Simple Homemade Focaccia Bread (Printable)

Golden Italian flatbread with rosemary and sea salt, soft and aromatic for any meal.

# 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

# How-To Steps:

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, stirring until a sticky dough is formed.
03 - Transfer dough to a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough into a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Place risen dough onto prepared sheet and gently stretch and press with your fingers to fill the pan. Cover and allow to rise again for 30 minutes.
07 - Preheat the oven to 430°F.
08 - Dimple the dough all over with your fingertips, drizzle with remaining olive oil, and evenly sprinkle chopped rosemary and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until the surface is golden and edges are crisp.
10 - Allow focaccia to cool slightly, then slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen, but really you just stretched some dough and poked it with your fingers.
  • The crust gets crispy and salty while the inside stays soft and airy, and that contrast is dangerously addictive.
  • You can top it with almost anything you have lying around and it still turns out beautiful.
02 -
  • If your dough isn't rising, check your yeast's expiration date and make sure your water wasn't too hot, because dead yeast won't give you the lift you need.
  • Don't skip the second rise after stretching, it's the secret to getting that light, airy crumb instead of a dense flatbread.
  • Use enough olive oil on top that it puddles in the dimples, it might seem like too much but that's what makes the crust crispy and golden.
03 -
  • Let your dough come to room temperature before stretching it into the pan, cold dough fights back and won't spread evenly.
  • If you want an even crispier bottom, bake the focaccia on a preheated pizza stone or cast iron skillet instead of a baking sheet.
  • Don't be shy with the olive oil, the bread should glisten and the dimples should be filled with little golden pools when it comes out of the oven.
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