Description

Made with just a handful of pantry ingredients, this easy focaccia recipe is the perfect bread for dipping, sandwiches, or enjoying on its own!

Ingredients

Scale

For the Dough:

3 ½ cups (440g) all-purpose flour (or bread flour for a chewier texture)
1 ⅓ cups (320ml) warm water (about 110°F)
2 ¼ tsp (1 packet) instant yeast (or active dry yeast)
1 tsp sugar (to activate the yeast)
1 ½ tsp salt
¼ cup (60ml) extra virgin olive oil (plus more for greasing)

For Topping:

2 tbsp extra virgin olive oil
1 tbsp fresh rosemary (or 1 tsp dried)
1 tsp flaky sea salt (or kosher salt)
½ tsp garlic powder (optional, for extra flavor)

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy (if using active dry yeast, let it proof for 10 minutes).
Add flour, salt, and 2 tbsp olive oil, then stir with a wooden spoon or spatula until a sticky dough forms.
Scrape down the sides and coat the dough with 1 tbsp olive oil to prevent sticking.

Step 2: First Rise

Cover the bowl with a damp towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Step 3: Prepare the Pan

Grease a 9×13-inch baking pan (or a cast-iron skillet for extra crispiness) with 1 tbsp olive oil.
Transfer the dough to the pan, gently stretching it to fit. Let it rest for 30 minutes to allow for a second rise.

Step 4: Dimple and Bake

Preheat your oven to 425°F (220°C).
Drizzle 2 tbsp olive oil over the dough. Use your fingertips to press deep dimples all over the surface.
Sprinkle with sea salt, rosemary, and garlic powder (if using).
Bake for 20-25 minutes, until golden brown with a crispy crust.

Step 5: Cool and Serve

Let the focaccia cool in the pan for 5-10 minutes, then transfer to a cutting board.
Slice and enjoy warm, drizzled with extra olive oil or paired with balsamic vinegar!

Notes

✔ For extra flavor, let the dough rise overnight in the fridge—this develops a deeper taste.
✔ Want a crispier crust? Bake in a cast-iron skillet instead of a baking pan.
✔ Customize your toppings! Try olives, sun-dried tomatoes, caramelized onions, or grated parmesan.
✔ No-knead trick: High-hydration dough means gluten develops on its own—no kneading necessary!

Prep Time: 10 minutes (plus 1-2 hours rising time)
Cook Time: 20-25 minutes

Nutrition

Serving Size: 1 slice (1/12th of the loaf)
Calories: 180 kcal
Sugar: 0.5 g
Sodium: 220 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0
Carbohydrates: 25 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg