Focaccia Romana (Roman Flatbread)
Crisp, oily, and airy Roman flatbread with a signature concave shape and dimpled surface. Topped with fresh rosemary and flaky sea salt, it offers a perfect balance of chewy interior and shattering crust.
A little context
Originating in Rome, this bread was historically sold by weight al taglio in bakeries throughout the city. Unlike the softer, thicker Genovese version, the Romana is thinner, crispier, and baked in large rectangular pans. It is eaten throughout the day as a snack, street food, or accompaniment to meals. Authentic preparation requires a high hydration dough and a well-oiled baking sheet to achieve the characteristic bottom crust.
Method
- 01
Activate yeast
In a small bowl, whisk yeast and 50 g of the lukewarm water. Let sit for 5 minutes until foamy.
- 02
Mix dough
In a large bowl, combine flour, salt, yeast mixture, and remaining water. Mix with a spoon until a shaggy mass forms.
- 03
Knead and oil
Turn dough onto a clean surface. Knead for 5 minutes until smooth. Drizzle 30 ml olive oil over the dough and knead briefly to incorporate.
- 04
Bulk ferment
Place dough in an oiled bowl. Cover with a damp cloth and let rise at room temperature for 90 minutes. The dough should double in size.
- 05
Prepare pan
Generously oil the baking sheet with the remaining 30 ml olive oil. Use your hands to spread the oil evenly across the bottom and sides.
- 06
Shape dough
Transfer dough to the oiled pan. Gently stretch it to the edges. If it resists, let it rest for 10 minutes, then continue stretching. It will be thin.
- 07
Dimple and top
Cover and let rest for 30 minutes. Preheat oven to 230 C (450 F). Press fingers deeply into the dough to create dimples. Drizzle with a little more oil, sprinkle rosemary and coarse salt.
- 08
Bake
Bake for 20-25 minutes until golden brown and the bottom is crisp. Cool on a wire rack for 10 minutes before slicing.
Pro tips
- ✦Use bread flour for a chewier, more authentic texture.
- ✦Do not skip the dimpling step; it creates the signature concave pockets.
- ✦Generous olive oil on the pan is non-negotiable for the crispy bottom crust.
- ✦If the dough snaps back while stretching, let it rest for 10 minutes before continuing.
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Substitutions
- fresh rosemary → 1 tsp dried rosemary (add with salt, not oil)
- bread flour → all-purpose flour (texture will be slightly softer)
Storage
Best eaten day-of. Store leftovers wrapped in foil at room temp for 2 days. Reheat in a 200 C (400 F) oven for 5 minutes to restore crispness.
What to serve with it
- Italian red wine (Chianti)
- Caprese salad
- Creamy minestrone soup
FAQ
Why is my focaccia dense?+
Likely due to low hydration or under-proofing. Ensure water is 70% of flour weight and dough doubles in bulk.
Can I make this ahead?+
Yes. After the bulk ferment, refrigerate the dough overnight. Bring to room temp before shaping and baking.
