recipe

“The recipe was easy to follow and very descriptive. The bread tasted wonderful and was very soft and delicious.” — Brielle, recipe tester, age 10

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 1¼ hours, plus 2 hours rising time, plus 15 minutes cooling time
yield
  • Serves 8

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Prepare Ingredients

Dough

3 cups (15 ounces)
all-­purpose flour
1½ teaspoons
instant or rapid-­rise yeast
1½ teaspoons
sugar
1⅔ cups (13½ ounces)
room-­temperature water
1½ teaspoons
kosher salt
2 tablespoons
extra-­virgin olive oil

To Finish and Bake

Vegetable oil spray
2 tablespoons
extra-­virgin olive oil
2 tablespoons
fresh rosemary leaves
1 teaspoon
kosher salt

Gather Baking Equipment

  • Stand mixer with paddle attachment
  • Whisk
  • Rubber spatula
  • Large bowl
  • Pastry brush
  • Plastic wrap
  • 13-­by-­9-­inch metal baking pan
  • Fork
  • Oven mitts
  • Cooling rack
  • Spatula
  • Cutting board
  • Bread knife
1
 
3 cups (15 ounces)
all-purpose flour
1½ teaspoons
instant or rapid-rise yeast
1½ teaspoons
sugar

For the dough: In bowl of stand mixer, whisk together flour, yeast, and sugar. Lock bowl in place and attach paddle to stand mixer.

 
2
 
1⅔ cups (13½ ounces)
room-­temperature water

Add water to mixer bowl, start mixer on low speed, and mix until no dry flour is visible, 3 to 4 minutes (stop mixer every 1 to 2 minutes and use rubber spatula to scrape down sides and bottom of bowl). Stop mixer and let dough sit for 10 minutes.

 
3
 
1½ teaspoons
kosher salt

Add 1½ teaspoons salt to mixer bowl. Start mixer on low speed and mix until combined, about 30 seconds. Increase speed to medium-high and knead dough for 8 minutes. (Dough will look shiny, smooth, and very wet, almost like cake batter.) Stop mixer.

 
4
 
2 tablespoons
extra-­virgin olive oil

Pour 2 tablespoons oil into large bowl. Use pastry brush to evenly coat sides of bowl with oil. Use rubber spatula to transfer dough to bowl with oil. Use rubber spatula and your hands to flip dough to evenly coat with oil. Wash your hands. Cover bowl with plastic wrap. Let dough rise until bubbly and nearly tripled in size, 2 to 2½ hours.

 
5
 
Vegetable oil spray
2 tablespoons
extra-­virgin olive oil

To finish and bake: While dough rises, adjust oven rack to middle position and heat oven to 450 degrees. Spray inside bottom and sides of 13-by-9-inch metal baking pan with vegetable oil spray. Pour remaining 2 tablespoons oil into baking pan and use pastry brush to evenly coat pan with oil.

 
6
 

When dough is ready, use rubber spatula to transfer dough to greased baking pan. Use your fingertips to gently pat and stretch dough out to corners of baking pan. (If dough snaps back when you press it to corners of baking pan, cover it with plastic wrap, let it rest for 10 minutes, and try again.)

 
7
 
2 tablespoons
fresh rosemary leaves
1 teaspoon
kosher salt

Let dough sit for 10 minutes. Use fork to lightly poke surface of dough all over about 20 times (this releases any big bubbles in dough). Sprinkle rosemary and remaining 1 teaspoon salt evenly over dough.

 
8
 

Place baking pan in oven and bake until focaccia is golden brown, 20 to 25 minutes.

 
9
 

Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let focaccia cool in pan for 15 minutes.

 
10
 

Use spatula to transfer focaccia to cutting board. Cut into pieces (ask an adult for help) and serve.