Go Back

Focaccia Recipe

Make the best homemade focaccia with this easy recipe! Soft, golden, and topped with olive oil, fresh herbs, and sea salt, it’s a simple yet irresistible bread perfect for any meal or occasion.
Print Recipe Pin Recipe
Prep Time:18 hours
Cook Time:30 minutes
Total Time:18 hours 30 minutes
Servings: 8 -10 servings

Ingredients

  • 4 Cups All Purpose Flour or Bread Flour
  • 2 teaspoons 10 g salt
  • 2 teaspoons 8 g instant yeast
  • 2 cups 455 g lukewarm water
  • 4 tablespoons olive oil divided
  • Flaky sea salt like Maldon
  • 1-2 teaspoons rosemary leaves

Instructions

  • Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. *NOTE: It is very important to coat the dough extremely well with olive oil. If you do not fully coat the dough with enough oil, you risk the dough drying out.
  • Line a 9×13-inch pan (see notes above) with parchment paper or grease with butter.
  • Pour 2 tablespoons of oil in the 9×13-inch pan. Next, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball then place dough ball into the prepared pan. Roll the dough ball in the oil to coat it all over. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen *Note: no need to cover for this rise
  • Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a two tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt.
  • Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp and the top is golden brown. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving
  • Enjoy!

Notes

Tips for storing: When it has completely cooled, transfer it to an airtight container and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Reheat at 350ºF for 15 minutes.