This simple focaccia bread is light, fluffy, and all around delicious. It is incredibly easy to make and can be made using a stand mixer or by hand. I love finishing it with a sprinkle of rosemary and flaky sea salt. It's a canvas for any flavors you want. Feel free to top it with whatever your heart desires.
Looking for my simple bread recipes? You might like my homemade pretzel bites!
About This Recipe
This homemade focaccia is one of my favorite things I've baked recently! It's surprisingly simple to make, and the results are seriously bakery-worthy. The edges are crisp and golden, the inside is light and pillowy, and it's finished with lots of olive oil, flaky salt, and rosemary.
I love focaccia bread, especially as a snack quickly toasted in the morning, or as a replacement for bread in sandwiches. But for some reason, I never tried baking it myself until recently. I got inspired after watching a grandma on TikTok make it for her family. Her pressing the dimples into the dough looked so satisfying, so I knew I had to try it.
Key Ingredients
Focaccia is made with simple ingredients like flour, olive oil, salt, and fresh herbs. It's the perfect example of how simple ingredients can come together to create something delicious.
Flour: I used all-purpose flour. For the best results, measure it by weight (500g) so you have the exact amount as me.
Instant yeast: You can make focaccia with active yeast or instant yeast. For this recipe, I used instant yeast because it's quicker (you do not need to soak it), but if all you have is active yeast, then use that.
Sugar & salt: It's always important to season the dough a bit, otherwise it will taste plain.
Warm water: I recommend heating your water to 110°F at the start. This will jumpstart the fermentation, so you're not waiting as long for the rises.
Olive oil: Focaccia tastes the best with lots of olive oil, so be generous. A more expensive olive oil will taste better, but it's not necessary- use what you have.
Toppings: I opted to use flaky sea salt and rosemary. The rosemary I used was actually dried rosemary leaves, and I rehydrated them in a bowl of water for 30 minutes so they wouldn't burn while baking. You can use whatever toppings you want. Some popular options are cheese, olives, onions, and other herbs.
Instructions
STEP 1: Whisk together the dry ingredients in a stand mixer bowl.
STEP 2: Add the warm water and mix with the dough hook on medium speed - or knead by hand - for 5-7 minutes.
STEP 3: Grease a large bowl with 2 tablespoons of oil and transfer the dough into it. Cover and let it rest in a warm place for 1-2 hours until doubled in size.
STEP 4: This is what the dough should look like after resting.
STEP 5: Grease a 9x13 baking dish with 2 tablespoons of olive oil. Scrape the dough into the baking dish, and use your hands to stretch the dough to the edges. If the dough will not stretch, let it rest for another 10 minutes.
STEP 6: Cover and let it rise again until puffy (about 45 minutes). Grease your hands with olive oil and press your fingers to make dimples all over the dough. Drizzle with olive oil all over.
STEP 7: Sprinkle with rosemary and flaky sea salt. At this point, the focaccia is ready to be baked, but you can cover and let it rest for up to 4 more hours. The longer you rest it, the airier it will become.
STEP 8: Bake at 425°F for 20-25 minutes until golden brown on top.
Simple Foccacia Bread
Ingredients
- 4 cups all-purpose flour (500g; spooned and levelled)
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 ¾ cups warm water (around 110°F)
- 6 tablespoons extra virgin olive oil (plus more for your hands)
- flaky sea salt (for garnishing)
- fresh or dried rosemary (for garnishing)
Instructions
- In a stand mixer bowl, mix together the flour, instant yeast, sugar, and salt. Add the warm water and mix with a dough hook on medium speed - or knead by hand - for 5-7 minutes. The dough is quite sticky so I prefer mechanical kneading.
- Grease a large bowl with 2 tablespoons olive oil. Transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (about 1 to 2 hours).
- Grease a 9x13-inch baking pan with 2 tablespoons olive oil. Gently scrape the dough into the pan. Use your hands to stretch/press it to the edges. If it pulls back, wait 10 minutes and stretch again. Cover and let it rise again until puffy (another 45 minutes).
- Drizzle 2 tablespoons olive oil over the dough. Rub your hands with oil and press your fingers into the dough all over to make dimples. Sprinkle with flaky salt and rosemary.
- At this point, you can bake the focaccia right away, or let it rest for up to 4 more hours. The longer you rest it, the airier it will become.
- Preheat oven to 425°F for at least 15 minutes. Bake for 20 to 25 minutes, until golden brown. Let cool slightly before cutting.
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