Simple Homemade Focaccia Bread (Print)

A golden, fluffy Italian flatbread infused with rosemary and sea salt for delightful flavor and texture.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1½ cups lukewarm water

→ Topping

06 - 3 tablespoons extra virgin olive oil, plus more for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# Directions:

01 - In a large bowl, mix bread flour, instant yeast, and fine sea salt until evenly distributed.
02 - Add olive oil and lukewarm water to dry ingredients and stir until a sticky dough forms.
03 - Transfer dough onto a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot until doubled in size, approximately 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Place risen dough on prepared sheet and gently stretch and press with fingers to fill the pan evenly. Cover and allow to rise again for 30 minutes.
07 - Preheat oven to 430°F (220°C).
08 - Dimple dough surface with fingertips, drizzle remaining olive oil, then evenly sprinkle chopped rosemary and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and edges are crisp.
10 - Allow focaccia to cool slightly, then slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressive but only needs your hands, a bowl, and a little patience.
  • The olive oil soaks into every dimple and turns the bottom into a crispy, golden crust you'll fight over.
  • Fresh rosemary smells like a summer garden even in the middle of winter.
  • It's forgiving enough for beginners and satisfying enough to make on repeat.
02 -
  • If the dough springs back when you try to stretch it, let it rest for 5 minutes and it'll relax into the pan easily.
  • Don't skimp on the olive oil, it's what makes the bottom crispy and the top glossy, and I've regretted being stingy every time.
  • Make sure your oven is fully preheated or the focaccia will bake unevenly and stay pale.
03 -
  • Let the dough rise slowly in the fridge overnight for even more flavor and a lighter, airier crumb.
  • Use your knuckles instead of fingertips when dimpling if you want deeper pockets for the olive oil to pool.
  • Brush the baked focaccia with a little more olive oil right out of the oven for extra shine and richness.
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