Focaccia Bread
This focaccia bread is light, fluffy, and packed with flavor, offering a bakery-quality loaf with very little effort. Its airy texture and golden, crispy crust are achieved through a no-knead dough and a long resting period that develops flavor naturally. Before baking, the dough is drizzled generously with olive oil, which helps create its signature crust and rich flavor. Classic toppings like rosemary and sea salt give it a timeless appeal, but you can also add cherry tomatoes, olives, or caramelized onions for a creative twist. Serve it as a side, use it for sandwiches, or offer it as an appetizer.
Ingredients
- 1 ½ cups warm water 105-115°F
- 2 teaspoons honey or granulated sugar
- 2 ¼ teaspoons active dry yeast one ¼ ounce packet
- 3 ½ cups all-purpose flour or bread flour 420 grams
- 4 tablespoons olive oil divided plus more for greasing hands
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary leaves
- flaky sea salt
Instructions
- Pour warm water into a large mixing bowl and stir in the honey until it fully dissolves. Sprinkle the yeast over the mixture and stir gently to combine. Let the mixture rest at room temperature for about 5 minutes. You should start to see bubbles or a thin layer of foam forming on top, which indicates the yeast is active and ready to use. If the surface remains flat with no bubbling, it's best to discard the mixture and start fresh, as inactive yeast will prevent your dough from rising properly.
- Add the flour, two tablespoons of olive oil, and one teaspoon of salt to the bowl with the yeast mixture. Use a wooden spoon or a flexible spatula to mix until a rough, sticky dough comes together. Continue stirring and folding for another minute to help the ingredients fully integrate. The dough should feel quite tacky and soft at this stage, which is ideal for creating a fluffy and airy focaccia texture later on.
- Cover the bowl loosely with a clean kitchen towel and leave it to rise at room temperature for 1 to 2 hours. The dough should double in size and look noticeably puffier. Rising time may vary depending on how warm your kitchen is, so keep an eye on it rather than relying solely on the clock.
- Prepare a 9x13-inch baking pan by greasing the bottom and sides thoroughly with one tablespoon of olive oil. Metal pans usually provide a crispier edge, but glass pans will work just fine too. Lightly oil your hands to prevent sticking, then gently transfer the dough into the pan. Stretch the dough toward the corners without tearing it. If the dough is springing back and won’t stretch easily, let it rest for about 10 minutes, then try again.
- Cover the pan with a clean towel and let the dough rise again for 45 minutes. During this second rise, the dough will continue to puff up and develop a soft, airy structure that's perfect for baking.
- While the dough finishes rising, preheat your oven to 425 degrees Fahrenheit so it's fully hot by the time you're ready to bake.
- Once the dough has risen, use oiled fingers to gently press dimples all over the surface, pushing your fingertips down to the bottom of the pan. Drizzle the remaining tablespoon of olive oil across the top and sprinkle generously with fresh rosemary and flaky sea salt. This will give the focaccia its signature flavor and rustic look.
- Place the pan in the preheated oven and bake for 22 to 26 minutes, or until the top turns golden brown and the edges become slightly crisp. Remove the pan from the oven and let the bread cool for at least 15 minutes before slicing. This short cooling period helps the texture settle so each piece holds together nicely.
- Focaccia is best enjoyed warm on the day it’s made, with its crust still crisp and the center soft and pillowy. However, if you have leftovers, you can reheat individual slices in the oven for a few minutes to bring back some of that fresh-baked magic.
Notes
After dimpling the dough, place the focaccia in the oven and bake it for 15 minutes without adding the final tablespoon of olive oil, sea salt, or rosemary just yet. This partial bake helps the crust begin to set while still leaving room for added flavor.
While the focaccia is baking, melt two tablespoons of butter in a small saucepan or microwave-safe bowl. Once melted, stir in two cloves of finely minced garlic. This quick garlic butter adds a rich, aromatic layer of flavor that pairs beautifully with the bread’s soft texture.
After 15 minutes of baking, remove the focaccia from the oven and immediately brush the melted garlic butter generously over the surface. If you like, sprinkle fresh rosemary over the top at this stage, along with a pinch of flaky sea salt for added texture and flavor.
Return the focaccia to the oven and continue baking for another 7 to 11 minutes. Keep an eye on it—the bread is ready when the top turns a warm golden brown and the edges are crisp. Let it cool slightly before slicing to enjoy the full depth of flavor.
While the focaccia is baking, melt two tablespoons of butter in a small saucepan or microwave-safe bowl. Once melted, stir in two cloves of finely minced garlic. This quick garlic butter adds a rich, aromatic layer of flavor that pairs beautifully with the bread’s soft texture.
After 15 minutes of baking, remove the focaccia from the oven and immediately brush the melted garlic butter generously over the surface. If you like, sprinkle fresh rosemary over the top at this stage, along with a pinch of flaky sea salt for added texture and flavor.
Return the focaccia to the oven and continue baking for another 7 to 11 minutes. Keep an eye on it—the bread is ready when the top turns a warm golden brown and the edges are crisp. Let it cool slightly before slicing to enjoy the full depth of flavor.