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Soft and Crispy Focaccia
A soft, pillowy interior with a super‑crispy, olive‑oil‑laden bottom and a golden, flaky‑salt topped crust. This Italian focaccia is flavored with garlic, rosemary, and a hint of red pepper flakes, and it’s baked hot on the bottom rack then finished on the top rack for maximum crunch.
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Cost Breakdown
Critical Success Points
- • Proofing the yeast to ensure it is active
- • Developing gluten through proper mixing and rest
- • First rise until doubled in size
- • Dimpling the dough before baking
- • Baking on the bottom rack then finishing on the top rack for dual crispness
Safety Warnings
- • The oven and baking pan become extremely hot – use oven mitts.
- • Olive oil can splatter; keep a safe distance when drizzling.
- • Handle the thermometer carefully to avoid burns.
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