Ingredients
Here is everything you need to make one large 9×13-inch focaccia, which yields about 12 to 16 pieces.
For the Dough
- 4 cups (500 g) all-purpose flour
- 1¾ cups (420 ml) lukewarm water
- 2 tsp (7 g) instant yeast
- 2 tsp salt
- ¼ cup (60 ml) olive oil, plus more for the pan and topping
Optional Toppings
- 1 to 2 tbsp fresh rosemary, finely chopped
- Flaky sea salt, for sprinkling
- Extra olive oil, for drizzling
Ingredient Notes
Flour: All-purpose flour works beautifully here and is easy to find. Bread flour will give a slightly chewier crumb, but it is not necessary for great results.
Water: Use lukewarm water, which should feel comfortably warm to the touch but not hot. Water that is too hot can damage the yeast and prevent the dough from rising properly.
Yeast: This recipe uses instant yeast, which can be mixed directly with the water. If you only have active dry yeast, it will still work, though the rise may take a little longer.
Olive oil: Because olive oil is a major flavor in focaccia, use a good-quality one. It contributes taste, helps the crust turn golden, and creates the crisp, almost fried bottom that makes focaccia so addictive.
Salt: Fine salt goes into the dough, while flaky sea salt is sprinkled on top right before baking for a pleasing crunch.
Instructions
In a large mixing bowl, combine the lukewarm water and instant yeast. Stir briefly to distribute the yeast. Add the flour, salt, and olive oil.
Mix with a wooden spoon or sturdy spatula until all the flour is incorporated and a soft, sticky dough forms. There is no need to knead. Simply mix until no dry patches remain. The dough will look shaggy and wet, and that is exactly what you want.
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let the dough rise for about 1 to 1½ hours, or until it has doubled in size and looks bubbly and airy.
Pay attention to the dough rather than the clock. Visible bubbles on the surface and along the sides of the bowl are the best signs that the dough is ready.
Overnight option: For deeper flavor, cover the dough and refrigerate it overnight. The following day, let the chilled dough warm slightly at room temperature before stretching it into the pan. The slow, cold fermentation gives the bread a more complex, slightly tangy taste.
Generously coat a 9×13-inch (23×33 cm) baking pan with olive oil, covering the bottom and the sides. Then pour a little extra olive oil into the center of the pan.
Do not be shy with the oil. This is the secret to a crisp, golden base and a beautifully browned bottom crust.
Drizzle a little olive oil over your hands so the sticky dough does not cling to them. Gently transfer the risen dough into the prepared pan. Using your fingertips, carefully stretch the dough toward the edges of the pan.
If the dough springs back, do not fight it. Let it rest for 10 to 15 minutes, then try again. Resting allows the gluten to relax so the dough stretches naturally without tearing.
Cover the pan loosely and let the dough rise for another 30 to 45 minutes, or until it looks noticeably puffy and airy. While it rises, preheat your oven to 425°F (220°C).
Drizzle the surface generously with olive oil. Using well-oiled fingertips, press deep dimples all over the dough, gently pushing down toward the bottom of the pan without completely deflating it.
These dimples create the classic focaccia look and give the olive oil a place to pool, which results in flavorful, golden pockets across the top.
Scatter chopped fresh rosemary evenly over the dough. Drizzle with a little more olive oil, allowing some to settle into the dimples. Finish with a sprinkle of flaky sea salt.
For a plain focaccia, skip the rosemary and use only olive oil and sea salt.
Place the pan in the preheated oven and bake for about 22 to 28 minutes, or until the focaccia is puffed, golden brown, and crisp around the edges. The bottom should be nicely browned while the inside stays soft, chewy, and airy. If needed, bake a few extra minutes until the top reaches your preferred color.
Remove the focaccia from the oven and let it rest in the pan for about 10 minutes. Carefully transfer it to a cutting board and slice it into squares or long pieces. For extra olive oil flavor, drizzle a little more over the warm bread before serving.
Enjoy it warm, while the edges are crisp and the center is soft and tender.