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Focaccia

This homemade Focaccia is golden and crisp on the outside, soft and airy inside, and infused with delicious extra-virgin olive oil, rosemary, and flaky sea salt. This easy focaccia bread recipe is beginner-friendly and perfect as a side for soups and salads, an appetizer, or sliced into a flavorful focaccia sandwich. Customize it with tomatoes, olives, garlic, onions, or your favorite fresh herbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time: 2 hours
Total Time 2 hours 45 minutes
Servings: 12 Pieces
Ingredients Method Notes

Ingredients
  

  • For the Dough
  • 4 cups all-purpose or bread flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1¾ cups warm water
  • ¼ cup extra-virgin olive oil
  • For the Topping
  • 2 –3 tablespoons extra-virgin olive oil
  • 1 teaspoon flaky sea salt
  • 1 tablespoon fresh rosemary chopped
  • 2 cloves garlic thinly sliced, optional

Method
 

  1. In a large mixing bowl, combine the flour, yeast, salt, and sugar.
  2. Add the warm water and ¼ cup olive oil. Stir until a sticky dough forms.
  3. Knead the dough for approximately 5–7 minutes, until smooth and elastic. The dough should remain slightly sticky.
  4. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap.
  5. Let the dough rise in a warm place for 1–1½ hours, or until doubled in size.
  6. Generously oil a 9x13-inch baking pan.
  7. Transfer the dough to the pan and gently stretch it toward the corners.
  8. Cover and let the dough rise for another 30–45 minutes.
  9. Preheat the oven to 425°F (220°C).
  10. Drizzle the surface of the dough generously with olive oil.
  11. Using oiled fingertips, gently press deep dimples across the surface without pressing completely through the dough.
  12. Sprinkle with flaky sea salt and fresh rosemary. Add sliced garlic or other toppings if desired.
  13. Bake for 20–25 minutes, until deeply golden on top and crisp around the edges.
  14. Remove from the oven and let cool for at least 10 minutes before slicing.

Notes

  • The dough should be soft and slightly sticky; avoid adding too much flour.
  • Use good-quality extra-virgin olive oil for the best flavor.
  • Don't skip the second rise because it helps create a light, airy texture.
  • Generously oil the pan to achieve crispy, golden edges.
  • If using active dry yeast instead of instant yeast, dissolve it in the warm water with the sugar and allow it to sit for 5–10 minutes before mixing.
  • Let the baked focaccia cool for at least 10 minutes before cutting.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Freeze individual pieces for up to 3 months.