Description
This focaccia bread recipe is everything you want in a homemade bake: crisp edges, a fluffy interior, and that unmistakable olive oil richness. It’s easy enough for beginners, yet impressive enough to serve at your next dinner party. Whether topped with herbs, tomatoes, or left classic with just flaky salt, this recipe will quickly become a staple in your kitchen. Make it once, and you’ll never go back to store-bought.
Ingredients
Scale
- 4 cups bread flour
- 1 packet (2¼ teaspoons) instant yeast
- 2 teaspoons salt
- 1½ cups warm water
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 1 tablespoon sugar or honey (optional)
- Fresh rosemary or other herbs (optional)
- Flaky sea salt for topping
Instructions
- Mix flour, yeast, salt, and sugar (if using) in a bowl. Add warm water and olive oil. Stir until a sticky dough forms.
- Knead gently for 1–2 minutes in the bowl. Cover and let rise until doubled (1.5 to 2 hours).
- Coat a 9×13 pan with olive oil. Stretch the dough gently to fill the pan. Rest 10 minutes if it resists.
- Cover and rise again for 45 minutes to 1 hour. Preheat oven to 425°F.
- Drizzle dough with more olive oil and dimple the surface with your fingertips. Add herbs and flaky salt.
- Bake for 20–25 minutes until golden and crisp. Let cool 10 minutes before slicing and serving.
Notes
- Letting the dough rise in the fridge overnight deepens flavor.
- Don’t be afraid of a sticky dough — it leads to a better texture.
- Reheat leftovers in the oven to bring back crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg