Classic sea salt and olive oil focaccia is the perfect start to an Italian meal!

Matt Jenner

Contributing Writer

Making fresh-baked focaccia can seem like a daunting task, but it really is no different than following any other recipe! This plain sea salt and olive oil focaccia bread is crispy on the outside, soft on the inside, and topped with the signature peaks and valleys from your fingertip indentations. The uneven surface helps crisp the bread, and is useful to soak up sauce and oil.
The recipe below is for a plain sea salt focaccia loaf, but other ingredients could be added for different varieties of focaccia, like chopped rosemary or black olives. This bread can be used for sandwiches, chopped into croutons for salads, but is maybe best enjoyed by itself, dipped in extra virgin olive oil.

Cooktop Cove

Sea Salt and Olive Oil Focaccia

1 loaf (6-8)

2 hrs 15 mins

25 mins

2 hs 40 mins

1 3/4 cups warm water

2¼ teaspoons active dry yeast

1 tablespoon white sugar

5 cups all-purpose flour

2 teaspoons salt

½ cup extra virgin olive oil, plus more, divided

1½ teaspoons fine sea salt (for topping)

1 garlic clove, cut in half

Using the dough hook on a stand mixer, in a bowl, add the warm water, dry yeast, and sugar. Stir together and allow to sit until the mixture becomes frothy, about 10 mins.

Meanwhile, in a small bowl, add the flour and salt. Stir to combine.

Add ¼ cup of olive oil to the yeast mixture, and turn on your dough hook to low power. Slowly and gradually add the flour mixture to the mixing bowl. When all the flour is added, turn the hook to medium-high power. Allow the dough to knead until elastic, about 5 mins.

Grease a large mixing bowl with extra virgin olive oil and transfer the dough to the bowl. Cover with a kitchen towel and leave in a warm area to rise. Let the dough proof (rise) for one hour.

Line a large sheet pan with parchment paper. Grease the parchment paper generously with more olive oil.

Transfer the dough to the pan, and use your hands to press out the dough to roughly fit the size of the pan. Use your fingertips to press indentations into the top of the dough. Place the dough back in a warm area to rise for another 45 mins.

Meanwhile, preheat the oven to 425°F.

When the dough is done proofing, drizzle the remaining ¼ cup of olive oil all over the top, and spread with your fingers. Sprinkle the sea salt over the top of the dough so it sticks to the oil.

Place the pan in the oven and allow to bake until lightly golden on the crust and soft and airy in the middle, about 20-25 mins.

Remove bread from oven and immediately rub with half a garlic clove, until fragrant. Allow to cool until able to be handled. Slice the bread into sticks or cubes, if desired. Serve with more extra virgin olive oil and/or balsamic vinegar.

Pro-tip: Remember, while baking, measurements are important! Be sure to follow the recipe exactly.

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