Focaccia: A Classic Italian Flatbread (Adapted from Saltie)

Introduction

Focaccia, an ancient Italian flatbread celebrated for its tender, airy crumb and rustic texture, is reimagined here in a simplified, restaurant-worthy version originally crafted by Caroline Fidanza for her now-closed Brooklyn sandwich shop, Saltie. Distilled to its essence, this recipe emphasizes minimal ingredients—olive oil, sea salt, and flour—while offering endless creative potential for toppings. Perfect as a standalone loaf or a versatile canvas for seasonal additions, it balances simplicity with depth, embodying the spirit of timeless Italian baking.

Recipe Overview

• Total Time: 30 minutes (active prep) + 1–2 hours (rising/resting, variable by room temperature)

• Servings: 8–10 slices

• Rating: 4.0/5 (2,451 reviews)

• Comment Count: 277 (Read user feedback)

Ingredients

Basic Focaccia Base (Serves 8–10)

• 500g (3½ cups) all-purpose flour (or high-gluten bread flour for enhanced structure)

• 7g (1¼ tsp) active dry yeast

• 10g (2 tsp) fine sea salt

• 300ml (1¼ cups) warm water (105–110°F/40–43°C; not hot enough to kill yeast)

• 2 tbsp (30ml) extra-virgin olive oil (plus 1 tbsp for finishing)

Optional Toppings (Add Before Baking)

• 1–2 tsp dried rosemary, thyme, or oregano

• 100g (⅔ cup) pitted kalamata olives (chopped)

• 200g (1 cup) cherry tomatoes, halved

• Fresh basil leaves, sliced radishes, or arugula

Method: Step-by-Step

Step 1: Activate the Yeast

In a small bowl, dissolve the yeast and 1 tsp sugar (optional, to feed the yeast) in 120ml (½ cup) warm water. Let sit at room temperature for 5–10 minutes until foamy—this confirms the yeast is active.

Step 2: Mix & Knead the Dough

In a large bowl, whisk the flour and salt. Create a well in the center and add the activated yeast mixture, remaining water, and 2 tbsp olive oil. Stir with a fork until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Knead by hand for 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until smooth, elastic, and no longer sticky. The dough should spring back slowly when poked.

Step 3: First Rise

Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover loosely with a towel or plastic wrap. Let rise in a warm spot (75–80°F/24–27°C) for 1–1.5 hours, until doubled in size.

Step 4: Shape & Second Rise

Gently deflate the dough and transfer to a parchment-lined baking sheet. Press the dough into a ½-inch thick rectangle, using your fingertips to create dimples (trapping air for texture). Drizzle with 1 tbsp olive oil and spread evenly. Cover and rise again for 30–45 minutes, until puffed and springy.

Step 5: Preheat & Bake

Preheat oven to 450°F (230°C) with a pizza stone or baking sheet on the middle rack (preheat stone for 30 minutes).

Before baking, sprinkle with coarse sea salt and toppings (e.g., dried herbs, olives, or tomatoes). Slide the dough onto the preheated stone/sheet and bake 20–25 minutes, rotating halfway through, until golden brown and crisp.

Step 6: Rest & Serve

Remove from oven and cool 10 minutes on a rack. Slice and serve warm or at room temperature.

Creative Variations

• Herb-Infused: Toss 1 tsp dried rosemary/thyme into the dough, or sprinkle over the top.

• Garden-Fresh: Layer cherry tomatoes, radishes, or fresh basil before baking for a vibrant twist.

• Olive-Rich: Fold 100g chopped olives into the dough for a Mediterranean depth.

Pro Tips

• Rise Success: For faster rising, place dough in a turned-off oven with a bowl of warm water (60°F/15°C) nearby.

• Texture Key: Dimples trap air, creating a lighter crust and airy interior.

• Storage: Keep fresh focaccia in an airtight container for 3 days; freeze slices for up to 1 month.

Closing Note

This recipe, from the archives of Saltie’s cookbook, distills the shop’s signature simplicity into a loaf that shines alone or with toppings. A testament to minimalism, it proves great bread needs only love, flour, and a touch of patience.

Adapted by Amelia Nierenberg | Updated January 10, 2023