Bread & Pizza
Italian Herb Focaccia
A generous, dimpled focaccia with a crisp bottom and an open crumb, made with Italian herb olive oil from the bowl to the pan.
- 3 hr 30 min total
- 20 min prep
- 25 min cook
- Medium
- Serves Makes one 9x13 loaf
- Vegetarian
Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 2 cups warm water
- 7 tbsp Italian Herb Olive Oil, divided
- 1 tsp flaky salt
- 1 tbsp fresh rosemary leaves (optional)
Let’s make it
- Whisk the flour, yeast and salt in a large bowl. Add the warm water and 2 tbsp Italian Herb Olive Oil and stir with a spatula until no dry flour remains. The dough will be very wet.
- Cover and let rise at room temperature 2 hours, until doubled and bubbly.
- Pour 3 tbsp oil into a 9x13 pan and spread it up the sides. Tip the dough in, fold it over on itself once, and turn it to coat.
- Cover and rest 45 minutes, until relaxed and puffy.
- Heat the oven to 425F. Oil your fingers and press straight down through the dough all over to dimple it, then drizzle with the remaining 2 tbsp oil and scatter with flaky salt and rosemary.
- Bake 22-25 minutes, until deep golden on top and crisp underneath. Lift a corner to check the base, and cool in the pan 10 minutes before cutting.
Why it works
A wet dough and a long room-temperature rise build the open crumb without kneading. The oil in the base of the pan effectively fries the bottom crust while the top bakes.
The OTM finish
The last two tablespoons of Italian Herb Olive Oil poured into the dimples just before baking, where they pool and season the crust.
Make it your own
Press halved cherry tomatoes or thin potato slices into the dimples, or add olives and thinly sliced onion before baking.
Quick tip
Do not skimp on the oil in the pan. It is what makes the bottom crisp rather than pale.
Shop the recipe
The bottle this recipe is built on.