Golden, crisp-edged focaccia with rosemary and garlic—fresh from the oven.
This recipe keeps the process simple but rewards you with bakery-quality results: a long, slow rise for depth of flavor, a generous amount of good olive oil for that signature crust, and plenty of dimples to catch pools of seasoning.
What makes focaccia so special is its versatility. Serve it warm alongside soups and stews, split it open for sandwiches, or tear off pieces to dip in more olive oil. A sprinkle of flaky salt, cracked pepper, and za’atar gives this version a fragrant, Middle Eastern twist, but you can top it with anything from fresh rosemary and garlic to caramelized onions.
This focaccia keeps well for a couple of days at room temperature, and leftovers make excellent sandwiches, croutons, or even a pizza base. Once you learn the method, you can adjust toppings and flavors with the seasons, making it one of the most useful breads in your repertoire.
NOTE: I use mini pans because I love the edge pieces of focaccia and the individual servings. But you can use this recipe with a 16x12 baking sheet as well.
Ingredients
¼ oz active dry yeast (1 standard packet)
2 ½ cups warm water (110-120F)
2 tsp honey or sugar
5 cups bread flour (all purpose or 00 will work in a pinch!)
1 ½ Tbsp salt
½ cup extra-virgin olive oil, divided (plus more for drizzling)
Flaky salt, fresh rosemary and minced garlic
2 Tbsp butter (optional, for greasing the pan)
Directions
In a bowl, stir the yeast and honey into the warm water until dissolved. Set aside for 6–8 minutes, until the mixture turns foamy — proof that your yeast is alive. If it stays flat, start over with fresh yeast.
Mix in the bread flour and salt. Use a spatula to fold and scoop until you have a cohesive, lump-free dough.
Lightly oil a large clean bowl with about ¼ cup olive oil. Transfer the dough in, turning it to coat. Cover and let rise until doubled—5–6 hours at room temperature, or preferably overnight in the fridge for better flavor and texture.
Grease a pan (size depends on how thick you want your focaccia) with oil to coat. Tip the risen dough onto the pan, gently flipping it to coat with oil. Leave it uncovered in a warm spot to rise again, about 4–5 hours, until light and airy. (A shorter rise of 1–2 hours works in a pinch, but the long rise gives the best result)
When the dough is puffed and spread across the pan, use your fingertips to dimple the surface, pressing almost to the bottom without tearing through.
Scatter on your toppings. Drizzle with more oil, letting it collect in the dimples.
Preheat your oven to 430°F. Bake for 25–30 minutes, until the crust is golden brown and the inside is pillowy.
Let cool 10–15 minutes before carefully removing from the pan. Transfer to a wire rack to keep the bottom crisp. Slice into squares or strips and serve.