Classic Italian Focaccia Bread (Print Version)

Crispy Italian flatbread with olive oil, rosemary, and sea salt

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons salt
03 - 1 packet (about 2¼ teaspoons) active dry yeast
04 - 1⅓ cups lukewarm water
05 - 3½ tablespoons extra virgin olive oil
06 - 1 teaspoon sugar

→ Topping

07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1½ teaspoons flaky sea salt
10 - 10-12 pitted olives or cherry tomatoes, halved (optional)

# How to Make It:

01 - Dissolve the yeast and sugar in lukewarm water in a small bowl. Let it stand for 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
02 - In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
03 - Mix until a sticky dough forms, then turn it out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough becomes smooth, elastic, and springs back when pressed.
04 - Place the dough in an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat the oven to 425°F. Generously grease a 12x16 inch baking tray with olive oil.
06 - Punch down the risen dough and transfer it to the prepared tray. Stretch and press the dough to fill the tray, using your fingertips to create characteristic dimples across the surface.
07 - Brush the dough generously with olive oil. Scatter chopped rosemary and flaky sea salt evenly over the surface. Arrange olives or halved cherry tomatoes if desired.
08 - Allow the shaped dough to rise for 20 to 30 minutes until puffy. Bake on the center rack for 20 to 25 minutes until the top is golden brown and the bottom sounds hollow when tapped.
09 - Remove from the oven and let the focaccia cool slightly on the tray before slicing into squares. Serve warm as a side, appetizer, or sandwich base.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp crust and the pillowy, tender interior is something store bought focaccia never quite captures.
  • It uses pantry staples and forgiving timing, so you can fit it into almost any schedule without stress.
  • The dimpling technique is oddly therapeutic and makes you feel like a real baker even if you are a complete beginner.
02 -
  • Under kneading is the most common mistake and results in a dense, heavy crumb that no amount of olive oil can rescue.
  • The second rise on the tray is not optional because skipping it means losing the airy, open texture that separates great focaccia from a thick pizza crust.
  • If your kitchen is cold, let the dough rise inside your oven with just the light turned on for gentle, consistent warmth.
03 -
  • Let the dough rest for twenty minutes after the initial mix and before kneading because autolyse makes the dough dramatically easier to work with.
  • Pour a half cup of water into a pan on the bottom rack of your oven during baking to create steam, which gives the crust that professional bakery crackle.

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