Soft and Crispy Focaccia

Ingredients

• 6 cups Bread flour (high‑protein bread flour for strong gluten development)
• 0.5 cup Warm water (for proofing) (100°F / 38°C, not scalding)
• 2.5 cups Room‑temperature water
• 2.25 tsp Active dry yeast (1 packet (2¼ tsp) of active dry yeast)
• 2 tsp Kosher salt
• 0.5 cup Extra‑virgin olive oil (Divided: 0.25 cup in dough, 0.25 cup for greasing and topping)
• 3 cloves Garlic cloves (Minced)
• 2 tbsp Fresh rosemary (Finely chopped)
• 0.25 tsp Red pepper flakes (Optional, for a mild heat)
• 1 tbsp Flaky sea salt (For finishing)

Instructions

1. Proof the yeast

   Combine the active dry yeast with 0.5 cup warm water (100°F/38°C) in a small bowl. Stir to dissolve and let sit 5 minutes until slightly foamy.

   Time: PT5M

2. Mix the dough

   In the stand mixer bowl, combine the bread flour, kosher salt, the proofed yeast mixture, the 2.5 cups room‑temperature water, and 0.25 cup olive oil. Start on low speed to hydrate the flour, then increase to medium‑high and mix for about 15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   Time: PT15M

3. Rest the dough

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 10 minutes. This relaxes the gluten before the final knead.

   Time: PT10M

4. Develop gluten

   After the rest, turn the mixer back on (medium‑high) and knead for another 10‑15 minutes until the dough is very smooth, elastic, and holds its shape when lifted.

   Time: PT12M

5. First rise

   Lightly oil the bowl with a drizzle of olive oil, cover, and let the dough rise in a warm place until doubled in size, about 1‑1½ hours (up to 2 hours in a cool kitchen).

   Time: PT1H30M

6. Transfer and stretch

   Generously oil the half‑sheet pan with the remaining olive oil. Turn the risen dough out onto the pan, gently stretch it to fill the pan (it will resist at first). If it springs back, let it rest 10 minutes, then finish stretching to the edges.

   Time: PT10M

7. Second rise & dimpling

   Cover the pan with plastic wrap and let the dough rise until it reaches the top of the pan, about 30‑45 minutes (or overnight in the fridge for more flavor). Then, drizzle the remaining olive oil over the surface, sprinkle minced garlic, chopped rosemary, and red pepper flakes. Using oiled fingertips, press deep dimples into the dough all over the surface.

   Time: PT5M

8. Bake – bottom rack

   Preheat the oven to 450°F (232°C). Place the pan on the bottom rack and bake for 5‑7 minutes until the bottom is golden and begins to crisp.

   Time: PT5M

   Temperature: 450°F

9. Bake – top rack

   Move the pan to the top rack and continue baking 5‑7 minutes, or until the top is deeply golden, the rosemary is crisp, and flaky salt has melted into the crust.

   Time: PT7M

   Temperature: 450°F

10. Cool and serve

    Remove the focaccia from the oven, let it cool in the pan for 5 minutes, then loosen the edges with a fish spatula and transfer to a cutting board. Cut into squares with kitchen scissors and serve warm.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

9 g

Carbohydrates

62 g

Fat

15 g

Fiber

4 g