Focaccia (Italian Flatbread with Dimples and Toppings)

Focaccia is a classic Italian flatbread that is crispy on the outside, soft and fluffy on the inside, and studded with delightful dimples that hold pools of olive oil and seasonings. This versatile bread can be served as a side, sandwich base, or snack, and it’s perfect for gatherings, family dinners, or meal prep. Traditional focaccia is often topped with rosemary, sea salt, or cherry tomatoes, but the possibilities are endless—you can experiment with olives, caramelized onions, garlic, or even cheeses for a personalized twist.

The secret to perfect focaccia lies in creating a dough that is airy yet structured, allowing the characteristic dimples to form naturally when pressed with your fingers. Olive oil is a key ingredient, enhancing the flavor and helping achieve that golden, crispy crust. This recipe simplifies the process, making it accessible for home bakers of all skill levels, and ensures a moist, flavorful bread every time.

Whether you’re a seasoned baker or trying your hand at bread for the first time, this focaccia recipe is designed to be easy to follow, with step-by-step instructions and tips for variations. Pair it with soups, stews, or your favorite dips, and you’ll quickly understand why focaccia is a staple in Italian cuisine and a favorite at dinner tables around the world.

Ingredients

• 500g (4 cups) all-purpose flour
• 325ml (1 1/3 cups) warm water
• 7g (1 packet) active dry yeast
• 2 tsp sugar
• 2 tsp salt
• 4 tbsp extra virgin olive oil (plus extra for drizzling)
• Optional toppings: fresh rosemary, cherry tomatoes, olives, garlic, sea salt

Directions

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
2. Make the dough: In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and 2 tablespoons of olive oil. Mix until a soft, sticky dough forms.
3. Knead the dough: Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
4. First rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
5. Shape the focaccia: Punch down the dough and transfer it to a greased baking sheet. Gently stretch and press it to fit the pan. Use your fingertips to make deep dimples across the surface.
6. Add toppings: Drizzle generously with olive oil and sprinkle with rosemary, sea salt, or any preferred toppings. For extra flavor, lightly press cherry tomatoes or olives into the dimples.
7. Second rise: Let the dough rest for 20–30 minutes while the oven preheats to 220°C (430°F).
8. Bake: Bake for 25–30 minutes, until golden brown and crispy on top. Remove from oven and brush with additional olive oil while warm.
9. Serve: Let cool slightly before slicing. Enjoy warm or at room temperature with your favorite dips, cheese, or soups.