A flat, airy bread, generously drizzled with olive oil and coarse sea salt, with the characteristic dimples pressed in with the fingertips. The other great Italian bread alongside pizza, and surprisingly forgiving to make.
Focaccia
Region: Liguria
Focaccia
Region: Liguria
Method
01
Make the dough
Mix the flour and yeast. Add the water and mix to a rough dough. Add the salt and half of the olive oil and knead for 8–10 minutes to a supple, elastic dough.
02
First rise
Cover and leave to rise for approx. 1 hour until the dough has doubled in volume.
03
Spread out
Generously grease a baking tray with olive oil. Press the dough out with wet hands until it covers the whole tray, approx. 1.5–2 cm thick.
04
Second rise
Cover and leave to prove for another 45–60 minutes until the dough is visibly lighter.
05
Press the dimples
Preheat the oven to 220 °C. With oiled fingertips, press deep dimples all over the dough.
06
Finish
Drizzle generously with the remaining olive oil so it pools in the dimples, sprinkle with coarse sea salt and, if you like, rosemary needles.
07
Bake
Bake for 20–25 minutes until golden brown.
08
Serve
Leave to cool slightly and cut into pieces. Serve warm or at room temperature.
Tips & notes
Don't be sparing with the olive oil, either in the dough or over the top; that is what gives focaccia its characteristic flavour and moist crumb. Deep dimples aren't decoration: they hold the olive oil and the salt so that every bite benefits. Best on the same day; store in a bread bag or clean cloth, and freeze in slices if you have made more than you use.
Variations
- Top with thin slices of tomato and black olives before baking.
- Add finely sliced red onion and fresh thyme for a more savoury variant.
Contains:
Gluten
Serve with
| Calories | 2550 kcal |
|---|---|
| Protein | 53 g |
| Carbohydrates | 383 g |
| Fat | 85 g |
| Fibre | 17 g |
Estimated values, calculated from standard nutritional values per ingredient.
