Restaurants›MI.MOSA›Italian Focaccia Recipe

Italian Focaccia Recipe

Name: MI.MOSAs ITALIAN FOCACCIA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 tsp instant yeast; 2 tsp fine salt; 1.75 cups warm water; 0.25 cups extra-virgin olive oil (plus more for pan and finishing); 1 tsp coarse sea salt or flaky sea salt; 2 tbsp fresh rosemary, chopped (or 2 tsp dried rosemary); 2 cloves garlic (optional), thinly sliced or minced; 2 tbsp olive oil for drizzling

Inspired by MI.MOSA

Time2h

Serves8

Make Italian Focaccia Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Topping and Finish

1 tsp coarse sea salt or flaky sea salt2 tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)2 cloves garlic (optional), thinly sliced or minced2 tbsp olive oil for drizzling

Method

Dough

Activate and mix

Combine warm water (about 100–110°F / 38–43°C) and instant yeast in a large mixing bowl. Stir briefly and let sit 2–3 minutes until slightly foamy. Add 2 tablespoons of the olive oil, then add the flour and salt. Mix with a wooden spoon or dough scraper until the ingredients come together into a shaggy dough.

Knead or stretch

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively, perform 5-6 stretch-and-folds in the bowl over 10 minutes for a looser, airier crumb. The dough should be soft, slightly tacky but not sticky; add a teaspoon of flour at a time if excessively sticky.

First rise

Lightly oil a clean bowl with olive oil (reserve remaining oil). Place the dough in the bowl, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours (longer in cooler kitchens).

Shaping and Second Rise

Prepare pan

Generously oil a 9x13-inch (or similar) rimmed baking sheet with olive oil so the dough will easily slide and develop a crisp bottom.

Stretch into pan

Turn the risen dough into the oiled pan. Gently press and stretch the dough with oiled fingers to the edges; it may resist — let it rest 10 minutes and continue stretching until it fills the pan evenly to about 1/2–1 inch thickness.

Second rise

Cover loosely with plastic wrap or a clean towel and let the dough rise again at room temperature until puffy, about 30–45 minutes. It should hold dimples when pressed gently.

Topping and Baking

Create dimples and top

Preheat the oven to 450°F (230°C) while the dough finishes its second rise. Use your fingertips to press deep dimples across the surface of the dough, pushing all the way to the pan so dimples remain. Drizzle the remaining olive oil evenly over the surface, distributing about 1–2 tablespoons; use your fingers to spread it into dimples. Scatter chopped rosemary and sliced/minced garlic evenly. Sprinkle coarse sea salt to taste (about 1 tsp).

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through if your oven has hot spots, until the focaccia is golden brown on top and the edges are crisp.

Finish

Remove from oven and immediately drizzle an additional 1 tablespoon of olive oil over the hot focaccia for shine and flavor. If desired, sprinkle a few more flakes of sea salt and a pinch more rosemary. Let cool in the pan for 5–10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.