Warm, dimpled focaccia with a crisp golden crust and an olive-oil–slick interior is one of those simple pleasures that feels restaurant-worthy but is perfectly doable at home. This easy focaccia recipe uses basic pantry ingredients and a forgiving method, so you can pull a fragrant, rosemary-topped sheet out of the oven for weeknight dinners, brunch, or to serve alongside a salad. If you want a simple protein to serve with it, try pairing it with a straightforward baked salmon for an elegant but easy meal.
Why you’ll love this dish
This focaccia is approachable and versatile. It needs only a little hands-on time, minimal equipment, and gives a big payoff: airy crumb, crisp edges, and that irresistible olive oil finish.
"Easy to follow and always a crowd-pleaser — the rosemary and coarse sea salt make it feel special without any fuss."
Reasons to make it:
- Fast-ish: active time is short; most of the clock is passive rising.
- Economical: flour, yeast, salt, water, and oil — pantry staples.
- Crowd-friendly: feeds several people and stores well.
- Versatile: serve with soups, salads, meats, or slice for sandwiches.
The cooking process explained
Before you start, here’s the plan so you know what to expect: proof yeast, mix a shaggy dough, knead until smooth, let it rise until doubled, stretch into a well-oiled sheet, rest briefly, dimple and top, then bake. The focus is on hydration and oil: the high water content gives an open crumb, and oil creates the signature glossy crust and flavor.
Timing snapshot:
- Active hands-on: ~30–40 minutes (mixing, kneading, shaping)
- First rise: 1.5 hours
- Rest before baking: 30 minutes
- Bake: ~25 minutes
What you’ll need
- 4 cups (500 g) bread flour or all-purpose flour (bread flour gives chewier structure)
- 2 1/4 teaspoons (7 g) active dry yeast or instant yeast (see notes)
- 2 teaspoons (10 g) fine salt
- 1 3/4 cups (415 ml) warm water (about 100–110°F / 38–43°C)
- 1/4 cup (60 ml) extra virgin olive oil, plus more for the pan and finishing
- 2 tablespoons fresh rosemary leaves, coarsely chopped
- Coarse sea salt for sprinkling
Notes and substitutions:
- Instant yeast: can be mixed directly into the flour. If using active dry yeast, proof in warm water first as described below.
- Olive oil: use a good quality extra virgin for finishing flavor; a neutral oil may be used in the dough if needed.
- Herbs: swap rosemary for thyme, oregano, or a mix of garlic and parsley.
- Gluten-free: this recipe is written for wheat flour; for GF, use a tested gluten-free mix and expect different texture.
Step-by-step instructions
- Proof the yeast (if using active dry): Stir yeast into warm water in a mixing bowl. Let sit 5 minutes until foamy. If using instant yeast, you can skip this proof and mix it with the dry ingredients.
- Mix the dough: Add flour, salt, and 1/4 cup olive oil to the bowl. Stir until a shaggy, sticky dough forms.
- Knead: Turn onto a lightly floured surface. Knead 8–10 minutes until the dough is smooth and slightly elastic. You can also use a stand mixer with a dough hook for 6–8 minutes on medium speed.
- First rise: Transfer dough to an oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise 1.5 hours, or until doubled in size.
- Shape & second rise: Punch down the dough gently. Stretch it into a well-oiled rimmed baking sheet (about 9×13–18×13 depending on how thick you like it). Cover and rest 30 minutes.
- Preheat oven: Heat to 425°F (220°C).
- Dimple & top: Use your fingertips to press dimples all over the dough, leaving oil pools in the pockets. Drizzle extra olive oil over the surface. Scatter chopped rosemary and a generous pinch of coarse sea salt.
- Bake: Bake 22–30 minutes until the top is deep golden and the loaf sounds hollow when tapped. Let cool 10–15 minutes before cutting.
- Serve: Cut into squares or wedges and enjoy warm.
Quick pairing note: For casual dinners, this focaccia pairs especially well with roasted or grilled proteins; for more ideas, see this list of quick and delicious chicken recipes to serve alongside.
Best ways to enjoy it
- As an appetizer: warm slices with extra virgin olive oil and balsamic for dipping.
- For sandwiches: split horizontally when slightly cooled and fill with roasted vegetables, prosciutto, or deli meats.
- With meals: serve alongside soups, stews, or a crisp green salad.
- Party platter: cut into small squares and top with marinated tomatoes, ricotta, or smoked salmon for a simple crostini board.
Storage and reheating tips
- Room temperature: Store loosely covered at room temp for up to 2 days; keep away from direct sunlight.
- Refrigeration: Wrap tightly and refrigerate up to 5 days. Chilling firms up the crumb and slightly reduces flavor; reheat before serving.
- Freezing: Slice, wrap tightly in plastic, then foil. Freeze up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes, or until warm.
- Reheating: Warm in a 350°F (175°C) oven for 8–12 minutes to revive crispness. A toaster oven works well for single slices.
Food safety: let the focaccia cool to near room temperature before wrapping for storage to avoid trapping steam and encouraging bacterial growth.
Pro chef tips
- Water temperature: keep it 100–110°F (38–43°C) for proofing active dry yeast. If it’s too hot, it can kill the yeast.
- Hydration matters: the dough will be sticky — that’s normal. Hand-kneading develops gluten; do not over-flour.
- Oil the pan liberally: a generous coating prevents sticking and gives the bottom crust a lovely fry-like texture.
- Dimpling technique: press fingertips firmly and cover the surface; the dimples trap oil and toppings and create the classic focaccia look.
- Timing: don’t rush the first rise — doubling is more important than strict timing. Cooler kitchens will need longer.
- Oven spot: place the baking sheet on the middle rack for even browning. If using a pizza stone, preheat it for a crisper bottom.
Creative twists
- Garlic & Parmesan: press thin sliced garlic into the dimples and sprinkle grated Parmesan before baking.
- Olive & tomato: scatter halved cherry tomatoes and pitted olives for a Mediterranean version.
- Sweet focaccia: use honey in place of a tablespoon of olive oil and top with sliced figs and rosemary after baking.
- Vegan: already vegan as written — ensure toppings are plant-based.
- Whole grain: replace up to 25% of the flour with whole wheat for nuttier flavor and slightly denser crumb.
Common questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Instant yeast can be mixed into the dry ingredients and does not need proofing. You may see slightly faster rise times.
Q: My focaccia is dense — what went wrong?
A: Common causes are under-kneading (not enough gluten development), low hydration, or not allowing the dough to rise fully. Make sure the dough doubles in the first rise and that your water and yeast are active.
Q: How do I make the crust extra crispy?
A: Bake on a preheated baking stone or heavy sheet pan, and don’t skimp on the oil in the pan. A quick blast under the broiler for 1 minute at the end can also crisp the top—watch closely to avoid burning.
Q: Can I make the dough ahead of time?
A: Yes. After mixing and kneading, refrigerate the dough in an oiled bowl, covered, for up to 24 hours for a slow cold ferment. Bring back to room temperature, then proceed with shaping and the second rise.
Q: What size pan should I use?
A: A rimmed baking sheet about 13×18 inches creates a thinner focaccia. Use a smaller pan (9×13) for a thicker, breadier result.
If you want a printable version or more gluten-free options, ask and I’ll provide adjusted measurements and techniques.
Print
Easy Rosemary Focaccia
- Total Time: 70 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm, dimpled focaccia with a crisp golden crust and an olive-oil–slick interior, perfect for weeknight dinners or brunch.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 2 1/4 teaspoons (7 g) active dry yeast or instant yeast
- 2 teaspoons (10 g) fine salt
- 1 3/4 cups (415 ml) warm water (about 100–110°F / 38–43°C)
- 1/4 cup (60 ml) extra virgin olive oil, plus more for the pan and finishing
- 2 tablespoons fresh rosemary leaves, coarsely chopped
- Coarse sea salt for sprinkling
Instructions
- Proof the yeast: Stir yeast into warm water in a mixing bowl. Let sit 5 minutes until foamy.
- Mix the dough: Add flour, salt, and 1/4 cup olive oil. Stir until a shaggy, sticky dough forms.
- Knead: Turn onto a lightly floured surface. Knead 8–10 minutes until the dough is smooth and slightly elastic.
- First rise: Transfer dough to an oiled bowl, cover, and let rise 1.5 hours, or until doubled in size.
- Shape & second rise: Punch down the dough, stretch it into a well-oiled baking sheet, cover, and rest 30 minutes.
- Preheat oven to 425°F (220°C).
- Dimple & top: Press dimples all over the dough, drizzle extra olive oil, and sprinkle with rosemary and coarse sea salt.
- Bake: Bake 22–30 minutes until golden. Let cool 10–15 minutes before cutting.
- Serve: Cut into squares or wedges and enjoy warm.
Notes
For variations, try different herbs, or pair with roasted or grilled proteins. Store at room temperature for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian