Description
A simple, rustic Italian flatbread that requires no kneading, featuring a crisp crust and soft interior, topped with cherry tomatoes and rosemary.
Ingredients
- 1/2 cup Water (lukewarm)
- 1/2 + 1/8 tsp Active dry yeast
- 1/2 tsp Sugar
- 1 cup All-purpose flour
- 1/2 tsp Salt
- 4 tsp Olive oil (total; used during fermentation, in the pan, and on top)
- Cherry tomatoes (enough to scatter across the top)
- Fresh rosemary (sprigs or chopped leaves)
- Sea salt flakes (or coarse sea salt)
Instructions
- Stir the yeast and sugar into lukewarm water and let it sit until foamy.
- Combine the flour and salt in a bowl, then pour the yeast mixture into the flour and mix until a sticky dough forms.
- Pour 1 tsp of olive oil on the dough, cover, and refrigerate for 18–24 hours, or let it proof in a warm spot for 1.5–2 hours until doubled in size.
- Line the skillet with parchment paper and add 2 tsp of olive oil to the center. Fold the proofed dough gently and transfer it to the prepared pan. Cover and let it proof again in a warm place for 1–2 hours.
- Preheat the oven to 250°C (482°F). Pour the remaining olive oil on the dough, create dimples, and top with rosemary, cherry tomatoes, and sea salt flakes. Bake for 20–25 minutes until golden brown and crisp.
- Let the bread rest in the pan for 5 minutes before turning it out onto a cooling rack. Slice and enjoy.
Notes
Serve warm for the best texture and flavor; reheat day-old focaccia for freshness.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian