Focaccia
A pillowy, dimpled flatbread glistening with olive oil and flaky salt, with a crisp base and airy crumb. It is eaten plain, with herbs, or split for sandwiches.
Focaccia with Crumb: Fred Benenson, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Focaccia is closely associated with Liguria and its capital Genoa, where it is enjoyed at breakfast and as a snack. Regional variations are found in every part of Italy.
Explore the cuisine of Italy.
Recipe
Make Focaccia at home
Ingredients
- 4 cups (500 g) bread flour
- 2 tsp salt
- 1 tsp instant yeast
- 1 3/4 cups (420 ml) lukewarm water
- 1/2 cup (120 ml) olive oil, divided
- Flaky sea salt
- Fresh rosemary or cherry tomatoes
How it's made
- Mix flour, salt, yeast, water and 2 tablespoons olive oil into a sticky dough; cover and rest 30 minutes.
- Fold the dough over itself a few times, then rest 30 minutes more; repeat once or twice.
- Pour 3 tablespoons oil into a 9x13-inch pan and add the dough.
- Cover and rise 1 to 1 1/2 hours until puffy.
- Heat the oven to 450 F (230 C). Dimple the dough with oiled fingers and drizzle with more oil, salt and rosemary.
- Bake 22 to 25 minutes until golden, then cool on a rack.
Variations
- Focaccia barese with potato and tomatoes.
- Cheese focaccia (focaccia di Recco).
- Sweet focaccia with grapes.
Cook’s tip: Do not skimp on the olive oil; it makes the crisp, golden bottom and the flavor.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Focaccia with Crumb: Fred Benenson, CC BY-SA 4.0 (Wikimedia Commons)