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Focaccia Bread

This homemade focaccia bread features a crispy edge and a light, airy texture, perfect for savoring with olive oil or transforming into sandwiches.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 10 pieces
Course: Appetizer, Bread
Cuisine: Italian, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Regular flour works beautifully; bread flour can also be used for a chewier texture.
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 teaspoons honey or sugar
  • 2 cups warm water (around 100°F)
  • 4 tablespoons olive oil Plus more for coating.
For the Topping
  • ¼ cup extra virgin olive oil
  • 2-3 teaspoons flaky sea salt
  • 2 tablespoons fresh rosemary sprigs
  • 1 cup optional toppings (cherry tomatoes, olives, garlic cloves) Feel free to get creative!

Method
 

Mixing Your Dough
  1. Combine flour, yeast, and salt in a large mixing bowl and whisk to distribute.
  2. Dissolve honey in warm water, create a well in the flour mixture, and pour in the water and olive oil.
  3. Stir until no dry flour remains; the dough will appear shaggy and wet.
The First Rise
  1. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for about 1 hour until it doubles in size.
Preparing Your Pan
  1. Pour about 2 tablespoons of olive oil into a 9×13 inch baking pan and spread to coat the bottom.
  2. Transfer the risen dough into the oiled pan; it may deflate slightly.
  3. Gently stretch the dough toward the corners of the pan, resting for 15 minutes and repeating 2-3 times over the next 30-45 minutes.
The Second Rise
  1. Cover the pan and let the dough rise again for 45 minutes to 1 hour until puffy and about 1 inch thick.
Creating Dimples
  1. Drizzle ¼ cup of olive oil over the surface of the dough and create deep dimples using your fingertips.
  2. Sprinkle flaky sea salt and press in fresh rosemary sprigs.
Baking
  1. Preheat oven to 425°F and bake for 20-25 minutes until golden brown.
  2. Let cool in the pan for 5 minutes before transferring to a wire rack for an additional 10-15 minutes.

Notes

Store leftovers in an airtight container for 2-3 days or freeze wrapped in plastic wrap and aluminum foil for up to 3 months. Reheat slices at 350°F for 5-7 minutes.