Ingredients
- 4 cups (500 g) all-purpose or bread flour — provides the structure for the dough; either flour works well in this recipe.
- 2 tsp instant yeast — leavens the dough and helps create the light, airy texture focaccia is known for.
- 2 tsp salt — essential for flavor and for regulating the yeast’s activity.
- 1¾ cups (420 ml) lukewarm water — hydrates the dough; the generous water content is key to focaccia’s signature texture.
- 2 tbsp extra virgin olive oil, plus more for the pan and topping — adds richness and contributes to the crispy, golden crust.
- 1 tsp honey or sugar — feeds the yeast and adds a subtle touch of sweetness.
- Flaky sea salt, for topping — enhances the flavor and adds a satisfying crunch to the finished bread.
- Fresh rosemary, optional — the classic focaccia topping, adding a fragrant, herby flavor.
Instructions
Add the lukewarm water, honey, and yeast to a large mixing bowl. Stir briefly, then add the flour, salt, and olive oil. Mix with a wooden spoon or spatula until a very sticky, shaggy dough forms. Don’t worry about making it smooth — focaccia dough should be soft and wet.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for approximately 20 minutes.
With wet or lightly oiled hands, grab one side of the dough, stretch it upward, and fold it over itself. Turn the bowl and repeat around the dough several times. Cover and rest for another 20 minutes, then repeat the stretch-and-fold process 2–3 more times. As the dough develops, it should become smoother, stronger, and more elastic with each round.
Cover the bowl and allow the dough to rise at room temperature for approximately 1–2 hours, or until noticeably puffy and roughly doubled in size. For more flavor, you can refrigerate the dough overnight instead.
Generously coat a 9 × 13-inch baking pan with extra virgin olive oil. Don’t be shy with the oil — it’s one of the secrets to those delicious crispy focaccia edges.
Gently tip the risen dough into the prepared pan and drizzle the top with more olive oil. Using lightly oiled fingertips, carefully stretch the dough toward the corners. If it resists, let it rest for 10–15 minutes and try again — don’t force it.
Cover the pan loosely and let the dough rest for another 30–60 minutes, until it becomes light, airy, and puffy.
Preheat your oven to 425°F (220°C). Drizzle more olive oil over the surface, then press your fingertips straight down into the dough to create those classic deep focaccia dimples. Don’t deflate the dough completely — you’re simply creating pockets for the olive oil and toppings.
Sprinkle the surface generously with flaky sea salt, adding fresh rosemary if desired. You can also add sliced garlic, cherry tomatoes, olives, onions, or other favorite toppings. Finish with another generous drizzle of olive oil.
Bake for approximately 20–25 minutes, or until the focaccia is deeply golden on top and crisp around the edges. For extra color, bake for a few additional minutes while watching carefully.
Remove the focaccia from the pan and transfer it to a wire rack. Let it cool for approximately 10–15 minutes before slicing. Serve warm or at room temperature.