Focaccia
By Culiora
Classic Italian focaccia with olive oil and rosemary. Prepared the day before and baked in the morning – airy, crispy, and easy to make.
- Servings: 8
- Prep time: 20 min
- Cook time: 20 min
- Total time: 40 min
Ingredients
- 5 dl
- 10-15 g
- 1 tbsp
- 12 dl
- 2 tsp
- 0,5 dl
- 0,5-1 dl
Instructions
- Mix the dough (the evening before): Stir the yeast into the cold water. Add the honey/sugar, flour, salt, and olive oil.
- Stir together: Quickly mix everything together into a sticky dough. No kneading required. Cover the bowl with plastic wrap or a lid and refrigerate overnight (8-12 hours).
- Shaping (the next day): Generously grease a baking pan with olive oil. Pour the risen, bubbly dough into the pan. Gently stretch it out so it covers most of the pan.
- Second rise: Cover the pan (preferably with another baking sheet or plastic wrap) and let rise at room temperature for about 1-2 hours until very airy.
- Topping & Baking: Preheat the oven to 225°C (fan/convection). Drizzle generously with olive oil. Press your fingers deep into the dough to create the classic dimples. Sprinkle with rosemary and flaky salt.
- Bake: Bake in the middle of the oven for 15–20 minutes until the focaccia is golden brown and crispy. Let cool on a wire rack.