Ingredients
For the Dough
- 4 cups (480 g) bread flour or all-purpose flour — provides the structure for the dough; bread flour will yield a slightly chewier texture.
- 2 tsp instant yeast — leavens the dough and helps create the bubbly, airy texture focaccia is known for.
- 2 tsp fine sea salt — essential for flavor and for regulating the yeast’s activity.
- 1 tsp granulated sugar or honey — feeds the yeast and adds a subtle touch of sweetness.
- 1¾ cups (420 g) lukewarm water — hydrates the dough; the high water content is key to focaccia’s signature texture.
- 2 tbsp extra-virgin olive oil — adds richness and helps create a tender, flavorful crumb.
For the Pan & Topping
- ¼ cup extra-virgin olive oil, divided — used generously in the pan and on top of the dough for flavor and crispness.
- 1–2 tbsp fresh rosemary leaves — the classic focaccia topping, adding a fragrant, herby flavor.
- Flaky sea salt, to taste — enhances the flavor and adds a satisfying crunch to the finished bread.
- Freshly ground black pepper, optional — for a subtle layer of warmth.
Instructions
Add the flour, instant yeast, salt, and sugar to a large mixing bowl. Pour in the lukewarm water and 2 tablespoons of olive oil, then mix with a wooden spoon or dough whisk until no dry flour remains. The dough should be very soft, sticky, and highly hydrated — resist the urge to keep adding flour simply because it feels sticky, as this hydration is essential to focaccia’s texture.
Cover the bowl and let the dough rest for approximately 20–30 minutes. This resting period gives the flour time to fully absorb the water and makes the dough much easier to strengthen in the next step.
Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, and fold it toward the center. Rotate the bowl and repeat this motion on all four sides. Let the dough rest for approximately 20–30 minutes, then repeat the stretch-and-fold process. Complete about 3 sets of folds in total. The dough should become noticeably smoother and more elastic with each round.
Cover the bowl and let the dough rise at room temperature for approximately 1–2 hours, or until it’s noticeably expanded, airy, and bubbly. For deeper, more complex flavor, you can refrigerate the covered dough overnight after fermentation begins.
Generously coat a 9×13-inch baking pan with approximately 2 tablespoons of olive oil, making sure the bottom and corners are well coated. This generous amount of olive oil is what helps create focaccia’s beautifully crisp, almost fried bottom crust.
Carefully transfer the risen dough into the prepared pan, turning it once so both sides become lightly coated in olive oil. Using oiled fingertips, gently stretch the dough toward the corners of the pan. If the dough keeps shrinking back, let it rest for 15–20 minutes and try stretching it again.
Cover the dough loosely and let it proof for approximately 45–90 minutes. It should become very puffy, jiggly, and visibly bubbly by the end of this proofing period.
Preheat the oven to 425°F (220°C). Drizzle another 1–2 tablespoons of olive oil over the surface of the dough, then coat your fingertips in olive oil as well. Press your fingers deeply into the dough, going almost to the bottom of the pan, to create the classic focaccia dimples. Be gentle — you don’t want to aggressively flatten the dough, since preserving those beautiful fermentation bubbles is key to a light, airy crumb.
Sprinkle the surface with fresh rosemary, flaky sea salt, and freshly ground black pepper if desired. Finish with another light drizzle of olive oil for extra flavor and a beautifully glossy finish.
Bake for approximately 22–28 minutes, until the top is deeply golden brown and the edges are crisp. The bottom should also become golden and slightly fried from the generous amount of olive oil in the pan.
Allow the focaccia to rest in the pan for approximately 5–10 minutes, then carefully transfer it to a wire rack so the bottom stays crisp rather than steaming and softening. Let it cool slightly before slicing.