Italian Herb Flatbread (Print Version)
# Ingredients:
→ For the Dough
01 -
4 cups (500g) bread flour or all-purpose flour
02 -
2¼ teaspoons (7g) active dry yeast or instant yeast
03 -
2 teaspoons (10g) salt
04 -
1¾ cups (415ml) warm water
05 -
¼ cup (60ml) extra virgin olive oil
→ For the Topping
06 -
Extra virgin olive oil for drizzling
07 -
2 tablespoons fresh rosemary leaves
08 -
Coarse sea salt for sprinkling
# Instructions:
01 -
In a large bowl, combine the flour, salt, and yeast. Add warm water and olive oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth and elastic.
02 -
Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
03 -
Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan. Use your fingertips to create those signature dimples all over the surface.
04 -
Cover the dough and let it rise again for about 30 minutes while you preheat the oven.
05 -
Preheat your oven to 425°F (220°C). Drizzle the focaccia generously with olive oil, sprinkle with sea salt and rosemary. Bake for 20-25 minutes until golden brown and delicious.
# Notes:
01 -
Focaccia is best enjoyed the day it's made but can be stored in an airtight container for 1-2 days.
02 -
Try different toppings like cherry tomatoes, olives, or caramelized onions for variety.
03 -
The dough can be made ahead and refrigerated overnight for the first rise, which develops more flavor.