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Active Time
15 minutes
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Total Time
3 1/2 hours
Ingredients
Makes 1 (15- by 10- by 1-inch) focaccia loaf
Special Equipment
Step 1
一起搅拌1 2/3杯温水(105到115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Step 2
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Step 3
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
Step 4
Preheat oven to 425°F.
Step 5
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Step 6
Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
If grains of coarse sea salt are very large, you may want to crush them slightly before sprinkling over focaccia.
Leave a Review
Reviews (61)
Back to TopMade this a couple of days ago with the addition of 2 Tbs finely chopped rosemary mixed into flour, also added tsp sugar to yeast to help with rising. Unfortunately I made a rookie mistake and added all 5 cups of flour and had a too dry mixture. Won't make that mistake again. Baked as suggested at 500 for 5 minutes and dropped temp to 425 for balance of cook time. All in all delicious, but dry. Will make again soon and leave out some flour.
beadybaby
Santa Rosa, California.
3/18/2018
Overall pretty good but I found that with 5 cups of flour the dough was too dry and did not hold together properly so I had to add more water. I did bake it at the higher temps as other reviewers suggested and that made it nice and crunchy but not too much. I may swap out the AP flour for bread flour next time to see if it gives it a little more chew.
Anonymous
NYC
1/20/2018
Almost perfect! It simply needed a little tweaking: next time I will add a bit more salt on the top as i was hesitant to have it come out too salty plus more rosemary with a little less olive oil on the top as that made it too crusty. Otherwise perfect! Love the smell of fresh bread baking in the oven. I used the rapid rise yeast but will try the traditional one next time to see if there's a difference.
tashariff
Vancouver, British Columbia, Canada
12/7/2014
Yup, this is the real deal. I made it pizza dough style by proofing the yeast in the measuring cup and then adding the olive oil. The salt, flour and rosemary were mixed and then I gradually added 4 cups of bread flour. Thank you, reviewers for the tips! I used garlic olive oil but otherwise followed the recipe.
akarabinas
Silicon Valley geek
11/15/2014
I don't know what BKeller did to botch his/her's up, but I followed this recipe to the T and it came out very nice. The only addition I made to it was I crushed up some sichuan peppercorns and dashed it over the top.
Anonymous
Charleston
1/18/2013
Other reviewers, please stop rating recipes highly if you had to significantly change it to make it work. This recipe SUCKS as written.
BKeeler
12/23/2012
If the very nice woman I met at Woodman's in Kenosha ever reads this, I just want to say thank you again for the conversation, and for the focaccia reference and the epicurious reference. Today's batch of baguettes are just out of the oven, now off to taste. Tomorrow's batch will use King Arthur bread flour instead of Dakota Maid. Bon appetite!
Quicklund
Kenosha,WI
3/13/2012
我认为这道菜是乏味的。所以两颗恒星for the recipe as it is given. I followed previous reviewers' recommended flour adjustments, which I think was a good idea, and baked at 475 F. The second time I tried it, I added about a 1.5 tablespoons of chopped fresh rosemary to the dough itself. I used a little less salt. When it was time to spread the rosemary oil on the surface of the dough, I sprinkled generous quantities of chopped rosemary and several cloves worth of sliced garlic. On top of that I added about 5 tablespoons grated romano and parmigiano reggiano and adjusted the salt on top to accommodate for the saltiness of the cheese. I think I would add more cheese next time, but otherwise, it was infinitely better with the garlic on top and the robust cheese flavor. I will make it again only according to my adjustments.
Hungry_Hungry_Hippo
Boston, MA
3/27/2011
Awesome focaccia!!! Made the modifications noted by others: Used 4 cups flour (instead of 5); baked at 500 for first 6 minutes, then at 475; heated the 3 Tblsp olive oil, added chopped rosemary, and allowed it to cool. I actually cheated and used the dough cycle in my bread machine to do the kneading and it turned out fantastic!
Anonymous
Orinda, CA
9/24/2010
Great recipe! Light, airy, so easy and delicious. I'm an experienced home bread baker and this is a perfect recipe.
jmjuneau
Whidbey Island, WA
8/2/2010
This is great! I replaced the 5 cups of all-purpose flour with 4 cups of bread flour. Also, instead of big loaves I rounded out 6 mini-loaves and put them in sandwich bags and in the freezer. They may great sandwich bread and perfect individual loaves for a family dinner.
Anonymous
Duluth, MN
7/26/2010
This recipe is excellent, I have made it several times with perfect results! I use Rapid Rise yeast and combine all ingredients (no need to proof this yeast. I begin w/4 cups flour and add the 1.5 tsp salt to dough) and stir, then knead. I do first rise, punch it down, do second rise in fridge overnight. I handle the dough as little as possible and cook this on my pizza stone. I make the oil the night before, too--heat oil with crushed garlic and fresh rosemary springs, allow it to cool and sit overnight. THIS IS REALLY GOOD BREAD!!!
Anonymous
Williamsburg, Brooklyn!
5/3/2010
I followed the advice of other users and added rosemary to my EVOO before adding it to the dough. I also started with 4 cups of flour, and ended up using about 4 3/4 cups. I also put a shallow pan of water in the bottom of my oven before adding the bread. I also heated my oven to 500 and baked the bread for 6 minutes before turning the oven down to 475 for the rest of the baking time. And to the other users who said the recipe lacked salt, if you read the directions carefully, the recipe DOES call for salt.
byonic_girl
Toronto, Ontario
4/12/2010
This was delicious, and I followed the tips of others below. I started with 4 cups of flour (used bread flour because that's what I had), and ended up using 4 1/2 cups. I mixed the flour, water, and yeast first and let sit as a pre-ferment for about 15 minutes, then added rest of ingredients and started kneading with dough scraper, finishing by hand. Make sure you don't miss the salt added to dough that is missing from recipe list. Also added some dried rosemary to the dough, plus fresh on top. Baked at a higher temperature and it was done in 20-25 minutes. It was slightly firm on outside but tore easily, and inside was a light texture with some chewiness!
Anonymous
Victoria, BC
2/18/2009
excellent! per other readers' advice, i made the following changes with much success: added 4 cups of flour, then added the last cup a quarter at a time-- ended up using only 4 1/4 cup; baked the bread at 500F for 5-10 min, then at 475F until golden brown and beautiful. this bread was WONDERFUL with oven roasted tomatoes, and a goat/sheep/cow's milk cheese. i will make this many times over the winter.
elixirbeth
brooklyn, ny
9/22/2008
