Focaccia is one of those breads that rewards you with far more than the effort you put in. The magic is in the olive oil, which creates a crispy, golden, almost fried bottom crust while keeping the interior pillowy and tender. A generous pour of good oil into the dimples pools and caramelizes as it bakes, giving every bite a rich, savory depth. The open crumb structure traps flavor beautifully, making it ideal for tearing and dipping in more olive oil, pairing alongside soups and salads, or layering into sandwiches. Topped simply with flaky salt and fresh rosemary, it is rustic, aromatic, and deeply satisfying.

Ingredients

Dough

• 4 cups (480g) all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons kosher salt
• 1 3/4 cups warm water (about 110°F)
• 1/4 cup good quality extra virgin olive oil, plus more for the pan

Topping

• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons flaky sea salt (such as Maldon)
• 2 to 3 sprigs fresh rosemary, leaves stripped

Directions

1. In a large bowl, whisk together the flour, yeast, and kosher salt.
2. Add the warm water and 1/4 cup olive oil. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms. Do not knead.
3. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. A longer cold ferment builds better flavor.
4. When ready to bake, pour 2 to 3 tablespoons of olive oil into a 9×13 inch rimmed baking pan, coating the bottom generously.
5. Transfer the cold dough into the pan. Gently stretch it toward the edges. If it springs back, let it rest 10 minutes and try again. It does not need to fully reach the corners at this stage.
6. Drizzle the remaining 2 tablespoons of olive oil over the top of the dough. Cover loosely with plastic wrap and let rise at room temperature for 2 to 3 hours, until the dough is puffy and nearly fills the pan.
7. Preheat your oven to 425°F.
8. Uncover the dough. Oil your fingertips and press firmly all over the surface to create deep dimples, stretching the dough to the corners as you go.
9. Drizzle the 1/4 cup of topping olive oil evenly over the surface, letting it pool in the dimples.
10. Scatter the rosemary leaves and flaky salt generously over the top.
11. Bake for 25 to 30 minutes, until deep golden brown on top and the edges are crispy.
12. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

• The dough is intentionally wet and sticky. Resist the urge to add more flour. The high hydration is what creates the open, airy crumb.
• Use a metal pan rather than glass for the best crispy bottom crust.
• Do not skimp on the olive oil. It is not just flavor, it is structure and texture.
• Leftover focaccia crisps up beautifully in a 375°F oven for 5 to 8 minutes and makes excellent croutons or a base for bruschetta.

Variations

• Caramelized onion – Top with slow-cooked sweet onions and a sprinkle of fresh thyme.
• Cheese: Scatter torn fresh mozzarella or crumbled gorgonzola over the top in the last 10 minutes of baking.
• Garlic and herb – Press 4 to 5 thin-sliced garlic cloves into the dimples before baking alongside the rosemary.
• Tomato and olive – Press halved cherry tomatoes and pitted Kalamata olives into the dough before baking for a Mediterranean variation.
• Focaccia sandwich – Slice horizontally and layer with prosciutto, fresh mozzarella, arugula, and a drizzle of olive oil.

©2026 S. Mottet bloomhearty.com writing, creation, and design