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Homemade Focaccia Bread: The Ultimate Guide to Baking Your Own

Homemade Focaccia Bread
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An easy, no-knead focaccia bread with a crisp golden crust, airy interior, and signature dimpled surface. Infused with olive oil and fresh rosemary for authentic Italian flavor.

Ingredients

Scale
  • 4 cups (500g) bread flour (or all-purpose)
  • 2 tsp (10g) kosher salt
  • 2 tsp (8g) instant yeast
  • 2 cups (480ml) lukewarm water (about 95°F/35°C)
  • 1/4 cup (60ml) extra virgin olive oil (plus more for drizzling)
  • 2 tbsp fresh rosemary leaves
  • 1 tsp flaky sea salt
  • Optional toppings: cherry tomatoes, garlic cloves, olives, or grated Parmesan

Instructions

  1. Mix dough: In a large bowl, whisk flour, salt, and yeast. Add water and 2 tbsp olive oil. Mix until no dry flour remains (dough will be sticky).
  2. First rise: Cover with damp towel and let rise at room temperature for 12-18 hours (overnight).
  3. Prepare pan: Pour 2 tbsp olive oil into a 9×13″ baking pan, coating bottom and sides.
  4. Shape dough: Transfer dough to oiled pan. Stretch gently to edges (it may not fully reach at first). Let rest 30 minutes.
  5. Dimple dough: Using oiled fingers, press deep dimples across surface. Drizzle with 1-2 tbsp olive oil.
  6. Second rise: Cover and let rise 1-2 hours until puffy.
  7. Preheat & top: Preheat oven to 425°F (220°C). Sprinkle with rosemary and sea salt.
  8. Bake: Bake 20-25 minutes until golden brown. Immediately transfer to rack to cool.

Notes

  • For best flavor: Use high-quality olive oil and fresh rosemary
  • Dough can rise in fridge for 24 hours for more sourdough-like flavor
  • Test doneness by tapping bottom – should sound hollow
  • Store wrapped at room temp for 2 days or freeze for 1 month

Nutrition

Find it online: https://us.recipesfood.org/homemade-focaccia-bread-recipe/

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