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Homemade focaccia bread with herbs and olive oil on a wooden cutting board.

Focaccia Bread

A golden, olive oil–kissed focaccia with an open, tender crumb, perfect for weeknight baking or impressive starters.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Bread, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups Bread flour Choose a high-protein (11-13%) for best gluten development.
  • 1 packet Active dry yeast Ensure it is fresh; proof in warm water.
  • 3/4 cup Warm water Temperature should be around 105-115°F.
  • 1 teaspoon Salt Use fine sea salt for mixing.
  • 2 tablespoons Olive oil Plus more for drizzling.
Topping Ingredients
  • Fresh rosemary For topping.
  • Coarse sea salt For topping.

Method
 

Preparation
  1. In a mixing bowl, combine the 3/4 cup warm water with the packet of active dry yeast and let it sit for 5 minutes until foamy.
  2. Add the 2 cups of bread flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture and mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
Baking
  1. Preheat the oven to 425°F (220°C) while the dough finishes its rise.
  2. Spread the dough onto a greased baking sheet, pressing it to fit and dimpling the surface with fingertips.
  3. Drizzle with additional olive oil, sprinkle rosemary, and finish with coarse sea salt.
  4. Bake for about 20-25 minutes until the top is golden brown and edges are crisp.
  5. Remove from the oven and let it cool on a rack for 5-10 minutes before slicing and serving.

Notes

For best results, avoid overproofing and make sure to use enough olive oil for flavor and texture.