Recipe

Classic Italian Focaccia

Olive oil rich, dimpled, golden focaccia with rosemary, flaky salt, and a chewy, airy crumb.

By Matt Campbell

•

4.8

A golden Italian focaccia on a metal sheet pan, deeply dimpled with olive oil pools, topped with rosemary needles and flaky salt

Focaccia is the kind of bread that makes you feel like a hero even if you are wearing sweatpants and your kitchen timer is going off for something unrelated. It is forgiving, it loves olive oil, and it rewards a little patience with the best possible combo: crisp, fried-in-olive-oil edges and a soft, airy middle that begs for one more tear-off piece.

This is my go-to classic Italian focaccia with rosemary and flaky salt. The dough is wet and a little sticky, which is exactly how you get that pillowy crumb. The method is simple: mix, rest, fold, rise, dimple, bake. No drama, just good bread energy.

Bowls of flour, yeast, kosher salt, olive oil, and fresh rosemary arranged on a clean kitchen counter with a baking pan nearby

Why It Works

High hydration dough makes the interior airy and tender instead of dense.
Olive oil in the pan essentially shallow-fries the bottom for that signature golden, crisp edge.
Dimples trap little pools of oil and brine so every bite tastes seasoned, not bland.
Two-stage rise builds flavor and structure without complicated technique.

Pairs Well With

Storage Tips

Focaccia is best the day it is baked, but leftovers are still very much worth your time.

Room temperature (best for 1 to 2 days)

Cool completely, then store in an airtight container or tightly wrapped. If your kitchen is humid, add a paper towel under the lid to reduce sogginess.

Reheating (to bring back the crisp)

Oven: 350°F for 8 to 12 minutes directly on the rack or on a sheet pan. If the top is browning before the center is warm, lay a piece of foil loosely over it for the last few minutes.
Skillet: Medium heat, a quick drizzle of olive oil, 2 to 4 minutes to re-crisp the bottom.

Freezing (up to 2 to 3 months)

Slice or portion, wrap tightly, then seal in a freezer bag. For easy single slices, separate pieces with parchment so they do not freeze together. Thaw at room temp and reheat at 350°F until warm and crisp.

Common Questions

Why is my focaccia dense?

Usually one of three things: the yeast was old, the dough did not rise enough, or you added too much flour. This dough should feel sticky and loose. If it is firm like pizza dough, it will bake up tighter.

Do I need bread flour?

No. All-purpose flour works great here. Bread flour will give a slightly chewier crumb, but it is not required.

Can I make focaccia the night before?

Yes, and it is actually fantastic. After the first rise, cover and refrigerate the dough overnight. The next day, let it come to room temperature for 60 to 90 minutes, then proceed with the pan rise, dimpling, and baking.

What toppings work besides rosemary?

Cherry tomatoes, thin sliced onion, olives, roasted garlic, or a shower of grated Parmesan. Add delicate things like fresh herbs after baking if you want them super bright.

Why did my topping burn?

Rosemary can get toasty fast. If your oven runs hot, press the rosemary into the dough (so it is coated in oil) and consider adding a little halfway through baking next time.

A sheet pan filled with risen focaccia dough being dimpled with fingertips, with olive oil glistening in the indentations

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons or a kitchen scale
Rubber spatula or wooden spoon
9x13 inch metal baking pan or rimmed quarter sheet pan
Plastic wrap or a clean kitchen towel
Instant-read thermometer (optional but helpful)

I used to think bread had to be a whole production, like you needed special tools and the emotional steadiness of a pastry chef. Focaccia fixed that for me. The first time I made it, I was mostly motivated by the idea of crispy edges and olive oil. I ended up standing at the counter tearing off “test pieces” until I realized I had basically eaten lunch.

Now it is my favorite bread to make when I want something impressive but low-drama. It is the bread equivalent of showing up to a potluck with great hair when you actually just used dry shampoo. Nobody needs to know.

Classic Italian Focaccia

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 3 hours 15 minutes

Servings 12

Ingredients

4 cups (500 g) all-purpose flour
2 teaspoons kosher salt (fine crystal; if using Morton, use a scant 2 tsp)
2 1/4 teaspoons (1 packet) instant yeast (or active dry, see note)
1 3/4 cups (415 g) warm water (about 100°F to 105°F, and not above 110°F)
1/4 cup extra-virgin olive oil for the dough
3 to 4 tablespoons extra-virgin olive oil for the pan and top (use enough to generously coat)
2 tablespoons fresh rosemary (or 2 teaspoons dried)
Flaky sea salt for finishing
Optional: 1 teaspoon honey or sugar (helps browning and yeast activity)

Active dry yeast note: If using active dry yeast, dissolve it in the warm water (and honey if using) and let it sit 5 to 10 minutes until foamy before mixing.

A small bowl of olive oil with rosemary sprigs and a pinch bowl of flaky sea salt on a kitchen counter

Instructions

Mix the dough. In a large bowl, whisk the flour, kosher salt, and yeast. Add the warm water and 1/4 cup olive oil. Stir with a spatula or wooden spoon until you have a shaggy, sticky dough with no dry flour pockets.
Short rest (hydration break, no stress). Cover the bowl and let the dough rest for 15 minutes. This makes it easier to handle and helps it build structure without extra kneading.
Stretch and fold, twice. Wet your hand, grab one edge of dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times (north, south, east, west). Cover and rest 15 minutes, then repeat once more. The dough should look smoother and a bit puffier.
First rise. Cover and let rise at room temperature until doubled, 60 to 90 minutes (longer if your kitchen is cool).
Oil the pan like you mean it. Pour 2 to 3 tablespoons olive oil into a 9x13 pan (or a rimmed quarter sheet pan). Tilt to coat the bottom thoroughly, and get some oil up the sides too.
Move dough to the pan and relax it. Scrape the dough into the pan. Turn it once to coat both sides in oil. Let it rest 10 to 15 minutes, then gently stretch it toward the corners. If it springs back, give it another 10 minutes and try again. No wrestling.
Second rise. Cover and let rise until very puffy, jiggly, and full of bubbles, 45 to 60 minutes.
Heat the oven. Arrange a rack in the middle and preheat to 425°F.
Dimple and top. Drizzle 1 to 2 tablespoons olive oil over the dough. Oil your fingertips and press straight down to make deep dimples all over, like you are playing a very gentle piano. Sprinkle with rosemary and a generous pinch of flaky salt.
Bake. Bake 22 to 28 minutes, until deeply golden on top with browned edges. If you can, peek at the underside: it should be golden and crisp, not pale. For extra confidence, the center should be around 200°F to 205°F on an instant-read thermometer.
Cool, then slice. Let cool in the pan 10 minutes, then lift out and cool on a rack for at least 10 more minutes before slicing. This keeps the crumb from going gummy.

Best serving move: Warm a slice, split it, and make a sandwich with prosciutto, mozzarella, and a bright lemony arugula salad. Or just tear and dip into good olive oil and balsamic. You are in excellent company either way.

Pan note: A 9x13 pan gives you a thicker, pillowy focaccia. A quarter sheet pan makes it a bit thinner with more edge crisp, and it may bake a few minutes faster, so start checking early.

Nutrition information is estimated.

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Classic Italian Focaccia

Why It Works

Pairs Well With

Recommended

Outdoor Boys Bread

New York Pizza Dough

Whole Wheat Bread Machine Bread

Sourdough Bread Machine Loaf

Storage Tips

Room temperature (best for 1 to 2 days)

Reheating (to bring back the crisp)

Freezing (up to 2 to 3 months)

Common Questions

Why is my focaccia dense?

Do I need bread flour?

Can I make focaccia the night before?

What toppings work besides rosemary?

Why did my topping burn?

Classic Italian Focaccia

Ingredients

Instructions