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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk together the flour, salt, and instant yeast in a large bowl.
Add the water and olive oil to the bowl.
Mix with a rubber spatula until a sticky dough forms.
Cover the bowl and let rest for 30 minutes.
Wet your hand with water from a small bowl.
Grab one edge of the dough, stretch it up and over toward the center.
Repeat 8–10 times, moving around the dough. The dough will become smoother and more cohesive.
Cover the bowl tightly and refrigerate for 12–48 hours.
Prepare a 9×13 inch (23×33 cm) pan by coating it with olive oil or lining with parchment paper and lightly oiling the parchment.
Transfer the cold dough into the prepared pan and turn it once to coat with oil.
Let rise at room temperature for 2–4 hours, until the dough looks airy and puffy.
Drizzle with olive oil and gently press dimples into the dough with wet fingers.
Add flaky salt and rosemary if using.
Bake at 220°C / 425°F for 25–30 minutes, until golden brown.
Brush with a little olive oil after baking for a softer crust.
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For a softer crust, brush with olive oil after baking.
The stretch and fold technique is optional but recommended for a smoother dough.
Can I skip the cold ferment?
The cold ferment develops flavor and texture, but you can skip it if short on time.
What if I don't have rosemary?
Rosemary is optional; you can omit it or use other herbs like thyme.
How do I know when the dough is ready to bake?
The dough should look airy and puffy after rising at room temperature.
Can I use active dry yeast instead of instant yeast?
Yes, but dissolve it in water before adding to the flour.
How should I store leftover focaccia?
Store in an airtight container at room temperature for up to 2 days.
