Description
Focaccia is a type of flatbread originating from Italy, often described as a cousin to pizza but with its own unique texture and flavor. This bread has a soft, pillowy interior, crispy golden edges, and deep dimples on top that trap olive oil, salt, and herbs. Big and Bubbly Focaccia emphasizes the characteristic airiness and crispy texture, creating a bread that is both chewy and light, yet rich with flavor. It’s the ideal combination of soft and crunchy, with a hint of rosemary and a touch of sea salt for that perfect Mediterranean finish.
Ingredients
For the Dough:
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4 cups all-purpose flour – This is the base of your dough, providing structure and texture.
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1 tablespoon sugar – Sugar helps activate the yeast and adds a touch of sweetness.
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1 tablespoon active dry yeast – The yeast is essential for making the bread rise and giving it that light, airy texture.
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1 ½ teaspoons salt – Salt enhances the flavor of the bread and helps regulate the fermentation process.
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1 ¾ cups warm water (110°F/45°C) – Warm water is key for activating the yeast and starting the rise process.
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¼ cup extra virgin olive oil – Olive oil adds richness and flavor, helping the bread become golden and crispy.
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1 tablespoon honey (optional) – A small touch of honey adds a hint of sweetness, but it’s optional if you prefer a more savory flavor.
For the Topping:
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2 tablespoons extra virgin olive oil – This oil will be drizzled on top of the dough to create a crispy, flavorful crust.
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2 teaspoons fresh rosemary, chopped (or dried) – Rosemary is the traditional herb used in focaccia, imparting a fragrant, savory aroma.
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1 teaspoon flaky sea salt – Sea salt enhances the flavor of the bread and adds a delightful crunch.
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Fresh cracked black pepper (optional) – Freshly cracked black pepper adds a hint of spice, if desired.
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Coarse semolina or cornmeal – Used for dusting the pan, this will help give the focaccia a slightly crunchy bottom.
Instructions
Start by activating the yeast to ensure it’s alive and ready to make the dough rise. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top, then stir gently. Allow it to sit for 5-10 minutes, until it becomes frothy. This step is crucial because it ensures the yeast is active, which helps the dough rise.
In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and the olive oil, stirring with a wooden spoon until the dough begins to come together. Continue stirring until the dough forms a sticky ball. At this point, you can switch to using your hands to knead the dough in the bowl. Knead for about 5 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour. Keep in mind that the dough should remain slightly wet—it’s okay if it’s a little sticky.
Once the dough is kneaded, transfer it to a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap, and set it in a warm place to rise for about 1.5 to 2 hours. The dough should double in size during this time, which indicates that the yeast is working and the dough is ready for the next step.
While the dough is rising, preheat your oven to 400°F (200°C). Grease a large sheet pan (about 12×18 inches) with olive oil, then dust the surface lightly with semolina or cornmeal. This will help create a crunchy bottom on the focaccia.
Once the dough has risen, punch it down gently to release the air. Transfer the dough to the prepared pan and begin stretching it out with your fingers to fit the pan. If the dough resists stretching, let it rest for 10 minutes before trying again. The dough should cover the surface of the pan evenly.
Cover the dough loosely with a towel or plastic wrap and allow it to rise for another 30 minutes. This second rise helps the dough become even fluffier and ensures the focaccia will have those characteristic bubbles.
After the dough has risen again, use your fingertips to make deep dimples all over the surface of the dough. Drizzle the olive oil over the top, allowing it to pool in the dimples. Sprinkle the chopped rosemary and flaky sea salt over the top, and if desired, add a sprinkle of freshly cracked black pepper.
Place the pan in the preheated oven and bake for about 25-30 minutes, or until the focaccia is golden brown and crispy on the edges. The aroma of rosemary and olive oil will fill your kitchen as it bakes to perfection.
Once baked, remove the focaccia from the oven and let it cool slightly. Slice it into pieces and serve warm. You can serve it with extra olive oil for dipping or use it as a base for sandwiches.
Notes
For a twist on the classic Focaccia, feel free to experiment with different toppings like roasted garlic, olives, or fresh herbs like rosemary and thyme. You can also drizzle a little balsamic glaze or extra virgin olive oil on top before serving for an extra burst of flavor. Focaccia is best enjoyed fresh, but if you have leftovers, it makes a great sandwich base or can be toasted for a crispy treat the next day!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Big and Bubbly Focaccia Recipe