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A golden-crusted focaccia bread with herbs and dimples.

Proven way to grow perfect Focaccia Bread

This recipe yields a light and airy focaccia with a crispy crust, perfect for any meal or as a standalone snack. The long fermentation process develops deep flavors, making it irresistibly delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 day 25 minutes
Servings: 8 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Focaccia Dough
  • 2.25 tsp Active Dry Yeast
  • 2.5 cups Warm Water (105-115°F)
  • 5 cups All-Purpose Flour
  • 2 tsp Salt
  • 0.5 cup Olive Oil plus more for drizzling
Topping
  • 2 sprigs Fresh Rosemary
  • 1 tsp Flaky Sea Salt

Equipment

  • Large bowl
  • 9x13 inch baking pan
  • Wire rack

Method
 

Making the Dough
  1. In a large bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
  2. Stir in the flour and salt until a shaggy dough forms, then add 1/4 cup of olive oil and mix until just combined.
  3. Cover the bowl and let the dough rise at room temperature for 1 hour, or until doubled in size.
  4. Refrigerate the dough for 12-24 hours; the longer it chills, the more flavor it will develop.
Baking the Focaccia
  1. Remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours.
  2. Drizzle a 9x13 inch baking pan with olive oil, then transfer the dough to the pan, turning to coat both sides.
  3. Stretch the dough gently to fill the pan, or let it rest for 15 minutes and repeat stretching until it fills the pan.
  4. Cover and let rise for another 1-2 hours until puffy.
  5. Preheat oven to 425°F (220°C), dimple the dough with oiled fingertips, then drizzle with more olive oil and sprinkle with rosemary and sea salt.
  6. Bake for 20-25 minutes until golden brown, then cool on a wire rack before serving.

Notes

For best results, use good quality olive oil due to its prominent flavor in this recipe. You can experiment with other toppings like cherry tomatoes, olives, or caramelized onions.