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Golden homemade focaccia bread with rosemary dimples baked in a rectangular pan

Easy Focaccia Bread

Soft and airy homemade focaccia bread baked with olive oil and rosemary, featuring a golden crust and tender interior. This easy Italian flatbread is perfect as a side, appetizer, or sandwich base.
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Prep Time 15 minutes
Cook Time 25 minutes
Rise Time: 2 hours 40 minutes
Total Time 3 hours 20 minutes
Servings: 8
Course: Appetizer / Side
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • 4 cups bread or all-purpose flour
  • 2 ¼ tsp active dry or instant yeast
  • 2 tsp fine salt
  • 1 ¾ cups warm water (100–110°F)
  • ¼ cup extra virgin olive oil + more for drizzling
  • 2 tbsp fresh rosemary
  • Coarse sea salt

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a large bowl, combine the flour, yeast, and salt. Add the warm water (100–110°F) and olive oil, stirring until a rough, sticky dough forms.
  4. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled in size.
  6. Lightly oil a 9×13-inch baking pan. Transfer the dough to the pan and gently stretch it toward the edges without pressing out the air.
  7. Using oiled fingertips, press dimples evenly across the surface of the dough.
  8. Cover and let the dough rise again for about 30–40 minutes until puffy.
  9. Drizzle olive oil over the top and sprinkle with rosemary and coarse sea salt.
  10. Bake for about 20–25 minutes, or until the top is golden brown and the edges are crisp.
  11. Remove from the oven and cool about 10 minutes on a wire rack before slicing and serving.

Notes

  • Let the dough fully rise until doubled for a light, airy texture.
  • Handle the dough gently when shaping to keep air pockets intact.
  • Bake until the top is golden brown and the edges are crisp for best texture.
  • Cool briefly on a wire rack to prevent the bottom from becoming soggy.
  • Store cooled focaccia in an airtight container at room temperature up to 2 days or refrigerate up to 4 days.
  • Reheat in a 375°F (190°C) oven for 5–10 minutes to restore crispness before serving.