Focaccia #3

This focaccia keeps things simple: flour, water, yeast, olive oil, salt, and sugar. No eggs, no milk, no fuss. The dough comes together quickly, gets kneaded until smooth and elastic, then rises once before being rolled into a half-inch oval, topped with coarse salt and a brush of olive oil, and baked at high heat until golden and crusty.

Kneading is where the texture gets built. Work the dough on a floured board until it transforms from shaggy and sticky to smooth and springy. You’ll feel it change under your hands. Once it bounces back when you poke it, it’s ready for the bowl to rise.

The high oven heat is what gives focaccia its signature contrast: a crisp, golden crust with a soft, airy interior. The decorative cuts on top aren’t just for looks. They let steam escape during baking, which prevents the bread from puffing unevenly and helps the olive oil pool in the crevices for extra flavor and crunch.

Pro Tips

• Use warm water, not hot. Water that’s too hot kills the yeast and the dough won’t rise. It should feel comfortable on the inside of your wrist.
• Brush generously with olive oil before the second rise and again before baking. The oil soaks into the surface and creates those characteristic crispy, golden spots.
• Serve straight from the oven. Focaccia is best when it’s still warm and the crust is at peak crunch.

Variations

• Press halved cherry tomatoes, rosemary sprigs, and thinly sliced garlic into the top before baking for a garden-style focaccia.
• Top with chopped olives and onions as the recipe suggests for a more substantial flatbread.
• Sprinkle with dried Italian herbs and flaky sea salt for a simple seasoned version.