This traditional Italian-style flatbread is easy to make. Good with antipasti.
Freeze for up to 2 months
Preparation Time15 min
Preparation Time - Text15 mins, plus rising
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationpeanut free, tree nut free
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Texturesavory
Type of Dishfocaccia
- 3½ cups bread flour
- One ¼ oz (7g) envelope instant yeast
- 1 tsp salt
- 1¼ cups tepid water, as needed
- ¼ cup regular or extra virgin olive oil
- 3 tbsp extra virgin olive oil
- ½–1 tbsp coarse sea salt
Mix the flour, yeast, and salt in a large bowl. Make a well in the center and add the water and olive oil. Stir to make a soft dough, adding more water as needed. Knead for 8-10 minutes on a lightly floured work surface until smooth and elastic. Shape into a ball. Transfer to an oiled bowl, turn to coat with oil, and cover with plastic wrap. Let stand in a warm place about 1½ hours, until doubled.
Roll the dough out to a rectangle of about 10 × 16in (25 × 40cm). Brush 1½ tbsp of the extra virgin olive oil over half of the dough. Brush water around the edges of the other half and fold the dough in half, to make a rectangle of about 10 × 8in (25 × 20cm). Transfer to a large baking sheet. Press the dough with your knuckles to dimple the surface. Cover the dough with plastic wrap and let stand for about 30–40 minutes, until puffy.
Preheat the oven to 400°F (200°C). Drizzle the remaining 1½ tbsp olive oil over the dough, letting it pool in the dimpled dough. Sprinkle with the sea salt. Bake for 30–35 minutes, or until risen and golden.
Slide the focaccia onto a wire rack and let cool. Serve the bread the day it is baked, either warm or cooled, cut into chunks.
4. Slide the focaccia onto a wire rack and let cool. Serve the bread the day it is baked, either warm or cooled, cut into chunks.
2008 Dorling Kindersley