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Focaccia Recipe

This homemade focaccia is fluffy on the inside and perfectly crispy on the outside, glistening with olive oil, flaky sea salt, and fresh rosemary. It’s an easy, foolproof recipe that delivers bakery-quality bread right from your kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
resting 1 hour 30 minutes
Total Time 1 hour 52 minutes
Servings: 8
Course: Bread
Cuisine: Italian
Calories: 220
Ingredients Method

Ingredients
  

  • 1 packet 2 ¼ teaspoons active dry yeast
  • 1¾ cups warm water about 110°F
  • 1 teaspoon honey
  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • ¼ cup extra-virgin olive oil plus more for brushing and drizzling
  • 2 tablespoons fresh rosemary leaves
  • Flaky sea salt for topping (optional)
  • Optional toppings: halved cherry tomatoes Kalamata olives, or thin red onion slices

Method
 

  1. In a large bowl, combine warm water, yeast, and honey. Stir gently and let sit for 5–10 minutes until foamy.
  2. Add flour and kosher salt, then mix until a shaggy dough forms.
  3. Pour in ¼ cup olive oil and knead or mix until smooth and elastic, about 5–7 minutes.
  4. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
  5. Grease a baking pan generously with olive oil and transfer the dough, stretching it gently to fit.
  6. Cover again and let rise for another 20–30 minutes while preheating the oven to 425°F (220°C).
  7. Using your fingertips, press dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with rosemary and flaky sea salt (plus any toppings you like).
  8. Bake for 20–25 minutes, or until golden brown and crisp on the edges.
  9. Let cool slightly before slicing and serving warm.