Authentic Focaccia

Patience is the actual ingredient here. Two three-hour rises stretched across most of an afternoon, no shortcuts, no instant yeast tricks. The slow fermentation is what gives proper Italian focaccia its open, dimpled crumb and the deep yeasty flavor that quick-rise versions can never match.

Compressed fresh yeast is the traditional call. If you can only find active dry, use about a teaspoon to substitute, bloomed in warm water first. The hydration on this dough is moderate, not the wet shaggy mass of some modern focaccia recipes, which makes it easier to handle if you’ve never worked with sticky doughs before.

The ten tablespoons of olive oil split into two roles. A third of a cup goes into the dough itself during the second knead, lacing fat through the crumb. The rest gets brushed across the top before baking, where it pools in the dimples and turns the crust glossy and crisp at 400°F (200°C). Use the best olive oil you have on hand.

Pro Tips

• Dimple the dough with floured fingertips just before baking; those craters are where the oil and flake salt collect
• Top with flaky sea salt, fresh rosemary, halved cherry tomatoes, or thinly sliced onion
• Bake on a preheated baking stone or steel for the crispest bottom crust
• Let it cool 10 minutes on a rack before cutting; warm bread compresses under the knife

Variations

• Press halved olives and sprigs of thyme into the top for a Ligurian-style focaccia
• Brush with garlic-infused olive oil before baking for deeper aromatics
• Sub fine semolina for a quarter of the flour for a slightly nutty crumb