Simple Homemade Focaccia Bread (Printable)

Golden, fluffy Italian flatbread enriched with rosemary and sea salt for flavorful bites.

# What You Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1 1/2 cups lukewarm water

→ Topping

06 - 3 tablespoons extra virgin olive oil, plus additional for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# How To Make It:

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

# Expert Suggestions:

01 -
  • It uses ingredients you probably already have, no fancy trips to specialty stores required.
  • The dough is forgiving and doesn't demand perfect technique, just a little patience.
  • That crispy, olive oil soaked crust with pockets of salt is ridiculously satisfying.
  • It makes your kitchen smell like an Italian bakery without any effort.
02 -
  • Don't skimp on the olive oil, it's what makes focaccia focaccia, not just flat bread.
  • If your dough isn't rising, check your yeast's expiration date and make sure your water isn't too hot.
  • Dimpling the dough deeply before baking creates those signature pockets that hold olive oil and salt.
03 -
  • Let your dough rise in a turned off oven with just the light on, it creates the perfect warm environment.
  • Use your knuckles instead of fingertips when dimpling if you want deeper, more dramatic pockets.
  • A final drizzle of olive oil right after baking adds an extra glossy, flavorful finish.
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