Classic Italian Flatbread (Printable)
Traditional Italian flatbread with golden crispy crust, soft airy interior, topped with olive oil, rosemary, and flaky sea salt. Perfect for sharing or accompanying meals.
# What You'll Need:
→ Dough
01 - 4 cups bread flour (about 500 g)
02 - 2 teaspoons salt (10 g)
03 - 1 packet active dry yeast (7 g)
04 - 1⅓ cups lukewarm water (325 ml)
05 - 3½ tablespoons extra virgin olive oil (50 ml)
06 - 1 teaspoon sugar
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10-12 pitted olives or cherry tomatoes, halved (optional)
# How-To Steps:
01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let stand for 10 minutes until the mixture becomes frothy and bubbly.
02 - In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the activated yeast mixture along with 3½ tablespoons of olive oil.
03 - Mix until a sticky dough forms, then turn out onto a lightly floured surface. Knead firmly for 8 to 10 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Place the dough in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in volume.
05 - Preheat the oven to 425°F (220°C). Grease a 12×16 inch baking tray generously with olive oil.
06 - Punch down the risen dough and transfer it to the prepared tray. Stretch and press the dough to fill the tray, using your fingertips to create deep dimples across the entire surface.
07 - Brush the dough generously with 2 tablespoons of olive oil. Scatter the chopped rosemary and flaky sea salt evenly over the surface. Arrange olives or halved cherry tomatoes if desired.
08 - Let the topped dough rise for 20 to 30 minutes until puffy and pillowy. Bake on the center rack for 20 to 25 minutes until the top is deeply golden brown and the bottom sounds hollow when tapped.
09 - Remove from the oven and allow the focaccia to cool slightly on the tray before slicing into squares. Serve warm as an appetizer, alongside soups and salads, or split horizontally for sandwiches.
# Expert Advice:
01 -
- The contrast of a shatteringly crisp crust giving way to a pillowy, airy interior is the kind of magic that makes people close their eyes when they take a bite.
- Once you master this dough, it becomes a canvas for whatever herbs, olives, or seasonal toppings you have lingering in your pantry.
02 -
- Wet dough is good dough here, so resist the urge to keep adding flour because that sticky quality is what creates the open, airy crumb focaccia is famous for.
- The second rise on the tray matters more than you think, since skipping it gives you a denser, flatter bread that lacks that beautiful pillowy height.
03 -
- Place a pan of boiling water on the bottom rack of your oven during baking to create steam, which gives the crust that professional bakery crackle.
- Rub a clove of raw garlic across the hot surface the moment it comes out of the oven, and the residual heat will cook the garlic into a sweet, mellow glaze that soaks right in.