Let’s talk about focaccia. That golden, pillowy Italian bread with a crisp, olive-oil-crusted bottom, a dimpled surface begging to be torn, and fragrant rosemary and flaky sea salt in every bite. It’s the bread that makes any meal feel special—from a simple weeknight dinner to an elegant antipasto spread.
And here’s the best part: it’s surprisingly easy to make at home. With just a little patience and a generous hand with olive oil, you can create focaccia that rivals any Italian bakery. Tear it, dip it in balsamic and oil, or use it for sandwiches. Just make it. You’ll be glad you did.
Mix the Dough
In a large bowl, combine the flour, salt, and instant yeast. Whisk to combine. Add the warm water and 60g olive oil. Stir with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour remains.
First Rest
Cover the bowl and let rest for 30 minutes. This autolyse allows the flour to absorb the water and starts gluten development.
Stretch and Folds
With wet hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 times. Cover and rest 30 minutes. Repeat this process 2-3 more times, for a total of 3-4 sets of stretch and folds. The dough will become smoother and more elastic.
Bulk Fermentation
Cover the bowl and let rise at room temperature for 2-3 hours until the dough is puffy, bubbly, and doubled in size.
Prepare the Pan
Generously coat a 9×13-inch baking sheet or 10×15-inch jelly roll pan with olive oil. Make sure the bottom and sides are well coated.
Transfer to Pan
Gently turn the dough out into the oiled pan. Using oiled hands, gently stretch the dough to fit the pan. Don’t force it—if it resists, let it rest for 10-15 minutes and try again. Cover and let rest for 30 minutes.
Dimple the Dough
Preheat your oven to 425°F (220°C). Drizzle the top of the dough generously with more olive oil. Using your fingertips, press deep dimples all over the surface of the dough, going all the way to the bottom. This creates those signature pockets and peaks.
Add Toppings
Sprinkle the chopped rosemary and flaky sea salt generously over the dimpled surface.
Second Rise
Cover loosely and let rise for another 30-45 minutes until puffy and bubbly.
Bake
Bake for 20-25 minutes until the focaccia is deep golden brown and crisp on the bottom. The internal temperature should reach 200°F (93°C).
Cool
Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Serve and Store
Tear, dip, and enjoy. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
Pro-Tips for Focaccia Greatness
- Use Plenty of Olive Oil: Don’t be shy—the oil is essential for that crispy bottom and flavorful crust.
- Dimple Deeply: Press those dimples all the way to the bottom. They create the signature focaccia texture and hold pools of oil.
- Use Fresh Rosemary: Dried rosemary won’t give you the same fragrant, piney flavor. Fresh is best here.
- Don’t Rush the Rise: A slow, patient rise develops better flavor and texture.
- Serve Warm: Focaccia is at its absolute best fresh and warm from the oven.
