Simple Homemade Focaccia Bread (Printable View)

A fluffy Italian flatbread with rosemary and sea salt, golden baked to perfection.

# Needed Ingredients:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1½ cups lukewarm water

→ Topping

06 - 3 tablespoons extra virgin olive oil, plus more for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# Directions:

01 - In a large bowl, mix bread flour, instant yeast, and fine sea salt until evenly distributed.
02 - Add olive oil and lukewarm water; stir until a sticky dough forms.
03 - Transfer dough to a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm area until doubled in size, about 1 hour.
05 - Line a 12x16-inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Transfer risen dough to the prepared baking sheet and gently stretch and press it to evenly fill the pan. Cover and let rise another 30 minutes.
07 - Preheat oven to 430°F (220°C).
08 - Dimple dough surface with fingertips, drizzle with remaining olive oil, then sprinkle chopped rosemary and flaky sea salt evenly over the top.
09 - Bake for 20 to 25 minutes until golden and crisp around the edges.
10 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Hints:

01 -
  • The dough is forgiving and doesn't need fancy equipment or perfect technique.
  • It fills your home with the kind of smell that makes everyone wander into the kitchen.
  • You can eat it plain, dip it, or pile it with toppings and it always tastes like comfort.
02 -
  • If the dough isn't rising, your kitchen might be too cold. Put it in the oven with just the light on, or near a sunny window.
  • Don't skip the second rise after stretching. That's what makes the focaccia light and full of those beautiful air pockets.
  • Dimple the dough deeply. Those wells hold the olive oil and salt, and they're what give focaccia its signature texture.
03 -
  • Use a scale if you have one. Measuring flour by weight instead of volume makes a huge difference in how the dough comes together.
  • Don't be shy with the olive oil. The dough should glisten, and the pan should look almost too oily. That's what makes the bottom crispy and golden.
  • If your rosemary is woody, chop it finely so it doesn't poke you when you bite into the bread.
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