Simple Homemade Focaccia (Printable)

Golden Italian flatbread with rosemary and sea salt, soft inside and crisp outside, ideal for sharing.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 tsp instant dry yeast
03 - 1½ tsp fine sea salt
04 - 2 tbsp extra virgin olive oil
05 - 1½ cups lukewarm water

→ Topping

06 - 3 tbsp extra virgin olive oil, plus more for drizzling
07 - 2 tbsp fresh rosemary leaves, chopped
08 - 2 tsp flaky sea salt

# Directions:

01 - In a large bowl, mix bread flour, instant dry yeast, and fine sea salt until well incorporated.
02 - Add olive oil and lukewarm water, stirring until a sticky dough forms.
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 until doubled in size, approximately 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle 1 tablespoon olive oil evenly over the surface.
06 - Transfer the risen dough to the prepared baking sheet and gently stretch and press it to fill the pan. Cover and allow to rise again for 30 minutes.
07 - Set the oven to 430°F (220°C) to preheat.
08 - Dimple the dough evenly with fingertips. Drizzle with remaining olive oil and sprinkle chopped rosemary and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until the focaccia is golden and crisp around the edges.
10 - Allow focaccia to cool slightly before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The dough is impossibly forgiving, even if you forget about it for an extra twenty minutes.
  • Those little dimples catch pools of olive oil that turn into crispy, salty pockets of heaven.
  • It makes your kitchen smell like an Italian bakery without any fancy equipment.
02 -
  • If your dough refuses to stretch, let it rest for five minutes, the gluten needs a breather.
  • Don't skimp on the dimpling, those craters are what give focaccia its signature texture and flavor pockets.
  • Flaky salt on top is not the same as fine salt, the crunch and burst of flavor are completely different.
03 -
  • Use your knuckles to dimple if your fingers are too gentle, you want deep wells that hold the oil.
  • Let the dough come to room temperature before stretching if it's been in the fridge, cold dough fights back.
  • A cast iron skillet works beautifully if you don't have a big baking sheet, just adjust the shape.
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