Ingredients
- 3 cups (375 g) all-purpose flour or bread flour
- 1 cup (240 ml) warm water
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon sugar or honey
- 1 teaspoon salt
- 2 tablespoons (30 ml) extra-virgin olive oil
For the topping
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 to 2 tablespoons fresh rosemary leaves, chopped or left whole
- ½ teaspoon flaky sea salt
- 1 to 2 tablespoons water, for lightly wetting your fingertips
🧂 Ingredient Notes and Smart Substitutions
All-purpose flour vs. bread flour
Either one works well. Bread flour has more protein and gives a chewier, taller, airier focaccia with a slightly more bakery-like texture. All-purpose flour makes a slightly softer, more tender bread. Use whichever you have on hand.
Warm water
The water should feel comfortably warm, about 105°F to 110°F (40°C to 43°C). Water that is too cool slows the yeast, and water that is too hot can kill it. Aim for the temperature of a warm bath.
Instant yeast
Instant yeast mixes directly into the liquid, which makes things simple. If you use active dry yeast, use the same amount and let it bloom in the warm water with the sugar for 5 to 10 minutes, until foamy, before adding the other ingredients.
Sugar or honey
Just a teaspoon feeds the yeast and encourages a golden crust. Honey adds a subtle floral note. It will not make the bread taste sweet.
Salt
Salt flavors the dough and controls the yeast. The flaky sea salt on top adds a delightful crunch and a burst of salty flavor. Without salt, focaccia can taste flat.
Extra-virgin olive oil
Olive oil is the soul of focaccia. Because it is used generously, choose a good-quality extra-virgin olive oil with a flavor you enjoy. A fruity, slightly peppery oil makes the bread taste noticeably better. The oil also helps create the crisp, golden bottom and the tender crumb.
Fresh rosemary
Rosemary brings a fragrant, piney, slightly lemony aroma that pairs beautifully with olive oil. Use the leaves only, and either chop them finely for even flavor or leave them whole for a more rustic look. Whole leaves can crisp up and become sharp in the oven, so press them gently into the dimples where they stay protected under the oil.
Substitution: No fresh rosemary? Use 1 teaspoon of dried rosemary, crushed between your fingers. Thyme, oregano, or Italian seasoning also work well.
Flaky sea salt
Flaky salt (such as Maldon) sprinkles beautifully and gives a satisfying crunch. If you do not have it, use a coarse kosher salt, but use slightly less.
Instructions
In a large bowl, combine the warm water, yeast, and sugar. Add the flour, salt, and 2 tablespoons of olive oil.
Stir with a wooden spoon until a sticky dough forms and no dry flour remains. The dough should be soft and slightly tacky. There is no need to knead it extensively.
Tip: Resist the urge to add more flour. A wetter, stickier dough is the secret to a light, airy focaccia with an open crumb. If the dough is too stiff, the bread will come out dense.
Cover the bowl with a clean kitchen towel or plastic wrap. Leave it in a warm place for 60 to 90 minutes, or until the dough has doubled in size and looks airy, with bubbles visible on the surface.
Warm spot ideas: Turn your oven off and leave the light on, place the bowl near a sunny window, or set it on top of the refrigerator. If your kitchen is cool, the rise may take a little longer. Watch the dough, not the clock.
Drizzle a little olive oil onto a parchment-lined baking sheet. Gently transfer the dough to a lightly floured surface and divide it into 6 equal portions. Shape each portion into a small round or oval and place them on the prepared baking sheet, leaving a little space between them.
Let the dough rest for 10 to 15 minutes. This short rest relaxes the gluten, which makes the dough easier to stretch.
Handling tip: Because the dough is sticky, lightly oil or flour your hands to prevent it from clinging. Handle it gently so you keep the air bubbles that create the fluffy interior.
Gently stretch each portion into a small flatbread about ½ inch (1.25 cm) thick. Drizzle the tops generously with olive oil. Using your fingertips, press deep dimples into each piece without tearing the dough. Dip your fingers lightly in water if the dough sticks.
These little pockets help capture the olive oil and create the classic focaccia look and texture.
Drizzle the remaining olive oil over the dimpled breads, so that it pools in the little wells. Scatter the rosemary over the tops, pressing the leaves gently into the dimples. Sprinkle with flaky sea salt.
Let the shaped, topped focaccia rest for 15 to 20 minutes while you preheat the oven to 425°F (220°C). This brief final rest lets the dough puff up slightly before baking.
Bake for 15 to 20 minutes, until the focaccia are golden brown on top and the bottoms are crisp and golden. Check the bottoms with a spatula if you like. They should be a deep golden color.
Transfer the focaccia to a wire rack and let them cool for 5 to 10 minutes. Serve them warm, with extra olive oil for dipping if you like. 🌿
Tip: Ovens vary, so keep an eye on the focaccia during the last few minutes and adjust the time to match the color and crispness you prefer.
Great focaccia has two contrasting textures: a crisp, golden base and a light, tender interior. Here is how this recipe delivers both.
Dough with high hydration (a lot of water compared with flour) creates steam inside as it bakes, which forms open, airy pockets. That is why the dough in this recipe stays sticky and soft. The more you resist adding flour, the lighter the bread will be.
Oil on the bottom of the pan essentially “fries” the underside of the focaccia, creating that irresistible golden, crisp base. Do not skimp on it.
Pressing firmly into the dough forms pockets that hold olive oil and also prevent the focaccia from puffing up into a puffy, bread-like dome. The dimples create a delightful contrast between crisp edges and soft, oil-soaked wells.
A hot oven (425°F or 220°C) gives the dough a quick burst of expansion, called oven spring, and sets the crust before the interior dries out. This keeps the crust crisp and the center moist.
An airy, doubled dough is essential. If the dough is under-risen, the focaccia will be dense. If it is over-risen, it can collapse. Look for a dough that has about doubled with bubbles on the surface.