Name: Roman-Style Focaccia
Yield: Eight portions
Ingredients: 425.2 g All-purpose flour; 4.5 g Instant yeast approximate; 6.2 g Sugar approximate; 382.7 g Water room temperature; 7.5 ml Coarse salt density varies; 30 ml Extra-virgin olive oil; 30 ml Extra-virgin olive oil; as needed Vegetable oil spray; 30 ml Fresh rosemary leaves; 5 ml Coarse salt

America's Test Kitchen · reference variation

Roman-Style Focaccia

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	All-purpose flour	425.2 g
Dough	Instant yeast	4.5 g	approximate
Dough	Sugar	6.2 g	approximate
Dough	Water	382.7 g	room temperature
Dough	Coarse salt	7.5 ml	density varies
Bowl	Extra-virgin olive oil	30 ml
Pan	Extra-virgin olive oil	30 ml
Pan	Vegetable oil spray	as needed
Top	Fresh rosemary	30 ml	leaves
Top	Coarse salt	5 ml

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
33 × 23 cm metal pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 230°C
Baking time: 20–25 min

Makes: Eight portions
Heat: 230°C
Plan for: About 3 h (sum of stages)

Method

01 · Mix
3–4 min + 10 min rest
Use: Flour, yeast, sugar, water
Paddle on low; pause.
Ready when: No dry flour
01 MixUse the paddle to moisten all the flour before the short rest.
02 · Develop
8 min
Use: Dough salt
Mix low 30 seconds, then medium-high.
Ready when: Shiny, batter-like
02 DevelopContinue mixing until the dough becomes shiny and batter-like.
03 · Rise
2–2½ h
Use: Bowl oil
Oil bowl; transfer, flip and cover dough. Preheat to 230°C.
Ready when: Bubbly, nearly tripled
03 RiseCover the oiled bowl and let the loose dough become very bubbly.
04 · Pan
Rest 10 min if retracting
Use: Pan oil + spray
Spray/oil pan. Transfer and stretch dough.
Ready when: Reaches corners
04 PanEase the soft dough into the oiled rectangular pan and toward its corners.
05 · Finish
10 min
Use: Rosemary + top salt
Rest; fork-prick twenty times. Add toppings.
Ready when: Aerated
05 FinishRest, prick with a fork and add the rosemary and salt.
06 · Bake
20–25 min
Use: Dough
Bake on middle rack at 230°C.
Ready when: Golden
06 BakeBake on the middle rack until the surface is golden.
07 · Cool
15 min
Use: Bread
Cool in pan; cut.
Ready when: Set
07 CoolLet the focaccia set in its pan before cutting into portions.

What to look for

Stage	Look / feel for	Needs attention
After mixing	Glossy, extremely loose dough	Adding flour to make a firm ball

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Snaps back	Tight dough	Rest ten minutes	Gentle stretching

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	All-purpose; brand unspecified	Not specified	specified in recipe
Salt	Coarse; brand unspecified	Not specified	specified in recipe
Yeast	Instant or rapid-rise	Not specified	specified in recipe

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Coarse salt	Different coarse brandMatch mass, not spoon volume	Source brand is unknown: 7.5 ml may weigh about 4–8 g across Diamond Crystal/Morton.	Do not report a single verified salt percentage.
All-purpose flour	Bread flour1:1 by weight	Expect greater water absorption.	Could yield more chew and structure; editorial alternative.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

Roman-Style Focaccia

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	All-purpose flour	425.2 g
Dough	Instant yeast	4.5 g	approximate
Dough	Sugar	6.2 g	approximate
Dough	Water	382.7 g	room temperature
Dough	Coarse salt	7.5 ml	density varies
Bowl	Extra-virgin olive oil	30 ml
Pan	Extra-virgin olive oil	30 ml
Pan	Vegetable oil spray	as needed
Top	Fresh rosemary	30 ml	leaves
Top	Coarse salt	5 ml

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
33 × 23 cm metal pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: Eight portions
Heat: 230°C
Allow: About 3 h (sum of stages)

How do I make it?

Mix and pause
3–4 min + 10 min rest
Use a stand mixer with its flat paddle on low speed to mix the flour, yeast, sugar and water for 3–4 minutes. Let the mixture rest for 10 minutes.
Use the paddle to moisten all the flour before the short rest.
Ready when: No dry flour
Beat in the salt
8 min
Add the dough salt and mix on low for 30 seconds, then on medium-high for 8 minutes. The dough will look shiny and loose, more like thick batter.
Continue mixing until the dough becomes shiny and batter-like.
Ready when: Shiny, batter-like
Let it rise
2–2½ h
Coat a bowl with the bowl oil, add the dough, turn it over to coat and cover. Let it rise until nearly tripled, and heat the oven to 230°C.
Cover the oiled bowl and let the loose dough become very bubbly.
Ready when: Bubbly, nearly tripled
Spread into the pan
Rest 10 min if retracting
Spray the pan and add the pan oil, then move in the dough and stretch it into the corners. If it pulls back, let it rest for 10 minutes before trying again.
Ease the soft dough into the oiled rectangular pan and toward its corners.
Ready when: Reaches corners
Add rosemary and salt
10 min
Rest the dough for 10 minutes, then prick it with a fork twenty times. Add the rosemary and top salt.
Rest, prick with a fork and add the rosemary and salt.
Ready when: Aerated
Bake the focaccia
20–25 min
Put the pan on the middle rack and bake at 230°C until golden.
Bake on the middle rack until the surface is golden.
Ready when: Golden
Rest before cutting
15 min
Leave the focaccia in the pan to cool for 15 minutes, then cut it into pieces.
Let the focaccia set in its pan before cutting into portions.
Ready when: Set

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Snaps back	Tight dough	Rest ten minutes Gentle stretching

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
All-purpose flour	425.2 g	100%
Instant yeast	4.5 g	1.1%
Sugar	6.2 g	1.5%
Water	382.7 g	90%

Method

01 · Mix

02 · Develop

03 · Rise

04 · Pan

05 · Finish

06 · Bake

07 · Cool

What to look for

Troubleshooting

How do I make it?

Mix and pause

Beat in the salt

Let it rise

Spread into the pan

Add rosemary and salt

Bake the focaccia

Rest before cutting

What can go wrong, and how can I fix it?

Roman-Style Focaccia at a glance