Pin It My neighbor handed me a torn scrap of paper with barely legible measurements scribbled in pencil, insisting this focaccia would change everything. She was right. The dough felt alive under my palms, and the smell of rosemary baking into golden craters filled the whole apartment. I've been making it every Sunday since.
The first time I brought this to a potluck, someone asked if I'd ordered it from the new bakery downtown. I just smiled and said nothing, but inside I was beaming. My friend Maria tore off a corner, closed her eyes, and said it tasted exactly like her grandmother's. That's when I knew this recipe was a keeper.
Ingredients
- Bread flour: The higher protein content gives you that chewy, airy crumb I learned regular all-purpose just can't match.
- Instant dry yeast: No proofing needed, it goes straight into the flour and wakes up with the warm water.
- Fine sea salt: Balances the dough from the inside, don't skip it or the bread will taste flat.
- Extra virgin olive oil: Use the good stuff, it's the soul of focaccia and you'll taste it in every bite.
- Lukewarm water: Too hot kills the yeast, too cold and it won't rise, aim for baby-bath warm.
- Fresh rosemary: Dried works in a pinch, but fresh releases oils that perfume the whole loaf.
- Flaky sea salt: The crunchy finish on top is non-negotiable, it's what makes people reach for a second slice.
Instructions
- Mix the dry ingredients:
- Whisk the flour, yeast, and fine salt together in a big bowl until evenly distributed. This step only takes a minute but it prevents yeasty clumps later.
- Form the dough:
- Pour in the oil and water, then stir with a wooden spoon until it looks shaggy and sticky. Don't worry if it seems messy, that's exactly right.
- Knead until smooth:
- Turn it out onto an oiled counter and knead with the heels of your hands for eight to ten minutes. You'll feel it transform from rough to silky and springy.
- First rise:
- Tuck the dough into an oiled bowl, cover it, and let it puff up somewhere warm for about an hour. I usually set mine near the stove while I clean up.
- Prep the pan:
- Line your baking sheet with parchment and drizzle a tablespoon of olive oil across the surface. This keeps the bottom from sticking and adds a golden crust.
- Stretch and rest:
- Press the risen dough gently into the pan with your fingertips, coaxing it to the edges without tearing. Cover again and let it relax for thirty minutes so it doesn't shrink back.
- Preheat the oven:
- Crank it up to 220°C while the dough rests. A hot oven is key to getting that crisp, blistered top.
- Dimple and dress:
- Poke your fingers all over the dough to create deep wells, then drizzle with olive oil and scatter rosemary and flaky salt. The oil will pool in the dimples and crisp up beautifully.
- Bake until golden:
- Slide it into the oven for twenty to twenty-five minutes, watching for golden edges and a firm center. Your kitchen will smell incredible.
- Cool and slice:
- Let it sit for a few minutes before cutting into thick squares. Serve it warm, or let it cool completely and reheat later.
Pin It One rainy afternoon, I made this with my niece who kept giggling every time she poked holes in the dough. She called them dinosaur footprints. Now every time I dimple focaccia, I think of her little hands covered in olive oil and flour, and it makes me smile. Food has a way of holding moments like that.
What to Serve It With
I love tearing off warm pieces and dunking them in good olive oil mixed with balsamic vinegar. It also makes an incredible base for sandwiches, or you can cube it up for homemade croutons. Sometimes I just eat it plain, standing at the counter, savoring the salt and rosemary.
How to Store Leftovers
Wrap any leftover focaccia tightly in foil and keep it at room temperature for up to two days. To bring it back to life, pop it in a warm oven for five minutes and it'll taste freshly baked again. I've also frozen slices wrapped individually, then toasted them straight from the freezer for quick snacks.
Easy Ways to Mix It Up
Once you've nailed the basic version, the fun really begins. I've pressed halved cherry tomatoes and olives into the dough before baking, and I've swapped rosemary for thyme or oregano depending on my mood. One time I even added thinly sliced red onion and it caramelized into sweet, jammy ribbons.
- Try adding roasted garlic cloves for a mellow, savory twist.
- Sprinkle grated Parmesan over the top in the last five minutes of baking.
- Brush with garlic butter right when it comes out of the oven for extra richness.
Pin It There's something magical about pulling a golden, crackling focaccia from your own oven and watching people's faces light up. I hope this becomes a Sunday ritual for you too.
Recipe FAQ
- → What type of flour is best for this bread?
Using bread flour yields a soft and elastic texture thanks to its higher protein content.
- → How long should the dough rise?
The dough should rise about 1 hour until doubled, then again for 30 minutes after shaping.
- → Can I add toppings other than rosemary and sea salt?
Yes, halved cherry tomatoes or sliced olives can be added before baking for extra flavor.
- → What temperature is ideal for baking?
Baking at 220°C (430°F) helps achieve a golden crust with a soft interior.
- → How is the characteristic dimpled texture created?
Using fingertips to dimple the dough before baking allows oil and toppings to settle nicely and creates a traditional texture.