Ultimate Focaccia Recipe

Introduction

Focaccia is a wonderfully soft and flavorful Italian bread, perfect for snacking or serving alongside meals. This ultimate focaccia recipe yields a golden, crispy crust with a tender crumb, enhanced by fragrant rosemary and flaky sea salt. It’s simple to make and sure to impress.

Ingredients

• 500 g (4 cups) all-purpose or bread flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast (or active dry yeast)
• 400 ml (1¾ cups) warm water
• 4 tablespoons extra virgin olive oil, plus more for greasing
• 1 teaspoon sugar (optional)
• Flaky sea salt, for topping
• Fresh rosemary or herbs of choice (optional)

Instructions

1. Step 1: In a large bowl, combine the flour, kosher salt, and yeast. If using, add the sugar. Pour in the warm water and 4 tablespoons of olive oil, then mix until a sticky dough forms.
2. Step 2: Cover the bowl and let the dough rise in a warm place for 3 to 4 hours, until it doubles in size and becomes bubbly.
3. Step 3: Generously oil a 9×13-inch pan. Transfer the dough to the pan and gently stretch it out to fit the pan’s shape.
4. Step 4: Cover the dough again and let it rise for 45 to 60 minutes to puff up further.
5. Step 5: Preheat the oven to 450°F (230°C). Drizzle olive oil over the dough, then use your fingers to press deep dimples all over the surface. Sprinkle with flaky sea salt and fresh rosemary or other herbs if using.
6. Step 6: Bake the focaccia for 20 to 25 minutes, until golden brown and crisp along the edges.
7. Step 7: Remove from the oven and let cool for 15 minutes before slicing and serving.

Tips & Variations

• For extra flavor, try adding caramelized onions, olives, or sun-dried tomatoes before baking.
• Use bread flour for a chewier texture, or all-purpose flour for a softer crumb.
• If you have time, try a cold ferment in the refrigerator overnight for deeper flavor.

Storage

Store focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm it in a 350°F (175°C) oven for 5 to 10 minutes. For longer storage, freeze wrapped focaccia for up to 1 month and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. If using active dry yeast, dissolve it in the warm water with the sugar first and let it bloom for about 5-10 minutes before mixing it with the dry ingredients.

Why is my focaccia dense instead of light and airy?

Dense focaccia often results from insufficient rising time or using water that’s too hot or too cold. Make sure to allow the dough to rise fully in a warm spot and use water around 100–110°F (38–43°C) to activate the yeast properly.

Ultimate Focaccia Recipe

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★★★★★

4.9 from 118 reviews

This Ultimate Focaccia Recipe yields a golden, crisp-on-the-edges Italian flatbread with a soft and airy interior. Infused with extra virgin olive oil and optionally topped with fresh rosemary and flaky sea salt, it’s perfect as a side, sandwich base, or snack. The dough undergoes two rises for perfect texture and flavor, and baking at a high temperature creates a beautifully rustic focaccia.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500 g (4 cups) all-purpose or bread flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast (or active dry yeast)
• 400 ml (1¾ cups) warm water
• 4 tablespoons extra virgin olive oil, plus more for greasing
• 1 teaspoon sugar (optional)

Topping Ingredients

• Flaky sea salt, for topping
• Fresh rosemary or herbs of choice (optional)

Instructions

1. Mix Dough: In a large bowl, combine the flour, kosher salt, and yeast. Add the warm water and 4 tablespoons of extra virgin olive oil. Mix everything together until a sticky dough forms, ensuring all the flour is hydrated.
2. First Rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 3 to 4 hours, or until it has doubled in size and appears bubbly.
3. Prepare Pan: Generously grease a 9×13-inch baking pan with olive oil. Transfer the risen dough into the pan and gently stretch it to fit the pan without tearing.
4. Second Rise: Cover the dough again and allow it to rise for another 45 to 60 minutes, so it puffs up further and relaxes in the pan.
5. Dimple & Top: Preheat your oven to 450°F (230°C). Drizzle the surface of the dough with olive oil. Using your fingers, press deep dimples all over the dough’s surface. Sprinkle flaky sea salt and fresh rosemary or your choice of herbs evenly on top.
6. Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes until the focaccia is golden brown and the edges are crisp.
7. Cool: Remove the focaccia from the oven and let it cool for about 15 minutes before slicing and serving to lock in the flavors and prevent crumbling.

Notes

• For best flavor, use bread flour for a chewier texture or all-purpose flour for a softer crumb.
• If using active dry yeast, dissolve it in warm water with sugar for 5-10 minutes before mixing with flour.
• Adjust herbs as per your taste: thyme, oregano, or basil work wonderfully as alternatives to rosemary.
• Drizzling extra olive oil before baking gives the focaccia a lovely golden crust and rich taste.
• Leftover focaccia can be stored in an airtight container and reheated in an oven for best results.

Keywords: focaccia, Italian bread, homemade bread, rosemary focaccia, flatbread, olive oil bread