Simple Homemade Focaccia Bread (Printable)

Golden Italian flatbread enhanced with rosemary and sea salt, perfect as an appetizer or side.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1½ cups lukewarm water

→ Topping

06 - 3 tablespoons extra virgin olive oil, plus more for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# How to Make It:

01 - In a large bowl, mix bread flour, instant dry yeast, and fine sea salt thoroughly.
02 - Stir in olive oil and lukewarm water until a sticky dough develops.
03 - Turn dough onto a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled, about 1 hour.
05 - Line a 12x16-inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Transfer risen dough to the prepared sheet, gently stretch and press to fill pan, cover and allow to rise again for 30 minutes.
07 - Set oven to 430°F (220°C) to heat fully before baking.
08 - Dimple the dough all over with fingertips, drizzle with remaining olive oil, then evenly sprinkle chopped rosemary and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and crisp at the edges.
10 - Allow focaccia to cool slightly, then slice and serve warm or at room temperature.

# Expert Hints:

01 -
  • The dough is forgiving and almost impossible to mess up, even if youve never made bread before.
  • It fills your home with the kind of warm, herby aroma that makes everyone ask whats cooking.
  • You can eat it plain, dip it in olive oil, or use it to mop up pasta sauce—it does everything.
02 -
  • If your dough isn't rising, check the water temperature—too hot and you've killed the yeast, too cold and it's just taking a nap.
  • Don't skip the second rise after stretching the dough, it's what gives focaccia that pillowy, cloud-like interior.
  • Press your dimples deep and fearless, shallow ones disappear in the oven and you lose those lovely olive oil pockets.
03 -
  • If your kitchen is cold, turn your oven on for a minute, turn it off, then let the dough rise inside with the door cracked—it creates the perfect warm environment.
  • Don't be shy with the olive oil on top, it's what makes the crust shatteringly crisp and deeply flavorful.
  • For extra flavor, let the dough rise slowly in the fridge overnight, then bring it to room temperature before stretching and baking.
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