Light and Airy Focaccia

A slow-risen, olive oil-rich bread with crispy golden edges and a soft, open interior.

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Prep Time 20

Cook Time 25

Servings: 8

Course: Snack

Cuisine: American, French

Calories: 240

4 cups bread flour

2 1/4 tsp instant yeast

1 tbsp sugar

2 tsp salt

1 3/4 cups warm water

5 tbsp olive oil, divided

flaky sea salt, for topping

fresh rosemary, optional

Step 1: Whisk together flour, yeast, sugar, and salt.

Step 2: Add warm water and 2 tbsp olive oil, mixing until a shaggy dough forms.

Step 3: Knead for 8 to 10 minutes, until smooth and elastic.

Step 4: Let rise in an oiled bowl for 1 to 1.5 hours, until doubled.

Step 5: Transfer to a generously oiled pan, stretching to fill it.

Tip: Use plenty of olive oil in the pan for crispy, golden edges.

Step 6: Let rise again for 30 to 45 minutes.

Step 7: Dimple the dough, drizzle with remaining oil, and top with salt and rosemary.

Tip: Be generous when dimpling — it creates the classic texture.

Step 8: Bake at 425°F (220°C) for 20 to 25 minutes, until golden.

Step 9: Cool slightly before slicing and serving.

Don't rush the rising time — a slow, full rise is what gives focaccia its signature light