Focaccia
A soft, dimpled, olive-oil-rich flatbread with a crisp bottom. Needs one night in the fridge.
Serves 12
Prep 12 hr
Cook 25 min
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 1 teaspoon instant yeast
- 2 teaspoons salt
- 1/3 cup olive oil, divided
- 1 teaspoon flaky salt
- 2 sprigs rosemary, leaves picked
Steps
Step 1. Stir the flour, water, yeast, salt, and 2 tablespoons of oil into a sticky dough. Cover and chill for 8 to 24 hours.
Step 2. Oil a 9x13 pan with 2 tablespoons of oil. Scrape the dough in and stretch gently to the corners. Rest 1 hour until puffy.
Step 3. Heat the oven to 450°F. Dimple the dough with oiled fingers, drizzle with the rest of the oil, and sprinkle with salt and rosemary.
Step 4. Bake 22 to 25 minutes until deep golden. Cool in the pan for 10 minutes.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.