There’s something almost magical about pulling a golden, fragrant loaf of bread from your own oven. It feels like a monumental achievement, yet this focaccia recipe is here to whisper a wonderful secret: it’s incredibly, joyfully simple. Even if you’ve never baked bread before, you can absolutely do this.
This isn't a fussy, complicated artisan project. This is a forgiving, tactile, and deeply satisfying experience. The result is a bread that’s impossibly light and airy on the inside, with a crisp, olive oil-kissed crust that crackles just so when you break it apart.
We’re talking about a canvas for good olive oil, flaky sea salt, and fresh rosemary. It’s the kind of bread that makes a simple bowl of soup feel like a feast, and a casual dinner with friends feel like a celebration.
Many traditional breads demand precise kneading techniques and nervous watch-checking as the dough proofs. Focaccia, bless its heart, is not one of those breads. It’s famously relaxed, and this recipe embraces that spirit wholeheartedly.
The dough is what bakers call a "high-hydration" dough, which is a fancy way of saying it’s quite wet and sticky. This might feel a little strange at first, but trust the process. All that water is the key to creating those beautiful, big air pockets inside the bread.
Instead of fighting with the dough, you’ll be gently folding and dimpling it with oiled hands. It’s a wonderfully sensory process that’s as calming as it is exciting. You’re not just making bread; you’re creating something alive and full of character.
One of the best things about focaccia is its humble ingredient list. You likely have most of these in your kitchen already. Quality matters, of course, but simplicity is the true star here.
Focaccia’s story is as warm and inviting as the bread itself. Its roots stretch back to ancient times, long before what we’d recognize as modern ovens, originating in the coastal region of Liguria in Northwestern Italy.
The name itself is thought to come from the Latin word ‘focus’, meaning hearth or fireplace. This was bread baked in the ashes of the fire, a simple, flat dough enjoyed by Romans and Etruscans alike. It was truly food for the people.
Today, it’s a beloved staple all over Italy, with each region adding its own twist. But the heart of it remains the same: a humble, olive oil-rich bread meant to be shared generously.
Begin by combining the warm water and sugar in the bowl of a stand mixer. Sprinkle the yeast over the top and give it a gentle stir. Now, walk away for five minutes.
When you return, you should see a foamy, frothy layer on the surface. This is your sign that the yeast is alive and active, ready to do its important work. If it doesn’t foam, your yeast might be old, and it’s best to start fresh.
Add the flour and fine sea salt to the yeasty water. Attach the dough hook and mix on low speed until the ingredients just come together into a shaggy, messy mass.
Then, increase the speed to medium and let the mixer do the work for about 5 minutes. The dough will transform, becoming smooth, incredibly sticky, and elastic, slapping against the sides of the bowl. It’s a beautiful thing to watch.
Brush a large, clean bowl with a generous 2 tablespoons of olive oil. Use a spatula to scrape the sticky dough into this new, oily home.
Gently use your fingers to dab a bit of the oil that’s pooled at the edges over the top of the dough ball. This prevents it from drying out. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest in a warm, draft-free spot.
Walk away for an hour to an hour and a half. Let the dough dream and expand, doubling in size. This is where the magic begins.
Take your 9x13-inch baking pan and pour another 2 tablespoons of olive oil into it. If your pan isn’t non-stick, a quick smear of butter before the oil adds an extra layer of security.
Now, uncover your beautifully risen dough. Rub your hands thoroughly with a bit more olive oil—this is the secret to handling the wet dough without frustration. Gently slide your hand under an edge of the dough and fold it into the center.
Continue this folding motion around the entire bowl until the dough forms a loose ball you can lift out. Transfer it to the oiled pan, turning it over to coat both sides in that glorious oil.
Use your oiled fingers to press and push the dough toward the edges of the pan. It will likely spring back, and that’s okay. Let it relax for a minute, then press it out again.
Cover the pan and let the dough rise a second time for about 45 minutes. About halfway through this rise, preheat your oven to 425°F (220°C). This gives the oven plenty of time to get perfectly hot.
Uncover the pan. The dough should be puffy and filled with air. Drizzle the final 2 tablespoons of olive oil right over the top.
Now for the fun part: dimpling! Thoroughly oil your fingers again and press them straight down into the dough, creating deep indentations all over the surface. Press all the way down to the bottom of the pan. Don’t be gentle—this is what gives focaccia its iconic texture.
As you press, you’ll hear satisfying pops as air bubbles burst. Sprinkle generously with flaky sea salt and fresh rosemary needles.
Place the pan in the hot oven and bake for 20 to 30 minutes. You’re looking for a deep, golden-brown crust all over the top.
The most reliable test is to tap the bottom of the loaf—it should sound hollow. The most wonderful test, however, is the smell that will have filled your entire kitchen.
Let it cool in the pan for just a few minutes before carefully transferring it to a wire rack. Slice it while it’s still warm, if you can resist. That first bite is pure bliss.
Embrace the Oil: The instruction to oil your hands cannot be overstated. This sticky dough will cling to dry skin, but will release easily from well-oiled hands. Consider it part of the recipe, not a suggestion.
Patience is a Virtue: Don’t rush the rising times. The dough will rise at its own pace depending on the temperature of your kitchen. Wait for it to truly double in size; this patience is rewarded with a light, airy crumb.
Freeze for Later Joy: Focaccia is best the day it's made, but it freezes beautifully. Let it cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a warm oven for a few minutes to revive its crispness.
While the classic rosemary and salt combination is perfection, focaccia is a fantastic canvas for your culinary imagination. Before the final dimpling, consider scattering one or two of these over the dough.
Thinly sliced lemons, especially Meyer lemons, become sweet and caramelized. A handful of pitted Kalamata olives and a sprinkle of fresh thyme offers a savory, Mediterranean flair.
For a real treat, spread a layer of slow-caramelized onions or scatter clusters of sweet, roasted garlic cloves. The possibilities are endless, and half the fun is making it your own.
The simplest way is often the best: tear off a warm piece and enjoy it as is. For a true taste of Italy, pour a small dish of high-quality olive oil and a pinch of salt for dipping.
It’s the ultimate sidekick to a big, leafy salad or a hearty bowl of pasta e fagioli. It can be the star of an antipasto platter, served with cheeses, cured meats, and marinated vegetables.
And let’s not forget sandwiches. Sliced in half horizontally, a whole focaccia loaf becomes the foundation for a magnificent party sandwich, packed with pesto, mozzarella, roasted peppers, and prosciutto.
In a world of instant gratification, baking bread is a gentle rebellion. It’s a slow, mindful process that connects you to a timeless tradition. There’s a profound satisfaction in creating something so fundamental from just a handful of simple ingredients.
The act of kneading, waiting, and watching is a form of meditation. And the final result—a beautiful, delicious loaf—is a tangible expression of care, both for the process and for the people you’ll share it with.
So, roll up your sleeves, pour that olive oil, and get ready to make something wonderful. Your kitchen is about to smell incredible.
Soft, pillowy inside and golden-crisp outside—this homemade focaccia bread is surprisingly easy to make, even for beginner bakers! Enriched with olive oil and topped with flaky sea salt and fresh rosemary, it’s a fragrant, flavorful loaf that’s perfect for dipping, sandwiches, or simply tearing apart warm from the oven.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.