Classic Italian Flatbread with Herbs (Printable)

Golden Italian flatbread brushed with olive oil, topped with rosemary and sea salt.

# What You Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons salt
03 - 1 packet (2¼ teaspoons) active dry yeast
04 - 1⅓ cups lukewarm water
05 - 3½ tablespoons extra virgin olive oil
06 - 1 teaspoon sugar

→ Topping

07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10–12 pitted olives or cherry tomatoes, halved (optional)

# Steps:

01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let the mixture stand for 10 minutes until it becomes frothy and bubbly on the surface.
02 - Combine the bread flour and salt in a large mixing bowl. Create a well in the center and pour in the activated yeast mixture along with the olive oil. Stir until a sticky, shaggy dough comes together.
03 - Turn the dough out onto a lightly floured work surface and knead for 8 to 10 minutes, until the dough is smooth, supple, and springs back when gently pressed.
04 - Transfer the dough to a bowl coated with olive oil, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in volume.
05 - Preheat the oven to 425°F. Grease a 12×16-inch baking tray with olive oil. Gently deflate the risen dough and place it on the tray, stretching and pressing it to fill the pan while creating deep dimples with your fingertips.
06 - Generously brush the surface with olive oil. Scatter the chopped rosemary and flaky sea salt evenly over the dough. Arrange olives or halved cherry tomatoes across the top if desired.
07 - Let the shaped dough rise for 20 to 30 minutes until visibly puffy. Bake on the center rack for 20 to 25 minutes, until the top is deep golden brown and the bottom sounds hollow when tapped.
08 - Allow the focaccia to cool on the tray for 5 to 10 minutes before slicing into squares or rectangles. Serve warm alongside soups and salads, or enjoy on its own.

# Expert Advice:

01 -
  • That shatteringly crisp crust giving way to a pillowy interior is something store bought focaccia rarely achieves, and now you will never go back.
  • It doubles as a sandwich base, a soup companion, or just something to tear into with friends standing around the counter.
  • The dough forgives you generously, so even on a messy day in the kitchen it turns out beautiful.
02 -
  • If your yeast does not foam after ten minutes, toss it and start over because dead yeast means flat bread and there is no rescuing it later.
  • The stickier the dough feels at first, the softer your focaccia will be, so fight the urge to keep adding flour.
03 -
  • Coating your hands in olive oil instead of flour when handling the dough keeps it tender and prevents you from accidentally drying it out.
  • The overnight cold rise in the refrigerator develops deeper flavor, so if you have the time, cover the bowl and let it slow ferment for twelve to twenty four hours before shaping.

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