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Focaccia Bread

Focaccia bread showing perfect fluffy interior crumb
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Whip up the best homemade focaccia bread you’ve ever had! This surprisingly simple recipe gives you a perfectly soft, airy crumb and a super crispy, golden crust, all with minimal effort. It’s the perfect side for any meal and makes your kitchen smell like an authentic Italian bakery.

Ingredients

Scale

For the Dough:

  • 1¾ cups warm water (105−115°F/40−46°C)
  • 2 tsp cane sugar
  • 1 package (2¼ tsp) active dry yeast
  • 500g (4 cups) all-purpose flour
  • 2 tsp fine sea salt

For Assembly & Topping:

  • 6 Tbsp extra-virgin olive oil, divided
  • Flaky sea salt, for sprinkling
  • 1 Tbsp fresh rosemary, finely chopped

Instructions

  1. Activate the Yeast: In a stand mixer bowl, stir the warm water and sugar. Sprinkle the yeast on top, stir gently, and let it sit for 5 minutes. It should become foamy.
  2. Mix the Dough: Add the flour and fine sea salt to the bowl. Using the dough hook, mix on low until a shaggy dough forms, then increase to medium speed for 5 minutes. The dough will be very sticky and elastic—this is normal!
  3. First Rise: Coat a large bowl with 2 Tbsp of olive oil. Scrape the dough into the oiled bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  4. Second Rise: Coat a 9×13-inch baking pan with 2 Tbsp of olive oil. Gently place the risen dough into the pan, turn it over to coat in oil, and gently press it toward the edges. Cover and let it rise again for 45 minutes. Meanwhile, preheat your oven to 425°F(220°C).
  5. Dimple and Bake: Drizzle the dough with the remaining 2 Tbsp of olive oil. Using oiled fingers, press deep dimples all over the surface. Don’t be gentle! Sprinkle generously with flaky sea salt and rosemary. Bake for 20-30 minutes, until the top is a deep golden brown. Let it cool for a few minutes in the pan before slicing and serving.

Notes

  • Serving Suggestions: This bread is amazing dipped in olive oil and balsamic vinegar, served alongside a hearty soup, or used as the base for an incredible sandwich.
  • Tips & Tricks: The dough is supposed to be very wet. That stickiness is the secret to a light, airy crumb, so trust the process! Use a good-quality, flavorful olive oil, as it’s a star ingredient here.
  • Storage & Reheating: Store leftovers in an airtight container at room temperature for up to 2 days. To bring back that crispy crust, reheat slices in a 375°F(190°C) oven for 5-7 minutes. Focaccia also freezes beautifully for up to 3 months.

Find it online: https://recipesh.com/focaccia-bread/