This classic Italian flatbread is beloved for its golden crust, chewy texture, and fragrant toppings. The secret to this recipe is letting your stand mixer do the heavy lifting, producing a soft, slightly sticky dough that bakes into a beautifully airy bread. Infused with olive oil, sprinkled with fennel seeds, rosemary, and sea salt, and dimpled for that signature look, this focaccia makes a perfect accompaniment to soups, salads, or antipasto platters—or simply enjoy it warm, dipped in olive oil.
INGREDIENTS:
1 1/2 tablespoons active dry yeast
1 tablespoon sugar
2 1/4 cups warm water
1/2 cup dry milk powder
5 cups all-purpose flour, plus more as needed
2 1/2 teaspoons salt
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for coating dough
3 tablespoons fennel seed
3 tablespoons fresh rosemary leaves
1 tablespoon coarse sea salt
Additional extra-virgin olive oil, for drizzling
METHOD:
In the bowl of a stand mixer, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
Add dry milk powder, half the flour, salt, and 3 tablespoons olive oil. Using the paddle beater, beat on medium speed for 5 minutes.
Switch to dough hook.Gradually add the rest of the flour, 1 cup at a time, mixing well after each addition. The dough should be soft and slightly sticky.
Scrape down the sides of the bowl and drizzle with 1 tablespoon olive oil, coating dough and bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down dough and turn out onto a lightly floured surface. Knead briefly into a ball and let rest 5 minutes. Roll into a rectangle, then transfer to a well-oiled rimmed half-sheet pan (15 1/2 x 10 x 1 inch). Press evenly into the pan.
Loosely cover with plastic wrap and let rise in a warm place until nearly doubled, 35–45 minutes.
Preheat oven to 400°F. With oiled fingertips, press deep dimples all over the dough. Drizzle lightly with olive oil and sprinkle evenly with fennel seed, rosemary, and coarse salt. Mist or sprinkle lightly with water.
Place pan on the lower oven rack and bake for 20 minutes. Rotate pan and bake another 5–10 minutes, until golden brown. For a crisper crust, mist or sprinkle with water 1–2 times during baking.
Transfer pan to a wire rack and let cool before slicing. Serve warm or at room temperature.
VARIATIONS:
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Classic Olive: Scatter pitted Kalamata or green olives into the dough dimples before baking.
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Caramelized Onion: Top with slow-cooked onions and a drizzle of balsamic for a sweet-savory twist.
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Tomato & Herb: Add halved cherry tomatoes and a sprinkle of oregano or thyme for a summery version.
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Cheesy Focaccia: Sprinkle with grated Parmesan or Pecorino in the last 5 minutes of baking for a golden, savory crust.
SERVING SUGGESTIONS:
Focaccia is wonderfully versatile. Serve it warm alongside soups like minestrone or tomato basil, or as a base for sandwiches filled with grilled vegetables, cured meats, or fresh mozzarella. Cut into strips and pair with a cheese board, or simply dip into extra-virgin olive oil with a pinch of sea salt. For a rustic dinner, enjoy it alongside roast chicken, braised meats, or a hearty salad.
