Focaccia bread is a classic Italian favorite that’s surprisingly easy to make at home.

With its golden, crispy exterior and soft, airy interior, this rosemary and olive oil focaccia is perfect for dipping, snacking, or serving alongside your favorite meals.

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Even if you’re new to bread-making, this recipe breaks it down into simple steps, so you can enjoy the delicious aroma of freshly baked focaccia in no time.

Plus, with just a handful of pantry staples, you’ll have a crowd-pleasing treat that’s as versatile as it is delicious!

Ingredients

• 4 cups bread flour, plus extra for dusting
• 2 1/4 tsp dried fast-action yeast
• 2 tsp fine sea salt
• 5 tbsp olive oil, plus more for greasing and drizzling
• 1 tsp flaky sea salt
• 2-3 sprigs fresh rosemary

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Instructions

Step 1: Prepare the Dry Ingredients

• In a large mixing bowl, add the bread flour.
• On one side of the bowl, mix in the yeast, and on the opposite side, mix in the fine sea salt.
• This separation keeps the salt from coming into direct contact with the yeast, ensuring it remains active.

Step 2: Combine with Wet Ingredients

• Create a small well in the center of the flour mixture. Pour in 2 tablespoons of olive oil.
• Slowly add 1 1/2 to 1 3/4 cups of lukewarm water, a little at a time, until you have a slightly sticky dough (you may not need all the water).

Step 3: Knead the Dough

• Lightly flour your work surface and transfer the dough onto it.
• Knead for 5-10 minutes, or until the dough becomes soft and less sticky.
• Place the dough into a clean bowl, cover it with a tea towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 4: Prepare the Baking Tin

• Grease a shallow rectangular baking pan (about 10 x 14 inches) with olive oil.
• Once the dough has risen, gently place it on the work surface, and stretch it to fit the prepared tin.
• Cover with a tea towel and allow it to rise again for another 35-45 minutes.

Step 5: Preheat and Dimple the Dough

• Preheat your oven to 425°F (400°F if using a convection oven).
• Use your fingers to press dimples all over the surface of the dough.

Step 6: Season and Bake

• Mix together 1 1/2 tablespoons of olive oil with 1 tablespoon of water.
• Drizzle this mixture over the dough, then sprinkle with flaky sea salt.
• Insert rosemary sprigs into the dimples.
• Bake for about 20 minutes or until the focaccia is golden brown.

Step 7: Finishing Touches

• While the bread is still hot, drizzle an additional 1-2 tablespoons of olive oil over the top.
• Cut into squares and enjoy warm or at room temperature, with extra olive oil for dipping if desired.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour if that’s what you have on hand. However, bread flour will give you a better texture and a slightly chewier crust due to its higher protein content.

How do I know when the dough is done kneading?

The dough should be smooth, elastic, and slightly sticky to the touch. It should not be too wet or overly sticky. If you press it with your finger, it should bounce back slightly.

Easy Italian Focaccia Bread

This easy Italian focaccia bread recipe guides beginners through making a soft, flavorful bread with olive oil, rosemary, and sea salt, perfect for serving warm or at room temperature.

Print Pin Rate

Cuisine: Italian

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8

Ingredients

• ▢ 4 cups bread flour plus extra for dusting
• ▢ 2 ¼ tsp dried fast-action yeast
• ▢ 2 tsp fine sea salt
• ▢ 5 tbsp olive oil plus more for greasing and drizzling
• ▢ 1 tsp flaky sea salt
• ▢ 2-3 sprigs fresh rosemary

Instructions

Prepare the Dry Ingredients

1. In a large mixing bowl, add the bread flour.

   On one side of the bowl, mix in the yeast, and on the opposite side, mix in the fine sea salt.

   This separation keeps the salt from coming into direct contact with the yeast, ensuring it remains active.

Combine with Wet Ingredients

1. Create a small well in the center of the flour mixture. Pour in 2 tablespoons of olive oil.

   Slowly add 1 1/2 to 1 3/4 cups of lukewarm water, a little at a time, until you have a slightly sticky dough (you may not need all the water).

Knead the Dough

1. Lightly flour your work surface and transfer the dough onto it.

   Knead for 5-10 minutes, or until the dough becomes soft and less sticky.

   Place the dough into a clean bowl, cover it with a tea towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Baking Tin

1. Grease a shallow rectangular baking pan (about 10 x 14 inches) with olive oil.

   Once the dough has risen, gently place it on the work surface, and stretch it to fit the prepared tin.

   Cover with a tea towel and allow it to rise again for another 35-45 minutes.

Preheat and Dimple the Dough

1. Preheat your oven to 425°F (400°F if using a convection oven).

   Use your fingers to press dimples all over the surface of the dough.

Season and Bake

1. Mix together 1 1/2 tablespoons of olive oil with 1 tablespoon of water.

   Drizzle this mixture over the dough, then sprinkle with flaky sea salt.

   Insert rosemary sprigs into the dimples.

   Bake for about 20 minutes or until the focaccia is golden brown.

Finishing Touches

1. While the bread is still hot, drizzle an additional 1-2 tablespoons of olive oil over the top.

   Cut into squares and enjoy warm or at room temperature, with extra olive oil for dipping if desired.

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