Quick Foccocia

Focaccia is one of those breads that looks like it requires a Tuscan grandmother’s decades of practice but actually goes together in less time than it takes to heat the oven. This straightforward dough uses bread flour for proper chew, active dry yeast for a reliable rise, and a little nonfat milk powder that quietly softens the crumb without making the bread taste dairy.

The sugar in the dough does not make the focaccia sweet. Instead it feeds the yeast for a vigorous rise and contributes just enough color to the crust during baking. A tablespoon and a half is the professional sweet spot; less and the rise is sluggish, more and the crust browns before the inside sets.

Margarine or olive oil (either works, though olive oil is more traditional) adds richness and keeps the crumb tender. Focaccia relies on fat more heavily than most bread doughs, which is what gives the finished loaf that distinct soft-yet-chewy texture.

The dimple-and-drizzle finish is what separates focaccia from other flatbreads. After the final rise, pressing deep dimples into the surface with your fingertips creates pools that trap olive oil and flaky salt during baking, giving you those signature savory craters.

Kitchen Tips

• Use warm (not hot) water, around 110°F (43°C); too hot kills the yeast, too cold and it stays dormant
• Let the dough rise in a warm, draft-free spot; the oven with just the light on works beautifully
• Drizzle olive oil generously over the dimpled surface before baking; stingy oiling means dry focaccia
• Cool on a rack so the bottom stays crisp; a plate traps steam and softens the crust

Variations

• Press fresh rosemary, thinly sliced garlic, or halved cherry tomatoes into the dimples before baking
• Swap ½ cup of the bread flour for whole wheat for a nuttier, heartier focaccia
• Top with sliced olives, caramelized onions, or flaky sea salt for different Italian regional variations