Ingredients
For the dough
- 4 cups (500 g) bread flour or all-purpose flour
- 1¾ cups (420 ml) lukewarm water
- 2¼ teaspoons (7 g) instant yeast
- 1 tablespoon sugar or honey
- 2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
For the topping
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves
- 1 teaspoon flaky sea salt
- ½ teaspoon dried oregano (optional)
- 2 garlic cloves, thinly sliced (optional)
Optional toppings
- Kalamata or green olives
- Cherry tomatoes, halved
- Thinly sliced red onion
- Sun-dried tomatoes
- Grated Parmesan cheese
A Closer Look at the Key Ingredients
Bread flour or all-purpose flour. Bread flour has more protein, which builds a stronger gluten network and a chewier, airier crumb. All-purpose flour gives a slightly softer, more tender result. Both work well here.
Lukewarm water. At 420 ml of water to 500 g of flour, this dough is about 84% hydration, which is very wet. That high moisture is the secret to focaccia’s open, airy crumb. The water should be warm, not hot, to avoid damaging the yeast.
Instant yeast. Instant yeast can be mixed directly into the dough. If you only have active dry yeast, dissolve it in the lukewarm water with the sugar and let it stand for 5 to 10 minutes until foamy.
Sugar or honey. A small amount feeds the yeast and encourages golden browning, without making the bread taste sweet.
Salt. Salt flavors the bread and strengthens the dough. Two teaspoons gives a well-seasoned loaf, and the flaky salt on top adds a final burst of flavor and crunch.
Extra-virgin olive oil. Olive oil is the defining flavor of focaccia. It enriches the dough, keeps the crumb tender, and creates the crispy, golden crust when used generously in the pan and on top. Choose a good-quality oil you enjoy tasting.
Fresh rosemary. Rosemary is the classic focaccia herb. Its piney, aromatic flavor pairs beautifully with olive oil and sea salt.
Flaky sea salt. Sprinkled on top before baking, flaky salt adds texture and a pleasing salty contrast to the rich oil.
Garlic, oregano, and other toppings. These are optional extras that let you customize the loaf. Keep wetter toppings modest so the center stays crisp rather than soggy.
Instructions
Step 1: Prepare the Yeast Mixture
In a large mixing bowl, combine the lukewarm water, sugar or honey, and instant yeast.
Stir gently to combine.
If using active dry yeast, allow the mixture to stand for 5 to 10 minutes until foamy. Instant yeast can be mixed directly with the flour if preferred.
Make sure the water is warm, not hot, to avoid damaging the yeast.
Step 2: Mix the Dough
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture.
Stir with a wooden spoon until all the ingredients are incorporated and a sticky, shaggy dough forms.
The dough should be wetter and stickier than traditional bread dough. Do not worry about its appearance. This moisture is what helps create focaccia’s soft, airy texture.
No intensive kneading is necessary.
Step 3: Develop the Dough
Cover the bowl and let the dough rest for 15 minutes.
With lightly oiled hands, perform a stretch-and-fold:
- Grab one edge of the dough.
- Stretch it upward gently.
- Fold it toward the center.
- Rotate the bowl and repeat on all four sides.
Repeat this process two or three times, resting the dough for 15 minutes between rounds.
The dough will gradually become smoother and more elastic. Stretch-and-folds build strength gently while preserving the air bubbles that make focaccia light.
Step 4: First Rise
Lightly grease the bowl with olive oil.
Place the dough inside, turning it once to coat the surface.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for approximately 60 to 90 minutes, or until doubled in size and noticeably bubbly.
For extra flavor, you can refrigerate the covered dough for 8 to 24 hours after its initial rise. Let it become slightly puffy at room temperature before proceeding.
Step 5: Prepare the Baking Pan
Generously coat a 9 × 13-inch (23 × 33 cm) baking pan with 2 tablespoons of olive oil.
Gently transfer the risen dough into the pan.
Turn it over once so both sides are lightly coated in oil.
Using oiled fingertips, gently stretch the dough toward the corners.
If it keeps shrinking back, let it rest for 10 to 15 minutes before stretching again.
Step 6: Second Rise
Cover the pan loosely with plastic wrap or a clean kitchen towel.
Let the dough rise for another 30 to 45 minutes, or until beautifully puffy.
Meanwhile, preheat the oven to 425°F (220°C).
Step 7: Create the Signature Focaccia Dimples
Drizzle another tablespoon or two of olive oil over the surface.
Lightly oil your fingertips and press them straight down into the dough, creating deep dimples across the entire surface.
Do not press all the way through the dough.
These little pockets will collect olive oil and toppings, creating focaccia’s characteristic texture and flavor.
Step 8: Add the Toppings
Scatter the fresh rosemary leaves evenly over the dough.
Add flaky sea salt and dried oregano if using.
For extra flavor, arrange sliced garlic, olives, or cherry tomatoes across the surface.
Gently press larger toppings into the dough so they stay in place during baking.
Step 9: Bake Until Golden
Place the pan in the preheated oven.
Bake for 22 to 28 minutes, or until the focaccia is beautifully golden brown, with crisp edges and a lightly browned surface.
For a deeper golden finish, bake for another 2 to 3 minutes if needed, watching carefully.
Step 10: Finish and Cool
Remove the focaccia from the oven.
While still warm, drizzle lightly with extra-virgin olive oil if desired.
Sprinkle with a little extra rosemary or flaky sea salt.
Let it rest in the pan for approximately 5 to 10 minutes, then transfer it to a wire rack or cutting board.
Allow it to cool slightly before cutting into squares or strips.