Focaccia

Name: Focaccia
Prep time: 25 min
Cook time: 152 min
Total time: 177 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups flour; 1 tablespoon instant yeast; 2 teaspoons salt; 1 teaspoon sugar; 2 cups warm water; 1/2 cup olive oil; 1 cup cherry tomatoes; 1 teaspoon Rosemary and coarse salt

Italian sponge bread drenched in olive oil, topped with rosemary and cherry tomatoes.

Vegan

Cooking time: 2 hr 57 min
Hands-on time: 25 min
Free time: 1 hr 30 min
Difficulty: Easy
Cuisine: Italian
Calories: 390
Contains: Gluten

Focaccia is the most impressive bread you'll make: a moist dough left to rise slowly, then dimpled with your fingers into olive oil. The result is golden and crisp outside, airy inside — right for any table.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

8people

Amounts follow the number of people

To prepare focaccia

4 cups flour — Sifted, then spooned lightly into the cup
1 tablespoon instant yeast — Instant, and within its use-by date
2 teaspoons salt — Add gradually, tasting as you go
1 teaspoon sugar — fine white
2 cups warm water — Very wet dough — don't worry
1/2 cup olive oil — For the dough, the tray and the top
1 cup cherry tomatoes — halved
1 teaspoon Rosemary and coarse salt — For the top

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Equipment

Wide mixing bowl — A wet dough stirred with a spoon, no kneading — you do not need a mixer.
Baking tray — Generously oiled; the oil is what fries the base as it bakes.

Method

Dissolve the yeast and sugar in warm water and leave it until it foams.
10 minYou can walk away
You’ll know it’s ready when
A clear layer of foam on the surface — if it doesn't foam, the yeast is dead.
Tip: The water is warm, not hot: high heat kills the yeast.
Mix the flour and salt with the olive oil and yeast mixture until you get a moist, sticky dough.
10 min
You’ll know it’s ready when
A moist dough that sticks a little — that is intended; don't add flour.
Tip: Focaccia needs a moist dough: a dry one gives a dense bread.
Cover it and leave it to rise until doubled in size.
1 hr 30 minYou can walk away
You’ll know it’s ready when
It has doubled and bubbles have appeared on the surface.
Pour a generous amount of oil into the pan and gently spread the dough in it with your fingertips.
10 min
You’ll know it’s ready when
The dough stretched to the edges without tearing.
Let it rest in the tray for a second time.
30 minYou can walk away
You’ll know it’s ready when
It has puffed up and feels soft.
Insert your fingers into the dough all the way to the bottom to make the characteristic indentations, and sprinkle with oil, salt, and rosemary.
5 min
You’ll know it’s ready when
Deep, clear holes that reach the bottom and do not close.
Tip: Press your fingers all the way to the bottom — shallow dimples disappear in the oven.
Bake at 220° until golden.
22 minYou can walk away
You’ll know it’s ready when
Golden on top and the base is crispy when lifted.