A classic Italian flatbread with a golden crust and airy interior, focaccia is seasoned simply with olive oil, herbs, and a sprinkle of sea salt. I like how this bread strikes the perfect balance between soft and chewy, with a deliciously crisp edge.
Why You’ll Love This Recipe
I always turn to this focaccia recipe when I want something comforting, aromatic, and easy to share. The dough is straightforward to work with, and it rises beautifully to create those signature dimples that soak up the olive oil and herbs. Whether served alongside pasta, used for sandwiches, or simply eaten warm with a drizzle of oil, this focaccia never disappoints. I love how customizable it is, too—garlic, olives, or tomatoes make tasty additions on top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ½ cups (420g) all‑purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ½ tsp salt
1 tbsp sugar
1 ½ cups (360ml) warm water
¼ cup (60ml) extra‑virgin olive oil, plus more for drizzling
1 tsp dried rosemary (or fresh sprigs)
Sea salt for topping
Directions
I start by combining warm water, sugar, and yeast in a bowl. I let it sit for 5–10 minutes until it turns foamy.
In a large mixing bowl, I whisk together the flour and salt. Then, I add in the yeast mixture and 2 tablespoons of olive oil and stir until a sticky dough forms.
I knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1½ hours until it doubles in size.
After rising, I oil a baking sheet and transfer the dough onto it, gently pressing it out to fit the pan. I cover it again and let it rest for another 20–30 minutes.
While the dough rests, I preheat the oven to 425°F (220°C). Once ready, I use my fingertips to dimple the dough, drizzle more olive oil over it, and sprinkle with rosemary and sea salt.
I bake it for 20–25 minutes, or until it turns golden brown. I let it cool slightly before slicing and serving.
Servings and timing
This recipe makes 8 servings.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Variations
Sometimes I like to change things up by adding toppings like sliced olives, cherry tomatoes, or roasted garlic before baking. For a slightly crispier crust, I use a preheated baking stone. When I want a richer flavor, I let the dough rise slowly in the fridge overnight. Fresh thyme or oregano can also be used in place of rosemary for a different herb profile.
Storage/Reheating
I keep leftover focaccia in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. To reheat, I warm slices in the oven at 350°F (175°C) for about 5–7 minutes, or pop them into a toaster oven until the edges are crisp again. I don’t recommend microwaving it, as it can make the bread chewy instead of crusty.
FAQs
What’s the best flour for focaccia?
I use all-purpose flour for this recipe, which works great and gives the bread a light texture. Bread flour can be used for a slightly chewier result.
Can I make focaccia dough ahead of time?
Yes, I often prepare the dough the night before and let it rise in the fridge overnight. It develops even more flavor that way.
How do I know when the dough has risen enough?
I look for the dough to double in size. If I gently press it with a finger and it doesn’t spring back quickly, it’s ready.
Can I freeze focaccia?
Yes, I let the baked focaccia cool completely, then slice and freeze it. When I want to eat it, I reheat it straight from the freezer in the oven.
Is focaccia vegan?
Yes, this recipe is naturally vegan since it uses no dairy or eggs—just olive oil, flour, yeast, and water.
Conclusion
I find making focaccia from scratch to be incredibly satisfying. The aroma of rosemary and olive oil as it bakes is reason enough to make it, but the fluffy interior and crisp edges seal the deal. Whether I’m sharing it with friends or enjoying a slice with soup, this classic focaccia never fails to impress.
