Simple Homemade Focaccia Bread (Printable)

Fluffy golden flatbread with rosemary and sea salt, ideal as a tasty appetizer or side.

# Ingredient List:

→ Dough

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

→ Topping

06 - 3 tbsp extra virgin olive oil
07 - 2 tbsp fresh rosemary, chopped
08 - 2 tsp flaky sea salt

# Steps:

01 - In a large bowl, mix bread flour, instant dry yeast, and fine sea salt until evenly combined.
02 - Add extra virgin olive oil and lukewarm water to the dry mixture. Stir until a sticky dough forms.
03 - Transfer dough to 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 damp towel, and let rise in a warm place until doubled in size, about 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Place risen dough onto the baking sheet and gently stretch and press it to fill the pan evenly. Cover and let rise again for 30 minutes.
07 - Preheat oven to 430°F (220°C).
08 - Dimple dough surface evenly with fingertips. Drizzle remaining olive oil over top and sprinkle with chopped rosemary and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and crisp around the edges.
10 - Allow focaccia to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The dough is forgiving and doesn't require fancy kneading skills, so even beginners feel like bread masters.
  • That crispy, olive oil soaked crust with soft, airy crumb inside is pure magic.
  • It makes your whole home smell like an Italian bakery without any special equipment.
02 -
  • If your dough isn't rising, check your yeast's expiration date and make sure the water wasn't too hot, I learned that the hard way.
  • Don't be shy with the olive oil on top, it soaks into the dimples and makes the crust irresistibly crispy.
  • The second rise is short but crucial, it gives the dough that airy, cloud like texture inside.
03 -
  • Use your knuckles to dimple the dough deeply, shallow dimples disappear during baking and you lose those perfect olive oil pools.
  • If your kitchen is cold, turn your oven on for a minute, then turn it off and let the dough rise inside with the door closed.
  • Fresh rosemary is far more fragrant than dried, but if you only have dried, use half the amount and rub it between your palms to release the oils.
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