Simple Homemade Focaccia Bread (Print Version)

A golden Italian flatbread topped with rosemary and sea salt, light and perfect for sharing.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1 1/2 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

# How To Make It:

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

# Expert Tips:

01 -
  • The dough is forgiving and almost impossible to overwork, so even if you're new to bread baking, you'll get a beautiful result.
  • That dimpled surface soaks up olive oil and turns into crispy, golden pockets of flavor that make every bite different.
  • It fills your home with the kind of warm, herbal aroma that makes people wander into the kitchen asking what you're making.
02 -
  • Don't add extra flour to fix the sticky dough—that wetness is what creates the open, airy crumb you want.
  • The second rise is crucial for that pillowy texture, so don't skip it even if you're in a hurry.
  • Dimple the dough deeply and generously, because those little wells are where the olive oil collects and crisps into golden flavor pockets.
03 -
  • Invest in good olive oil for this recipe, because it's a starring ingredient and you'll taste the difference in every bite.
  • If your kitchen is cool, turn on the oven for a minute, turn it off, and use it as a warm spot for rising—it works like a charm.
  • Press the dimples deeper than you think you need to, because they'll puff up slightly as the dough bakes.
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