A simple recipe for savory focaccia bread, perfect as a party appetizer or side dish. Learn tips for proofing and achieving the classic dimpled texture.
Author:Leo
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:2 hours 45 minutes
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 cup warm water (105-115°F)
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
¼ cup olive oil, plus more for greasing
2 cloves garlic, minced
¼ cup grated Parmesan cheese
Flaky sea salt, for topping
Instructions
In a small bowl, combine the yeast, sugar, and warm water. Let stand for 5-10 minutes until foamy.
In a large bowl, whisk together the flour and salt.
Pour the yeast mixture and ¼ cup olive oil into the flour mixture. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Grease a 9×13 inch baking pan with olive oil.
Gently punch down the dough and transfer it to the prepared baking pan. Press the dough into the pan, stretching it to fill the corners.
Cover the pan with plastic wrap and let the dough rise for another 30-45 minutes.
Preheat your oven to 425°F (220°C).
Uncover the dough. Drizzle generously with olive oil.
Using your fingertips, press dimples all over the surface of the dough.
Sprinkle the minced garlic, grated Parmesan cheese, and flaky sea salt over the dough.
Bake for 20-25 minutes, or until golden brown and cooked through.
Let cool slightly in the pan before slicing and serving.
Notes
For a crispier crust, use more olive oil in the pan.
Serve warm with a drizzle of hot honey for an extra kick.
This focaccia is a great base for sandwiches or served alongside pasta dishes.