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This dimples the risen dough firmly with oiled fingertips right before baking, the signature focaccia technique that creates little pools for olive oil to collect in, giving the bread its characteristic craggy top and rich flavor in every bite. A generous layer of olive oil poured into the pan before the dough goes in is what fries the bottom crust to a deep golden, almost fried texture.
Per serving
220kcal
Calories
5g
Protein
30g
Carbs
Prep Time
25 min
Cook Time
25 min
Servings
8 people
Difficulty
medium
9g
Fat
1g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the warm water and 2 tablespoons of olive oil, and mix until a shaggy dough forms.
Knead for 5 to 7 minutes, until smooth.
Place the dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours, until doubled.
Pour 3 tablespoons of olive oil into a baking pan, spreading it evenly.
Turn the risen dough into the pan, stretching it gently to fit.
Cover and let rise for another 30 to 45 minutes.
Preheat the oven to 220°C (425°F).
Using oiled fingertips, firmly press dimples all over the surface of the dough.
Drizzle with the remaining olive oil and scatter the sliced garlic, fresh rosemary, and flaky salt over the top.
Bake for 20 to 25 minutes, until deeply golden.
Cool slightly in the pan before slicing and serving.
Dimple the Dough Firmly: Pressing your fingertips all the way down to the pan creates the pools that fill with olive oil, giving focaccia its signature craggy texture and flavor. Use Plenty of Olive Oil in the Pan: This is what gives the bottom crust its rich, almost fried texture, so don't skimp on the amount used. Don't Skip the Second Rise: Letting the dough rise again after it's in the pan is what gives focaccia its light, airy interior instead of a dense, flat texture.
This usually means the dough didn't get a proper second rise in the pan before baking, so make sure it has time to puff up again after being stretched into the pan.
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