Olive Oil Focaccia Recipe: Sephardic-Inspired Flatbread

Focaccia and Jewish baking may seem like an unexpected pairing, but the connection runs deep. The Sephardic Jewish communities of Italy—who thrived in Livorno, Venice, Rome, and throughout the Italian peninsula for over five hundred years—made olive oil breads an integral part of their culinary tradition. Italian Jewish cooking, one of the oldest continuous Jewish food traditions in Europe, embraced the local ingredients of the Mediterranean: olive oil, rosemary, sea salt, and the kind of slow-fermented wheat breads that define Italian baking at its best.

This focaccia is an expression of that Sephardic Italian heritage. The dough is extraordinarily simple—flour, water, yeast, salt, and generous amounts of extra virgin olive oil—but the technique of long fermentation and patient dimpling produces a bread with a golden, crispy exterior, a cloud-soft interior, and deep wells that pool with olive oil and catch crystals of flaky salt. It’s the kind of bread that converts people who thought they didn’t like baking into devoted home bakers.

What makes this focaccia special is its versatility. Serve it plain alongside a bowl of hummus for a pareve meal, top it with za’atar for a Middle Eastern twist, or dimple cherry tomatoes and olives into the surface for a show-stopping centerpiece. It’s equally at home on a Shabbat table, at a weeknight dinner, or as the foundation for a spectacular sandwich.

What Makes This Recipe Special

• Minimal kneading — A high-hydration dough with stretch-and-fold technique; no stand mixer needed
• Generous olive oil — Oil in the dough and pooled in the pan creates the signature crispy, golden bottom
• Long fermentation option — Overnight cold rise develops complex flavor with minimal effort
• Endlessly customizable — Plain, herbed, topped with vegetables, or seasoned with za’atar
• Sephardic Italian heritage — Connects to the centuries-old Jewish baking traditions of the Mediterranean

Ingredients

For the Pan and Finishing

Instructions

Step 1: Mix the Dough

In a large bowl, combine the flour, sugar, salt, and yeast. Add the warm water and olive oil. Stir with a wooden spoon or spatula until no dry flour remains. The dough will be very wet and shaggy—this is correct for a high-hydration focaccia.

Step 2: Stretch and Fold

Instead of kneading, perform a series of stretch-and-fold sets. With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90° and repeat. Complete 4 folds (one full rotation). Rest 30 minutes, then repeat the stretch-and-fold process two more times (3 sets total over 1½ hours). The dough will become smoother, more elastic, and billowy after each set.

Step 3: First Rise

Cover the bowl and let the dough rise at room temperature for 1½–2 hours until doubled and bubbly. For an overnight rise (recommended for best flavor), cover and refrigerate for 12–18 hours instead.

Step 4: Oil the Pan and Transfer

Pour 60g of olive oil into a 23 x 33 cm (9 x 13 in) baking pan or rimmed sheet pan, coating the bottom and sides generously. Gently turn the risen dough into the oiled pan. If using cold dough from the fridge, let it warm at room temperature for 30 minutes. With oiled fingers, gently stretch the dough toward the edges of the pan. If it resists, let it rest 10 minutes and try again. Don’t force it—patience is key.

Step 5: Second Rise in the Pan

Cover loosely with plastic wrap and let rise in the pan for 45–60 minutes until puffy and nearly filling the pan. Preheat the oven to 220°C (425°F).

Step 6: Dimple and Top

Drizzle the remaining 30g of olive oil over the surface. With oiled fingers, firmly press straight down into the dough to create deep dimples across the entire surface, stretching the dough to fill any remaining corners. Scatter fresh rosemary needles (stripped from the sprigs) and sprinkle generously with flaky salt.

Step 7: Bake

Bake for 25–30 minutes until deep golden brown on top and the bottom is crispy and golden (lift a corner to check). The olive oil in the pan will fry the bottom, creating an irresistible crust. Cool in the pan for 5 minutes, then transfer to a cutting board. Slice and serve warm.

Storage & Make-Ahead

• Room temperature: Best the day it’s baked. Store wrapped at room temperature for 1–2 days; the crust will soften but the bread remains delicious.
• Reheating: Place directly on oven rack at 190°C (375°F) for 5–7 minutes to re-crisp the crust.
• Freezing: Wrap tightly in foil. Freeze up to 2 months. Reheat from frozen at 190°C (375°F) for 12–15 minutes.
• Overnight dough: The refrigerator rise produces the best flavor. Mix the dough the night before, refrigerate, and bake the next day.

Troubleshooting

Frequently Asked Questions

Can I use regular olive oil instead of extra virgin?

Extra virgin olive oil is strongly recommended for both the dough and the finishing. Its fruity, peppery flavor is essential to great focaccia. Regular (refined) olive oil lacks this flavor. If budget is a concern, use EVOO for the pan and finishing oil (where the flavor is most prominent) and regular olive oil in the dough.

What toppings work beyond rosemary?

The possibilities are endless: cherry tomatoes pressed into the dimples, pitted olives (Kalamata or green), thinly sliced red onion, za’atar and sesame seeds for a Middle Eastern twist, sun-dried tomatoes, roasted garlic, or even grape halves with a drizzle of honey. Keep toppings simple—2–3 items maximum.

Can focaccia serve as lechem mishneh for Shabbat?

Yes, focaccia qualifies as bread (pas) and can be used for Shabbat and Yom Tov. Some families serve focaccia alongside traditional challah, especially during summer Shabbatot when a lighter bread is welcome. Make two pieces for lechem mishneh.

Why is high hydration important?

The 75% hydration level creates the open, airy crumb structure that defines great focaccia. More water means more steam during baking, which creates larger air pockets. The dough is wet and sticky to work with, but the stretch-and-fold technique develops structure without traditional kneading. Trust the process—the wet dough produces the best results.

Can I halve this recipe?

Yes, halve all ingredients and use a 20 cm (8 in) square pan or a round cake pan. Reduce baking time by 3–5 minutes. A half batch makes a perfect accompaniment for a smaller Shabbat dinner.