flavor profile.

Serve warm as an appetizer, sandwich bread, or alongside soups and salads.