Simple Homemade Focaccia Bread (Printable)

Fluffy Italian flatbread featuring rosemary and sea salt, ideal for sharing and pairing with olive oil.

# 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 extra for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# Steps:

01 - Combine bread flour, instant dry yeast, and fine sea salt in a large bowl. Stir to blend evenly.
02 - Add extra virgin olive oil and lukewarm water. Stir gently until a sticky dough forms.
03 - Transfer dough to 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 environment until doubled in size, about 1 hour.
05 - Line a baking sheet approximately 12x16 inches with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Transfer risen dough to the prepared sheet. Use your fingertips to gently stretch and press it to fill the pan evenly. Cover and let rise a second time for 30 minutes.
07 - Heat oven to 430°F (220°C).
08 - Dimple the dough surface with fingertips. Drizzle remaining olive oil over top, then evenly scatter chopped rosemary and flaky sea salt.
09 - Bake in the preheated oven for 20 to 25 minutes until golden brown and crisp on the edges.
10 - Allow focaccia to cool slightly. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • The dough is forgiving and doesn't need fancy equipment or perfect technique.
  • Those crispy, olive oil soaked edges are worth every single minute of waiting.
  • It makes your kitchen smell like you know what you're doing, even if you're winging it.
  • You can eat it warm, dip it in anything, or just tear off pieces while standing at the counter.
02 -
  • If your dough isn't rising, check the water temperature, I once used water that was too cool and waited two hours for nothing.
  • Don't skip the second rise on the pan, that's what gives you the airy, cloud like texture inside.
  • Press those dimples deep, they're not just decorative, they hold the olive oil and seasoning that make every bite incredible.
03 -
  • Let the dough rise in a turned off oven with the light on, the gentle warmth is perfect and keeps drafts away.
  • If your rosemary is woody or tough, chop it finely so it doesn't overpower the delicate crumb.
  • Always use more olive oil than you think you need, it's what makes focaccia taste like focaccia.
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